Osphere
Last inspected: Mar 18, 2026
64
Score
Public records show 21 inspections at Osphere stretching back to 2022. The most recent report on file is from Mar 18, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have flagged more than earlier ones: around 14 violations per visit lately, up from roughly 11 violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up 12 times.
By comparison, the average Orlando facility scores 79, putting Osphere on the weaker side. The record is unremarkable in either direction.
21
Inspections
0
Critical latest
3
Major latest
3
Minor latest
Inspection History
Mar 18, 2026
Complaint Full
3 major violations. 3 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Tuna tartar **Warning** - From follow-up inspection 2026-03-18: **Time Extended**
02B-01-5
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/ - From follow-up inspection 2026-03-18: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : 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. - From follow-up inspection 2026-03-18: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler online that is out of order snd is being used for a prep table - From follow-up inspection 2026-03-18: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On oven door. Operator removed **Corrected On-Site** - From follow-up inspection 2026-03-18: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in first prep cooler on line -Gaskets in bread drawer - vents above triple sink - From follow-up inspection 2026-03-18: **Time Extended**
23-03-4
64
Mar 17, 2026
Complaint Full
7 critical violations. 5 major violations. 11 minor violations.
View 23 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 undetermined time. Possiblly overnight per operator . Operator discarded **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Sushi rice undetermined time. Possiblly overnight per operator . Operator discarded **Warning**
01B-19-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Volcano krab mix, krab stick, tuna, salmon , masago, 44F-50Fall in top part of sushi cooler . Overnight per operator. Operator discarded **Corrected On-Site** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Volcano krab mix, krab stick, tuna, salmon , masago, 44F-50Fall in top part of sushi cooler . Overnight per operator. Operator discarded **Corrected On-Site** **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Truffle mayo dated 12/30. 1 pt Salsa dated 3/4 4 qts Garlic vinaigrette dated 3/5. 1 pt Operator discarded **Corrected On-Site**
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over pickes in cooler. -Raw chicken over cut vegetables in first prep cooler -Raw shell eggs over broccoli in small prep cooler in back cook line -Raw beef over several ready to eat items in little cooler in back kitchen . Operator removed all **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No sanitizer hooked up to dishwasher. Dishwasherwas in use. Tested at 00ppm **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator cleaned **Corrected On-Site**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Tuna tartar **Warning**
02B-01-5
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/
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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.
53B-13-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Operator inverted **Corrected On-Site**
24-05-4
Basic - Dead roaches on premises. 1 dead roach behind ice machine. Operator immediately cleaned and discarded **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater on back sushi prep area. Operator removed **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Cooler online that is out of order snd is being used for a prep table
14-11-5
Basic - Floor soiled/has accumulation of debris. Behind equipment on first cook line
36-73-4
Basic - Food not stored at least 6 inches off of the floor. - Bag in a box soda on floor. - case salt on floor in liquor storage - canned food in liquor storage Operator removed **Corrected On-Site**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door. Operator removed **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 68F . Operator discarded water **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in first prep cooler on line -Gaskets in bread drawer - vents above triple sink
23-03-4
Basic - Single-service articles improperly stored. Case of lids on floor in liquor room **Corrected On-Site**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
12
Dec 23, 2025
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Baked potatoes 73F hot holding on stove overnight per operator. Operator immediately discarded **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-23: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small prep cooler: milk, liquid eggs, cut cabbage ; (47-50F - Cold Holding) less than 4hrs per operator. Operator put on ice bath **Warning** - From follow-up inspection 2025-12-23: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Baked potatoes 73F hot holding on stove overnight per operator. Operator immediately discarded. **Corrected On-Site** - From follow-up inspection 2025-12-23: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of Raw bacon over cooked noodles in walk in cooler. Operator removed **Corrected On-Site** - From follow-up inspection 2025-12-23: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Edemamame , and cut vegetables in plastic grocery bags. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-12-23: **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook-line had food debris. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-12-23: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-12-23: **Time Extended**
53B-13-5
Basic - - From initial inspection : 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. Snapper. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-12-23: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above first prep cooler on line. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-12-23: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing bracelets and watch. Immediately removed **Corrected On-Site** - From follow-up inspection 2025-12-23: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -Gaskets in 4 drawer cooler on line. And gadket in walk in cooler torn. Operator has replacements ordered - From follow-up inspection 2025-12-23: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. Operator has repairs scheduled - From follow-up inspection 2025-12-23: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use ice scoop stored on soiled surface between uses. In dirty ice scoop holder. Operator immediately cleaned **Corrected On-Site** - From follow-up inspection 2025-12-23: **Time Extended**
10-12-5
29
Dec 19, 2025
Routine - Food
6 critical violations. 2 major violations. 10 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Baked potatoes 73F hot holding on stove overnight per operator. Operator immediately discarded **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small prep cooler: milk, liquid eggs, cut cabbage ; (47-50F - Cold Holding) less than 4hrs per operator. Operator put on ice bath **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Baked potatoes 73F hot holding on stove overnight per operator. Operator immediately discarded. **Corrected On-Site**
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach in back double stack oven. Oven is not in service. Operator immediately deep cleaned oven. -1 live roach in oven on cookline. Oven is out of service operator immediately deep clean oven **Corrective Action Taken** **Admin Complaint**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of Raw bacon over cooked noodles in walk in cooler. Operator removed **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Edemamame , and cut vegetables in plastic grocery bags. Operator immediately removed **Corrected On-Site**
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook-line had food debris. Operator immediately removed **Corrected On-Site**
31A-11-4
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.
