OSAKA SUSHI AND THAI
696 150 AVE, Madeira Beach FL 33708 · 727-397-3885
Last inspected Mar 31, 2026 · 6 visits since March 2024
MAR 24
JUL 24
MAR 25
NOV 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 29 points off where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate12 Basic
What the inspector wrote — 19 findingsThe state's own report →
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
Toxic substance/chemical improperly stored. Insect gel tubes stored on top of reach in freezer on cook line
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Wanlob Yuwanabun CFM expired 3/23/26, other manager with valid CFM
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/ 7 total employees present with no valid CFM
Show the remaining 15 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at sushi bar
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
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.
Accumulation of lime scale on the inside of the dishmachine.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Cook line
Dead roaches on premises. 2 dead roaches on floor near walk in coolers, staff cleaned
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep tables on cook line
Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelves in walk in cooler not segregated
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Staff on cook line wearing watch
Employee with no hair restraint while engaging in food preparation. One employee at sushi bar with no hair restraint
In-use tongs stored on equipment door handle between uses. Oven door handle
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in walk in cooler
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pad thai sauce (74F - Cold Holding) (made in house on stove), held at room temp on cook line, discussed moving to cooler
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken sealed in plastic container cooling in walk in, staff uncovered
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Phamorn P. CFM expired 9/1/24, other staff with valid CFM present
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink next to triple sink
Current Hotel and Restaurant license not displayed.
Food stored in undrained ice. Raw shrimp in undrained ice in prep cooler
In-use tongs stored on equipment door handle between uses. On oven door handle on cook line, removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin, removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Plumbing system in disrepair. Urinal in men's restroom leaking into bucket, posted out of service
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate10 Basic
Show 17 findings ▾
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. Sushi rice at front counter
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Crock pot - soup (124F - Hot Holding), staff increased temperature
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator
Handwash sink not accessible for employee use at all times. Plastic bowl in hand sink at sushi bar, removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to triple sink
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Staff cleaned during inspection
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack and jacket on dry storage shelf
Employee with no hair restraint while engaging in food preparation. Employee n cook line with no hair restraint
Food stored in a location that is exposed to splash/dust. Food stored next to hand sink at sushi bar uncovered, exposed to splash
Food stored in undrained ice. Raw beef in undrained ice in cook line cooler
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin
No Heimlich maneuver/choking sign posted. Emailed to operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Sep 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Individually portioned raw salmon over uncovered cheesecake in reach in freezer on cook line
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. Sushi rice at front counter, held less than 4 hours
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/ 5 employees present with no one with a valid CFM
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Procedures emailed to operator
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom door not self closing
Bowl or other container with no handle used to dispense food. Bowl in flour and panko bins
Cutting board has cut marks and is no longer cleanable. Cook line
Food stored on floor. Bin of raw chicken and box of shrimp on floor in walk-in freezer
Jul 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority9 Intermediate7 Basic
Show 18 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Individually portioned raw salmon over uncovered cheesecake in reach in freezer on cook line
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. Sushi rice at front counter, held less than 4 hours
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink not accessible for employee use at all times. Bowl of strawberries in hand sink at wait station. Hand sink on cook line blocked by pallet of cooking oil
Handwash sink used for purposes other than handwashing. Food debris in hand sink at sushi counter, used as dump sink
Manager or person in charge lacking proof of food manager certification. Manager in charge provided expired CFM (Jiraporn Birmingham, expired 5/4/23), no additional valid food manager certificates available during inspection
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/ 5 employees present with no one with a valid CFM
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. Manager in charge unable to provide proof of food handler training during inspection
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Procedures emailed to operator
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No conspicuously posted consumer advisory, inspector provided manager with advisory and posted during inspection
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom door not self closing
Bowl or other container with no handle used to dispense food. Bowl in flour and panko bins
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Cook line
Food stored on floor. Bin of raw chicken and box of shrimp on floor in walk-in freezer
Ice scoop handle in contact with ice. In ice machine at wait station
No Heimlich maneuver/choking sign posted.
Mar 6, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator
Food-contact surface soiled with food debris, mold-like substance or slime. Debis from remodel on prep tables in kitchen
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to operator and posted during inspection.
Floor soiled/has accumulation of debris. Remodel debris on floor in dining room
No Heimlich maneuver/choking sign posted. Emailed to operator
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.