HIBACHI BUFFET SUSHI & GRILL
2456 GULF TO BAY BLVD, Clearwater FL 33765 · 727-725-2083
Last inspected Aug 13, 2026 · 16 visits since November 2023
MAY 25
OCT 25
MAR 26
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found 2 flying insects in back kitchen, Manager removed flies.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,820
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024069293 | Sep 23, 2024 | Feb 3, 2025 | $200 |
| 3--2015036282 | Aug 12, 2015 | Sep 1, 2015 | $1,900 |
| 3--2015024878 | May 4, 2015 | Jul 9, 2015 | $720 |
Inspection history
16 visits, newest first
Aug 13, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils - clean plate without washing hands. Reviewed with manager who then explained to the cook in the hibachi area. Cook then watched hands
Aug 5, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 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. Dish machine run three times. 0 ppm dish machine. Manager scheduled service this day. Triple sink set up 100 ppm chlorine
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils - clean plate without washing hands. Reviewed with manager who then explained to the cook in the hibachi area. Cook then watched hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -Observed spatulas rinsed and wiped after use for raw food in the hand wash sink at the hibachi station. Spatulas removed to dishwashing area to wash, rinse sanitize. Clean spatulas replaced for use. Reviewed with the manager who then reviewed with cook - food containers not sanitized in the triple sink - reviewed with manager. - Triple sink set up -pans and utensils washed rinsed and sanitized Corrective Action Taken**
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Reviewed with manager
Handwash sink used for purposes other than handwashing. -Utensils stored in the hand wash sink at the hibachi station. -utensils rinsed in hand wash sink Reviewed with manager hand wash sink is for washing hands only
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine and wiping cloths.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Reviewed with manager. Triple sink set up. 100 ppm chlorine. Dishes rewashed, rinsed and sanitized
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. 3 d dust accumulation on utensil rack at cook line
Wet wiping cloth not stored in sanitizing solution between uses in kitchen
May 26, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer touched dirty dishes then touched clean with out washing hands. Reviewed with employee. Employee washed hands and rewashed dishes. Reviewed with manager
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab sticks 54 F at buffet under 2 hours. Manager placed crab on ice.
Mar 4, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic and oil 69 F on counter less than an hour. Manager added garlic and oil on time as a public health control procedure and time marked container to discard in 3 hours
Food-contact surface soiled with food debris, mold-like substance or slime. - ice cute soiled at waste station near dining room
Accumulation of black mold-like substance in the interior of the ice machine next to hand wash sink near dishwashing hand washing
Equipment and utensils ( plastic cups stacked) not properly air-dried - wet nesting at wait station near dining area
Food ( cooked rice inside cooker) stored in a location that is exposed to splash - next to cook line hand wash sink. Employee moved rice cooker
In-use wet wiping cloth/towel used under cutting board in back kitchen food prep area. Manager removed wet towels
Reuse of single-service or single-use articles. Vinegar container reused to make a scoop. Employee discarded scoop
Portable fire extinguisher gauge in red zone at cook line area. For reporting purposes only.
Oct 27, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked rice at 90f at 2:00 cooked at 11:30 am in walk in cooler employee discarded cooked rice.
Equipment in poor repair. Reach in freezer chest door where broken on multiple coolers.
Exterior door has a gap at the threshold that opens to the outside. Observed gap in back entry door
Oct 22, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked rice at 90f at 2:00 cooked at 11:30 am in walk in cooler employee discarded cooked rice.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked rice at 90f at 2:00 cooked at 11:30 am in walk in cooler employee discarded cooked rice.
Live, small flying insects found 2 flying insects in back kitchen, Manager removed flies.
Stop Sale issued due to food not being in a wholesome, sound condition.1 fly landed on raw pork on food prep table in kitchen, employee discarded food.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice shoots at beverage station soiled with mold like buildup at beverage stations.
Handwash sink not accessible for employee use at all times.buckets stored in front of handwashing sink in food prep area, Manager removed
No soap provided at handwash sink in food prep area.Manager placed soap at handwashing sink.
Employee personal food not properly identified and segregated from food to be served to the public.Observed employee personal raw fish stored over ready to eat food in walk in cooler closet to dishwasher.
Equipment in poor repair. Reach in freezer chest door where broken on multiple coolers.
Exterior door has a gap at the threshold that opens to the outside. Observed gap in back entry door
Fly sticky tape hanging over food/food preparation area/food-contact equipment. In back kitchen area, Manager removed fly sticky tape.
Unpackaged food not protected from environmental sources of contamination during preparation. Flying insect on raw pork being prepared in back kitchen, employee discarded pork and removed fly from kitchen.