53B-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents above triple sink in warewashing area
36-34-5
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. Snapper. Operator immediately removed **Corrected On-Site**
06-09-1
Basic - Dead roaches on premises. -15 dead roaches in oven on cook line. Oven is out of service. Operator immediately deep cleaned oven. **Corrected On-Site** **Admin Complaint**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above first prep cooler on line. Operator immediately removed **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing bracelets and watch. Immediately removed **Corrected On-Site**
13-07-4
Basic - Equipment in poor repair. -Gaskets in 4 drawer cooler on line. And gadket in walk in cooler torn. Operator has replacements ordered
14-11-5
Basic - Floor soiled/has accumulation of debris. -Behind double stack oven in back prep area
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. Operator has repairs scheduled
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. In dirty ice scoop holder. Operator immediately cleaned **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers on line
23-03-4
20
Jul 11, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-07-11: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Ceiling tile missing. over dishwasher area - From follow-up inspection 2025-07-11: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets in sudhi cooler torn and gasket in chest freezer in back kitchen torn - From follow-up inspection 2025-07-11: **Time Extended**
14-11-5
82
Jul 10, 2025
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi cooler: , Sour cream, spicy tuna, chunk spicy tuna,Krab, 45F-51F less than 4hrs per operator. Operator immediately put in ice. Cold holding Tuna Salmon overnight in sushi cooler 45F-51F . Operator immediately discarded. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna, salmon 45F-51F in sushi cooler overnight per operator. Operator immediately discarded **Corrected On-Site** **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chili 2 cups dated 5/23 Coleslaw 2qts dated 6/26 Salsa 4qts 6/26 Operator immediately discarded **Corrected On-Site**
01B-24-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Veggie containers
14-86-1
Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand snk on cook line **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line. Operator immediately put paper towels **Corrected On-Site**
31B-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.
53B-13-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in back kitchen
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -In between fryers -Gaskets most coolers on line -gasket in chest freezer in back kitchen -gaskets in cooler at pos system at bar
23-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in flour. Operator immediately removed **Corrected On-Site**
10-01-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs in water of water 91F. Operator immediately discarded water **Corrected On-Site**
10-20-4
Basic - Equipment in poor repair. Gaskets in sudhi cooler torn and gasket in chest freezer in back kitchen torn
14-11-5
Basic - Ceiling tile missing. over dishwasher area
36-36-4
30
Jan 29, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bagged frozen fries in reach in cooler over night 46F. . Operator immediately discarded **Corrected On-Site** - From follow-up inspection 2025-01-22: **Time Extended** - From follow-up inspection 2025-01-29: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bagged frozen fries in reach in cooler over night 46F. . Operator immediately discarded **Corrected On-Site** - From follow-up inspection 2025-01-22: **Time Extended** - From follow-up inspection 2025-01-29: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Operator filled container of water using hand sink. Advised hand sinks are only used for handwashing - From follow-up inspection 2025-01-22: **Time Extended** - From follow-up inspection 2025-01-29: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Missing some expiration dates - From follow-up inspection 2025-01-22: **Time Extended** - From follow-up inspection 2025-01-29: **Time Extended**
53B-10-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table **Corrected On-Site** - From follow-up inspection 2025-01-22: **Time Extended** - From follow-up inspection 2025-01-29: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -Door on ice machine **Repeat Violation** - From follow-up inspection 2025-01-22: **Time Extended** - From follow-up inspection 2025-01-29: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop holder soiled with debris and a dime. Operator removed to be cleaned **Corrected On-Site** - From follow-up inspection 2025-01-22: **Time Extended** - From follow-up inspection 2025-01-29: **Time Extended**
10-12-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water . Operator immediately refilled with water of 135F. Advised to change every 4hrs **Corrected On-Site** - From follow-up inspection 2025-01-22: **Time Extended** - From follow-up inspection 2025-01-29: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of microwave at wait station -interior of Ice machine rim **Corrected On-Site** - From follow-up inspection 2025-01-22: **Time Extended** - From follow-up inspection 2025-01-29: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in prep cooler at bar -Gaskets in small, prep next to salad cooler -Air vent over ice machine -Top of dish machine -Gaskets in far left cooler on cook line - From follow-up inspection 2025-01-22: **Time Extended** - From follow-up inspection 2025-01-29: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels/stickers on plastic containers on dish storage shelf - From follow-up inspection 2025-01-22: **Time Extended** - From follow-up inspection 2025-01-29: **Time Extended**
16-46-4
43
Jan 22, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bagged frozen fries in reach in cooler over night 46F. . Operator immediately discarded **Corrected On-Site** - From follow-up inspection 2025-01-22: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bagged frozen fries in reach in cooler over night 46F. . Operator immediately discarded **Corrected On-Site** - From follow-up inspection 2025-01-22: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : 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/ **Warning** - From follow-up inspection 2025-01-22:
53A-03-7
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Operator filled container of water using hand sink. Advised hand sinks are only used for handwashing - From follow-up inspection 2025-01-22: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Missing some expiration dates - From follow-up inspection 2025-01-22: **Time Extended**
