Osaka Sushi and Thai
Last inspected: Mar 31, 2026
25
Score
The health department has logged six inspections at Osaka Sushi and Thai, the earliest from 2024. The most recent report on file is from Mar 31, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around nine violations to closer to 16 violations per visit.
The pattern that stands out is “no written procedures available for use”, which has been cited four times.
That's lower than the typical Madeira Beach restaurant, which scores around 68. This restaurant has more on its record than most do.
6
Inspections
2
Critical latest
5
Major latest
12
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
2 critical violations. 5 major violations. 12 minor violations.
View 19 violations
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 and the time removed from temperature control cannot be determined. Rice at sushi bar
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Insect gel tubes stored on top of reach in freezer on cook line
41-10-4
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/ 7 total employees present with no valid CFM
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at sushi bar
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Repeat Violation**
03F-10-5
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 - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Wanlob Yuwanabun CFM expired 3/23/26, other manager with valid CFM
53A-03-7
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in walk in cooler
06-01-5
Basic - Employee with no hair restraint while engaging in food preparation. One employee at sushi bar with no hair restraint
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled at sushi bar
22-08-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Dead roaches on premises. 2 dead roaches on floor near walk in coolers, staff cleaned **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep tables on cook line
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelves in walk in cooler not segregated
08B-49-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Staff on cook line wearing watch
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled
23-03-4
25
Nov 18, 2025
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pad thai sauce (74F - Cold Holding) (made in house on stove), held at room temp on cook line, discussed moving to cooler
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken sealed in plastic container cooling in walk in, staff uncovered **Corrective Action Taken**
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Phamorn P. CFM expired 9/1/24, other staff with valid CFM present
53A-03-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Repeat Violation**
03F-10-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink next to triple sink
31B-05-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Food stored in undrained ice. Raw shrimp in undrained ice in prep cooler **Repeat Violation**
08B-31-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door handle on cook line, removed **Corrected On-Site**
10-20-4
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 flour bin, removed **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
23-03-4
Basic - Plumbing system in disrepair. Urinal in men's restroom leaking into bucket, posted out of service
29-08-4
39
Mar 12, 2025
Routine - Food
2 critical violations. 5 major violations. 10 minor violations.
View 17 violations
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 and the time removed from temperature control cannot be determined. Sushi rice at front counter
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Crock pot - soup (124F - Hot Holding), staff increased temperature **Corrective Action Taken**
03B-01-6
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 to operator **Repeat Violation**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Plastic bowl in hand sink at sushi bar, removed **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to triple sink
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator **Repeat Violation**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Staff cleaned during inspection
22-20-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack and jacket on dry storage shelf
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee n cook line with no hair restraint
13-03-4
Basic - Food stored in a location that is exposed to splash/dust. Food stored next to hand sink at sushi bar uncovered, exposed to splash
08B-36-4
Basic - Food stored in undrained ice. Raw beef in undrained ice in cook line cooler
08B-31-4
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 flour bin
10-01-5
Basic - No Heimlich maneuver/choking sign posted. Emailed to operator **Repeat Violation**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
27
Sep 19, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Individually portioned raw salmon over uncovered cheesecake in reach in freezer on cook line **Warning** - From follow-up inspection 2024-09-19: Raw salmon over cheesecake in freezer **Time Extended**
08A-02-6
High Priority - - From initial inspection : 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 and the time removed from temperature control cannot be determined. Sushi rice at front counter, held less than 4 hours **Warning** - From follow-up inspection 2024-09-19: Sushi rice at bar, time mark added **Time Extended** **Corrected On-Site**
03F-02-5
Intermediate - - From initial inspection : 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/ 5 employees present with no one with a valid CFM **Warning** - From follow-up inspection 2024-09-19: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Procedures emailed to operator **Warning** - From follow-up inspection 2024-09-19: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line **Warning** - From follow-up inspection 2024-09-19: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom door not self closing **Warning** - From follow-up inspection 2024-09-19: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in flour and panko bins **Warning** - From follow-up inspection 2024-09-19: Bowl in flour and panko bins **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Food stored on floor. Bin of raw chicken and box of shrimp on floor in walk-in freezer **Warning** - From follow-up inspection 2024-09-19: Awcickenanddumplingsonfloor in walk-in cooler **Time Extended**
08B-38-4
50
Jul 12, 2024
Routine - Food
1 critical violation. 6 major violations. 5 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
21
Mar 6, 2024
Food-Licensing Inspection
4 major violations. 2 minor violations.
View 6 violations
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 to operator
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debis from remodel on prep tables in kitchen
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to operator and posted during inspection. **Corrected On-Site**
02B-02-5
Basic - No Heimlich maneuver/choking sign posted. Emailed to operator
51-13-4
Basic - Floor soiled/has accumulation of debris. Remodel debris on floor in dining room
36-73-4
61
Frequently Asked Questions
When was Osaka Sushi and Thai last inspected?
The most recent health inspection at Osaka Sushi and Thai on file is from Mar 31, 2026. The public record contains six inspections in total.
What is the most common violation at Osaka Sushi and Thai?
Across the inspection record, “no written procedures available for use” has been cited four times, more than any other issue at Osaka Sushi and Thai.
How does Osaka Sushi and Thai compare to other restaurants in Madeira Beach?
Osaka Sushi and Thai most recently scored 25 out of 100, which is lower than the Madeira Beach average of 68.
Has Osaka Sushi and Thai's inspection record improved over time?
No. Recent inspections at Osaka Sushi and Thai have averaged around 16 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Osaka Sushi and Thai 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 Thai inspected?
Based on the inspection history on file, Osaka Sushi and Thai is inspected around three times per year on average.
Nearby Restaurants