OMAKASE ASIAN CUISINE
13149 US 301
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/14/2025
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in freezer.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.
- 10-08-5:Basic - Ice scoop handle in contact with ice.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temp 83 F. **Repeat Violation**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Repeat Violation**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.dish machine tested 0 ppm chlorine, operator primed tested 50 ppm chlorine. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 52 F in reach in cooler, employee placed to bottom of cooler. Rice 46 in walk in cooler. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer going into handwash sink.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle above 3 compartment sink. **Repeat Violation**
Food safety inspection conducted on 3/14/2025 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
Inspection on 9/16/2024
High Priority
1
Intermediate
3
Basic
11
Total
15
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. Ice machine.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted at server station. **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi bar.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from open cup. Employee drink on dry storage shelf.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in cooler.
- 08B-38-4:Basic - Food stored on floor. Container of salt on floor in dry storage. Soda on floor in dry storage room. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on side of equipment near wok.
- 10-01-5:Basic - 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 tempura powder. **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 84 F.
- 35B-06-4:Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Bug zapper racquet on shelf above containers.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over vegetable and pork potstickers in reach in cooler under grill. **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at sushi bar.
- 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/ Observed 5 employees working with no certified food manager on site.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled, above 3 compartment sink.
Food safety inspection conducted on 9/16/2024 revealed 15 total violations (1 high priority, 3 intermediate, 11 basic).