Osuki
Last inspected: Jan 14, 2026
70
Score
Osuki has been inspected seven times since 2022. Osuki was last inspected on Jan 14, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been favorable: violation counts have eased from around 11 violations to closer to seven violations per visit over the last few inspections.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 84, which Osuki's 70 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No soap provided at handwash sink. Kitchen **Corrected On-Site**
31B-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Shell eggs walk in cooler **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. To go cups not involved **Corrected On-Site**
25-05-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice **Corrected On-Site**
14-01-5
70
Jul 14, 2025
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
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. O ppm. Will sanitize in triple sink till repaired **Repeat Violation**
22-41-4
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. Operator forgot to put time stamp. On time plan **Corrected On-Site**
03F-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gasket door under sushi bar **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
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 **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Tempura powder
02D-01-5
52
Feb 13, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
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
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
37
Sep 3, 2024
Routine - Food
2 critical violations. 16 minor violations.
View 18 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw salmon reach in freezer **Corrected On-Site**
08A-17-6
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. Didn't have time mark. Just opened 15 minutes ago **Corrected On-Site**
03F-02-5
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. Cup used to scoop rice **Corrected On-Site**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Under grill reach in cooler
14-74-7
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. Tuna. Stated on package Educated **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch in walk in cooler **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Doors reach in cooler under sushi bar
14-11-5
Basic - Food stored on floor. Onions and sauce on floor walk in cooler **Corrected On-Site**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets reach in freezer **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Cups **Corrected On-Site**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Make table
29-49-6
Basic - Stored food not covered. Ice cream reach in freezer
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Sushi bar **Corrected On-Site**
22-08-4
33
Jan 24, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw pork in walk in cooler 51F. Manager states it was put in there 1 hour ago, suggest rapid chill.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried tempura shrimp 112F, manager states it was fried 30 min ago. Provided time plan for manager.
03B-01-6
Intermediate - Identity of food or food product misrepresented. Tilapia being sold as red snapper, fish was in tilapia box, manager stated it's red snapper. Invoice says IZUMIDAI**Admin Complaint** **Admin Complaint**
52-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Family bathroom
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with sanitizer in bottle not labeled.
41-17-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided for manager on duty.
03F-10-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer next to cookline handle is soiled.
23-24-4
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. 1 package of tuna, manager discarded.
06-09-1
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All gaskets on cookline are soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting board at sushi bar **Corrected On-Site**
21-12-4
39
Jul 14, 2023
Food-Licensing Inspection
1 critical violation. 3 major violations.
View 4 violations
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. Calling repair man, triple sink working properly tested at 300ppm for quat
22-41-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Changing menu to spell Krab with K since using imitation krab. **Corrected On-Site**
52-03-4
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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Must ensure plans get approved through plan review and accurately related what is in kitchen. Will check at next unannounced inspection
51-16-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi rolls not denoted as raw, operator added to menu **Corrected On-Site**
02B-01-5
64
Sep 19, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
74
Frequently Asked Questions
When was Osuki last inspected?
The most recent health inspection at Osuki on file is from Jan 14, 2026. The public record contains seven inspections in total.
What is the most common violation at Osuki?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Osuki.
How does Osuki compare to other restaurants in Melbourne?
Osuki most recently scored 70 out of 100, which is lower than the Melbourne average of 84.
Has Osuki's inspection record improved over time?
Yes. Recent inspections at Osuki have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Osuki 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 Osuki inspected?
Based on the inspection history on file, Osuki is inspected around two times per year on average.
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