THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name: OSMAY HOUSE License Number: SEA3916349
Rank: Seating License Expiration Date: 02/01/2018
Primary Status: Ownership Changed Secondary Status:
Location Address: 9543 E FOWLER AVE
THONOTOSASSA, FL 33592

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 09/30/2016 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
 		6 8 30
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.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Repeat Violation** **Warning**
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving **Warning**
23-03-4    Basic - Build-up of grease on nonfood-contact surface. On all cooking equipment **Warning**
36-75-4    Basic - Build-up of soil/debris on the floor under shelving. **Warning**
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
24-06-4    Basic - Clean utensils or equipment stored in dirty drawer or rack. **Warning**
24-14-4    Basic - Clean utensils stored between equipment and wall. **Warning**
14-56-4    Basic - Dollies, pallets, racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access. **Repeat Violation** **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation** **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Remove from prep area **Corrective Action Taken** **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
36-71-4    Basic - Floor drains/drain covers heavily soiled. **Warning**
08B-30-4    Basic - Food stored in dry storage area not covered. **Warning**
08B-38-4    Basic - Food stored on floor. **Corrected On-Site** **Warning**
23-07-4    Basic - Gaskets with slimy/mold-like build-up. **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. **Warning**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
23-14-4    Basic - Shelf under preparation table soiled with food debris. **Warning**
08B-13-4    Basic - Stored food not covered in walk-in cooler. **Warning**
33-31-5    Basic - Unnecessary items/unused equipment on the premises. Bikes, and scooters in prep area of kitchen **Warning**
23-12-4    Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Warning**
36-72-4    Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning**
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. 3 compartment sink **Warning**
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. No items labels **Warning**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. **Warning**
14-15-4    High Priority - Nonfood-grade containers used for food storage - direct contact with food. **Warning**
08A-07-4    High Priority - Raw animal food not properly separated from ready-to-eat food. Cooked chicken stored in raw chicken box re cooked and placed in food cradle containers **Corrected On-Site** **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Eggs and chicken over washed cut veg **Warning**
01B-13-4    High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bugs in panko see stop sale **Warning**
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Cigarettes on food shelf **Warning**
22-26-4    Intermediate - Buildup of soiled material on racks in the reach-in cooler. **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. **Warning**
22-22-4    Intermediate - Encrusted material on can opener blade. **Warning**
22-35-4    Intermediate - Food preparation sink has soil/old food residue. **Warning**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. egg rolls move to flat pans until cooling process is complete **Corrective Action Taken** **Warning**
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site** **Warning**
03D-19-4    Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Corrected On-Site** **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

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.