53B-10-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels/stickers on plastic containers on dish storage shelf - From follow-up inspection 2025-01-22: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in prep cooler at bar -Gaskets in small, prep next to salad cooler -Air vent over ice machine -Top of dish machine -Gaskets in far left cooler on cook line - From follow-up inspection 2025-01-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of microwave at wait station -interior of Ice machine rim **Corrected On-Site** - From follow-up inspection 2025-01-22: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water . Operator immediately refilled with water of 135F. Advised to change every 4hrs **Corrected On-Site** - From follow-up inspection 2025-01-22: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop holder soiled with debris and a dime. Operator removed to be cleaned **Corrected On-Site** - From follow-up inspection 2025-01-22: **Time Extended**
10-12-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -Door on ice machine **Repeat Violation** - From follow-up inspection 2025-01-22: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table **Corrected On-Site** - From follow-up inspection 2025-01-22: **Time Extended**
40-06-5
39
Jan 15, 2025
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bagged frozen fries in reach in cooler over night 46F. . Operator immediately discarded **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bagged frozen fries in reach in cooler over night 46F. . Operator immediately discarded **Corrected On-Site**
01B-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar tested several times and also primed. Reading chlorine 00ppm **Warning**
22-41-4
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/ **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Operator filled container of water using hand sink. Advised hand sinks are only used for handwashing
31A-11-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing some expiration dates
53B-10-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. -Door on ice machine **Repeat Violation**
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop holder soiled with debris and a dime. Operator removed to be cleaned **Corrected On-Site**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water . Operator immediately refilled with water of 135F. Advised to change every 4hrs **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of microwave at wait station -interior of Ice machine rim **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in prep cooler at bar -Gaskets in small, prep next to salad cooler -Air vent over ice machine -Top of dish machine -Gaskets in far left cooler on cook line
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels/stickers on plastic containers on dish storage shelf
16-46-4
33
Sep 30, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator is par cooking lobster. Educated operator on correct process and provided non-continuous cooking form - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-09-30: **Time Extended**
03C-89-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon , poached eggs, **Warning** - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-09-30: **Admin Complaint**
02B-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents over ice machine - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-09-30: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in ware washing area is slightly dripping directly onto the floor. - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-09-30: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in beer cooler at bar - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-09-30: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Under ice machine - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-09-30: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine door broken **Repeat Violation** - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-09-30: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. 2 small containers of flower in storage area - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-09-30: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-09-30: **Time Extended**
31B-04-4
58
Sep 16, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator is par cooking lobster. Educated operator on correct process and provided non-continuous cooking form - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-09-16: **Time Extended**
03C-89-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon , poached eggs, **Warning** - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-09-16: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in ware washing area is slightly dripping directly onto the floor. - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-09-16: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents over ice machine - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-09-16: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine door broken **Repeat Violation** - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-09-16: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Under ice machine - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-09-16: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-09-16: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in beer cooler at bar - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-09-16: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. 2 small containers of flower in storage area - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-09-16: **Time Extended**
02D-01-5
58
Jul 18, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator is par cooking lobster. Educated operator on correct process and provided non-continuous cooking form - From follow-up inspection 2024-07-18: **Time Extended**
03C-89-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon , poached eggs, **Warning** - From follow-up inspection 2024-07-18: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents over ice machine - From follow-up inspection 2024-07-18: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine door broken **Repeat Violation** - From follow-up inspection 2024-07-18: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Under ice machine - From follow-up inspection 2024-07-18: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar - From follow-up inspection 2024-07-18: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in beer cooler at bar - From follow-up inspection 2024-07-18: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. 2 small containers of flower in storage area - From follow-up inspection 2024-07-18: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in ware washing area is slightly dripping directly onto the floor. - From follow-up inspection 2024-07-18: **Time Extended**
36-32-5
58
Jul 17, 2024
Routine - Food
1 critical violation. 5 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill cooler drawer: raw beef, raw pork, raw chicken, raw shrimp, raw salmon, crab, 51-54F cold holding . Less than 4 hrs per operator. Operator put products on ice for temperature recovery. **Warning**
03A-02-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator is par cooking lobster. Educated operator on correct process and provided non-continuous cooking form
