HIBACHI BUFFET LU
7610 49 ST N, Pinellas Park FL 33781 · 728-544-8808
Last inspected Jun 25, 2026 · 14 visits since July 2023
FEB 25
AUG 25
OCT 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach in dry storage.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024013640 | Feb 28, 2024 | Apr 23, 2024 | $400 |
Inspection history
14 visits, newest first
Jun 25, 2026Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line hibachi area buffet area. raw chicken breast (65F - Cold Holding); raw pork (64F - Cold Holding); raw fake crab meat (63F - Cold Holding); raw beef (63F - Cold Holding); bean sprouts (64F - Cold Holding); cooked noodles (60F - Cold Holding No stop sale issued. Owner turned down the buffet temperature
Jun 22, 2026Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
In-use utensil stored in water at or above 135 degrees Fahrenheit. 97 degrees
Pesticide use not in accordance with manufacturer's directions. Observed a bottle of raid on back dry storage shelf. employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line hibachi area buffet area. raw chicken breast (65F - Cold Holding); raw pork (64F - Cold Holding); raw fake crab meat (63F - Cold Holding); raw beef (63F - Cold Holding); bean sprouts (64F - Cold Holding); cooked noodles (60F - Cold Holding No stop sale issued. Owner turned down the buffet temperature
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. Carton of eggs on back shelf near cook line grill area. Warm to touch. Employee put time mark on
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk opened 6-21 inside glass two door reach in cooler. Employee dated
Stored food not covered. Bag of baking soda, open and dry storage employee closed bag. sausage dumplings inside reach in freezer white region in freezer standalone at cook line employee covered
Dec 8, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
In-use utensil stored in water at or above 87 degrees Fahrenheit.
Raw animal food stored over or with unwashed produce. Raw shrimp over ready to eat green beans glass reach in cooler. 'Moved
In-use wet wiping cloth/towel used under cutting board.
Stored food not covered. Beef in walk in freezer in box in bag uncovered employee covered
Time/temperature control for safety food thawed in an improper manner. Crab in packages on counter thawing. Employee put inside walk in cooler
Oct 27, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 15, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop in water at buffet 98 degrees. Employee removed water Spatula at flat top held in water 89 degrees. Employee removed water
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat noodles in Tonka walk in cooler. Employee moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding unit buffet left side of flat top. raw chicken (50F - Cold Holding); raw beef (51F - Cold Holding); raw pork (50F - Cold Holding); bean sprouts (50F - Cold Holding); lobster (50F - Cold Holding) Moved all time temperature coltrol for safty items to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet. mussels (98 F - Hot Holding) Buffet crab rangoons (112 hot holding) Repeated all items to 165 or above during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Flat top grill hand wash sink.
Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Observed at sushi station with visible roe on
Cleaned and sanitized equipment or utensils not properly stored. Tongs inside bathroom under bathroom sink.. employee discarded
Food stored in undrained ice. Bean sprouts inside walk in cooler.
Food stored on floor. Sauce bucket o floor dry storage. Employee moved
In-use wet wiping cloth/towel used under cutting board. Under cutting board under at sushi station
Stored food not covered. All dry storage bins inside plastic bins uncovered during inspection.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sitting on cutting board under
Sep 15, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 26, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 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. Only at 10ppm. Employee ran 3x Set up
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 97 degrees. Manager removed water
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In buffet line chicken on a stick (97F - Hot Holding) Employee discarded
Food stored under dripping water line. Box of food in walk in freezer under dripping frozen water line. Employee moved
Stored food not covered. Pork in side reach in freezer not covered. Owner discarded
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over top of ready to eat shrimp in bottom shelf of reach in cooler left side. Employee discarded ready to eat shrimp. Raw shrimp over ready to eat chicken in glass stand alone reach in cooler near fryers owner moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli reach in cooler cook line chicken (45F - Cold Holding); beef (46F - Cold Holding) Moved half to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet line pork ribs bbq (103F - Hot Holding) red chicken (103F - Hot Holding Owner took back into kitchen and reheated all items pork ribs bbq (190F - Hot Holding) red chicken (189F - Hot Holding
Handwash sink not accessible for employee use at all times. Top of large pan top inside hand wash sink near cook line. Employee moved
Employee with no hair restraint while engaging in food preparation. Employee at cook line no hair restraints during active cooking. Employee put on hair net during inspection
Floor area(s) covered with standing water. Under drying racks near dishwasher
Food stored on floor. Vinegar in floor next to cook line front bar area. Employee moved
Ice buildup in walk-in freezer.
