Osaka Bay Buffet

7598 W Irlo Bronson Memorial Hwy, Kissimmee, FL 34747 · Permanent Food Service · License 5901075

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Aug 12, 2026

What drove the grade

Stop Sale issued due to adulteration of food product.High priority · no follow-up needed · 17 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 6 intermediate (5 fixed on the spot), 8 basic
-33
Safety score67

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

Inspection history

1 inspection · 1 visit

Aug122026

Routine inspection

18 violations found

First visitAug 12, 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:
- 4 High priority
- 6 Intermediate
- 8 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
  Oysters with no tags Ice that container of cut lemons stored was stored in ice bin
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw fish stored over cooked shrimp and cooked chicken at kitchen Raw beef stored over raw pork at reach in cooler at hibachi station Raw chicken stored over raw beef at walk in cooler Operator moved items to correct food storage
  Fixed on the spot
  Food stored in ice used for drinks.
  See stop sale. Container of cut lemons stored in ice bin at second server station
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Salmon and avocados at sushi bar stored on paper towel s
Intermediate6
- Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell clams/mussels/oysters.
  See stop sale. No tags on oysters at glass reach in cooler in kitchen. Educated operator
- Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
  Raw animal foods must be fully cooked prior to service. Printed operator advisory.
  Fixed on the spot
  Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Printed operator advisory
  Fixed on the spot
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  For buffet line.Emailed operator time plan
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand washing sink at hibachi station had metal pans in the sink.Operator moved to dish wash area
  Fixed on the spot
  No soap provided at handwash sink.
  Hand washing sink at end of cooks line.Operator replaced with soap
  Fixed on the spot
Basic8
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Spoon at bat stored in 82°F water. Operator discarded water
  Fixed on the spot
  Ice scoop handle in contact with ice.
  Scoop handle in ice bin at first server station.operator moved handle of ice
  In-use tongs stored on equipment door handle between uses.
  Tongs stored on handle on fryers on cooks line
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting boards throughout kitchen
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up around fans,door frame and floor of walk in freezer
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine at back of kitchen
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters in kitchen and hibachi station
- 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 bags stored on dry good shelves at dry storage room by mop/chemical room sink
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.
Stop sale: An order that the food can’t be sold or served.