Osaka Sushi and Hibachi
705 N Dixie Fwy, New Smyrna Beach, FL 32168 · Permanent Food Service · License 7407765
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection2 high priority (fixed on the spot), 2 intermediate, 6 basic-18
- Safety score82
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 visitJul 15, 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.
10 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 cold held at greater than 41°F.
Shrimp 44-64°F. Tempura shrimp removed from cooler for an order and left out . Returned to cooler
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
- In sushi area, raw beef over surimi, raw fish over cream cheese. - in the freezer, raw fish over mochi and boba corrected on site.
Fixed on the spot
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
2 employees with no proof of food handler training
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Used to rinse pitcher, handsink in the sushi area. Discussed with manager
Basic6
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 and freezer, uncovered 5 gallon containers of overfilled with raw fish heads touching cases in the freezer, close to lettuce in walk in cooler - various employee food containers over reach in cooler and on rack over sauces
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In sauces and dry items in dry storage area
Fixed on the spot
Gaskets in poor repair.
Torn, cookline cooler
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Light buildup both ice machines
Code 28, Sewage and wastewater disposal: Observed grease in the grass between planter boxes behind the building
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Mop sink
Fixed on the spot
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.