ASIAN EATERY HIBACHI GRILL
2414 E SUNRISE BLVD SP G, Fort Lauderdale FL 33304 · 407.260.1278
Last inspected Jul 10, 2026 · 9 visits since January 2024
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 2 live by back kitchen door under triple sink and under container with soiled linen. Operator exterminated and cleaned the area.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,170
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024065947 | Nov 14, 2024 | Dec 5, 2024 | $400 |
| 2--2022028444 | Apr 27, 2022 | Jul 7, 2022 | $320 |
| 2--2016024659 | May 13, 2016 | Aug 12, 2016 | $450 |
Inspection history
9 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw chicken was stored over soy sauce. The chicken was moved
Floor in the walk in cooler covered with standing water.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup around a/c vent in prep area.
Cutting board has cut marks and is no longer cleanable. Cutting board in prep area heavily grooved.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cookline wearing bracelets.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Cook entered kitchen and began working with food - reheating chicken on the grill - without first washing hands. Reviewed proper procedures and employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer - raw chicken stored over ready to eat spring rolls. Operator stored all items properly.
Walk in cooler - Raw chicken stored over ready-to-eat sauces. Operator stored all items properly.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Water draining onto floor surface - inside walk in cooler - dripping from ceiling vent.
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
Show 6 findings ▾
Roach activity present as evidenced by live roaches found. 2 live by back kitchen door under triple sink and under container with soiled linen. Operator exterminated and cleaned the area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table - cooked chicken (125-147F - Hot Holding) 45 minutes. Operator immediately moved to grill to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Front counter Soda fountain nozzles. Operator cleaned during inspection.
Nonfood-grade basting brush used in food. Cookline - in sauce. Operator removed.
Floor area(s) covered with standing water. Under and around cookline flip top.
Water draining onto floor surface - inside walk in cooler - dripping from ceiling vent.
A return visit. The problems from the previous inspection had been dealt with.
Ordered shut on the spot. 6 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
Show 6 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 6 live roaches by door at dish washing area- under and around container with dirty linens. Another 2 live roaches on floor at prep area between Cookline and expo.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - raw beef (49-50F); raw chicken (49-50F); raw shrimp (49-50F); cooked rice (50-55F); cut cabbage (50-55F). Per operator items were held in walk in overnight. No items prepped or portioned today. Advised operator to immediately cook the raw chicken and raw beef. Operator began cooking beef and chicken. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - raw beef (49-50F); raw chicken (49-50F); raw shrimp (49-50F); cooked rice (50-55F); cut cabbage (50-55F). Per operator items were held in walk in overnight. No items prepped or portioned today. Advised operator to immediately cook the raw chicken and raw beef. Operator began cooking beef and chicken. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - potatoes (105-108F - Hot Holding); green beans (99F - Hot Holding). Per operator items placed out approximately 3 hours ago. Operator removed to kitchen to reheat.
No paper towels or mechanical hand drying device provided at handwash sink. Prep area. Operator replaced.
Floor area(s) covered with standing water. Cookline area, expo area and walk in cooler.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Nonfood-grade basting brush used in food. Cookline sauce.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter - Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 100ppm.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Standing water in bottom of reach-in-cooler. Cookline flip top. Operator cleaned during inspection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.