Osaka Sushi Hibachi Asian Kitchen

1115 W US Hwy 90, Lake City, FL 32055 · Permanent Food Service · License 2200765

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Jul 7, 2026

What drove the grade

Live, small flying insects foundHigh priority · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Jul 7 complaint inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 5 intermediate (2 fixed on the spot), 10 basic
-29
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul72026

Complaint inspection

17 violations found

First visitJul 7, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
17 violations found:
- 2 High priority
- 5 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef stored over chili oil in reach-in cooler across from cook line. Manager placed beef on bottom shelf.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  Observed four flies around trash can near back door.
Intermediate5
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Establishment has no probe thermometer.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards stored underneath kitchen prep table stained. Deflector plate inside of wait station ice machine soiled with mold-like substance.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Steel wool stored in cook line and wait station hand washing sinks. Manager removed steel wool from hand washing sinks.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle of Pine-Sol in cash stand area. Manager added label to bottle.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
  5 employee certificates not original.
Basic10
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Dumplings stored in walk-in freezer. Manager placed cover over dumplings.
  Fixed on the spot
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee hot dogs stored in walk-in cooler. Manager removed hot dogs during inspection.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs hanging on cook line cart handle. Manager placed tongs on top of grill.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Employees eating in kitchen. Manager had employees finish eating in dining room.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Interior of dish area dish machine soiled with old food debris.
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Wait station sanitizer bucket, 200 ppm. Manager had employee add water to bucket, 50 ppm.
  Fixed on the spot
  Wet wiping cloth not stored in sanitizing solution between uses.
  Wet wiping cloth stored on counter in wait station. Manager placed towel in sanitizer bucket.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Cook line hood vents greasy.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Cups stored in wait station.
- Code 33, Garbage and refuse: Open dumpster lid.
  Dumpster and grease bin behind building.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.