OSAKA SUSHI AND HIBACHI
705 North Dixie Freeway
New Smyrna Beach, Florida, 32168
Volusia County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/4/2025
High Priority
2
Intermediate
6
Basic
7
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Floating in sauce
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cookline
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler Reach in cooler
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups
- 08B-38-4:Basic - Food stored on floor. Walk in freezer, walk in cooler **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop Corrected On-Site Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Jug cut into scoop. Repeat Violation
- 08A-05-6:High Priority - 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 **Corrective Action Taken** Repeat Violation
- 03B-01-6:High Priority - 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.
- 41-17-4:Intermediate - Bucket containing toxic substance not labeled. Bleach
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gaskets, cookline
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to dump water for rice scoop Used to hold styrofoam container **Corrective Action Taken** Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Expo area Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Expo area Corrected On-Site
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Exit door from sushi area of dining room Exit door in kitchen
Food safety inspection conducted on 2/4/2025 revealed 16 total violations (2 high priority, 6 intermediate, 7 basic).
Inspection on 10/4/2024
High Priority
2
Intermediate
0
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-10-04: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below fryers - From follow-up inspection 2024-10-04: **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - 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 - From follow-up inspection 2024-10-04: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - glass door cooler - From follow-up inspection 2024-10-04: **Time Extended**
- 21-38-4:Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. - From follow-up inspection 2024-10-04: **Time Extended**
- 22-48-5:High Priority - - From initial inspection : High Priority - 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 - From follow-up inspection 2024-10-04: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - 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 Corrected On-Site - From follow-up inspection 2024-10-04: **Time Extended**
Food safety inspection conducted on 10/4/2024 revealed 7 total violations (2 high priority, 0 intermediate, 5 basic).
Inspection on 8/20/2024
High Priority
4
Intermediate
5
Basic
14
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. - at bag in box soda rack
- 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. Oysters removed from case and tag removed
- 36-73-4:Basic - Floor soiled/has accumulation of debris. - below fryers
- 08B-47-4:Basic - 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
- 14-38-4:Basic - Food storage container/container lid cracked or broken. - shrimp container cracked Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice spoon - boba scoop
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. - ice shaving machine exterior
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. - glass door cooler
- 25-32-4:Basic - Reuse of single-service or single-use articles. - jug handle cut to reuse as scoop
- 29-03-4:Basic - Water draining onto floor surface. - at front handsink, drain leaking onto the floor when handsink is run
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 10 ppm. Corrected to 100ppm. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
- 22-48-5:High Priority - 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
- 08A-05-6:High Priority - 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 Corrected On-Site
- 03A-02-5:High Priority - 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
- 29-34-4:High Priority - Vacuum breaker missing at hose spigot on 3 compartment sink.
- 52-04-5:Intermediate - 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 Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - box of wrap, water filter stored across basin of back hand sink Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - ice dumped in front handsink
- 53B-01-5:Intermediate - 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. Warning
- 11-26-1:Intermediate - 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
Food safety inspection conducted on 8/20/2024 revealed 23 total violations (4 high priority, 5 intermediate, 14 basic).
Inspection on 2/26/2024
High Priority
4
Intermediate
3
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Floating in spicy mayo, soy sauce, in rice
- 14-05-4:Basic - Cardboard box used to hold frozen won tons in chest freezer
- 40-06-5:Basic - 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
- 08B-38-4:Basic - Food stored on floor. walk in freezer; dry storage
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt Corrected On-Site
- 08A-05-6:High Priority - 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 **Corrective Action Taken**
- 08A-20-5:High Priority - 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 Corrected On-Site
- 03A-02-5:High Priority - 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.
- 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 as required. Sushi rice Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags
- 11-26-1:Intermediate - 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 Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Sushi area Corrected On-Site
Food safety inspection conducted on 2/26/2024 revealed 12 total violations (4 high priority, 3 intermediate, 5 basic).
Inspection on 10/19/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - - From initial inspection : Basic - 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 Warning - From follow-up inspection 2023-10-19: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - 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 Warning - From follow-up inspection 2023-10-19: **Time Extended**
Food safety inspection conducted on 10/19/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 10/17/2023
High Priority
5
Intermediate
2
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In chicken powder, soy sauce, vinegar Corrected On-Site Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. uncovered drink prep table Corrected On-Site Warning
- 08B-49-4:Basic - 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 Warning
- 40-06-5:Basic - 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. Corrected On-Site Warning
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Covered 5 gallon containers under handsink Corrected On-Site Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Reach in cooler and prep table Corrected On-Site Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline Corrected On-Site Warning
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 3 cans of pineapple badly dented Warning
- 09-01-4:High Priority - 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 Warning
- 08A-02-6:High Priority - 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. Corrected On-Site Warning
- 08A-05-6:High Priority - 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 Warning
- 03A-02-5:High Priority - 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 Warning
- 11-26-1:Intermediate - 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 Warning
- 02A-01-4:Intermediate - 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. Corrected On-Site Warning
Food safety inspection conducted on 10/17/2023 revealed 14 total violations (5 high priority, 2 intermediate, 7 basic).