OSAKA SUSHI AND HIBACHI
705 N DIXIE FWY, New Smyrna Beach FL 32168 · 386 402 4971
Last inspected Jul 15, 2026 · 10 visits since October 2023
AUG 24
FEB 25
SEP 25
NOV 25
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs; live oysters over sauce walk in cooler Raw fish over tempura krab on speed rack walk in freezer Raw chicken over sauce cookline Raw beef behind lettuce, top of cookline cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025070131 | Sep 23, 2025 | Oct 13, 2025 | $800 |
| 4--2024071893 | Aug 20, 2024 | Feb 19, 2025 | $400 |
| 4--2022031554 | Apr 28, 2022 | Aug 24, 2022 | $200 |
Inspection history
10 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. - In sushi area, raw beef over surimi, raw fish over cream cheese. - in the freezer, raw fish over mochi and boba corrected on site.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 44-64F. Tempura shrimp removed from cooler for an order and left out. Returned to cooler
Handwash sink used for purposes other than handwashing. Used to rinse pitcher, handsink in the sushi area. Discussed with manager
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees with no proof of food handler training
Show the remaining 6 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light buildup both ice machines
Bowl or other container with no handle used to dispense food. In sauces and dry items in dry storage area
Employee personal food not properly identified and segregated from food to be served to the public. - Walk in cooler and freezer, uncovered 5 gallon containers of overfilled with raw fish heads touching cases in the freezer, close to lettuce in walk in cooler - various employee food containers over reach in cooler and on rack over sauces
Gaskets in poor repair. Torn, cookline cooler
Observed grease in the grass between planter boxes behind the building
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink
Nov 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ramen broth overnight tightly covered 47F in reach in cooler overnight.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice marked 10:40-3. Operator updated time mark to reflect 4 hours.
Clam/mussel/oyster tags not marked with last date served. One tag for the previous 90 days - not marked
Food-contact surface soiled with food debris, mold-like substance or slime. - Garlic processing equipment on storage rack - interior flour container soiled with residue from previous day. Operator discarded - rice scoop out overnight with rice from previous day Operator removed to clean
Handwash sink used for purposes other than handwashing. Using for food prep Rinsing coffee baskets
Marked exit/path to marked exit blocked. For reporting purposes only. Sushi area blocked by chair and high chair
Sep 23, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chicken over cooked soup cookline - walk in cooler raw fish over sauce
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Edamame 50F, pork belly 44F on top of other containers overnight per operator - Black garlic oil 74F out for lunch - Salmon 48F top of cookline cooler over night.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Krab mix from Sunday
Employee personal food not properly identified and segregated from food to be served to the public. - Glass door cooler - walk in cooler throughout
Floor soiled/has accumulation of debris. Cookline
Food stored on floor. Walk in cooler and walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under cooking equipment
Working containers of food removed from original container not identified by common name. Corn starch
Sep 23, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 19 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority5 Intermediate9 Basic
Show 19 findings ▾
Container of medicine improperly stored. Alka seltzer over food cookline
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chicken over cooked soup cookline - walk in cooler raw fish over sauce
Rodent activity present as evidenced by rodent droppings found. - 1 on top of dish machine - On the floor under dry storage next to walk in cooler 10+ - On the floor under storage in hallway between cookline and dish area 20+ - Under alcohol storage shelving 3+
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. - Edamame 50F, pork belly 44F on top of other containers overnight per operator - Black garlic oil 74F out for lunch - Salmon 48F top of cookline cooler over night.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade, operator removed to clean
Handwash sink not accessible for employee use at all times. Blocked by multiple plastic containers
Handwash sink used for purposes other than handwashing. Used to hold sponge, holding cutting board
No soap provided at handwash sink. Dish area
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Krab mix from Sunday
Employee personal food not properly identified and segregated from food to be served to the public. - Glass door cooler - walk in cooler throughout
Floor soiled/has accumulation of debris. Cookline
Food stored on floor. Walk in cooler and walk in freezer
Garbage on the ground around back door; unnecessary items with pooling water in the back area
Ice scoop handle in contact with ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under cooking equipment
Old food stuck to clean dishware/utensils Immersion mixer blade
Reuse of single-service or single-use articles. Gallon cut into scoop. Operator discarded
Working containers of food removed from original container not identified by common name. Corn starch
Feb 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate7 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs; live oysters over sauce walk in cooler Raw fish over tempura krab on speed rack walk in freezer Raw chicken over sauce cookline Raw beef behind lettuce, top of cookline cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boba finished cooking approximately 3 hours earlier 76F.
Bucket containing toxic substance not labeled. Bleach
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gaskets, cookline
Handwash sink used for purposes other than handwashing. Used to dump water for rice scoop Used to hold styrofoam container
No paper towels or mechanical hand drying device provided at handwash sink. Expo area
No soap provided at handwash sink. Expo area
Bowl or other container with no handle used to dispense food. Floating in sauce
Cardboard used to line nonfood-contact shelves. Cookline
Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler Reach in cooler
Equipment and utensils not properly air-dried - wet nesting. Plastic cups
Food stored on floor. Walk in freezer, walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
Reuse of single-service or single-use articles. Jug cut into scoop.
