LARGO HIBACHI BUFFET
1410 MISSOURI AVE N, Largo FL 33770 · 727-586-0565
Last inspected Mar 23, 2026 · 14 visits since August 2023
AUG 24
APR 25
JUN 25
NOV 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. 12 rodent droppings observed in back store room on canned foods. Operator has cleaned up area and sanitized cans.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025086727 | Nov 17, 2025 | Jan 5, 2026 | $200 |
| 3--2019051854 | Oct 3, 2019 | Jan 16, 2020 | $300 |
Inspection history
14 visits, newest first
Mar 23, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
Equipment in poor repair. Torn gaskets on cooks line.
Jan 21, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cut zucchini stored under raw chicken. Raw chicken stored over cooked sauces. All items moved to correct storage levels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 51f, raw shrimp 50f, buffet line in sushi area. Ice being added to containers.
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. Items removed from hand sink at end of line.
No paper towels or mechanical hand drying device provided at handwash sink. End of cooks line.
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. Operator cannot find certificate. Inspected will return.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, ribs, wontons, cooked chicken.
Bowl or other container with no handle used to dispense food. Cup no handles used for portioning flours.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
Equipment in poor repair. Torn gaskets on cooks line.
Time/temperature control for safety food thawed in an improper manner. Thawing raw shrimp in standing water. Water turned on.
Utensils in poor condition. Missing coating on pair of tongs. Removed.
Nov 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 19, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 48f, in middle cooler on cooks line.
Nov 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Pot stickers stored under raw chicken in reach in cooler on line.
Rodent activity present as evidenced by rodent droppings found. 12 rodent droppings observed in back store room on canned foods. Operator has cleaned up area and sanitized cans.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 48f, in middle cooler on cooks line.
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. See stop sale. Rice, time mark adjusted.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
Handwash sink not accessible for employee use at all times. Line hand sink blocked by utensils in sink.
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/ Yunzhen Lu 8/8/2022 not present at time of inspection.
Bowl or other container with no handle used to dispense food.
Floor soiled/has accumulation of debris. Storage area floors.
Plumbing system in disrepair. Drain leaking at back hand sink.
Jun 4, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in freezer. Item moved. Raw fish stored under raw chicken in walk in cooler. Item moved. Cooked shrimp stored under raw shrimp. Item moved.
Food-contact surface soiled with food debris, mold-like substance or slime.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and cooked ribs no date mark. Items corrected.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice.
Stored food not covered. Food in freezer not covered. Flour buckets in store room not covered.
Torn gaskets on reach in coolers on line.
Utensils in poor condition. Two Frayed fry baskets. Items removed.
Aug 30, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwashing washing dishes without sanitizer in the third compartment. Reviewed with employee the correct set up of triple sink. Employee set up triple sink correctly
-Nonfood-contact surface ( reach in cooler gaskets) at cook line soiled with grease, food debris, slime - walk in cooler shelves heavily soiled. - mold like build up on pipes at wait station Reviewed with manager
Equipment and utensils not properly air-dried - wet nesting.cups stacked at wait station. Reviewed with manager
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable- plywood used as shelf cover in walk in cooler.
Unwashed fruits/vegetables ( box of potatoes ) over washed onions in walk in cooler. Reviewed with manager.
Walk-in cooler and walk in freezer shelves with rust that has pitted the surface.
Aug 27, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 pom of chlorine Reviewed with manager. Employee changed solution- recheck : 100 ppm chlorine
Displayed food not properly protected from contamination. Dry noodles not stored under the sneeze guard at buffet. Manager relocated noodles
Food-contact surfaces not sanitized after cleaning, before use. Pans stacked at triple sink on drying rack. No sanitizer in third compartment. Do not use equipment/utensils not properly sanitized. Employee rewatched and sanitized dishes
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reviewed with manager regularly monitoring food temperatures of hot and cold held food. At cook line : raw chicken 46 F, raw beef 46 F, raw shrimp 47 F in cooler opposite woks manager moved food to freezer for quick chill down.
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 food at the sushi bar, hot buffet and cold buffet units. Reviewed with manager the time as a public health control written procedure and time marking procedures.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwashing washing dishes without sanitizer in the third compartment. Reviewed with employee the correct set up of triple sink. Employee set up triple sink correctly
Handwash sink used for purposes other than handwashing. -Pans stored in kitchen cook line hand wash sink. Manager removed items -employee used hand wash sink at the sushi bar to rinse towels Reviewed with manager that hand wash sinks are for washing hands only.
