HACHI
809 LAKE AVE, Lake Worth FL 33460
Last inspected Mar 3, 2026 · 9 visits since November 2023
OCT 24
DEC 24
JUN 25
OCT 25
MAR 26
≈ ERRATIC
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. One live on floor in kitchen. crawled under freezer chest near dish machine. Two live on oven door on cook line One live on door frame in kitchen next to triple sink Operator killed and sanitized areas
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025010688 | Dec 16, 2024 | Apr 8, 2025 | $600 |
| 2--2024059359 | Oct 16, 2024 | Nov 14, 2024 | $800 |
| 2--2023020863 | Mar 31, 2023 | May 25, 2023 | $400 |
Inspection history
9 visits, newest first
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate0 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grab trash can and then immediately begin to prepare ready to eat raw salmon without first washing hands. Reviewed handwashing and glove change requirements with operator.
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. sprouts (47F - Cold Holding); kimchee 47F - Cold Holding) not prepped or portioned today stored in flip top cooler left of reach cooler. Per employee, items have been held for more than 6 hours in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (47F - Cold Holding); kimchee 47F - Cold Holding) not prepped or portioned today stored in flip top cooler left of reach cooler. Per employee, items have been held for more than 6 hours. See stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket at wait station, 200ppm. Operator diluted solution, retesting at 100ppm.
Show the remaining 3 findings ▾
Handwash sink used for purposes other than handwashing. Handwashing sink at sushi prep used to store decorative faux flowers. Handwashing sink at wait station used as dump sink, food debris in sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink by warewashing station.
Records/documents for required employee training do not contain all of the required information. Provided food handler certificates list a 5-year expiration date. Food handlers are on a 3-year expiration.
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in cheer freezer, frozen lemongrass stored with raw beef and chicken. Operator moved lemongrass to different cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In flip top cooler on cook line, raw chi and raw pork stored in same containers Lemongrass. Operator separated raw items.
Food stored on floor. At front counter, case of water stored on floor.
Ice scoop handle in contact with ice. In waiter station, ice scoop handle in contact with ice.
Jun 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Several cans of household pesticides stored in kitchen. Operator discarded.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease accumulation on hoods. Advised operator to clean hoods.
Ice buildup in reach-in freezer and/or walk-in freezer. At front counter reach in freezer, Heavy ice buildup.
Uncleanable knife block in use to store knives. Knife block used to store clean knives. Operator discarded knife block.
Wall soiled with accumulated grease, food debris, and/or dust. At kitchen behind stove, wall soiled with grease.
Dec 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food Raw chicken over cooked rice in bottom reach in cooler at cook line Removed
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef not commercially packaged one door reach in freezer Removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. kimchi (68F - Cold Holding);in bane Marie next to kitchen entry way. Not prepped or portioned today. Unit unplugged. Food in unit less than four hours. Placed in walk in cooler
Toxic substance/chemical improperly stored. Windex stored with clean stainless steal container at sushi station
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One certified food manager certificate expired 3/2024
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Oct 16, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 15, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat crab sushi station Removed salmon
Roach activity present as evidenced by live roaches found. One live on floor in kitchen. crawled under freezer chest near dish machine. Two live on oven door on cook line One live on door frame in kitchen next to triple sink Operator killed and sanitized areas
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef using cellphone with gloves and immediately began handling food. Gloves not changed in between. Educated on site.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut cream cheese (50F - Cooling) at 11:45 am to 47F at 12:30 since 10 am in walk in cooler. Covered in plastic and overstocked. Cream cheese will not cool to 41F within four hours. Instructed operator to remove plastic
Handwash sink used for purposes other than handwashing. Employee Rinsing rag in hand sink
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Spray bottle containing toxic substance not labeled. Under triple sink
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna at sushi station
Dead roaches on premises. One dead roach under freezer chest lid near sushi station Two dead in oven on cook line One dead under woks on cook line One dead on floor near woks on cook line Operator removed and sanitized area
Time/temperature control for safety food thawed in an improper manner. Shrimp tempura next to fryer at room temperature
May 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one.
Handwash sink used for purposes other than handwashing. Filling pitcher of water in hand sink at server station. Explained.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Tuna tataki, Hachi tar tar and Seafood Ceviche missing * sign for these menu items.explained.
Employee with no hair restraint while engaging in food preparation. Male employee preparing sushi without any hair restraint for loose head hair. Explained.
Food stored on floor. Box of oil stored on floor in dry food storage room.
In-use wet wiping cloth/towel used under cutting board in the kitchen. Explained and employee removed the towel
Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. Explained and he put towel in sanitizer solution.
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in reach in cooler at cook line; operator reversed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice noodles (51F - Cold Holding) in bucket at cook line; food out of temperature for approximately 2 hours; food not prepared or portioned today; operator added ice and moved to cooler;
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- sushi rice at sushi bar; as per operator food on time since 9:30 am; Time marked
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal purse on the rack at cook line; removed
Employee with no hair restraint while engaging in food preparation- at sushi line
No conspicuously located ambient air temperature thermometer in holding unit at cook line;
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.