Osaka Japanese Steakhouse Andsushi Bar Restaurant
Last inspected: Feb 3, 2026
39
Score
Going back to 2022, Osaka Japanese Steakhouse Andsushi Bar Restaurant has nine inspections in the public record. The most recent report on file is from Feb 3, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
“No paper towels” accounts for the largest share of issues, appearing four times across the record.
Osaka Japanese Steakhouse Andsushi Bar Restaurant's latest score of 39 falls below the Panama City Beach average of 84. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
4
Major latest
2
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
39
Oct 21, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No color/concentration comparison chart available for chemical test kit used to check chlorine and quaternary sanitizer.
16-36-4
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in rice in walk in cooler. Manager removed bowl from rice and placed in ware washing location. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Working containers of food removed from original container not identified by common name in multiple cold holding units. Spring rolls, lobster Rangoon and onion rings stored in upright freezer not labeled. **Repeat Violation**
02D-01-5
Basic - Stored food not covered. Lobster Rangoon stored in upright freezer not covered. Manager had cook cover food. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Ice buildup in reach-in walk-in freezer.
14-69-4
Basic - Food stored on floor. Bag of ice packs stored on floor in walk in freezer. Manager removed bag of ice packs from floor and sent to warehouse wash location. **Corrected On-Site** **Repeat Violation**
08B-38-4
70
May 13, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed tuna in vacuum sealed package on sushi station.
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Chlorine and oven cleaner on shelf over sheet pans. Employee moved chemicals at time of inspection. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in wait station used as dump sink as evidenced by ice in sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar and cook line. Paper towels restocked at time of inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Manager placed printed consumer advisory cards inside clear menu jackets at time of inspection. **Corrected On-Site**
02B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of knife sheath on hibachi cart soiled. Ice scoop pan soiled. All items cleaned or sent to dish area for cleaning. **Corrective Action Taken**
23-03-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife stored in soiled sheath on hibachi cart. Employee washed items at time of inspection. **Corrected On-Site**
10-02-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops in dirty pan on top of ice machine. Items sent to dish area for cleaning at time of inspection. **Corrective Action Taken**
10-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food and restaurant food on all shelves of upright reach in cooler. Employee moved items at time of inspection. **Corrected On-Site**
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over cook line prep table. Removed during inspection. **Corrected On-Site**
12B-07-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tuna in vacuum sealed package on sushi station, see stop sale.
06-09-1
41
Jan 13, 2025
Routine - Food
No violations found.
100
Dec 11, 2024
Routine - Food
9 critical violations. 4 major violations. 3 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed opened milk at the bar at 49F for undetermined amount of time and Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed Hondashi mix with soy sauce, sugar made held over night per manager at 74F. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice made approximately at 11:15am at 99F approximately 1 hour. Observed Voluntarily discarded product.
03B-01-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed Hondashi mix with soy sauce, sugar made held over night per manager at 74F. See stop sale
03D-06-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Per sushi chef rice prepared 1 hour ago and marked on chart. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over ready to eat food in Walk in cooler and Kitchen line Reach in cooler. Manager moved chicken to bottom shelf. **Corrected On-Site**
08A-02-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed Wasp spray under prep table. Observed manager remove and discard. **Corrected On-Site**
41-05-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw fresh salmon from KGI. **Warning**
01D-01-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher failure to wash hands before touching clean dishes.
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed opened milk at the bar at 49F for undetermined amount of time. See stop sale.
03A-02-5
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.
53B-13-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open milk at bar with no undetermined amount of time. Per Manager stated that milk could have been open for 2 days.
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed item stored in sink and blocked by toaster oven.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink around triple sink and in bar area. Observed manager restock paper towels. **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on prep table on cook line an employee open container drink. Observed Manager remove Cup and put at dish tank. **Corrected On-Site**
12B-07-4
Basic - Stored food not covered. Observed Raw shrimp and rice in walk in cooler uncovered.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed flour, sugar, and rice removed from original packaging and put in non labeled containers. manager labeled all products. **Corrected On-Site**
02D-01-5
15
Jan 24, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored above melons in walk in cooler. Manager put chicken on bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-04-5
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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen next to ice machine and behind bar. Also no soap at hand wash sink behind bar. Employees restocked. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed blue liquid in spray bottle with no label next to dish area.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like substance. **Repeat Violation**
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna in ROP package without opening with instructions stating to open before thawing.
06-09-1
Basic - Food stored on floor. Observed chicken on floor of walk in freezer. Employee put chicken on shelves. **Corrected On-Site**
08B-38-4
55
Jul 21, 2023
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw steak and chicken stored over cabbage whole and carrots unpeeled. Also raw shelled eggs over raw cut steak. Manager moved all items to different shelf. **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw chicken thawing in sink full of water still in delivery box that was also soaking in same water.
01B-13-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Employee stated rice had been out since 11:00.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance in ice machine in kitchen and server area in back of restaurant.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food prepped for more than 24hours with no date marking in walk in cooler.
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes not in sanitizer bucket in sushi are and in kitchen. Manager made bucket with sanitizer and put wiping clothes in it. **Corrected On-Site**
21-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken sitting in water that was not running.
06-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 87F. Manager discarded utensils to dish area. **Corrected On-Site**
10-07-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed soup spoons stored in bus tub with water in bottom and not with handle sides up.
24-07-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in white rice and cut vegetables used to dispense food.
14-01-5
41
Feb 9, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shelled eggs stored above vegetables. Manager removed and put on cart. **Corrected On-Site**
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy of vomit clean up poster to manager who printed and hung up in employee area. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine with mold like substance.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen and no soap in another hand wash sink. Manager had employee add soap and paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Cloth used as a food-contact surface. Observed towel used to cover sushi rice that is not food grade material. Manager removed towel. **Corrected On-Site**
21-05-5
61
Oct 3, 2022
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
47
Frequently Asked Questions
When was Osaka Japanese Steakhouse Andsushi Bar Restaurant last inspected?
The most recent health inspection at Osaka Japanese Steakhouse Andsushi Bar Restaurant on file is from Feb 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Osaka Japanese Steakhouse Andsushi Bar Restaurant?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Osaka Japanese Steakhouse Andsushi Bar Restaurant.
How does Osaka Japanese Steakhouse Andsushi Bar Restaurant compare to other restaurants in Panama City Beach?
Osaka Japanese Steakhouse Andsushi Bar Restaurant most recently scored 39 out of 100, which is lower than the Panama City Beach average of 84.
Has Osaka Japanese Steakhouse Andsushi Bar Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Osaka Japanese Steakhouse Andsushi Bar Restaurant have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Osaka Japanese Steakhouse Andsushi Bar Restaurant 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 Osaka Japanese Steakhouse Andsushi Bar Restaurant inspected?
Based on the inspection history on file, Osaka Japanese Steakhouse Andsushi Bar Restaurant is inspected around three times per year on average.
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