Osaka Sushi and Hibachi
Last inspected: Nov 24, 2025
47
Score
The health department has logged 10 inspections at Osaka Sushi and Hibachi, the earliest from 2022. The latest inspection on file is from Nov 24, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have been trending down, averaging around 11 violations across recent inspections versus roughly 14 violations before.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up six times.
By comparison, the average New Smyrna Beach facility scores 72, putting Osaka Sushi and Hibachi on the weaker side. The pattern in the record is worth a careful look.
10
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Nov 24, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food Temperature Measuring Devices Provided and Accurate
FL-46
47
Sep 23, 2025
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
18
Feb 4, 2025
Routine - Food
2 critical violations. 6 major violations. 7 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs; live oysters over sauce walk in cooler Raw fish over tempura krab on speed rack walk in freezer Raw chicken over sauce cookline Raw beef behind lettuce, top of cookline cooler **Corrective Action Taken** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boba finished cooking approximately 3 hours earlier 76F.
03B-01-6
Intermediate - Bucket containing toxic substance not labeled. Bleach
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gaskets, cookline
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to dump water for rice scoop Used to hold styrofoam container **Corrective Action Taken** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Expo area **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Expo area **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Floating in sauce
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Cookline
14-45-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler Reach in cooler
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups
24-08-4
Basic - Food stored on floor. Walk in freezer, walk in cooler **Corrective Action Taken**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Reuse of single-service or single-use articles. Jug cut into scoop. **Repeat Violation**
25-32-4
29
Oct 4, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over fried crab, speed rack in walk in freezer - raw tuna over cream cheese, walk in cooler - raw shell eggs over sauce, cookline prep cooler **Corrected On-Site** - From follow-up inspection 2024-10-04: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. - chlorine used for wiping cloths is not rated for sanitizing - From follow-up inspection 2024-10-04: **Time Extended**
22-48-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below fryers - From follow-up inspection 2024-10-04: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. - plastic food buckets throughout kitchen and walk in cooler - boxed meat on the floor in walk in cooler - From follow-up inspection 2024-10-04: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - glass door cooler - From follow-up inspection 2024-10-04: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. - From follow-up inspection 2024-10-04: **Time Extended**
21-38-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-10-04: **Time Extended**
16-21-4
58
Aug 20, 2024
Routine - Food
4 critical violations. 5 major violations. 14 minor violations.
View 23 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. - chlorine used for wiping cloths is not rated for sanitizing
22-48-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over fried crab, speed rack in walk in freezer - raw tuna over cream cheese, walk in cooler - raw shell eggs over sauce, cookline prep cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil, 91F; butter, 77F, 82F, held off temperature control less than 2 hours. Cook line - roe, 64F; cream cheese, 44F, held off temperature control during lunch rush, then returned to cooler. Less than 2 hours. Sushi prep area - tuna, 46F; white fish, 49F, sushi prep area
03A-02-5
High Priority - Vacuum breaker missing at hose spigot on 3 compartment sink.
29-34-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertises white tuna carpaccio and riverside roll with white tuna. Escolar is served according to the manager. Manager stated new menu is being printed and will be updated **Admin Complaint**
52-04-5
Intermediate - Handwash sink not accessible for employee use at all times. - box of wrap, water filter stored across basin of back hand sink **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. - ice dumped in front handsink
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - 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. Several employees on duty
11-26-1
Basic - Accumulation of black mold-like substance in the interior of the ice machine.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide tanks not adequately secured. - at bag in box soda rack
51-11-4
Basic - Clams/mussels/oysters removed from original container for long-term storage. Oysters removed from case and tag removed
01C-06-5
Basic - Floor soiled/has accumulation of debris. - below fryers
36-73-4
Basic - Food not stored at least 6 inches off of the floor. - plastic food buckets throughout kitchen and walk in cooler - boxed meat on the floor in walk in cooler
08B-47-4
Basic - Food storage container/container lid cracked or broken. - shrimp container cracked **Corrected On-Site**
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice spoon - boba scoop
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. - ice shaving machine exterior
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. - glass door cooler
14-33-4
Basic - Reuse of single-service or single-use articles. - jug handle cut to reuse as scoop
25-32-4
Basic - Water draining onto floor surface. - at front handsink, drain leaking onto the floor when handsink is run
29-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 10 ppm. Corrected to 100ppm. **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
17
Feb 26, 2024
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw sausage over cheese dumplings walk in freezer - raw crab over cooked tempura and egg rolls; raw crab and fish behind lettuce and lemon garnish in cookline Bain Marie cooler - sushi cooler raw beef over radish **Corrective Action Taken**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. walk in cooler cooler chicken over beef **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Black garlic oil made in house with cooked garlic 68F on cookline. Advised to use time as a public health control - cooked shrimp in sushi area 62F, out and returned to cooler per sushi chef. Advised to ice if in continuous use to maintain temperature control.
