Osaka Japanese Steakhouse

16078 San Carlos Blvd, Fort Myers, FL 33908 · Permanent Food Service · License 4606225

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority · fixed by the Sep 10 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 10 routine inspection
3 high priority (1 fixed by the Sep 10 follow-up, 2 fixed on the spot), 5 intermediate (2 fixed on the spot), 5 basic (2 repeats)
-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 · 2 visits

Jul102026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 3 High priority
- 5 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Observed repackaged raw frozen chicken stored over seafood in walk in freezer.
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed container of raw chicken stored over ready to eat vegetables in walk in cooler. Operator placed raw chicken on bottom shelf.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored food items.
  Operator removed chemical.
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked foods and cut cabbage in walk in cooler.
  Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Observed precooked frozen meats not date marked.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed sanitizer bucket stored inside handwash sink at beverage/wait station. Operator removed bucket.
  Fixed on the spot
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Handwash sink at beverage/wait station. Operator fixed.
  Fixed on the spot
- Code 53, Manager certification and employee training: No certified food manager for establishment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic5
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Walk in cooler. Operator removed employee food.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer at end of cook line.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of gray-like substance in the interior of the ice machine/bin.
  Educated operator on cleaning ice machine daily. Operator cleaned ice machine.
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris.
  Beverage reach in cooler tracks. Operator cleaned tracks.
  Fixed on the spot
- Code 33, Garbage and refuse: Open dumpster lid.
  Educated operator on importance of keeping dumpster lid closed.
  Repeat violation
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

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.