HIBACHI 4U
9548 SW SR 200 STE 3, Ocala FL 34481 · 352-421-5296
Last inspected Dec 17, 2025 · 5 visits since February 2025
FEB 25
JUN 25
AUG 25
DEC 25
▲ GETTING WORSE
4 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. No written procedure available. Inspector provided operator with written procedure.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Dec 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Kitchen dish machine, 0 ppm.
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 pushed garbage can with gloved hand and proceeded to handle to go containers on cook line without washing hands. Manager had employee wash hands and change gloves.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating in kitchen then proceeded to handle clean container of rice in kitchen without washing hands. Manager had employee wash hands and put on gloves.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk-in cooler. Manager placed chicken on bottom shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 being thawed in walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Water nozzle for front counter hot water dispenser. Bin for kitchen ice machine.
Handwash sink used for purposes other than handwashing. Steel wool stored in cook line hand washing sink. Employee removed steel wool during inspection.
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 being thawed in walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from dish machine. Manager discarded employee drink.
Employee eating in a food preparation or other restricted area. Employee eating in prep area in front of walk-in cooler. Manager had employee finish eating in dining room.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on walk-in cooler shelf. Employee placed food in pan, labeled it employee personal food and placed pan on bottom shelf.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.
Food stored on floor. Case of cooking oil and plastic containers of soy sauce stored on floor in back of kitchen. Manager had employee place items on shelf.
Aug 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Container of medicine improperly stored. Container of vitamin D stored on shelf above front counter reach-in cooler. Employee removed vitamin D during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pork in reach-in cooler across from cook line grill. Manager placed chicken on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in front counter reach-in cooler: krab (50F - Cold Holding). Manager stated krab placed in cooler thirty minutes prior to temperature being taken. Manager placed krab in reach-in freezer to reduce temperature to 41F.
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. No written procedure available. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle for front counter hot water machine.
Handwash sink used for purposes other than handwashing. Scrubbers stored in hand washing sink next to three compartment sink. Employee removed scrubbers during inspection.
Spray bottle containing toxic substance not labeled. Employee using spray bottle of window cleaner with no label on bottle.
Cardboard used to line nonfood-contact shelves. Shelf in sushi bar area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter above front counter reach-in cooler. Manager discarded drink during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses stored on shelf across from cook line stove. Manager removed glasses during inspection.
Food stored on floor. Soy sauce stored on cook line floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill.
Single-service articles not stored inverted or protected from contamination. To go containers on shelf next to sushi bar area.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table across from cook line stove. Manager removed wiping cloth and placed wiping cloth in old wiping cloth bag.
Working containers of food removed from original container not identified by common name. Containers stored on cook line shelf.
Jun 10, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: cooked chicken in a colander in the kitchen, 79°. This was placed in the walk-in freezer, uncovered, and dropped to 68° in ten minutes. This was then placed in the walk-in cooler partially covered, until it reaches 41°.
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 and the time removed from temperature control cannot be determined. Observed: the sushi rice lacked a 4 hour time mark. The adjusted sticker was added.
Bowl or other container with no handle used to dispense food. Observed multiple bowls used to portion raw food, on the cook line. These were replaced with tongs.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 drinks on the back prep table, these were moved to the bottom shelf.
Feb 6, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.