May 13, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 5, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Observed: Floor tiles missing and/or in disrepair in the dishwashing area Priority: Basic
Oct 29, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. All cooks on cook line engaging in food preparation have very soiled gloves and are changing tasks from raw food to clean utensils Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked noodles (57F - Cold Holding) cooked octopus (60F - Cold Holding) no temperature monitoring, unable to determine how long it has been inside cooler Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked noodles at 57F in reach in cooler -mussels (48F - Cold Holding); shrimp (45F - Cold Holding); salmon (44F - Cold Holding); cut tomatoes (46F - Cold Holding) in walk in cooler -Krab (49F - Cold Holding); krab (44F - Cold Holding); shredded Krab (46F - Cold Holding); shell eggs (49F - Cold Holding) in sushi bar cooler -cooked noodles (48F - Cold Holding); cooked white rice (47F - Cold Holding); raw chicken (47F - Cold Holding); cut tomatoes (58F - Cold Holding); Kimchi (57F - Cold Holding); cooked octopus (60F - Cold Holding); krab meat (48F - Cold Holding); raw beef (46F - Cold Holding) on buffet tables No temperature monitoring Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (124F - Hot Holding); mussels (102- Hot Holding) on buffet table Priority: High Priority
Observed: Handwash sink not accessible for employee use at all times. Blocked with trays sitting on top of hand sink on cook line, tray removed Priority: Intermediate
Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees water bottles in cook line area and food prep area Priority: Basic
Observed: Employee with no hair restraint while engaging in food preparation. Employees put hats on Priority: Basic
Observed: Floor tiles missing and/or in disrepair in the dishwashing area Priority: Basic
Observed: No mop sink or curbed cleaning facility provided at establishment. Mop sink not functioning properly, drain is completely clogged, operator states they are dumping the water down the drain out back Priority: Basic
Observed: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink next triple sink on cook line Priority: Basic
Oct 17, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cellphones and car keys in different food areas throughout the kitchen in cook line, food prep and dry shelf area next to plates
No copy of latest inspection report available.
Oct 3, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 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. Dishwasher machine tested at zero ppm. Discussed with employees not to use dish machine until fix
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding shrimp 44 f raw beef 44 f sushi 52 f sushi sushi bar.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Handwash sink not accessible for employee use at all times. Hand washing sink by walk in freezer blocked by step ladder and reach in freezer.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Observed time marking but not written plan for sushi rice or sushi items that are sitting on buffet bar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cellphones and car keys in different food areas throughout the kitchen in cook line, food prep and dry shelf area next to plates
No copy of latest inspection report available.
Sep 23, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 31 violations recorded, 13 high priority.
13 High priority5 Intermediate13 Basic
Show 31 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. fried chicken (114F - Cooling) 1st temp at 1:06pm cooked at 12:00 pm 2nd temp92 f at 2pm cooked chicken 120 f 2nd temp 113 f at 2:05 pm. Chicken was sitting on a cart after cooking employees moved to walk in cooler did not meet requirements.
Dented/rusted cans present. See stop sale. 2 dented cans of peaches. Located on dry good shelf.
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. Dishwasher machine tested at zero ppm. Discussed with employees not to use dish machine until fix
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face began food preparation. Discussed with employee the importance of hand washing
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employees washing pans that had raw fish with soap and water only no sanitation and placed dishes on shelf to dry. Discussed with management the importance of hand washing.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies on the cooks line not landing on food
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For raw salmon.
Nonfood-grade bags used in direct contact with food. Meats and vegetables in direct contact with non food grade bags in walk in cooler
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed.
Raw animal food stored over or with unwashed produce.raw fish over avocados in walk in Cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. fried chicken (114F - Cooling) 1st temp at 1:06pm cooked at 12:00 pm 2nd temp92 f at 2pm cooked chicken 120 f 2nd temp 113 f at 2:05 pm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding shrimp 44 f raw beef 44 f sushi 52 f sushi sushi bar.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice 103 f on sushi bar line.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Employee washed hands in a sink other than an approved handwash sink. Washed hands in prep sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
Handwash sink not accessible for employee use at all times. Hand washing sink by walk in freezer blocked by step ladder and reach in freezer.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Observed time marking but not written plan for sushi rice or sushi items that are sitting on buffet bar.
