OSAKA JAPANESE STEAKHOUSE ANDSUSHI BAR RESTAURANT
15533 Panama City Beach Parkway
Florida, 32413
Bay County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/13/2025
High Priority
2
Intermediate
3
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tuna in vacuum sealed package on sushi station, see stop sale.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over cook line prep table. Removed during inspection. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food and restaurant food on all shelves of upright reach in cooler. Employee moved items at time of inspection. Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops in dirty pan on top of ice machine. Items sent to dish area for cleaning at time of inspection. **Corrective Action Taken**
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife stored in soiled sheath on hibachi cart. Employee washed items at time of inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of knife sheath on hibachi cart soiled. Ice scoop pan soiled. All items cleaned or sent to dish area for cleaning. **Corrective Action Taken**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed tuna in vacuum sealed package on sushi station.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chlorine and oven cleaner on shelf over sheet pans. Employee moved chemicals at time of inspection. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in wait station used as dump sink as evidenced by ice in sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar and cook line. Paper towels restocked at time of inspection. Corrected On-Site Repeat Violation
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Manager placed printed consumer advisory cards inside clear menu jackets at time of inspection. Corrected On-Site
Food safety inspection conducted on 5/13/2025 revealed 11 total violations (2 high priority, 3 intermediate, 6 basic).
Inspection on 1/13/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/13/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/11/2024
High Priority
9
Intermediate
4
Basic
3
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on prep table on cook line an employee open container drink. Observed Manager remove Cup and put at dish tank. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Observed Raw shrimp and rice in walk in cooler uncovered.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour, sugar, and rice removed from original packaging and put in non labeled containers. manager labeled all products. Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher failure to wash hands before touching clean dishes.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw fresh salmon from KGI. Warning
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed Wasp spray under prep table. Observed manager remove and discard. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over ready to eat food in Walk in cooler and Kitchen line Reach in cooler. Manager moved chicken to bottom shelf. Corrected On-Site
- 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 cold held at greater than 41 degrees Fahrenheit. Observed opened milk at the bar at 49F for undetermined amount of time and Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed Hondashi mix with soy sauce, sugar made held over night per manager at 74F. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed opened milk at the bar at 49F for undetermined amount of time. See stop sale.
- 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 . Per sushi chef rice prepared 1 hour ago and marked on chart. Corrected On-Site
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed Hondashi mix with soy sauce, sugar made held over night per manager at 74F. See stop sale
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice made approximately at 11:15am at 99F approximately 1 hour. Observed Voluntarily discarded product.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open milk at bar with no undetermined amount of time. Per Manager stated that milk could have been open for 2 days.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed item stored in sink and blocked by toaster oven.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink around triple sink and in bar area. Observed manager restock paper towels. Corrected On-Site
- 53B-13-5:Intermediate - 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.
Food safety inspection conducted on 12/11/2024 revealed 16 total violations (9 high priority, 4 intermediate, 3 basic).
Inspection on 1/24/2024
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like substance. Repeat Violation
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna in ROP package without opening with instructions stating to open before thawing.
- 08B-38-4:Basic - Food stored on floor. Observed chicken on floor of walk in freezer. Employee put chicken on shelves. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored above melons in walk in cooler. Manager put chicken on bottom shelf. Corrected On-Site Repeat Violation
- 53A-05-6:Intermediate - 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/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen next to ice machine and behind bar. Also no soap at hand wash sink behind bar. Employees restocked. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed blue liquid in spray bottle with no label next to dish area.
Food safety inspection conducted on 1/24/2024 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 7/21/2023
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl in white rice and cut vegetables used to dispense food.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed soup spoons stored in bus tub with water in bottom and not with handle sides up.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 87F. Manager discarded utensils to dish area. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken sitting in water that was not running.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes not in sanitizer bucket in sushi are and in kitchen. Manager made bucket with sanitizer and put wiping clothes in it. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw steak and chicken stored over cabbage whole and carrots unpeeled. Also raw shelled eggs over raw cut steak. Manager moved all items to different shelf. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw chicken thawing in sink full of water still in delivery box that was also soaking in same water.
- 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. Employee stated rice had been out since 11:00.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance in ice machine in kitchen and server area in back of restaurant.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food prepped for more than 24hours with no date marking in walk in cooler.
Food safety inspection conducted on 7/21/2023 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).