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line had food debris in basin, . Also employee was filling pitcher of water in hand sink. Educated operator. Hand sink can only be used for handwashing
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon , poached eggs, **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in ware washing area is slightly dripping directly onto the floor.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents over ice machine
36-34-5
Basic - Equipment in poor repair. Ice machine door broken **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. Under ice machine
36-22-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in beer cooler at bar
23-03-4
Basic - Working containers of food removed from original container not identified by common name. 2 small containers of flower in storage area
02D-01-5
37
Jan 30, 2024
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by by back liquor storage
31B-02-4
Intermediate - No soap provided at handwash sink. At hand sink by by back liquor storage
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rim in ice machine slightly soiled **Corrected On-Site**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents in warewashing area
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table in cookline
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table and medics on shelf above prep table **Corrected On-Site**
12B-07-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop holder. Operator removed to be clean **Corrective Action Taken**
10-12-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wet rag under cutting board in back kitchen area **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in chest freezer by hand sink in back kitchen Fan cover in walk in cooler
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Sticky water in beer cooler at bar.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in back kitchen area. Operator placed under running water **Corrected On-Site**
06-01-5
52
Oct 27, 2023
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels in contact with greens at sushi station cooler - From follow-up inspection 2023-10-27: **Time Extended**
14-86-1
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener - From follow-up inspection 2023-10-27: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. - From follow-up inspection 2023-10-27: **Time Extended**
53B-10-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents above ice machine - From follow-up inspection 2023-10-27: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine door not connected - From follow-up inspection 2023-10-27: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple containers of utensils in standing water 72F-84F. Operator discarded water **Corrected On-Site** - From follow-up inspection 2023-10-27: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in beer walk in cooler - From follow-up inspection 2023-10-27: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Dish machine at bar leaks onto floor when operating. Operator is aware and is in process of getting it repaired - From follow-up inspection 2023-10-27: **Time Extended**
29-08-4
55
Oct 26, 2023
Complaint Full
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy 20min (80F - Hot Holding); gravy 40 minutes (154F - Reheating); mashed potatoes 20min (119F - Hot Holding); mashed potatoes 40min (172F - Reheating); cheese sauce less than 2hrs (122F - Hot Holding); cheese sauce (154F - Reheating); **Corrective Action Taken**
03B-01-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels in contact with greens at sushi station cooler
14-86-1
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. Provided operator with form. Operator printed and displayed **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cookline had ice and food debris in basin
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink on cook line and hand sink at back prep area **Corrected On-Site**
31B-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information.
53B-10-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents above ice machine
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table while preparing food **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Ice machine door not connected
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple containers of utensils in standing water 72F-84F. Operator discarded water **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in beer walk in cooler
23-03-4
Basic - Plumbing system in disrepair. Dish machine at bar leaks onto floor when operating. Operator is aware and is in process of getting it repaired
29-08-4
33
Jul 26, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in container of water 83F. Operator discarded - From follow-up inspection 2023-07-26: **Time Extended**
10-05-5
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Sterno over bags of flour in liquor storage room - From follow-up inspection 2023-07-26: **Time Extended**
41-10-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp, snapper, Calamari, chicken all temperature range of 46F-52F less than 4hours per operator. Advised operator to put on ice and in freezer for immediate temperature recovery **Warning** - From follow-up inspection 2023-07-26: Chicken, salmon, crab, calamari All temperature range 40F-52F Operator had items in insufficient ice bath.product was in cooler for two hours. Operator re-iced product. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on main cook line had food debri in it - From follow-up inspection 2023-07-26: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Sushi rice - From follow-up inspection 2023-07-26: **Time Extended**
03G-42-1
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer in back prep area - From follow-up inspection 2023-07-26: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler - From follow-up inspection 2023-07-26: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink in back prep area leaking . - From follow-up inspection 2023-07-26: **Time Extended**
29-11-4
45
Jul 25, 2023
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Wasabi 5/16 Chili sauce 6/15 Ribeye stock 7/7 Deglazes 7/14
01B-28-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in container of water 83F. Operator discarded
10-05-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flying insects at bar. Next unannounced per Cristal Woods 7/25
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp, snapper, Calamari, chicken all temperature range of 46F-52F less than 4hours per operator. Advised operator to put on ice and in freezer for immediate temperature recovery **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Sterno over bags of flour in liquor storage room
41-10-4
Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Sushi rice
03G-42-1
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on main cook line had food debri in it
31A-11-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink in back prep area leaking .
