Osaka Sushi
Last inspected: Feb 19, 2026
50
Score
Osaka Sushi has been inspected 10 times since 2023. The newest entry in the record is dated Feb 19, 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 nine violations per visit.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
Restaurants in St. Cloud average 84, so Osaka Sushi trails the local norm. There are enough flags in the record to merit a second thought.
10
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
50
Sep 2, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
43
May 1, 2025
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Throughout sushi bar and cooks line items lined with paper towels
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over pitcher with dark liquid at reach in cooler at cooks line Raw chicken stored over bucket of sauce at walk in cooler
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink blocked with lid and scrubber **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink at triple,cooks **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At cooks line and by triple sink **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For tempura shrimp at cooks line. Emailed operator time plan
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer stored unclear spray bottle at triple sink
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryers
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between make table and prep table
10-17-4
Basic - Ice scoop handle in contact with ice. By soda station **Corrected On-Site**
10-08-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cooks line
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in containers with panko,flour and rice at dry storage
14-01-5
35
Jan 21, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Salmon and tuna lined with paper towels in reach in cooler at sushi bar - From follow-up inspection 2025-01-21: **Time Extended**
14-86-1
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking elements on cooks line - From follow-up inspection 2025-01-21: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line - From follow-up inspection 2025-01-21: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Rice,tempura,flour and sugar all have plastic 32 ounce to go cups as scoops - From follow-up inspection 2025-01-21: **Time Extended**
14-01-5
74
Nov 18, 2024
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cut carrots at walk in cooler Raw chicken stored over a case of cabbage at walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Salmon and tuna lined with paper towels in reach in cooler at sushi bar
14-86-1
High Priority - Container of medicine improperly stored. Vitamins stored next to wax paper and to go containers at frontline
41-07-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing tuna in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines
01B-13-4
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
Basic - Bowl or other container with no handle used to dispense food. Rice,tempura,flour and sugar all have plastic 32 ounce to go cups as scoops
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks at drink station by dish wash area **Corrected On-Site**
51-11-4
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. Yellow Fin tuna at sushi bar
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at above reach in freezer in kitchen
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking elements on cooks line
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar wet wiping cloth stored on top of cutting boards **Corrected On-Site**
21-12-4
35
Jan 26, 2024
Routine - Food
5 major violations. 7 minor violations.
View 12 violations
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. 3 of 20 plus entries incorrectly listed. Advised to fix menus immediately. **Corrective Action Taken**
52-03-4
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. Sent instructions to make kit. **Corrected On-Site**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling noodles-pans of noodles cooling stacked on each other. Advised to separate. **Corrected On-Site**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. 3 bin sink area. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Wiping bucket in hand wash sink basin. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food-All bulk items. Red scoops with handles.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled over grill area.
23-24-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Pizza in walk in cooler, not separated from foods to be served. **Corrected On-Site**
08B-49-4
Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Bottom of pans in contact with food product cooling. **Corrective Action Taken**
08B-19-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All bulk containers heavily soiled. **Corrected On-Site**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
43
Nov 14, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
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. Sent copy to operator
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles walk in cooler **Corrected On-Site**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee raw fish walk in cooler **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Carrots walk in cooler **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets reach in small freezer Cos
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar **Corrected On-Site**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above hand wash sink **Corrected On-Site**
12B-07-4
58
Aug 11, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Obtained from Approved Sources
FL-11
Warewashing Facilities Maintained and Used
FL-24
86
Jun 8, 2023
Routine - Food
4 critical violations. 5 major violations. 7 minor violations.
View 16 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. See stop sale. Sushi rice at sushi bar not marked but all employees are aware of 4 hour holding time. Rice will be discarded at 3:30. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs in walk in cooler over cut/prepped broccoli. **Warning**
08A-04-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Produce cut and prepped and returned to dirty boxes. **Warning**
14-15-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
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. **Warning**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. SUI YEUNG IS THE DINING ROOM MANAGER. **Warning**
53A-02-7
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. No proof for any employees. **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. **Warning**
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Warning on menu but not on sushi bar area. **Corrected On-Site** **Warning**
02B-02-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
21-04-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avacados at sushi bar. Advised remove stickers, wash then cut. **Warning**
08B-39-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. A caddy on table has silverware and dipping bowls left on each table. **Warning**
25-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi chef with watch. **Warning**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Ice scoop handle in contact with ice. **Warning**
10-08-5
23
Mar 15, 2023
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
02B-02-5
90
Frequently Asked Questions
When was Osaka Sushi last inspected?
The most recent health inspection at Osaka Sushi on file is from Feb 19, 2026. The public record contains 10 inspections in total.
What is the most common violation at Osaka Sushi?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Osaka Sushi.
How does Osaka Sushi compare to other restaurants in St. Cloud?
Osaka Sushi most recently scored 50 out of 100, which is lower than the St. Cloud average of 84.
Has Osaka Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Osaka Sushi have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Osaka Sushi 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 inspected?
Based on the inspection history on file, Osaka Sushi is inspected around three times per year on average.
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