Inspection Report
Osaka Japanese Steakhouse
6730 E SUPERSTITION SPRINGS BLVD MESA AZ 85206
FD-24556
Food Establishment - Eating & Drinking
Food Routine Inspection
8/12/2025
Not Participating
4
Re-inspection required
Violations
Violation #: 5
Description: Clean-up of Vomiting and Diarrheal Events
Comments:
2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Addl Notes: Observed no written procedures for cleaning up vomit/fecal accidents. Inspector emailed the Operator written procedures. Corrective Action: Corrected at time of inspection. Predefined Comment: Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times.
Violation #: 8
Repeat Violation
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing.
Addl Notes: Observed employee walking in to the kitchen from outdoors, and passing through the kitchen doors over to the sushi bar without washing his hands. Also observed the cook handling raw beef with his hands, and proceeding to touch utensils and clean plates. Both employees washed their hands. Corrective Action: Corrected at time of inspection. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks ***1ST REPEAT VIOLATION.
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
6-301.12 - Priority Foundation: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed no paper towels at the hand sink in the bar. PIC provided paper towels. Corrective Action: Corrected at time of inspection.
Violation #: 14
Description: Required Records Available: Shellstock Tags, Parasite Destruction
Comments:
3-203.12 - Priority Foundation: Shellstock, Maintaining Identification. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source. Addl Notes: Observed multiple live oyster tags with no "Out" date. Corrective Action: Corrected at time of inspection. Predefined Comment: Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite.
Violation #: 15
Repeat Violation
Description: Food Separated and Protected
Comments:
PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.
Addl Notes: Observed raw shrimp and scallops stored over limes and lemons. PIC moved the raw food items to the bottom shelf. Corrective Action: Corrected at time of inspection. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. ***2nd repeat violation
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Addl Notes: Observed tofu (57F) placed in bowls used to pour soup into. The tofu was prepared less than 2 hours prior and was moved to a working refrigerator. Corrective Action: Corrected at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below.
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Observed the reach in cooler holding the soup plates at 49F. The doors were not shutting properly. PIC moved all TCS food items to a working cooler. Corrective Action: Corrected at time of inspection.
3-501.15 (A) - Priority Foundation: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Observed dozens of salads placed for single service cooling on large trays stacked on top of each other. Staff went to move the salad into a reach in cooler. Inspector had staff move the salad instead to the walk in refrigerator. Salad temperatures read 74F at the start of the cooling process, and were 56F after 2.5 hours. Discussed spreading them out and leaving them uncovered while cooling. Also discussed rapid cooling methods for these items. Observed broccoli that had been cooling and was reading 43-44F with the plastic over it. PIC removed the plastic to allow for proper cooling. Corrective Action: Corrected at time of inspection.
Violation #: 37
Description: Food Properly Labeled; Original Container
Comments:
3-302.12 - Core: Food Storage Containers Identified with Common Name of Food Addl Notes: Observed bottles of sauces/oil/water without labels. Also osberved containers of dry food ingredients without labels. Please correct. Corrective Action: Correct prior to next routine inspection.
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Observed the pans used to hold the individual salads to be damaged. Please obtain new ones to prevent contamination and injury. Also observed silicone used to attach a baster to a sauce bottle to pour sake. Please discard, as the silicone is not food safe. Corrective Action: Correct prior to next routine inspection.
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
5-203.13 - Core: Service Sink Addl Notes: Observed no mop sink in the establishment. Please have this corrected within 30 days. Corrective Action: Correct prior to re-inspection.
Violation #: 52
Description: Sewage and Waste Water Properly Disposed
Comments:
PRIORITY VIOLATION-5-402.13 - Priority: Conveying Sewage
Addl Notes: Observed mop water spilled onto the ground outdoors, and observed grease from the grease trap spilled on to the floor of the dumpster area. Please clean. Corrective Action: Correct prior to re-inspection.
Violation #: 54
Description: Garbage/Refuse Properly Disposed; Facilities Maintained
Comments:
5-501.115 - Core: Maintaining Refuse Areas and Enclosures Addl Notes: Observed a heavy accumulation of debris around the dumpster areas. Corrective Action: Correct prior to next routine inspection.
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed a heavy accumulation of grease behind and on the sides of the fryers and on the floor. Please clean. Also observed mop heads drying against the fence outside and against the shed. Discussed drying them in a manner that prevents contamination. Corrective Action: Correct prior to next routine inspection.
6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed the walk-in refrigerator floor lifting. Corrective Action: Correct prior to next routine inspection. **1ST REPEAT VIOLATION
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
6-403.11 - Core: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Addl Notes: Observed employee belongings stored on shelves with dry storage items. Also observed employee drinking out of a cup without a lid/straw. Please ensure employee personal belongings are stored in designated areas and that personal drinks have a lid and straw to prevent contamination. Corrective Action: Corrected at time of inspection.
Comments/Details
Predefined Comment: Due to the violations noted on this inspection report, County legal action may result from this inspection.
A re-inspection will occur by 8/15
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
- Priority Foundation Violation
- Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
- Core Violation
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.