DirtyFLRestaurant Inspection Data

OSAKA JAPANESE STEAKHOUSE & SUSHI BAR OF DESTIN

Health inspection records show OSAKA JAPANESE STEAKHOUSE & SUSHI BAR OF DESTIN in DESTIN has 5 inspections with a food safety rating of 4.1/5. Food safety practices have remained consistent.

Last inspection: 4 months ago · 5 reports on file

34745 EMERALD COAST PARKWAY STU 98

Overall Food Safety Rating

★★★★☆ (4.1/5)
Based on 5 health inspection reports

All Inspection Reports

11/10/2025· 4mo ago

Visit ID: 10921434

Met Inspection Standards

1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Walk in cooler Single service to go container and drink cup used as scoops for sauce. Removed during the inspection by Chef. Corrected On-Site

5/2/2025· 10mo ago

Visit ID: 10742971

Met Inspection Standards
  • N/A:No Violations Were Observed

12/13/2024· 1y 2mo ago

Visit ID: 8724353

Met Inspection Standards
  • N/A:No Violations Were Observed

2/16/2024· 2y ago

Visit ID: 8558988

Met Inspection Standards

2 basic

  • 08B-38-4:Basic - Food stored on floor of walk in cooler and freezer. Walk in cooler - boxed potatoes and bagged carrots. Walk in freezer - Boxed shrimp Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in freezer at condenser.

11/27/2023· 2y 3mo ago

Visit ID: 8345778

Met Inspection Standards

3 high, 1 int, 2 basic

  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip located over kitchen make line . Operator advised to remove fly strip from above food / food contact surfaces
  • 08B-38-4:Basic - Food stored on floor. Boxed raw shrimp located on walk in freezer floor Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wait station Rice hot hold 120/119F over 4 hrs.
  • 03F-02-5:High Priority - 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. Sushi rice at sushi bar . Less than 1 hr. Sushi Chef advised to time mark ( 4 hrs from when rice was placed under TPHC ) No stop sale required Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wait station Rice hot hold 120/119F over 4 hrs. See stop sale
  • 31B-02-4:Intermediate - No soap, sign and / or paper towels or mechanical hand drying device provided at sushi bar hand wash sink. Hand wash sink restocked with soap and paper towels during the inspection. **Corrective Action Taken** Repeat Violation