03A-02-5
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 as required. Sushi rice **Corrected On-Site**
03F-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags
01C-03-4
Intermediate - 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. 3 employees doing prep in the kitchen - no food handler training. New host **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Sushi area **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Floating in spicy mayo, soy sauce, in rice
14-01-5
Basic - Cardboard box used to hold frozen won tons in chest freezer
14-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Jacket and bag in dry storage on shelving - keys in front of water dispenser
40-06-5
Basic - Food stored on floor. walk in freezer; dry storage
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Salt **Corrected On-Site**
02D-01-5
32
Oct 19, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - 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. Employees with no food handler training **Warning** - From follow-up inspection 2023-10-19: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler and walk in freezer **Warning** - From follow-up inspection 2023-10-19: **Time Extended**
08B-49-4
86
Oct 17, 2023
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. 3 cans of pineapple badly dented **Warning**
01B-01-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee plating wonton **Warning**
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the cookline chest freezer, raw soft shell crab over deep fried ice cream. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw beef and chicken over cooked beef, walk in cooler - raw fish and raw beef over sauces and cream cheese, sushi area **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Right side of cookline cooler across from woks: boiled egg 52F, bamboo 51F, egg wash 46F, pork roll 44F, fish cake 53F. All on top right, all other temperatures 41F and below. Operator stated lid was left open next to warming lamp during lunch. Advised to ice and keep lid closed - shrimp 50F in Togo container on top of third pan- - heavy cream 65F out for 2 hours in boba area - in sushi area, raw fish in left display case 43-45F. Operator removed to put on ice and stated door left open during lunch **Warning**
03A-02-5
Intermediate - 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. Employees with no food handler training **Warning**
11-26-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
02A-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. uncovered drink prep table **Corrected On-Site** **Warning**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. In chicken powder, soy sauce, vinegar **Corrected On-Site** **Warning**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler and walk in freezer **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack, cigarettes, sweater, dry storage. **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored in a location that is exposed to splash/dust. Covered 5 gallon containers under handsink **Corrected On-Site** **Warning**
08B-36-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Reach in cooler and prep table **Corrected On-Site** **Warning**
10-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline **Corrected On-Site** **Warning**
21-12-4
27
Jun 9, 2023
Food-Licensing Inspection
1 major violation.
View 1 violation
Plumbing Maintained; Sewage Disposal
FL-51
90
Sep 12, 2022
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler, raw shell eggs over tofu and raw meat over cooked dumplings. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tcs peanut sauce made with canned coconut milk made Saturday
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kachiri
53B-14-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar 90f after running for several minutes
27-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to fill pitcher **Repeat Violation**
31A-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler
08B-49-4
Basic - Food stored on floor. Case of noodles, walk in freezer **Corrected On-Site**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Metal pans
16-46-4
Basic - Walk in cooler dripping condensation from ceiling.
08B-52-4
47
Frequently Asked Questions
When was Osaka Sushi and Hibachi last inspected?
The most recent health inspection at Osaka Sushi and Hibachi on file is from Nov 24, 2025. The public record contains 10 inspections in total.
What is the most common violation at Osaka Sushi and Hibachi?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited six times, more than any other issue at Osaka Sushi and Hibachi.
How does Osaka Sushi and Hibachi compare to other restaurants in New Smyrna Beach?
Osaka Sushi and Hibachi most recently scored 47 out of 100, which is lower than the New Smyrna Beach average of 72.
Has Osaka Sushi and Hibachi's inspection record improved over time?
Yes. Recent inspections at Osaka Sushi and Hibachi have averaged around 11 violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Osaka Sushi and Hibachi 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 Sushi and Hibachi inspected?
Based on the inspection history on file, Osaka Sushi and Hibachi is inspected around three times per year on average.
Nearby Restaurants