No paper towels or mechanical hand drying device provided at handwash sink at cook line Manager placed paper towels at hand wash sink
Nonfood-contact surface ( reach in cooler gaskets) at cook line soiled with grease, food debris, slime - walk in cooler shelves heavily soiled. - mold like build up on pipes at wait station Reviewed with manager
Equipment and utensils not properly air-dried - wet nesting.cups stacked at wait station. Reviewed with manager
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable- plywood used as shelf cover in walk in cooler.
Stored food ( clean onions, cut cabbage, shrimp ) not covered in walk in cooler. Reviewed with manager
Unwashed fruits/vegetables ( box of potatoes ) over washed onions in walk in cooler. Reviewed with manager.
Walk-in cooler and walk in freezer shelves with rust that has pitted the surface.
Jun 21, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked whole chicken in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet: cut melon (66F - Cold Holding), placed in ice bath
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 at buffet counter not time marked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet: grilled chicken (101F - Hot Holding), instructed staff to reheat to minimum 165F
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at wait station next to sushi bar
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in cooler not dated, instructed staff to add dates
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Floor of walk-in freezer
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep tables in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sealed packs of cigarettes on shelf in dry storage room
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour, sugar and corn starch bins
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 82F water
No handwashing sign provided at a hand sink used by food employees. Mens restroom
Stored food not covered. Multiple items in walk-in cooler not covered
May 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 1 high priority.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2024
Handwash sink not accessible for employee use at all times. Cart of plates stored in front of hand wash sink in dishwashing area. Person in charge relocated cart. Reviewed hand wash sinks must be accessible at all times
No paper towels or mechanical hand drying device provided at handwash sink at cook line Person in charge placed paper towels at dispenser
Ready-to-eat, time/temperature control for safety food ( cooked meats ) prepared onsite and held more than 24 hours not properly date marked in walk in cooler. Reviewed with person in charge
written procedures available for use of time as a public health control to hold time/temperature control for safety food missing some foods time marked. Person in charge updated written procedure
Stored food ( cooked meat, peeled vegetables, sauces )not covered -Raw chicken uncovered in walk in freezer - breading uncovered in dry storage area Reviewed with person in charge. He covered the food
Accumulation of debris inside warewashing machine. Reviewed with person in charge
Employee bathroom door left open other than during cleaning or maintenance in kitchen. Reviewed with person in charge. Bathroom door closed
Employee with no hair restraint while engaging in food preparation at cook line
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 person in charge. Person in charge correctly set up triple sink
In-use wet wiping cloth/towel used under cutting board. Person in charge removed towel
Opened employee beverage container in a cold holding unit with food to be served to customers at cook line. Employees removed employee drinks from cooler
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 - tools next to back of rice in dry storage area. Person in charge rearranged items
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Used flashlight to see food on shelf in corner area of walk in cooler. Reviewed with person in charge
Unwashed fruits/vegetables ( boxes of mushrooms) stored with ready-to-eat food( cut vegetables ) in walk in cooler. Reviewed with person in charge
Sep 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate12 Basic
Show 12 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Accumulation of lime scale on the inside of the dishmachine.
Cutting board has cut marks and is no longer cleanable. Cutting board at sushi bar. All cutting boards in kitchen.
Equipment in poor repair. Reach-in coolers door gaskets torn on cook line.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood used as shelf lining in walk-in cooler.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding broken at hand wash sink near cook line.
Ice buildup in reach-in freezers located near buffet.
Reach-in coolers interior/shelves have accumulation of soil residues on cook line.
Reach-in coolers on cook line, shelves with rust that has pitted the surface.
Standing water in bottom of reach-in-cooler on cook line.
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe at hand wash sink near cook line.
Aug 28, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 1 high priority.
