Osmay House
Last inspected: May 9, 2024
43
Score
Across the available record, Osmay House has four inspections on file, the first dated 2022. Inspectors last stopped by on May 9, 2024. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near 11 violations each time.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited three times.
The city-wide average sits at 79, which Osmay House's 43 doesn't quite reach. The pattern in the record is worth a careful look.
4
Inspections
2
Critical latest
2
Major latest
7
Minor latest
Inspection History
May 9, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 46 F, shrimp 48 Fin reach in cooler on cook line, operator placed in reach in freezer at time of inspection. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed celery. Operator removed at time of inspection. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.
22-02-4
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. Operator provided one valid employee trading certificate. **Repeat Violation**
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep cooler. **Repeat Violation**
12B-07-4
Basic - Floor tiles missing and/or in disrepair. On cook line. **Repeat Violation**
36-17-5
Basic - Food stored on floor. Onions and sauces on floor in walk in cooler.
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water, operator placed under running water at time of inspection pasta. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Repeat Violation**
21-12-4
43
Dec 14, 2023
Routine - Food
2 critical violations. 6 major violations. 9 minor violations.
View 17 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating then began preparing food without washing hands.
12A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in walk in cooler.
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 Compartment Sink.
12A-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 to operator at time of inspection. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Employee drink in handwash sink next to 3 Compartment Sink.
31A-09-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Needs Quaternary ammonia test strips.
16-32-5
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. Establishment provided one food handler certification.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings in reach in cooler not date marked.
02C-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled on cook line.
22-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers on cook line. Operator removed at time of inspection. **Corrected On-Site**
10-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting over 3 Compartment Sink.
24-08-4
Basic - Food stored on floor. Water bottles on floor.
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
21-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry.operator hung to dry at time of inspection. **Corrected On-Site**
42-01-4
Basic - Floor tiles missing and/or in disrepair. Floor tile broken on cook line.
36-17-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating on prep table.
12B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
12B-07-4
26
Feb 7, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Operator and cook both explained that chicken was put on rack at 12:00. Temperature taken at 2:45, 84F. Operator did not have a temperature log available.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Operator and cook both explained that chicken was put on rack at 12:00. Temperature taken at 2:45, 84F. Operator did not have a temperature log available.
03D-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quaternary ammonia test kit.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Bowl in rice bins. Manager removed bowls and replaced it with scoops.
14-01-5
Basic - Wet wiping cloths on prep table and on cook-line and not stored in sanitizing solution between uses. Operator placed rags in sanitizer bucket.
21-12-4
61
Nov 18, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 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. Chicken on cook line missing time stamp. Manager labeled bin. **Corrected On-Site**
03F-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pots washed with soap and water, not sanitized. **Corrected On-Site**
22-45-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg roll bins cooked yesterday not ate marked. Items ate marked by manager. **Corrected On-Site**
02C-02-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment needs quaternary test kit.
16-32-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip in kitchen. Manager removed tape. **Corrected On-Site**
35B-08-4
Basic - Food stored on floor. Sauces stored on floor. Manager placed them on a crate. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink missing sign.
31B-04-4
52
Frequently Asked Questions
When was Osmay House last inspected?
The most recent health inspection at Osmay House on file is from May 9, 2024. The public record contains four inspections in total.
What is the most common violation at Osmay House?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Osmay House.
How does Osmay House compare to other restaurants in Thonotosassa?
Osmay House most recently scored 43 out of 100, which is lower than the Thonotosassa average of 79.
Has Osmay House's inspection record improved over time?
Results have been roughly steady. Inspections at Osmay House have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Osmay House 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.
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