Plumbing system improperly installed or repaired. Under two compartment sink. With red hose.
Stored food not covered. Bag of chili flakes inside dry storage area. Employee covered
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with food. Ground pork removed from packaging is stored in non food-grade bags in walk-in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Sheet pan of raw ground pork is stored above krab salad in walk-in cooler. Operator placed krab salad above raw pork.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 11:10am. Operator moved item to cooler. a. cooked shrimp (51F - Cold Holding) Re temp at 12:00pm. Cooked shrimp 45f
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. TCS Foods at buffet not time marked. Operator time marked items.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three-compartment sink. Discussed with operator hand wash sinks are only designated place to wash hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener used more than 4 hours ago is soiled with debris.
No paper towels or mechanical hand drying device provided at handwash sink at the end of cooks line. Operator provided paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in kitchen.
Equipment in poor repair. Ice machine located in kitchen door is cracked.
Exterior door has a gap at the threshold that opens to the outside.
Faucet/handle missing at plumbing fixture. Faucet handles missing from two-compartment sink in warewashing area.
Food stored on floor. Two five gallon containers of soy sauce is stored on floor in dry-storage room. Operator placed items in shelf.
Ice buildup in walk-in freezer.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on reach-in cooler doors on cooks line across from wok grill.
Reach-in cooler on cooks line across from wok grill interior have accumulation of soil residues.
Stored food not covered. From walk-in cooler items not covered. a. Multiple containers of vegetables. b. Container of oysters. From dry-storage room items not covered. a. Cornstarch b. Flour c. Sugar d. Salt Operator covered items.
May 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over or with unwashed produce. -Raw shelled eggs stored above unwashed produce inside walk in cooler. Operator moved raw shelled eggs under unwashed produce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Oil and fresh garlic (71F - Cold Holding); Krab (81F - Cold Holding) Operator put items into walk in freezer to bring down the temperature. -Items re-temped at 12:30pm: Oil and fresh garlic (65F - Cold Holding); Krab (68F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener soiled with food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with mold like substance.
Equipment and utensils not properly air-dried - wet nesting. -Plastic cup wet nesting in server station near soda dispenser.
Food stored on floor. -Oil stored on floor under wok station. Operator moved oil off floor.
Ice buildup in reach-in freezer and/or walk-in freezer. -Ice buildup on walk in freezer door and door frame.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -In use rice scooper in 70F standing water. Operator washed, rinsed and sanitized utensil and store in container without water.
Reuse of single-service or single-use articles. -Single service bottle repurposed/cut into a scooper used to scoop food. Operator discarded bottle.
Feb 29, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Vegetable shredder soiled with food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin interior heavily soiled with mold like substance.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups wet nesting on drying rack in dish area and at server wait area.
Floor area(s) covered with standing water. Standing water on floor in kitchen, ice machine area.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with food debris.
Outer openings not protected with self-closing doors. Back door open.
Feb 28, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 23 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 priority6 Intermediate14 Basic
Show 23 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dry storage area. 3 live flies in prep area.
Roach activity present as evidenced by live roaches found. 1 live roach in dry storage.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Sever touched dirty dishes then to clean dishes without hand wash.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Educated operator and emailed form in Mandarin and Spanish.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Vegetable shredder soiled with food debris.
