HIBACHI HOUSE
6900 DANIELS PKWY STE A5, Fort Myers FL 33912 · 239-672-8968
Last inspected Feb 13, 2026 · 10 visits since September 2023
NOV 24
MAR 25
MAY 25
JUL 25
FEB 26
▼ IMPROVING
5 inspections trending up, 33 points better than where it started.
Roach activity present as evidenced by live roaches found. One live on walk-in cooler door. 2 live under triple sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025024588 | Mar 13, 2025 | Apr 2, 2025 | $800 |
| 7--2023056023 | Sep 27, 2023 | Oct 17, 2023 | $400 |
Inspection history
10 visits, newest first
Feb 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts 60F cold hold less than 4 hours. Operator states just prepared bean sprouts. Operator placed bean sprouts on ice in reach in cooler across from cook line.
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense rice. Operator removed cup.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed employee beverage.
Show the remaining 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone and breath mints stored on top of dishmachine. Operator removed employee items.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature at 121F. Operator changed water with hotter water.
Jul 9, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. In reach-in cooler; commercially processed reduced oxygen packaged raw yellow fin tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Toxic substance/chemical improperly stored. First aid kits stored with single service food container. Operator removed first aid kits.
Handwash sink used for purposes other than handwashing. Handwashing sink used to wash wiping cloth at sushi bar. Discussed operator proper procedures of using handwashing sink.
Spray bottle containing toxic substance not labeled at dry storage. Operator labeled spray bottle.
Cutting board has cut marks and is no longer cleanable at prep area.
In reach-in cooler; commercially processed reduced oxygen packaged raw yellow fin tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Single-service food container not stored inverted or protected from contamination at dry storage.
May 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut chicken prepared over 24 hours per operator in walk in cooler not date marked, operator marked chicken with date prepared.
Bowl or other container with no handle used to dispense food. Observed plastic container used as a scoop in the sugar bulk use bin. Operator removed handle.
Employee eating in a food preparation or other restricted area. Observed energy drinks on counter at sushi station, and 1 unlidded plastic cup on stack of 3 curing boards on the back prep table in the kitchen. Operator discarded beverage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at Hibachi flat top grille on the front cookline at 117F.
Stored food not covered. Observed wontons in reach in freezer not covered. Operator covered food.
Mar 14, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Vermin present, back door with gaps around edges.
Mar 13, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Employee at front grill switched from working with raw foods to other raw foods with lower required minimum cooking temperature without washing hands. Spoke with employee, employee properly washed hands before returning to work.
Roach activity present as evidenced by live roaches found. Approximately 15 live roaches on equipment legs of main wok stove next to fryer.
Dead roaches on premises. Approximately 20 dead roaches in back of kitchen by door and in mop sink. 10 under main cook line equipment. 10 under dishwashing area equipment. Operator immediately began sweeping up dead roaches.
In-use knife/knives stored in cracks between pieces of equipment. On hibachi station and next to reach-in cooler by fryer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In hibachi station spatulas in standing water 75F. Operator moved onto flat top grill to heat water.
Old food stuck to clean dishware/utensils. Utensils hanging over 2 bay prep sink in back kitchen.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Vermin present, back door with gaps around edges.
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting board used for raw beef cleaned in triple sink with no sanitizer step.
Non-food grade towel used as liner for food - sushi rice in sushi station.
Raw animal food stored over/not properly separated from ready-to-eat food. In hibachi reach-in cooler, raw beef and raw salmon over cut vegetables and cooked dumplings. Operator spoke with employee regarding proper food storage. Also raw fish and raw fish eggs over ready-to-eat avocados in sushi station reach-in cooler.
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 held using time as a public health control, no time mark, on sushi line. Stored 2 hours per operator. Operator labeled with time mark.
Toxic substance/chemical improperly stored. In back dry storage hallway, bottles soap, lye over top of and stored next to Bibb in box soda, honey, sriracha.
Food being cooled by nonapproved method. Cooked rice observed cooling in covered plastic container.
Handwash sink used for purposes other than handwashing. Back kitchen handwash sink used to store scrub pad. Operator removed.
In-use knife/knives stored in cracks between pieces of equipment on cook line and in hibachi station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In hibachi station, spatulas in standing water 82F.
Dec 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Written procedures available for use of time as a public health control to hold time/temperature control for safety food improperly filled out. Form does not indicate how specifically sushi rice time will be monitored. Operator understands 4 hour discard for rice, no time mark or proper timeframe filled out on form.
Floor soiled/has accumulation of debris under cook line and ware washing areas.
Food stored on floor. In cook line, buckets of meat stored on floor, containers oil and sauces stored on floor. Repeat 9/27/2023.
Nov 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 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 0ppm chlorine after running three times, no sanitizer available. Operator purchased quaternary tabs and set up manual sanitation, 200ppm quaternary in triple sink.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk-in cooler raw chicken over raw beef. Operator brought employee into wi to explain storage, raw chicken moved to proper storage. Also in sushi station reach-in cooler, raw fish over ready-to-eat avocados. Operator moved avocados to different storage.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat 9/27/2023.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Dishwasher 0ppm chlorine, operator has detergent hooked up to sanitizer step, no sanitizer available for ware washing. All dishware and utensils must be rewashed prior to usage. Operator purchased approved quaternary sanitizer at time of inspection, set up triple sink quaternary 200ppm.
Written procedures available for use of time as a public health control to hold time/temperature control for safety food improperly filled out. Form does not indicate how specifically sushi rice time will be monitored. Operator understands 4 hour discard for rice, no time mark or proper timeframe filled out on form.
Floor soiled/has accumulation of debris under cook line and ware washing areas.
Food stored on floor. In cook line, buckets of meat stored on floor, containers oil and sauces stored on floor. Repeat 9/27/2023.
Sep 28, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Alaska roll and Philly roll both containing raw fish, not marked as raw.
Sep 27, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over ready-to-eat cheese wontons in large reach-in freezer across from dishwasher, not commercially packaged.
Roach activity present as evidenced by live roaches found. One live on walk-in cooler door. 2 live under triple sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Alaska roll and Philly roll both containing raw fish, not marked as raw.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available at time of inspection.
Dead roaches on premises. 3 dead on back wall by door. 2 dead under rack by walk-in cooler. 10 dead under reach-in freezer across from dishwasher, 5 dead by rice cooker. 3 dead under cook line hot equipment. 12 dead under triple sink. 5 dead at main service line reach-in cooler near door to kitchen. 4 dead in back dry storage hallway near restrooms. 4 dead in men's restroom. 1 dead in women's restroom.
Food stored on floor. In walk-in cooler buckets sauce stored on floor. In back hallway by restroom, boxes cooking mine, oil stored on floor. By back door of kitchen and on cooking line, buckets sauces and spices stored on floor.
Single-service articles improperly stored. In back hallway single service trays and to go cups stored on floor.
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.