HIBACHI GRILL SUPREME BUFFET
1312 W INTERNATIONAL SPEEDWAY BLVD, Daytona Beach FL 32114 · 386 323 1993
Last inspected Mar 31, 2026 · 9 visits since September 2023
OCT 24
MAR 25
SEP 25
JAN 26
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flies cookline
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 31, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. -soda station employee rinsed towel in handsink
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. -sushi bar salmon and tuna not marked raw
Dead roaches on premises. -2 dead roach in cabinet under salad bar -1 dead roaches in cabinet under pudding bar Per manager has pest control every two weeks Per manager pest control sprayed this morning. Viewed invoice
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf soiled under soda station at both wait stations
Show the remaining 1 finding ▾
Water leaking on to floor from dish machine. Per manager missing part.
Jan 13, 2026□ 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 ▾
Equipment and utensils not properly air-dried - wet nesting. - beverage cups in server area
Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - below hibachi grill - bottom of chicken cooler - exterior of cookline rice pot - back walk in cooler gasket - shelf below handsink at front of kitchen
Jan 12, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 30 recorded, 8 high priority.
8 High priority2 Intermediate20 Basic
Show 31 findings ▾
Container of medicine improperly stored. - burn spray over sugar in shelf in kitchen
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - hibachi cook. Manager instructed cook to wash hands
Employee failed to wash hands before putting on gloves to initiate a task working with food. -hibachi station
Live, small flying insects found - one at hibachi area
Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over cooked clam, walk in cooler
Stop Sale issued due to adulteration of food product. - small flying insects found landed on surimi at hibachi station
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 - All TCS foods at hibachi station, less than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -black pepper chicken 108-117F; general tso chicken 106F; fried chicken 109-120F; less than 3 hours. Corrective action taken: product taken to kitchen to reheat
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. - ambient thermometer in upright hibachi cooler reading 70F
Handwash sink not accessible for employee use at all times. -hibachi station items stored in handsink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - jacket, backpack on shelf with single use items. Hibachi area
Employee with no hair restraint while engaging in food preparation. - sushi cook chef - kitchen cooks
Equipment and utensils not properly air-dried - wet nesting. - beverage cups in server area
Fly sticky tape hanging over ware washing/food/food preparation area/food-contact equipment. - dish room
Ice buildup in cold holding unit. - upright cooler in hibachi area - chest freezer in sushi area -walk in freezer
In-use knife/knives stored in cracks between pieces of equipment. - hibachi area
In-use tongs stored on equipment handle between uses. - hibachi area
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - mayonnaise
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - server area
Interior of oven has accumulation of black substance/grease/food debris.
Light not functioning. - 2 panels in kitchen
No container installed for catching grease from hood drip tray.
No handwashing sign provided at a hand sink used by food employees. - server area to right of buffet tables
Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - below hibachi grill - bottom of chicken cooler - exterior of cookline rice pot - back walk in cooler gasket - shelf below handsink at front of kitchen
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - ladder over single use items in back area
Stored food not covered. - prepped potatoes in walk in cooler
Walk in cooler doors poor repair. - walk in cooler doors pitted with rust
Wall soiled with accumulated grease, food debris, and/or dust. - behind hibachi grill
Working containers of food removed from original container not identified by common name. - salt bucket
Marked exit/path to marked exit blocked. - side exit door near sushi area blocked by cooler For reporting purposes only.
Sep 16, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Clam tags not marked with last date served.
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/ -Per manager has taken test just has not received results yet
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom
Floor area(s) covered with standing water. -chemical storage -small amount of water
Ice buildup in reach small walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wood pallets in walk in freezer soiled
Worn, torn and/or soiled floors/carpeting. -floors soiled in both walk in freezer
Sep 15, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 30 recorded, 4 high priority.
4 High priority6 Intermediate20 Basic
Show 31 findings ▾
Live, small flying insects found -2 by back door -8 by prep table
Raw animal food stored over/not properly separated from ready-to-eat food. -true cooler Raw chicken over cooked chicken
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken 124f
Toxic substance/chemical improperly stored. -chemicals stored on same pallet with sauce
Clam tags not marked with last date served.
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/ -Per manager has taken test just has not received results yet
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
Handwash sink used for purposes other than handwashing. -ice in handsink at wait station
No paper towels or mechanical hand drying device provided at handwash sink. -cook line -employee bathroom
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -prep area,manager place towels by sink
Accumulation of dead small fling insects control devices. -hanging glue strips in prep area
Accumulation of debris on exterior of warewashing machine. -small amount of debris on top of dish machine
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom
Bowl or other container with no handle used to dispense food. -ice machine
Dead roaches on premises. -1 on floor by water heater
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal food not properly identified and segregated from food to be served to the public.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -phone type wires and other items on prep table
Equipment and utensils not properly air-dried - wet nesting. -cups at wait station
Floor area(s) covered with standing water. -chemical storage -small amount of water
Ice buildup in reach small walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses. -tongs on cart handle
No handwashing sign provided at a hand sink used by food employees. -employee bathroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wood pallets in walk in freezer soiled
Objectionable odors in prep area of the establishment. -employee pressure washing floor
Opened employee beverage container in a cold holding unit with food to be served to customers.
