OSAKA JAPANESE STEAKHOUSE & SUSHI BAR INC OF TALLAHASSEE
1489 MACLAY COMMERCE DR, Tallahassee FL 32312 · 850-321-4819
Last inspected Apr 27, 2026 · 6 visits since January 2024
APR 24
OCT 24
APR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook moved cooked shrimp on plate with hand.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
No paper towels or mechanical hand drying device provided at handwash sink. Towels provided.
Bowl or other container with no handle used to dispense food.
Stored food not covered. Several items in walkin cooler.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook moved cooked shrimp on plate with hand.
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 cook rice made at 2:00 pm.
Toxic substance/chemical improperly stored. Spray bottle of cleaner on wire rack shelf above napkins and chop sticks.
Handwash sink not accessible for employee use at all times. Box stored in sink by sushi bar.
Bowl or other container with no handle used to dispense food. Bowl in sugar.
Stored food not covered. Several items in walk-in cooler. Covered during inspection.
Apr 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bowl or other container with no handle used to dispense food. Scoop removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Stored food not covered. Items in walk-in cooler.
Oct 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs/ row left inspection out of my area on sushi bar unknown time, 65°F. Operator discarded.
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 and the time removed from temperature control cannot be determined. Rice at sushi bar. Operator discarded.
No paper towels or mechanical hand drying device provided at handwash sink. Habachi and sushi area.
No soap provided at handwash sink. Hibachi area.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided advisory and operator posted.
Spray bottle containing toxic substance not labeled.
Cleaned and sanitized equipment or utensils not properly stored. Cutting board on floor.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone at sushi bar.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink at hibachi station in dining room.
No soap provided at handwash sink at hibachi station in dining room.
Bowl or other container with no handle used to dispense food. Bowl stored in dry rice.
Cloth used as a food-contact surface in rice at sushi bar.
Multiple Cutting boards have cut marks and are no longer cleanable.
Multiple dry soiled cloths stored on top of food buckets in dry storage area. Employee removed cloths from food contact areas.
No handwashing sign provided at a hand sink used by food employees at hibachi station in dining room.
Stored food not covered. Multiple bins of cut vegetables stored in walk in cooler not covered. Prepared salads stored in upright cooler not covered.
Wet wiping cloth not stored in sanitizing solution between uses. Wt soiled cloth stored on top of salmon in walk in freezer.
Jan 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Sink blocked with table holding sushi rice. Employee slid table from in front of sink.
Handwash sink used for purposes other than handwashing. Sink used as a dump sink with evidence of ice. Employee removed ice from sink.
Bowl or other container with no handle used to dispense food. Bowl stored in dry rice. Chef removed bowl from rice.
Cloth used as a food-contact surface in multiple areas through out kitchen and prep areas. Chef removed cloths from food contact surfaces.
Cutting board has cut marks and is no longer cleanable.
In-use wet wiping cloth/towel used under cutting board. Chef removed cloth from under cutting board.
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.