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Osaka Japanese Steakhouse & Sushi Bar of Destin

34745 Emerald Coast Parkway Stu 98, Destin, FL 32541
Japanese / Sushi
Last inspected: Apr 21, 2026
100
Score
Low Risk

Public records show eight inspections at Osaka Japanese Steakhouse & Sushi Bar of Destin stretching back to 2022. Osaka Japanese Steakhouse & Sushi Bar of Destin was last inspected on Apr 21, 2026. A low risk tier reflects an inspection that turned up minimal issues.

Things have been moving in the right direction, with the rolling count dropping from around three violations to closer to zero violations per visit.

“Food stored on floor of walk in cooler and freezer” comes up most often, recorded three times in the inspection record.

The city-wide average for Destin sits at 90, putting Osaka Japanese Steakhouse & Sushi Bar of Destin on the better side of that line. The file should reassure diners considering a visit.

8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
No violations found.
100
Nov 10, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Bowl or other container with no handle used to dispense food. Walk in cooler Single service to go container and drink cup used as scoops for sauce. Removed during the inspection by Chef. **Corrected On-Site**
14-01-5
95
May 2, 2025
Routine - Food
No violations found.
100
Dec 13, 2024
Routine - Food
No violations found.
100
Feb 16, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Food stored on floor of walk in cooler and freezer. Walk in cooler - boxed potatoes and bagged carrots. Walk in freezer - Boxed shrimp **Repeat Violation**
08B-38-4
Basic - Ice buildup in walk-in freezer at condenser.
14-69-4
90
Nov 27, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wait station Rice hot hold 120/119F over 4 hrs. See stop sale
03B-01-6
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. Sushi rice at sushi bar . Less than 1 hr. Sushi Chef advised to time mark ( 4 hrs from when rice was placed under TPHC ) No stop sale required **Corrected On-Site**
03F-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wait station Rice hot hold 120/119F over 4 hrs.
01B-02-5
Intermediate - No soap, sign and / or paper towels or mechanical hand drying device provided at sushi bar hand wash sink. Hand wash sink restocked with soap and paper towels during the inspection. **Corrective Action Taken** **Repeat Violation**
31B-02-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip located over kitchen make line . Operator advised to remove fly strip from above food / food contact surfaces
35B-08-4
Basic - Food stored on floor. Boxed raw shrimp located on walk in freezer floor **Repeat Violation**
08B-38-4
52
Dec 19, 2022
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen shelf - Cooked breaded shrimp 60/55F less than 2 hrs. Moved to cold hold unit for rapid cooling during the inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cook line upright Raw chicken over sauce . Chicken relocated below ready to eat food **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks , no Hand wash signs . Ware wash , cook line and wait station hand wash sinks . Paper towels provided for wait and ware wash hand wash sinks during the inspection. **Repeat Violation**
31B-02-4
Basic - Food stored on floor. Walk in cooler / freezer Walk in cooler - chicken Moved to shelving during the inspection. Walk in freezer- boxed shrimp.
08B-38-4
64
Nov 9, 2022
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hibachi crash carts: raw shell eggs ambient temp 67F, per employee approximately 45 mins, discussed Time as a Public Health Control with staff. Eggs marked for time at time of inspection. Written plan filled out. **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of raw shell eggs stored over bowl of cut lemons. Pan of raw beef on top of case of tomatoes. Employee rearranged items at time of inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on interior of ice buckets. Sent to dish pit at time of inspection. **Corrective Action Taken**
22-02-4
Intermediate - No Soap, paper towels or mechanical hand drying device provided at handwash sink in dish pit. Restocked at time of inspection. **Corrected On-Site** **Repeat Violation**
31B-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 4 cooks and 3 servers.
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employees could not provide a written plan at time of inspection. Provided Time as a Public Health Control form. Filled out at time of inspection. **Corrected On-Site**
03F-10-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided sign to establishment, posted at time of inspection. **Corrected On-Site**
02B-02-5
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gap between front double doors.
35B-04-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in pan, dirty water in pan. Employee washed all items at time of inspection. **Corrected On-Site**
10-12-5
41

Frequently Asked Questions

When was Osaka Japanese Steakhouse & Sushi Bar of Destin last inspected?

The most recent health inspection at Osaka Japanese Steakhouse & Sushi Bar of Destin on file is from Apr 21, 2026. The public record contains eight inspections in total.

What is the most common violation at Osaka Japanese Steakhouse & Sushi Bar of Destin?

Across the inspection record, “food stored on floor of walk in cooler and freezer” has been cited three times, more than any other issue at Osaka Japanese Steakhouse & Sushi Bar of Destin.

How does Osaka Japanese Steakhouse & Sushi Bar of Destin compare to other restaurants in Destin?

Osaka Japanese Steakhouse & Sushi Bar of Destin most recently scored 100 out of 100, which is higher than the Destin average of 90.

Has Osaka Japanese Steakhouse & Sushi Bar of Destin's inspection record improved over time?

Yes. Recent inspections at Osaka Japanese Steakhouse & Sushi Bar of Destin have averaged around zero violations per visit, down from roughly three earlier in the record.

What does a low risk rating mean?

A low risk rating at Osaka Japanese Steakhouse & Sushi Bar of Destin means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

How often is Osaka Japanese Steakhouse & Sushi Bar of Destin inspected?

Based on the inspection history on file, Osaka Japanese Steakhouse & Sushi Bar of Destin is inspected around two times per year on average.

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