Stored food not covered. -storage room hoisin sauce
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -sushi bar 10 ppm
Worn, torn and/or soiled floors/carpeting. -floors soiled in both walk in freezer
Marked exit/path to marked exit blocked. For reporting purposes only. -exit next to sushi bar partially blocked by floor cleaner
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate17 Basic
Show 21 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - buffet cooked egg 90f to 111f reheated to 175f
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. -buffet raw fish not marked raw, manager wrote raw in front of raw items
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hires
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
Accumulation of debris on exterior of warewashing machine. -top of dish machine
Bowl or other container with no handle used to dispense food. -soy sauce
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -apron and bag on sheet tray rack
Food stored on floor. -bucket of mayonnaise sauce -walk in cooler bucket of chicken
Ice buildup in both walk-in freezers. Ice on some boxes in larger walk in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -rice
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoon for tea
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven
No handwashing sign provided at a hand sink used by food employees. -employee bathroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -metal shelf soiled next to cookline
Reach-in cooler interior/shelves have accumulation of soil residues. -avatco cooler
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. -bowels at salad bar
Stored food not covered. -walk in cooler krab/bacon
Wall soiled with accumulated grease, food debris, and/or dust. -walls soiled behind cooking equipment -mold like substance of wall above freezer doors,per manager planing clean and repaint area
Worn, torn and/or soiled floors/carpeting. -floor soiled in both walk in freezers
Oct 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate15 Basic
Show 18 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flies cookline
Toxic substance/chemical improperly stored. -burn spray and wd-40 stored over clean pans and sugar
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -employee bathroom hot water turned off
Accumulation of debris on exterior of warewashing machine. -top of dishmachine
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -cookline
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -prep area and hibachi's
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. -Storage shelf rusted
Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezer,sushi station
Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of rice cookers -green storage shelf -mold like substance on caulk at 3 compartment sink
Opened employee beverage container in a cold holding unit with food to be served to customers. -in walk in freezer
Wall soiled with accumulated grease, food debris, and/or dust. -behind two compartment sink -above walk in freezer
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth sanitizing solution stored on the floor.
Worn, torn and/or soiled floors/carpeting. -floors soiled in walk in freezers
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 29 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate21 Basic
Show 30 findings ▾
Displayed food not properly protected from contamination. - scallions, sauce at soup table - cocktail sauce, sauce at salad table not under sneeze guard
Non-food grade paper/paper towel used as liner for food container. - chicken draining on paper towels
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp over cooked crab legs, back walk in cooler -sushi bar Raw fish over ginger
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 fish in walk in freeer
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -prep cook touched face with gloved hand, continued food prep without changing gloves and washing hands
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. -Sushi rice less than 1 hour
Food-contact surface soiled with food debris, grease, or residue. - interior of gray food barrels
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hire
Accumulation of black mold-like substance in the interior of the ice bin. - server area near front counter
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle provided to dispense food. - sushi sauce
Carbon dioxide tanks not adequately secured. - back room
Ceiling tile missing. - entrance to kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dead roaches on premises. - one in cabinet below hibachi table
Employee with no hair restraint while engaging in food preparation. - cook
Food stored on floor. - oil jug at cookine
Hole in or other damage to wall. - under dishmachine - by back door
Ice scoop handle in contact with ice. - ice bin in server area
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometer in holding unit. - cookine cooler
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - door tracks in glass door cooler at front of kitchen - exterior of rice pots - exterior of starch barrel - walk in freezer gaskets
Stored food not covered. - pastry, beef in walk in freezer
Uncovered food stored near sink exposed to splash. - sushi rice stored in open bucket in front of handsink at cookline
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed mushrooms over washed produce, walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. - exterior of back walk cooler - walk in freezer doors - behind bay in box soda racks in back room
Working containers of food removed from original container not identified by common name. - gray barrels, sugar, salt, flour
Marked exit/path to marked exit blocked. Back area, storage rack obstructed path to exit door. For reporting purposes only.
Sep 21, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate15 Basic
Show 24 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -walk in cooler Raw fish over cooked potatoes
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -wonton 45f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Sweet and sour chicken 124f,employee reheated to 187f
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board hibachi area
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hires
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -east wait station
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -consumer advisory not directly in front of sushi bar
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -fried chicken
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom
Ceiling/ceiling tile shows damage or is in disrepair. -support for ceiling tile hanging down over Dishmachine. Per manager land lord is working on repair.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Drink on sheet tray
Hole in or other damage to wall. -hole in wall behind Dishmachine
Ice buildup in reach-in freezer and/or walk-in freezer. -build up of in chest freezer at sushi station -build up of ice in ice cream chest freezer
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -msg
Interior of oven/microwave has accumulation of black substance/grease/food debris. -top oven
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -walk in cooler by cookline
No suitable facilities provided to store employee clothing and other possessions. -cell phone on cutting board in sushi area
Opened employee beverage container in a cold holding unit with food to be served to customers. -drink in reach in freezer
Reach-in cooler interior/shelves have accumulation of soil residues. -kitchen-Pepsi cooler
Stored food not covered. -walk in freezer crunchy
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -used flash light in walk cooler
Wall soiled with accumulated grease, food debris, and/or dust. -at entrance to kitchen -wall soiled behind 4 compartment sink
Worn, torn and/or soiled floors/carpeting. -floor soiled on both walk in freezers
Marked exit/path to marked exit blocked. For reporting purposes only. -exit next to sushi bar partial blocked by shelf -exit by water heater partially blocked by shelf,hose and latter, Hose moved
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.