29-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler
23-03-4
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 for sugar **Corrected On-Site**
10-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer in back prep area
14-69-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table in main cook line. **Corrected On-Site**
40-06-5
30
Apr 12, 2023
Routine - Food
5 critical violations. 6 major violations. 6 minor violations.
View 17 violations
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. -cook sprinkled garnish on plate with bare hand. Advised. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over veggie burgers Raw chicken over beefstock Calamari over ramen noodles
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fig cream dated 4/4/23 . Operator discarded
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna and salmon at sushi bar 46F advised operator to put on ice.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 87F and gravy 101F in warming drawer. Per operator product was reheated in oven and was currently hot holding. Product reheated **Corrective Action Taken**
03B-01-6
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum packaging and sushi rice
03G-50-1
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. Provided operator with forms **Corrected On-Site**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Brunch and happy hour menus need to indicate which items are served undercooked. Operator removed all menus not marked with consumer advisory. **Corrected On-Site**
02B-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. Provided operator with forms **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink in back prep area **Corrected On-Site**
31B-03-4
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.
53B-13-5
Basic - In-use ice scoop stored on soiled surface between uses. In holder **Corrected On-Site**
10-12-5
Basic - Bowl or other container with no handle used to dispense food. In bulk dry good containers **Corrected On-Site**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Bulk flour container and other dry good container **Corrected On-Site**
02D-01-5
Basic - Open dumpster lid.
33-16-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 99F advised operator to reheat.rechecked 126F **Corrective Action Taken**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven doors. Back-prep area **Corrected On-Site**
10-20-4
19
Sep 14, 2022
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -plate of raw tuna above thousand island dressing in prep area reach-in cooler. -raw ground beef above miso paste in walk-in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg wash (50F - Cold Holding) less than 4 hours on insufficient ice bath in prep area. Recommend pan of egg wash be completely surrounded by ice.
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -no hot running water at beginning of inspection at hand wash sink on sushi line. Hot water turned off under sink. Chef turned on water. **Corrected On-Site**
27-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -coffee cup sitting on container of cut cucumbers in sushi cooler. **Corrected On-Site**
12B-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small glass door cooler at bar.
05-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -tongs and scoop in 118°f water on cook line.
10-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone sitting in container of eel sauce. **Corrected On-Site**
40-06-5
Basic - Cloth used as a food-contact surface. -linen towel on sushi rice. Operator removed. **Corrected On-Site**
21-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -slight build up on plastic deflector.
22-20-5
50
Aug 2, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. -soda machine with ice bin added in dining room by doors to patio. **Warning** - From follow-up inspection 2022-05-31: **Time Extended** - From follow-up inspection 2022-08-02: Operator has placed an order with beverage company to move soda machine to kitchen. **Time Extended**
51-16-7
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2022-05-31: **Time Extended** - From follow-up inspection 2022-08-02: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents above ice machine and ware washing. Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -wall at end of cook line. **Warning** - From follow-up inspection 2022-05-31: **Time Extended** - From follow-up inspection 2022-08-02: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2022-05-31: **Time Extended** - From follow-up inspection 2022-08-02: **Time Extended**
14-17-4
74
Frequently Asked Questions
When was Osphere last inspected?
The most recent health inspection at Osphere on file is from Mar 18, 2026. The public record contains 21 inspections in total.
What is the most common violation at Osphere?
Across the inspection record, “time/temperature control for safety food cold held” has been cited 12 times, more than any other issue at Osphere.
How does Osphere compare to other restaurants in Orlando?
Osphere most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Osphere's inspection record improved over time?
No. Recent inspections at Osphere have averaged around 14 violations per visit, up from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Osphere means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Osphere inspected?
Based on the inspection history on file, Osphere is inspected around six times per year on average.
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