Osumi
Last inspected: Apr 20, 2026
25
Score
Inspectors have visited Osumi eight times, with records going back to 2022. The most recent report on file is from Apr 20, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to nine violations.
Across the inspection history, “no paper towels” is the issue that surfaces most often, recorded five times.
Osumi's latest score of 25 falls below the Coral Gables average of 68. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
2
Critical latest
7
Major latest
8
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
2 critical violations. 7 major violations. 8 minor violations.
View 17 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchens employees .
12A-09-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen employees.
12A-07-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
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.
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Corrected On-Site**
05-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen can opener with heavy food debris.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. **Corrected On-Site**
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Can opener blade not kept sharp - observed metal shavings.
14-22-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
25
Jan 6, 2026
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler raw shell eggs next to onions. Chef removed onions. **Corrected On-Site**
08A-20-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By kitchen entrance.
31B-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.
31B-04-4
Basic - Ice scoop handle in contact with ice. Front counter.
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives at front counter.
10-07-4
50
Sep 15, 2025
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
82
Mar 27, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 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.
03F-02-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ice scoop handle in contact with ice.
10-08-5
70
Sep 25, 2024
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 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. According to employee the rise was cooked two hours ago. Rice in temp of 144°F. Employee marked time. to the See stop sale. **Corrective Action Taken**
03F-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter.
31B-02-4
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.Forms were provided to previous managers but forms were misplaced. Provided again to current manager.
11-26-1
Intermediate - No soap provided at handwash sink. Front counter.
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Front counter.
51-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Kitchen's unit with gaskets soiled.
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink at front counter soiled. Employee cleaned the sink. **Corrected On-Site**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
45
May 16, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 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.
03F-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed at walk in cooler raw shell eggs over onions. Chef placed eggs at the bottom of. **Corrected On-Site**
08A-04-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pot at storage not inverted.
24-05-4
Basic - Ice scoop handle in contact with ice.bartender removed scoop. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter.
31B-04-4
61
Jul 12, 2023
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
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. Walk in cooler and walk in freezer out of service.
14-74-7
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
82
Dec 9, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
31B-02-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
78
Frequently Asked Questions
When was Osumi last inspected?
The most recent health inspection at Osumi on file is from Apr 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Osumi?
Across the inspection record, “no paper towels” has been cited five times, more than any other issue at Osumi.
How does Osumi compare to other restaurants in Coral Gables?
Osumi most recently scored 25 out of 100, which is lower than the Coral Gables average of 68.
Has Osumi's inspection record improved over time?
No. Recent inspections at Osumi have averaged around nine violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Osumi 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 Osumi inspected?
Based on the inspection history on file, Osumi is inspected around two times per year on average.
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