Georgia › Upson County › Thomaston
OSAKA HIBACHI & SUSHI RESTAURANT
1091 HIGHWAY 19 NORTH , THOMASTON, GA 30286 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on June 11, 2026, scoring 69/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 91. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (June 16, 2026): Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
A91June 16, 20261 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed the prep-top cooler and reach-in cooler located in the front food service area were observed to be in poor condition and showing signs of disrepair. Raw animal food products stored within these units were found to be holding at temperatures above 41°F, which does not meet required cold-holding standards. Immediate corrective action is recommended to repair or replace the affected refrigeration equipment and ensure all potentially hazardous foods are maintained at 41°F or below to prevent food safety risks.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”U69June 11, 202610 violations
Inspectors recorded 10 violations, 4 of them critical, involving temperature control, handwashing & hygiene and chemical safety.
Observed raw animal foods improperly stored in the cold holding unit. Raw poultry was stored above raw beef, and raw beef was stored above raw shrimp, creating a risk of cross-contamination. Food shall be protected from cross-contamination by separating raw animal foods from ready-to-eat foods and by arranging raw animal foods according to their final cooking temperatures during storage. Manager was informed of the improper storage and rearranged the raw animal foods according to proper storage.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed no hand-drying towels or other approved hand-drying provisions were available at the handwashing sink located in the main kitchen. Handwashing stations should be supplied with appropriate hand-drying materials to support proper employee hygiene practices. Manager supplied towels.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed a working container holding a cleaning solution without a label identifying the common name of its contents. All chemical containers removed from their original packaging should be clearly labeled with the product's common name to prevent misuse and ensure safe handling.
−4 points · Cited as “511-6-1.07(6)(b) - working containers, common name (pf)”Observed no hot water at the front hand sink. Hot and cold water shall be provided to ensure proper handwashing.
−2 points · Cited as “511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)”Observed foods on top of reach in cooler (fried shrimp and fried crab meat) and reach in freezer (cooked rice) exposed. Food shall be covered at all times to prevent contamination.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed non-easily identifiable foods such as dry goods in containers not labeled with the common name of the product. Non-easily identifiable food shall be labeled with the common name of the product.
−3 points · Cited as “511-6-1.04(4)(d) - food storage containers identified with common name of food (c)”Observed boxes of food such as mayo, ginger, and soy sauce stored on the floors. Food shall be stored 6" from the ground to prevent contamination.
−3 points · Cited as “511-6-1.04(4)(r) - food storage, prohibited areas (c)”Observed employee personal belongs stored on top of dry ingredients. Employee belongs shall be stored in a designated area away from food storage and food prep areas to prevent contamination. Employee belongings were removed.
−3 points · Cited as “511-6-1.04(4)(z) - miscellaneous sources of contamination (c)”Observed single-use items such as plastic bowls and plastic spoons being used as scoops in dry ingredients. Proper scoops shall be provided with the handles in an upright position to prevent contamination.
−1 point · Cited as “511-6-1.05(6)(r) - single-service/single-use articles, use limitations (c)”Observed accumulation of grease build up on walls and sides of grill equipment. Clean at a frequency to prevent accumulations of buildup.
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”A100October 8, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-145-000289. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.