1 High priority0 Intermediate12 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler near cook line at 1:42pm raw chicken (51F - Cold Holding); raw shrimp (52F - Cold Holding); raw beef (52F - Cold Holding) cooked noodles (48 - Cold Holding) Buffet line 2:15pm cut melon (58F - Cold Holding); boiled eggs (58F - Cold Holding); cut lettuce (57F - Cold Holding) Operator placed noodles in walk-in freezer. Employee initially placed raw chicken, raw shrimp, raw beef, cut melon, boiled eggs, cut lettuce in walk-in cooler Operator moved items to walk-in freezer at 2:45pm Re temp items at 2:45pm a. Cooked noodles 37f b. raw chicken 49f c. Raw shrimp 49f d. Raw beef 48f e. Cut melon 48f f. Boiled eggs 48f g. Cut lettuce Re temp at 3:11pm a. Cooked noodles 37f b. raw chicken 42f c. Raw shrimp 40f d. Raw beef 37f e. Cut melon 40f f. Boiled eggs 38f g. Cut lettuce 39f
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Accumulation of lime scale on the inside of the dishmachine.
Cutting board has cut marks and is no longer cleanable. Cutting board at sushi bar. All cutting boards in kitchen.
Equipment in poor repair. Reach-in coolers door gaskets torn on cook line.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood used as shelf lining in walk-in cooler.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding broken at hand wash sink near cook line.
Ice buildup in reach-in freezers located near buffet.
Reach-in coolers interior/shelves have accumulation of soil residues on cook line.
Reach-in coolers on cook line, shelves with rust that has pitted the surface.
Standing water in bottom of reach-in-cooler on cook line.
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe at hand wash sink near cook line.
Aug 24, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 4 high priority.
4 High priority3 Intermediate22 Basic
Show 29 findings ▾
Dented/rusted cans present. See stop sale. Dry-storage shelf a.Two #10 cans of pineapple chunks b. #10can of ketchup c. 4lb can of oyster sauce
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing pots and pans in three compartment without sanitizing. Discussed with operator about using dishmachine to sanitize pots and pans. Operator placed pans in dishmachine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler near cook line at 1:42pm raw chicken (51F - Cold Holding); raw shrimp (52F - Cold Holding); raw beef (52F - Cold Holding) cooked noodles (48 - Cold Holding) Buffet line 2:15pm cut melon (58F - Cold Holding); boiled eggs (58F - Cold Holding); cut lettuce (57F - Cold Holding) Operator placed noodles in walk-in freezer. Employee initially placed raw chicken, raw shrimp, raw beef, cut melon, boiled eggs, cut lettuce in walk-in cooler Operator moved items to walk-in freezer at 2:45pm Re temp items at 2:45pm a. Cooked noodles 37f b. raw chicken 49f c. Raw shrimp 49f d. Raw beef 48f e. Cut melon 48f f. Boiled eggs 48f g. Cut lettuce Re temp at 3:11pm a. Cooked noodles 37f b. raw chicken 42f c. Raw shrimp 40f d. Raw beef 37f e. Cut melon 40f f. Boiled eggs 38f g. Cut lettuce 39f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice on top of rice cooker at prep table. cooked rice (124F - Hot Holding) Operator discarded rice.
Handwash sink not accessible for employee use at all times. Hand wash sink near walk-in cooler blocked by plate loader. Operator removed plate loader.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator using wrong test strip for dishmachine chlorine sanitizer.
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/ No CFM present with 6 employees engaging in food preparation.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Accumulation of debris on exterior of dish machine.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling tile missing above three compartment sink.
Cutting board has cut marks and is no longer cleanable. Cutting board at sushi bar. All cutting boards in kitchen.
Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf a.Two #10 cans of pineapple chunks b. #10can of ketchup c. 4lb can of oyster sauce Operator segregated cans.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf above reach-in cooler on cooks line.
Equipment and utensils not properly air-dried - wet nesting. Plastic drinking cups in wait station area.
Equipment in poor repair. Reach-in coolers door gaskets torn on cook line.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood used as shelf lining in walk-in cooler.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding broken at hand wash sink near cook line.
Floor area in wait station covered with standing water.
Food stored on floor. 5 gallons of cooking oil stored on floor next to reach-in cooler on cook line.
Ice buildup in reach-in freezers located near buffet.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink located at wait station near sushi bar.
Reach-in coolers interior/shelves have accumulation of soil residues on cook line.
Reach-in coolers on cook line, shelves with rust that has pitted the surface.
Standing water in bottom of reach-in-cooler on cook line.
Time/temperature control for safety food thawed in an improper manner. Establishment is thawing 3 tubs of frozen chicken in standing water. Operator placed chicken in prep sinks with running cold water.
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe at hand wash sink near cook line.
Working containers of food removed from original container not identified by common name. Seasonings removed from original packaging on cook line not labeled.
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.