OSAKA SUSHI AND HIBACHI

Name: OSAKA SUSHI AND HIBACHI
Address: 705 N DIXIE FWY, NEW SMYRNA BEACH, FL, 32168, US
Rating: 83.9

705 N DIXIE FWY, NEW SMYRNA BEACH, FL 32168

License #7407765

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

OSAKA SUSHI AND HIBACHI in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 83.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on November 24, 2025. Across those visits, inspectors documented 26 total violations — 8 critical, 7 major, 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice marked 10:40-3. Operator updated time mark to reflect 4 hours.
[31A-11-4] Handwash sink used for purposes other than handwashing. Using for food prep Rinsing coffee baskets
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Sushi area blocked by chair and high chair
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Garlic processing equipment on storage rack - interior flour container soiled with residue from previous day. Operator discarded - rice scoop out overnight with rice from previous day Operator removed to clean
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. One tag for the previous 90 days - not marked

Emergency order recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade, operator removed to clean
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under cooking equipment
[33-19-4] Garbage on the ground around back door; unnecessary items with pooling water in the back area
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. - 1 on top of dish machine - On the floor under dry storage next to walk in cooler 10+ - On the floor under storage in hallway between cookline and dish area 20+ - Under alcohol storage shelving 3+
[36-73-4] Floor soiled/has accumulation of debris. Cookline
[02D-01-5] Working containers of food removed from original container not identified by common name. Corn starch
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chicken over cooked soup cookline - walk in cooler raw fish over sauce
[16-48-4] Old food stuck to clean dishware/utensils Immersion mixer blade
[10-08-5] Ice scoop handle in contact with ice.
[25-32-4] Reuse of single-service or single-use articles. Gallon cut into scoop. Operator discarded
[41-07-4] Container of medicine improperly stored. Alka seltzer over food cookline
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked by multiple plastic containers
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Edamame 50F, pork belly 44F on top of other containers overnight per operator - Black garlic oil 74F out for lunch - Salmon 48F top of cookline cooler over night.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Krab mix from Sunday
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. - Glass door cooler - walk in cooler throughout

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