Osaka Sushi
4851 E Irlo Bronson Memorial Hwy, Saint Cloud, FL 34771 · Permanent Food Service · License 5911862
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection2 high priority (no follow-up needed), 2 intermediate (fixed on the spot, 1 repeat), 8 basic (7 repeats); basic violations cost 12 at most-23
- Safety score77
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 visitAug 6, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
rice (110°F - Hot Holding) Made 2 hours prior per operator
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef over edamame in walk in cooler
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink next to three compartment sink blocked by buckets in front of it Operator moved
Fixed on the spotRepeat violation
No soap provided at handwash sink.
At handwashing sink next to three compartment sink Operator stocked
Fixed on the spot
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Sugar and flour in bulk containers on bottom shelf of dry storage
Repeat violation
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Shrimp and noodles thawing at room temperature on counter of three compartment sink
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil and sauce buckets on floor in kitchen
Repeat violation
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
In ice machine and at soda station by kitchen exit Operator moved both
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Several at sushi bar
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Bulk dry storage containers on bottom dry storage shelf Several equipment gaskets throughout facility
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
2 in hood over cookline
Repeat violation
Floor soiled/has accumulation of debris.
In walk in cooler Under three compartment sink and several other equipment pieces in kitchen
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.