37 dead flies located on 2 separate sticky traps above the dry good shelf and reach in freezers. Manager removed traps from ceiling. on premises.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware not inverted
Current Hotel and Restaurant license not displayed. observed 2024
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Multiple employees chewing gum on prep line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cellphones and car keys in different food areas throughout the kitchen in cook line, food prep and dry shelf area next to plates
Food stored on floor. Sauce buckets on floor. Watermelon on floor in walk in cooler.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
Sticky fly trap installed over food preparation area. Employee removed from ceiling
Stored food not covered. Pizza raw meat and multiple items in walk in cooler not covered.
Time/temperature control for safety food thawed in an improper manner. Tilapia fish improperly thawed inside of sink with running water overflowing in sink
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station at 30 ppm
May 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food in chest freezers
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in walk-in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Reach in coolers
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
Current Hotel and Restaurant license not displayed.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handles in noodles on cook,line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues.
Stored food not covered. Multiple items in walk-in cooler
Mar 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 4 high priority.
4 High priority4 Intermediate16 Basic
Show 24 findings ▾
Dented/rusted cans present. See stop sale. Dented can of oyster sauce on dry storage shelf
Nonfood-grade bags used in direct contact with food in chest freezers
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (52F - Cold Holding); krab (49F - Cold Holding) on buffet, discussed proper cold holding options with staff
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at sushi bar
No soap provided at handwash sink. Hand sink at sushi bar
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler certificates expired January 2024
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Reach in coolers
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
Current Hotel and Restaurant license not displayed.
Damaged/spoiled/recalled food not properly segregated. Dented can of oyster sauce on dry storage shelf, removed
Food stored on floor. Buckets of potatoes on floor at cook line, relocated
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handles in noodles on cook,line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi knives in 74F water
In-use wet wiping cloth/towel used under cutting board. In prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues.
Screen in door torn/in poor repair. Rear door to kitchen
Stored food not covered. Multiple items in walk-in cooler
Time/temperature control for safety food thawed in an improper manner. Raw fish thawing at room temperature at triple sink
Nov 3, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Servers preparing dumplings and fruit salads
Raw fruits/vegetables ( broccoli ) not washed prior to preparation in back kitchen - reviewed with manager
Nov 2, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 23 recorded, 5 high priority.
5 High priority7 Intermediate11 Basic
Show 23 findings ▾
Dented/rusted cans present. See stop sale. Three dented cans of pineapple chunks on shelf in dry storage area - person in charge segregated cans for return
Nonfood-grade bags used in direct contact with food in freezer chests in back kitchen
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. Employee stated rice was brought out at 12:00 pm at 4:15 pm rice was not discarded per TPHC procedure - employee discarded
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Employee stated rice was brought out at 12:00 pm at 4:15 pm rice was not discarded per TPHC procedure - employee discarded
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 for sushi rice. See stop sale. - sushi at sushi buffet brought out at 4:00 pm no time marking - person in charge time marked items - (corrected on site )
Employee washed hands in a sink other than an approved handwash sink. - employee washed hands in triple sink - discussed proper hand washing with employee
Handwash sink not accessible for employee use at all times. - buckets of sauce stored in front of cook line hand wash sink - reviewed with person in charge hand wash sinks must be accessible at all times - employee relocated containers - hand wash sink not accessible or available for use -pipe under hand wash sink is detached and water is draining onto floor when used Hand wash sink in prep area near walk in cooler blocked by cart - person in charge moved cart
Handwash sink used for purposes other than handwashing. Wiping bucket stored inside hand wash sink at beverage station - person in charge relocated bucket
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ten employees engaged in food prep with no certified food manager present
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Servers preparing dumplings and fruit salads
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in cook line hand wash sink
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. More than 30 dead flying insects in each of the two fly strips hung above prep table - person in charge discarded fly traps
Damaged food not properly segregated.- dented cans of pineapple chunks on shelf in dry storage area - person in charge segregated cans for return
Employee with no hair restraint while engaging in food preparation. Employees preparing food ( cutting chicken, cutting broccoli ) with no hair restraint in back kitchen, four employees making dumpling in back food prep area without wearing a hair restraint - per person in charge, he is to purchase hair nets this evening
No handwashing sign provided at a hand sink used by food employees in front line area near grill
Opened employee beverage container in a cold holding unit with food to be served to customers at cook line
Raw fruits/vegetables ( broccoli ) not washed prior to preparation in back kitchen - reviewed with manager
Stored food ( containers of sauce) not covered in back kitchen
Two Fly sticky tape hanging over food/food preparation area/food-contact equipment over back kitchen prep table
Water leaking from pipe under cook line hand wash sink
Wet wiping cloth not stored in sanitizing solution between uses on back prep table next to raw pork
Working containers of food removed from original container not identified by common name in bulk containers in dry storage area
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.