OMAKASE ASIAN CUISINE

Name: OMAKASE ASIAN CUISINE
Address: 13149 US 301, RIVERVIEW, FL, 33578, US
Rating: 50.3

13149 US 301, RIVERVIEW, FL 33578

License #3918243

🍱 Japanese/Sushi ℹ️

50.3 Grade F / 100

Failing Health Score

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Latest inspection

March 4, 2026 · 12 findings · 1 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

OMAKASE ASIAN CUISINE in RIVERVIEW currently holds an InspectFL Health Score of 50.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 80 total violations — 18 critical, 13 major, 49 minor.

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Record snapshot

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

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Inspector notes

Coverage note

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Community reaction

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Would you eat here?

OMAKASE ASIAN CUISINE has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[25-30-4] Clean, single-use gloves not handled in a sanitary manner. Used gloves on cutting board. Employee discarded at time of inspection.
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting on drying rack.
[14-11-5] Equipment in poor repair. Reach in freezer not working.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on the side of wok area.
[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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth in prep table.
[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.
[31A-10-4] Equipment drain line draining into handwash sink. Strainer drain line going into hand wash sink.
[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.

Disposition: Met Inspection Standards
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over vegetable and pork potstickers in reach in cooler under grill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at sushi bar.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted at server station.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi bar.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from open cup. Employee drink on dry storage shelf.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in cooler.
[08B-38-4] Food stored on floor. Container of salt on floor in dry storage. Soda on floor in dry storage room.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on side of equipment near wok.
[10-01-5] 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 tempura powder.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 84 F.
[35B-06-4] Insect control device used to electrocute or stun insects not designed to retain insect within the device. Bug zapper racquet on shelf above containers.
[53A-05-6] 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/ Observed 5 employees working with no certified food manager on site.
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled, above 3 compartment sink.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates near register not inverted.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above reach in cooler on cook line.
[08B-38-4] Food stored on floor. Sauce on floor near reach in freezer.
[10-01-5] 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 sugar.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water of 106 F, operator changed water temped 188 F.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen.
[22-41-4] 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. Dish machine tested 0 ppm, operator set up 3 Compartment Sink. Advised operator to not use dish machine until it is working properly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over krab in reach in cooler at sushi bar.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in reach in freezer near dry storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 52 F, Salad 47 F in reach in cooler, operator moved to another cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
[53B-13-5] 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. Operator provided 3 employee training certificates.