Omakase Asian Cuisine
Last inspected: Mar 4, 2026
45
Score
Inspectors have visited Omakase Asian Cuisine nine times, with records going back to 2022. The newest entry in the record is dated Mar 4, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near 12 violations per visit.
When inspectors have written things up, “wet wiping cloth not stored” has been the most frequent reason, cited six times.
That's lower than the typical Riverview restaurant, which scores around 69. There are enough flags in the record to merit a second thought.
9
Inspections
1
Critical latest
2
Major latest
9
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Shrimp 49 F, employee placed shrimp to the bottom of cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Equipment drain line draining into handwash sink. Strainer drain line going into hand wash sink.
31A-10-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink temped 78 F, ran approximately 2 minutes.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
Basic - Clean, single-use gloves not handled in a sanitary manner. Used gloves on cutting board. Employee discarded at time of inspection. **Corrected On-Site**
25-30-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on drying rack above rice cooker.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting on drying rack. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Reach in freezer not working.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on the side of wok area. **Repeat Violation**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in chicken. **Repeat Violation**
10-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth in prep table.
21-12-4
45
Oct 20, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloves on in prep sink.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. **Repeat Violation**
29-42-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands with gloves on in prep sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep table.
22-02-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in chicken in reach in cooler. Employee removed at time of inspection. **Corrected On-Site**
10-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in panko and corn starch, employee removed at time of inspection. **Corrected On-Site**
10-01-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs handing on side of wok station.
10-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer. **Repeat Violation**
14-69-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from dish machine.
24-08-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled across from fryers.
23-03-4
37
Mar 14, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 52 F in reach in cooler, employee placed to bottom of cooler. Rice 46 in walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.dish machine tested 0 ppm chlorine, operator primed tested 50 ppm chlorine. **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer going into handwash sink.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle above 3 compartment sink. **Repeat Violation**
41-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in freezer.
08B-49-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.
14-69-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temp 83 F. **Repeat Violation**
10-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Repeat Violation**
21-12-4
39
Sep 16, 2024
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over vegetable and pork potstickers in reach in cooler under grill. **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at sushi bar.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 5 employees working with no certified food manager on site.
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled, above 3 compartment sink.
41-17-4
Basic - Food stored on floor. Container of salt on floor in dry storage. Soda on floor in dry storage room. **Repeat Violation**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in cooler.
24-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen. **Repeat Violation**
21-12-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from open cup. Employee drink on dry storage shelf.
12B-12-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted at server station. **Repeat Violation**
24-05-4
Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Bug zapper racquet on shelf above containers.
35B-06-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 84 F.
10-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in tempura powder. **Repeat Violation**
10-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on side of equipment near wok.
10-20-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi bar.
14-09-4
37
Mar 4, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-04: **Time Extended**
29-42-4
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in reach in freezer near dry storage. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-04: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 3 employee training certificates. **Warning** - From follow-up inspection 2024-03-04: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates near register not inverted. **Warning** - From follow-up inspection 2024-03-04: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction. **Warning** - From follow-up inspection 2024-03-04: **Time Extended**
25-02-4
61
Feb 23, 2024
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. **Repeat Violation** **Warning**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 52 F, Salad 47 F in reach in cooler, operator moved to another cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in reach in freezer near dry storage. **Repeat Violation** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over krab in reach in cooler at sushi bar. **Warning**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm, operator set up 3 Compartment Sink. Advised operator to not use dish machine until it is working properly. **Repeat Violation** **Warning**
22-41-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 3 employee training certificates. **Warning**
53B-13-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates near register not inverted. **Warning**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above reach in cooler on cook line. **Warning**
40-06-5
Basic - Food stored on floor. Sauce on floor near reach in freezer. **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar. **Repeat Violation** **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water of 106 F, operator changed water temped 188 F. **Corrected On-Site** **Warning**
10-07-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction. **Warning**
25-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen. **Repeat Violation** **Warning**
21-12-4
29
Sep 21, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in reach in cooler on cook line. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm, operator primed machine tested 100 ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in handwash sink, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle above 3 Compartment Sink not labeled. **Repeat Violation**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers next to walk in cooler wet nesting.
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in mushrooms. Operator removed at time of inspection. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 85 F, operator emptied water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on counter throughout kitchen, operator removed at time of inspection. **Corrected On-Site**
21-12-4
39
Jan 9, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
41
Jul 13, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp batter 80F, Tuna 48 F, operator placed on ice retemped tuna 43 F. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2022-07-13: Tuna 41 F, shrimp batter 61 F, operator placed on ice **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Operator Sharon Chua states that when someone orders the red snapper on the menu, they are serving tilapia. No red snapper parasite destruction in the last 30 days. **Admin Complaint** - From follow-up inspection 2022-07-13: Operator replaced red snapper on one menu with tilapia and is in the process of changing the other menus **Admin Complaint**
52-04-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator had incorrect test strips. Operator ordered chlorine test strips at time of inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2022-07-13: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. **Warning** - From follow-up inspection 2022-07-13: **Time Extended**
33-19-4
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. **Warning** - From follow-up inspection 2022-07-13: **Time Extended**
33-11-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Warning** - From follow-up inspection 2022-07-13: **Time Extended**
21-12-4
61
Frequently Asked Questions
When was Omakase Asian Cuisine last inspected?
The most recent health inspection at Omakase Asian Cuisine on file is from Mar 4, 2026. The public record contains nine inspections in total.
What is the most common violation at Omakase Asian Cuisine?
Across the inspection record, “wet wiping cloth not stored” has been cited six times, more than any other issue at Omakase Asian Cuisine.
How does Omakase Asian Cuisine compare to other restaurants in Riverview?
Omakase Asian Cuisine most recently scored 45 out of 100, which is lower than the Riverview average of 69.
Has Omakase Asian Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Omakase Asian Cuisine have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Omakase Asian Cuisine means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Omakase Asian Cuisine inspected?
Based on the inspection history on file, Omakase Asian Cuisine is inspected around two times per year on average.
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