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Licensee
Name:
OSPHERE
License Number:
SEA5814679
Rank:
Seating
License Expiration Date:
04/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
407 E CENTRAL BLVD ORLANDO, FL 32801
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/10/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
3
6
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - In-use tongs stored on equipment door handle between uses.
Tongs in water of water 91F. Operator immediately discarded water **Corrected On-Site**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle in flour. Operator immediately removed **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-In between fryers
-Gaskets most coolers on line
-gasket in chest freezer in back kitchen
-gaskets in cooler at pos system at bar
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Chili 2 cups dated 5/23
Coleslaw 2qts dated 6/26
Salsa 4qts 6/26
Operator immediately discarded **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Tuna, salmon 45F-51F in sushi cooler overnight per operator. Operator immediately discarded **Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Sushi cooler: , Sour cream, spicy tuna, chunk spicy tuna,Krab, 45F-51F less than 4hrs per operator. Operator immediately put in ice.
Cold holding Tuna Salmon overnight in sushi cooler 45F-51F . Operator immediately discarded. **Corrective Action Taken** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
On cook line. Operator immediately put paper towels **Corrected On-Site**
Intermediate - 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.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
