HIBACHI ON THE GO
1460 10 ST, Lake Park FL 33403 · 561-328-7687
Last inspected Mar 9, 2026 · 9 visits since January 2024
OCT 24
MAR 25
APR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021031938 | Jul 2, 2021 | Aug 11, 2021 | $1,200 |
| 2--2021009162 | Feb 2, 2021 | Apr 8, 2021 | $200 |
Inspection history
9 visits, newest first
Mar 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (61F - Cooling); in one door cooler; food cooked since last night; food never reached 41 F within 6 hours; See Stop Sale
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (61F - Cooling); in one door cooler; food cooked since last night; food never reached 41 F within 6 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken wings (48F - Cold Holding); in small glass cooler; food out of temperature for approximately 2 hours; food not prepared or portend today; food moved to different cooler;
Show the remaining 4 findings ▾
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- raw shell egg and cooked rice; since 3:00 am; time marked;
Handwash sink at cook line used for purposes other than handwashing- to store wok Removed
No paper towels or mechanical hand drying device provided at handwash sink at cook line; advised to provide
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature temperature at the back of the kitchen Placed inside cooler;
Jan 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority4 Intermediate0 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area; cooked rice (80F - Cooling 12:15pm). Operator stated cooling since 8:00am, did not reach 70F within 2 hours. See Stop Sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. At prep area; cooked rice (80F - Cooling 12:15pm). Operator stated cooling since 8:00am, did not reach 70F within 2 hours. See Stop Sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then prepared and packaged cooked food without washing hands. Operator discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cellphone then continued preparing and packaging food for customers without washing hands. Operator discussed with employee who then washed hands.
Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Stop sale issued at 12:15pm due to improper cooling on 6 containers of cooked rice. Operator continued serving 1 container of same cooked rice for which the stop sale was issued through 1:45pm. Operator discarded remaining 5 containers in garbage can.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw chicken stored over washed/cut broccoli and raw beef over cooked rice. Operator moved raw below ready to eat.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Cooked rice/raw shell eggs no time mark. Operator stated held using time as a public health control for less than 2 hours, applied time mark.
Manager or person in charge lacking proof of food manager certification. Karl Rivera.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working longer than 60 days, proof of training provided for 1 employee only. Advised Operator to provide training to all required employees within 60 days of hiring.
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. 1 employee present not informed of reporting responsibility. Operator informed employee during inspection.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator acquired bleach during inspection.
Apr 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried rice (52-50F - Cooling)at 12: 10 to 54 F at 12:40 since 11:00; in glass door cooler at the back of the kitchen; food stored in big plastic containers; at this rate food will not reach 41 F or below within 4 hours; moved inside freezer Priority: Intermediate
Observed: Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line; Priority: Intermediate
Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory posted at the back of the kitchen and it is not visible to consumers Moved in the front; Priority: Intermediate
Observed: Cutting board has cut marks and is no longer cleanable- at cook line Priority: Basic
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef returned from back office to kitchen and handled clean containers without washing hands
Employee washed hands in a sink other than an approved handwash sink. Chef washed hands in triple sink
No conspicuously located ambient air temperature thermometer in holding unit. White refrigerator unit
Working containers of food removed from original container not identified by common name. Salt sugar
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line, employee separated raw chicken then proceeded to reach into pans of cut, washed vegetables to prepare food without changing gloves and washing hands. Advised operator of proper handwashing. Operator educated employee of proper hand washing.
Employee washed hands with no soap at 3 compartment sink.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At cook line, pot used to prepare food was washed and rinsed with sanitizing. Advised operator of proper procedure to wash, rinse, and sanitize equipment before use.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line flip top low boy, Raw chicken stored over raw steak. Advised operator of proper food storage. Operator stored correctly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass door reach in cooler, cooked rice (71F - Cooling)@2:06, since 11:00, 70F @ 2:31; at this rate, product will not reach 41F within 4 hours. Advised operator to place product into freezer to fascilitate cooling.
Floor tiles missing and/or in disrepair. At cook line near stove, floor tiles missing.
Stored food not covered. At glass door reach in cooler, several bins of rice stored, over 24 hours uncovered, Per operator. Advised operator of proper food stored over 24 hours must be covered.
Jun 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb at mop sink out side.
Handwash sink used for purposes other than handwashing. Grill scrubber with long handle stored in hand sink in the kitchen.employee removed the scrubber.
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Blue color liquid spray bottle not labeled. Manager labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles around ac vent soiled with grease.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatula in standing water by rice cooker. Water temperature 74 f.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink and all cooler doors greasy.
Outer openings not protected with self-closing doors. Back door
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Equipment drain line draining into handwash sink. At cook line hand wash sink; drain line coming from ceiling draining into sink. Operator moved drain line to floor drain.
Handwash sink used for purposes other than handwashing. At cook line hand wash sink; cleaning supplies stored in sink. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line; employee cell phone on prep table. Operator removed.
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.