HAYASHI JAPANESE RESTAURANT
4204 NORTHLAKE BLVD, Palm Beach Gardens FL 33410 · 5616247444
Last inspected Jan 23, 2026 · 8 visits since July 2023
AUG 24
DEC 24
FEB 25
JUL 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Printed and posted during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026019768 | Jan 23, 2026 | May 4, 2026 | $200 |
| 2--2015020913 | Apr 6, 2015 | Jun 2, 2015 | $400 |
Inspection history
8 visits, newest first
Jan 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed oven stove grates and after without washing hands placed food containers into flip top cooler, discussed with operator employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer at sushi bar non commercially packaged raw fish stored above imitation krab meat, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shrimp stored directly above bottles of sauce, discussed with operator who corrected storage of products.
Handwash sink used for purposes other than handwashing. Hand washing sink at front sushi bar fill with dishes and cleaning supplies, discussed with operator who removed products.
Show the remaining 2 findings ▾
Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler at server expo area open employee beverage stored above premade salads for customers, discussed with operator who discarded beverage.
Time/temperature control for safety food thawed in an improper manner. Next to deep fryer frozen mixed seafood thawing at room temperature, discussed with operator who moved product to walk in cooler to thaw.
Jul 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed sushi chef making sushi rolls touching bell and going back to prepare foods without washing hands first; educated; washed hands;
Non-food grade paper towel used as liner for food container- in salmon bowl at sushi bar; removed
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 no longer frozen still in ROP package at sushi bar; operator removed
Wet wiping cloth not stored in sanitizing solution between uses- at sushi station after wiping prep area; educated; placed inside bucket
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cookline, Employee handle raw shrimp, cracked raw shell egg then proceeded to grab to go container without washing hands. Advised operator of proper handwashing.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw beef stored over ice for consumption, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean bowls not inverted. Operator corrected.
Equipment and utensils not properly air-dried - wet nesting. Clean bowls with water inside, not properly stored and air dried.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At kitchen, in use utensils stored in standing water at 101F. Advised operator of proper temperature of 135F for stored utensils in standing water. Operator removed utensils.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine solution 0ppm. Operator corrected to chlorine 100ppm.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Nonfood-grade cloth towel used in direct contact with sushi rice Removed
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice from last night at sushi bar; Educated on proper process TPHC
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice from last night at sushi bar; Educated on proper process TPHC
Handwash sink at sushi bar not accessible for employee use at all times- basket of chemicals stored inside it Removed
Working containers of food removed from original container not identified by common name. Stay bottles with water inside walk-in cooler not labeled Operator labeled
Aug 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate0 Basic
Show 4 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. Printed and posted during inspection
Handwash sink at sushi rice used for purposes other than handwashing- blocked by basket with chemicals Removed
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed and filled out during inspection
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
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 beef not commercially packaged over boxes of raw shrimp in reach in cooler at the back of the kitchen Advised to reverse
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- at the back of the kitchen
In-use knives stored in cracks between pieces of equipment- cooler and prep table at cook line Removed
Water draining onto floor surface- from ice maker at the back of the kitchen
Jul 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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 chicken (54F - Cold Holding); cream cheese (55F - Cold Holding); raw shrimp (55F - Cold Holding); fresh shell eggs (60F - Cold Holding) operator states held in walk in cooler overnight and more than 4 hours cooler - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - raw chicken (54F - Cold Holding); cream cheese (55F - Cold Holding); raw shrimp (55F - Cold Holding); fresh shell eggs (60F - Cold Holding) operator states held in walk in cooler overnight and more than 4 hours cooler - see stop sale.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Operator to highlight signature rolls that contain raw fish.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler - all TCS foods range between 54-55F. Operator contacted technician- operator will not use the walk in cooler for TCS foods until unit can maintain TCS foods at 41F or below.
Food not stored at least 6 inches off of the floor. Next to 3 compartment sink sugar, flour bins directly on the floor - operator moved 6 above.
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.