Otsuka Ramen
6800 N Dale Mabry Hwy #190, Tampa, FL 33614 · Permanent Food Service · License 3916118
What drove the grade
Raw beef stored over cooked noodles.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection6 high priority (3 no follow-up needed, 3 fixed on the spot, 2 repeats), 3 intermediate, 9 basic (1 repeat)-41
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 28, 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.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed roasted black garlic oil at 80f temped at 12:40 and operator placed into freezer. Operator stated it was pulled out at 10:45. Operator moved product back into reach in cooler on main make line in front. Retemped at 2:35 and dropped to 70f. Stop sale issued.
Shell eggs in use or stored with cracks or broken shells.
1 egg crack stop sale. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed roasted black garlic oil being stored at room temperature at 80f at 12:40 in a serving container on the front cook line. Operator stated that it was taken out at 10. Operator stored in use container in freezer to cool faster and placed other bag sitting at room temperature in the cooler. Retemped at 70f at 2:36. Stop sale issued.
Code 08, Food protection and cross-contamination: Raw beef stored over cooked noodles.
Employee moved to bottom shelf. Observed raw shrimp stored over milk in reach in cooler on the left of the three compartment sink. Employee moved to comply.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed to go bags being used to hold 2 bags of raw chicken in the first reach in chest freezer in back storage area next to office. Educated operator.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed bleach and dish detergent stored on top shelf over alcoholic beverages. Operator moved bleach and dish detergent.
Fixed on the spotRepeat violation
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed establishment had expired test strips. Guided operator to replace.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed reach in chest freezer with two split doors in back storage area had build up of liquid and debris on the bottom.
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager not present for inspection had an expired certificate from 09/21/2026. Manager that went through the inspection with us had their proof of certification in compliance.
Basic9
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Operator stated the roasted black garlic oil being thawed from freezer at room temperature on top of cold holding unit in front main make line.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed two quart containers being used for rice and flour in the dry storage area next to the office. Educated operator.
Clean dish drying shelves with rust that has pitted the surface located to the left of the three compartment sink.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning on squeeze bottles in clean dishes rack.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets in reach in chest freezer with two split doors in back storage area soiled with build up of debris.
Code 33, Garbage and refuse: Missing drain plug at both dumpsters.
Open dumpster lids on both dumpsters.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair in back dry storage area in the same room as the employee bathroom.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee backpack and jacket observed hanging from dry storage shelves in dry storage area in the same room as employee bathroom. Educated operator to separate employee belongings.
Repeat violation
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
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- 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.
- Stop sale
- An order that the food can’t be sold or served.