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Name: OSPHERE License Number: SEA5814679
Rank: Seating License Expiration Date: 04/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 407 E CENTRAL BLVD

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 05/26/2022 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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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
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents above ice machine and ware washing. Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -wall at end of cook line. **Warning**
21-05-5    Basic - Cloth used as a food-contact surface. -linen cloth on sushi rice in prep area. **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. -line cooks. **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop in water 87f. -rice scoops in water 75f. In-use tongs stored on equipment door handle between uses. **Repeat Violation** **Warning**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. -in sushi case, cook line reach-in cooler across from burner stove. **Warning**
23-03-4    Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled. **Warning**
14-17-4    Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
12A-19-4    High Priority - Employee washed hands with cold water. -server washed hands at front line hand wash sink that has no hot running water. **Warning**
14-86-1    High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towel lining container holding cooked fish. **Warning**
01D-01-5    High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -no proof of parasite destruction for salmon received fresh. **Warning**
08A-05-6    High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken on shelf above butter in reach-in cooler across from burner stove. -raw chicken over cooked pasta on rack in walk-in cooler. **Warning**
01B-02-5    High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -items in reach-in cooler across from burner stove more than 4 hours. Risotto, chicken, buttermilk. -items in reach-in cooler in prep area more than 4 hours per operator. Liquid eggs, buttermilk. **Warning**
03A-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -items in sushi case salmon (51F - Cold Holding); tuna (50F - Cold Holding); yellowtail (52F - Cold Holding) less than 4 hours. -yellowtail 48f on plate in sushi make table above cold pans. -buttermilk garlic sauce 43-55 on insufficient ice bath. -steak 48f, shrimp 48f, ground beef 50f in cook line drawer. -risotto 60f, raw chicken 56f, buttermilk 55f in reach-in cooler across from burner stove overnight per operator. -chicken 54, tuna 49, noodles 47, liquid eggs 50, buttermilk 53. **Warning**
03F-02-5    High Priority - 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. -buttermilk on cook line has no time mark. -egg wash in prep area no time mark. **Warning**
03B-01-6    High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sushi rice 69 in warmer less than 4 hours. **Warning**
22-02-4    Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine deflector panel soiled. -interior of bar microwave. **Warning**
02B-01-5    Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -sushi menu does not state which items are raw. **Warning**
16-37-1    Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quat **Warning**
31A-12-4    Intermediate - No handwash sink for employees. -on front line by sushi cooler. Hand wash sink hot faucet does not turn on. **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -prep area hand wash sink. **Warning**
51-16-7    Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. -soda machine with ice bin added in dining room by doors to patio. **Warning**
53B-13-5    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. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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