OSAKA SUSHI AND THAI

Name: OSAKA SUSHI AND THAI
Address: 696 150 AVE, MADEIRA BEACH, FL, 33708, US
Rating: 50.1

696 150 AVE, MADEIRA BEACH, FL 33708

License #6218599

🍱 Japanese/Sushi ℹ️

50.1 Grade F / 100

Failing Health Score

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Latest inspection

March 31, 2026 · 19 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

OSAKA SUSHI AND THAI in MADEIRA BEACH currently holds an InspectFL Health Score of 50.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 80 total violations — 9 critical, 30 major, 41 minor.

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Record snapshot

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The latest inspection on March 31, 2026 shows 19 observation rows: 2 critical, 5 major, and 12 minor.

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Inspector notes

Coverage note

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OSAKA SUSHI AND THAI 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
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line
[35A-03-4] Dead roaches on premises. 2 dead roaches on floor near walk in coolers, staff cleaned
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep tables on cook line
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelves in walk in cooler not segregated
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Staff on cook line wearing watch
[13-03-4] Employee with no hair restraint while engaging in food preparation. One employee at sushi bar with no hair restraint
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door handle
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled at sushi bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in walk in cooler
[03F-02-5] 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. Rice at sushi bar
[41-10-4] Toxic substance/chemical improperly stored. Insect gel tubes stored on top of reach in freezer on cook line
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Wanlob Yuwanabun CFM expired 3/23/26, other manager with valid CFM
[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/ 7 total employees present with no valid CFM
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at sushi bar
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Staff cleaned during inspection
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack and jacket on dry storage shelf
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee n cook line with no hair restraint
[08B-36-4] Food stored in a location that is exposed to splash/dust. Food stored next to hand sink at sushi bar uncovered, exposed to splash
[08B-31-4] Food stored in undrained ice. Raw beef in undrained ice in cook line cooler
[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 flour bin
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed to operator
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
[03F-02-5] 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. Sushi rice at front counter
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Crock pot - soup (124F - Hot Holding), staff increased temperature
[11-27-4] 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. Emailed to operator
[31A-09-4] Handwash sink not accessible for employee use at all times. Plastic bowl in hand sink at sushi bar, removed
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to triple sink
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens restroom door not self closing
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in flour and panko bins
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line
[08B-38-4] Food stored on floor. Bin of raw chicken and box of shrimp on floor in walk-in freezer
[10-08-5] Ice scoop handle in contact with ice. In ice machine at wait station
[51-13-4] No Heimlich maneuver/choking sign posted.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Individually portioned raw salmon over uncovered cheesecake in reach in freezer on cook line
[03F-02-5] 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. Sushi rice at front counter, held less than 4 hours
[11-27-4] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bowl of strawberries in hand sink at wait station. Hand sink on cook line blocked by pallet of cooking oil
[31A-11-4] Handwash sink used for purposes other than handwashing. Food debris in hand sink at sushi counter, used as dump sink
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Manager in charge provided expired CFM (Jiraporn Birmingham, expired 5/4/23), no additional valid food manager certificates available during inspection
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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/ 5 employees present with no one with a valid CFM
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager in charge unable to provide proof of food handler training during inspection
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Procedures emailed to operator
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No conspicuously posted consumer advisory, inspector provided manager with advisory and posted during inspection