OSAKA JAPANESE STEAKHOUSE ANDSUSHI BAR RESTAURANT
15533 PANAMA CITY BEACH PKWY, Panama City Beach FL 32413 · 850.588.8606
Last inspected Jul 30, 2026 · 8 visits since July 2023
DEC 24
MAY 25
OCT 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed opened milk at the bar at 49F for undetermined amount of time. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over washed lettuce, carrots and broccoli. Operator reorganized food products appropriately at the time of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed Hamachi in walk in cooler not removed from vacuum sealed bag. See stop sale.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Gregory Chou, expired 07/27/2026 and no other certified food manager.
Ceiling soiled with dust in walk in cooler.
Show the remaining 1 finding ▾
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed Hamachi in walk in cooler not removed from vacuum sealed bag. See stop sale.
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Kitchen dish machine tested at 0 ppm chlorine. Machine primed and tested at 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and fish stored over mayonnaise in sushi station reach in cooler. Raw products moved to a different location at time of inspection.
Handwash sink used for purposes other than handwashing. Items stored in bar handwashing sink. Items removed at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink on cook line. Restocked at time of inspection.
No soap provided at handwash sink on cook line. Restocked at time of inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for servers.
Spray bottle containing toxic substance not labeled on chemical shelf. Manager states bottle contains bleach and labeled the bottle at time of inspection.
Cleaned and sanitized equipment or utensils not properly stored. Bleach and degreaser stored over clean sheet pans. Chemicals moved below pans at time of inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water at 72F.
Working containers of food removed from original container not identified by common name. Shakers and bottles of salt, soy sauce, and gluten free soy sauce not labeled. Containers labeled at time of inspection.
Oct 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
No color/concentration comparison chart available for chemical test kit used to check chlorine and quaternary sanitizer.
Bowl or other container with no handle used to dispense food. Bowl stored in rice in walk in cooler. Manager removed bowl from rice and placed in ware washing location.
Food stored on floor. Bag of ice packs stored on floor in walk in freezer. Manager removed bag of ice packs from floor and sent to warehouse wash location.
Ice buildup in reach-in walk-in freezer.
Stored food not covered. Lobster Rangoon stored in upright freezer not covered. Manager had cook cover food.
Working containers of food removed from original container not identified by common name in multiple cold holding units. Spring rolls, lobster Rangoon and onion rings stored in upright freezer not labeled.
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Thawed tuna in vacuum sealed package on sushi station.
Toxic substance/chemical improperly stored. Chlorine and oven cleaner on shelf over sheet pans. Employee moved chemicals at time of inspection.
Handwash sink used for purposes other than handwashing. Hand wash sink in wait station used as dump sink as evidenced by ice in sink.
No paper towels or mechanical hand drying device provided at handwash sink at bar and cook line. Paper towels restocked at time of inspection.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Manager placed printed consumer advisory cards inside clear menu jackets at time of inspection.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tuna in vacuum sealed package on sushi station, see stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over cook line prep table. Removed during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food and restaurant food on all shelves of upright reach in cooler. Employee moved items at time of inspection.
In-use ice scoop stored on soiled surface between uses. Ice scoops in dirty pan on top of ice machine. Items sent to dish area for cleaning at time of inspection.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife stored in soiled sheath on hibachi cart. Employee washed items at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of knife sheath on hibachi cart soiled. Ice scoop pan soiled. All items cleaned or sent to dish area for cleaning.
Jan 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 9 high priority.
9 High priority4 Intermediate3 Basic
Show 16 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher failure to wash hands before touching clean dishes.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw fresh salmon from KGI.
Pesticide/insecticide labeled for household use only present in establishment. Observed Wasp spray under prep table. Observed manager remove and discard.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over ready to eat food in Walk in cooler and Kitchen line Reach in cooler. Manager moved chicken to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed opened milk at the bar at 49F for undetermined amount of time and Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed Hondashi mix with soy sauce, sugar made held over night per manager at 74F. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed opened milk at the bar at 49F for undetermined amount of time. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Per sushi chef rice prepared 1 hour ago and marked on chart.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed Hondashi mix with soy sauce, sugar made held over night per manager at 74F. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice made approximately at 11:15am at 99F approximately 1 hour. Observed Voluntarily discarded product.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open milk at bar with no undetermined amount of time. Per Manager stated that milk could have been open for 2 days.
Handwash sink not accessible for employee use at all times. Observed item stored in sink and blocked by toaster oven.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink around triple sink and in bar area. Observed manager restock paper towels.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on prep table on cook line an employee open container drink. Observed Manager remove Cup and put at dish tank.
Stored food not covered. Observed Raw shrimp and rice in walk in cooler uncovered.
Working containers of food removed from original container not identified by common name. Observed flour, sugar, and rice removed from original packaging and put in non labeled containers. manager labeled all products.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw chicken stored above melons in walk in cooler. Manager put chicken on bottom shelf.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen next to ice machine and behind bar. Also no soap at hand wash sink behind bar. Employees restocked.
Spray bottle containing toxic substance not labeled. Observed blue liquid in spray bottle with no label next to dish area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like substance.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna in ROP package without opening with instructions stating to open before thawing.
Food stored on floor. Observed chicken on floor of walk in freezer. Employee put chicken on shelves.
Jul 21, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw steak and chicken stored over cabbage whole and carrots unpeeled. Also raw shelled eggs over raw cut steak. Manager moved all items to different shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw chicken thawing in sink full of water still in delivery box that was also soaking in same water.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Employee stated rice had been out since 11:00.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance in ice machine in kitchen and server area in back of restaurant.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food prepped for more than 24hours with no date marking in walk in cooler.
Bowl or other container with no handle used to dispense food. Observed bowl in white rice and cut vegetables used to dispense food.
Cleaned and sanitized equipment or utensils not properly stored. Observed soup spoons stored in bus tub with water in bottom and not with handle sides up.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 87F. Manager discarded utensils to dish area.
Time/temperature control for safety food thawed in an improper manner. Observed chicken sitting in water that was not running.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes not in sanitizer bucket in sushi are and in kitchen. Manager made bucket with sanitizer and put wiping clothes in it.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.