Marked exit/path to marked exit blocked. For reporting purposes only. Exit door from sushi area of dining room Exit door in kitchen
Oct 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. - chlorine used for wiping cloths is not rated for sanitizing
Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over fried crab, speed rack in walk in freezer - raw tuna over cream cheese, walk in cooler - raw shell eggs over sauce, cookline prep cooler
Accumulation of debris on exterior of warewashing machine.
Floor soiled/has accumulation of debris. - below fryers
Food not stored at least 6 inches off of the floor. - plastic food buckets throughout kitchen and walk in cooler - boxed meat on the floor in walk in cooler
Reach-in cooler shelves with rust that has pitted the surface. - glass door cooler
Wiping cloth sanitizing solution stored on the floor.
Aug 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority5 Intermediate14 Basic
Show 23 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. - chlorine used for wiping cloths is not rated for sanitizing
Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over fried crab, speed rack in walk in freezer - raw tuna over cream cheese, walk in cooler - raw shell eggs over sauce, cookline prep cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil, 91F; butter, 77F, 82F, held off temperature control less than 2 hours. Cook line - roe, 64F; cream cheese, 44F, held off temperature control during lunch rush, then returned to cooler. Less than 2 hours. Sushi prep area - tuna, 46F; white fish, 49F, sushi prep area
Vacuum breaker missing at hose spigot on 3 compartment sink.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertises white tuna carpaccio and riverside roll with white tuna. Escolar is served according to the manager. Manager stated new menu is being printed and will be updated
Handwash sink not accessible for employee use at all times. - box of wrap, water filter stored across basin of back hand sink
Handwash sink used for purposes other than handwashing. - ice dumped in front handsink
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Several employees on duty
Accumulation of black mold-like substance in the interior of the ice machine.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide tanks not adequately secured. - at bag in box soda rack
Clams/mussels/oysters removed from original container for long-term storage. Oysters removed from case and tag removed
Floor soiled/has accumulation of debris. - below fryers
Food not stored at least 6 inches off of the floor. - plastic food buckets throughout kitchen and walk in cooler - boxed meat on the floor in walk in cooler
Food storage container/container lid cracked or broken. - shrimp container cracked
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice spoon - boba scoop
Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. - ice shaving machine exterior
Reach-in cooler shelves with rust that has pitted the surface. - glass door cooler
Reuse of single-service or single-use articles. - jug handle cut to reuse as scoop
Water draining onto floor surface. - at front handsink, drain leaking onto the floor when handsink is run
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 10 ppm. Corrected to 100ppm.
Wiping cloth sanitizing solution stored on the floor.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw sausage over cheese dumplings walk in freezer - raw crab over cooked tempura and egg rolls; raw crab and fish behind lettuce and lemon garnish in cookline Bain Marie cooler - sushi cooler raw beef over radish
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. walk in cooler cooler chicken over beef
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Black garlic oil made in house with cooked garlic 68F on cookline. Advised to use time as a public health control - cooked shrimp in sushi area 62F, out and returned to cooler per sushi chef. Advised to ice if in continuous use to maintain temperature control.
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 as required. Sushi rice
Clam/mussel/oyster tags not marked with last date served. Oyster tags
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 3 employees doing prep in the kitchen - no food handler training. New host
No soap provided at handwash sink. Sushi area
Bowl or other container with no handle used to dispense food. Floating in spicy mayo, soy sauce, in rice
Cardboard box used to hold frozen won tons in chest freezer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Jacket and bag in dry storage on shelving - keys in front of water dispenser
Food stored on floor. walk in freezer; dry storage
Working containers of food removed from original container not identified by common name. Salt
Oct 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees with no food handler training
Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler and walk in freezer
Oct 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. 3 cans of pineapple badly dented
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. Employee plating wonton
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the cookline chest freezer, raw soft shell crab over deep fried ice cream.
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw beef and chicken over cooked beef, walk in cooler - raw fish and raw beef over sauces and cream cheese, sushi area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Right side of cookline cooler across from woks: boiled egg 52F, bamboo 51F, egg wash 46F, pork roll 44F, fish cake 53F. All on top right, all other temperatures 41F and below. Operator stated lid was left open next to warming lamp during lunch. Advised to ice and keep lid closed - shrimp 50F in Togo container on top of third pan- - heavy cream 65F out for 2 hours in boba area - in sushi area, raw fish in left display case 43-45F. Operator removed to put on ice and stated door left open during lunch
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees with no food handler training
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
Bowl or other container with no handle used to dispense food. In chicken powder, soy sauce, vinegar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. uncovered drink prep table
Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler and walk in freezer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack, cigarettes, sweater, dry storage.
Food stored in a location that is exposed to splash/dust. Covered 5 gallon containers under handsink
In-use knife/knives stored in cracks between pieces of equipment. Reach in cooler and prep table
Wet wiping cloth not stored in sanitizing solution between uses. Cookline
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.