OMAKASE ASIAN CUISINE

Name: OMAKASE ASIAN CUISINE
Address: 13149 US 301, RIVERVIEW, FL, 33578, US
Rating: 85.4

13149 US 301, RIVERVIEW, FL 33578

License #3918243

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

85.4 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

OMAKASE ASIAN CUISINE in RIVERVIEW currently holds an InspectFL Health Score of 85.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 24 total violations — 4 critical, 4 major, 16 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 4, 2026 shows 12 observation rows: 1 critical, 2 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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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.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Shrimp 49 F, employee placed shrimp to the bottom of cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth in prep table.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting on drying rack.
[25-30-4] Clean, single-use gloves not handled in a sanitary manner. Used gloves on cutting board. Employee discarded at time of inspection.
[31A-10-4] Equipment drain line draining into handwash sink. Strainer drain line going into hand wash sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on drying rack above rice cooker.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on the side of wok area.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink temped 78 F, ran approximately 2 minutes.
[14-11-5] Equipment in poor repair. Reach in freezer not working.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in chicken.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse