OSAKA JAPANESE STEAKHOUSE

Name: OSAKA JAPANESE STEAKHOUSE
Address: 16078 SAN CARLOS BLVD, FORT MYERS, FL, 33908, US
Rating: 80.8

16078 SAN CARLOS BLVD, FORT MYERS, FL 33908

License #4606225

🍱 Japanese/Sushi ℹ️

80.8 Grade C / 100

Mixed Health Record

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Latest inspection

September 10, 2026 · 0 findings · 0 critical

Routine - Food (follow-up)

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

OSAKA JAPANESE STEAKHOUSE in FORT MYERS currently holds an InspectFL Health Score of 80.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on September 10, 2026. Across those visits, inspectors documented 13 total violations — 4 critical, 6 major, 3 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 10, 2026

The most recent inspection was clean, with no violations documented on September 10, 2026.

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Inspector notes

Coverage note

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Community pulse

Would you eat here?

OSAKA JAPANESE STEAKHOUSE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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

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Official DBPR inspection report ↗

Passed — No Violations

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Warning Issued
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Open dumpster lids, missing drain plugs, garbage on the ground around the dumpster, unused equipment on the premises.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.