Handwash sink not accessible for employee use at all times. Utensils in hand sink near cook line. Operator moved.
No paper towels or mechanical hand drying device provided at handwash sink. Operator stocked paper towels at hand sink near prep area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls made 2-27 no date mark.
Spray bottle containing toxic substance not labeled. Labeled as soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin interior heavily soiled with mold like substance.
Dead roaches on premises. 7 dead roach in dry storage underneath shelves 1 dead outside prep area near mop sink 1 dead roach in dry storage area near racks storing bags of sugar.
Employee eating in a food preparation or other restricted area. Employee drink on prep table next to prepped mushrooms
Equipment and utensils not properly air-dried - wet nesting. Plastic cups wet nesting on drying rack in dish area and at server wait area.
Floor area(s) covered with standing water. Standing water on floor in kitchen, ice machine area.
Food stored on floor. Potatoes and oil stored and 5 gallon bucket of soy sauce on floor in kitchen area. 5 gallon buckets of soy sauce and boxes of oil stored on the floor in dry storage area. Operator removed items off the floor.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
Ice scoop handle in contact with ice. Ice scoop handle touching ice in soda ice bin in wait station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing 80F water. Operator discarded water. Utensils in standing 71 F water in hibachi station.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with food debris.
Outer openings not protected with self-closing doors. Back door open.
Reuse of single-service or single-use articles. Plastic bottle cut to make scoop at rice cooker area. Operator discarded.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket at 0 PPM. Operator corrected 100 PPM.
Jul 25, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in rear of kitchen
Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting glasses near dish machine area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers on cook line and sushi bar.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers on cook line.
Jul 20, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 26 recorded, 6 high priority.
6 High priority4 Intermediate16 Basic
Show 26 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Dishwasher chlorine sanitizer at 10ppm Chlorine corrected to 25ppm, water temperature 137 degrees.
Container of medicine improperly stored. Medication stored above prep table. Operator removed medication.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near ice machine located in rear of kitchen. 1 live fly in prep area. Operator killed flies, cleaned and sanitized area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat foods in walk-in cooler located near rear of kitchen.
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 pork in walk-in freezer. raw chicken over frozen raw pork and frozen raw beef in walk in freezer, all plastic wrapped on sheet pans.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken feet 64f at 2:00pm Operator place in ice bath Re temp at 2:45 48f
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near cook line. Operator installed paper towels.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked egg rolls and cooked chicken stored in stand-alone refrigerator near ovens.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked egg rolls and cooked chicken in stand-alone refrigerator held more than 24 hours without date-mark.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on most foods made onsite like cooked veggies and cut melon. No dates on opened canned cooked bamboo in walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in rear of kitchen
Bowl or other container with no handle used to dispense food. No handle on container used to portion soy sauce from bucket.
Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen.
Dead roaches on premises. 1 dead roach in container underneath 3 compartment sink. 2 dead roach in corner back wall in dish area. 1 dead roach against wall between packaged ice machine in dish area. 1 dead roach against the wall next to prep table on cook line. Operator discarded roaches, cleaned and sanitized area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on prep counter. Corrected on site.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting glasses near dish machine area.
Food stored in a location that is exposed to splash/dust. Two 5 gallon buckets of soy sauce stored near hand wash sink near dish area.
Food stored on floor. Sauce buckets on floor in storage area.
No handwashing sign provided at a hand sink used by food employees. At hand wash sink located near cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers on cook line and sushi bar.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in walk-in cooler. Operator removed drink.
Raw fruits/vegetables not washed prior to preparation. Uncovered wasabi, sauce, and ginger at sushi counter.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers on cook line.
Single-service articles improperly stored. Single serve items stored in sweat shirt in dry storage room.
Stored food not covered. Uncovered sugar, salt, flour, cornstarch bins in storage area. Honeycomb tripe frozen in reach in freezer not covered.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat muscles.
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.