REN HIBACHI BUFFET
3616 1ST ST W, Bradenton FL 34208 · 941-741-3133
Last inspected Jul 7, 2026 · 10 visits since September 2023
DEC 24
MAR 25
DEC 25
APR 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 20 points off where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on sushi line at 3:15pm rice time stamped 11am. Educated Person in charge on time and temperature using time as a public health. Person in charge voluntarily discarded rice.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025001994 | Nov 25, 2024 | Feb 19, 2025 | $600 |
| 7--2024019087 | Feb 20, 2024 | Apr 23, 2024 | $400 |
| 7--2023027776 | Apr 4, 2023 | Jun 19, 2023 | $200 |
| 7--2020036737 | Jun 18, 2020 | Feb 5, 2021 | $400 |
| 7--2019005878 | Jan 31, 2019 | Feb 22, 2019 | $600 |
| 7--2017040194 | Jul 7, 2017 | Aug 25, 2017 | $400 |
Inspection history
10 visits, newest first
Jul 7, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Shell eggs in use or stored with cracks or broken shells. See stop sale.observed in walk-in cooler raw shell eggs with cracks. Person in charge voluntarily discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed on cooks line garlic in oil (73F - Cold Holding).Person in charge stated it had been out of the reach in cooler for approximately 1 hour and placed in reach in cooler
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/
Covered waste receptacle not provided in women's bathroom.
Show the remaining 7 findings ▾
Employee with no hair restraint while engaging in food preparation.employee put on hat and washed hands.
Exterior door has a gap at the threshold that opens to the outside. Observed: Exterior door has a gap at the threshold that opens to the outside. Observed: Exterior door has a gap at the threshold that opens to the outside on south end of building.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Floor area(s) covered with standing water. Observed: Floor area covered with standing water in walk-in cooler and dish washing machine area.Person in charge mopped.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed hoods soiled with grease.
Outer openings not protected with self-closing doors. Observed: Outer openings not protected with self-closing door on west end of building.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed Walk-in cooler shelves with rust that has pitted the surface.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.observed on wait staff line Sanitize Bucket (Chlorine 000ppm); Person in charge added chlorine and Sanitizer Bucket (Chlorine 100ppm)
Apr 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.observed in back kitchen area Triple Sink (Chlorine 000ppm); Person in charge added chlorine and Triple Sink (Chlorine recheck 100ppm).
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. observed on cooks line open cup beverage on food preparation table. Person in charge removed beverage and cleaned table.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Exterior door has a gap at the threshold that opens to the outside. Observed: Exterior door has a gap at the threshold that opens to the outside. Observed: Exterior door has a gap at the threshold that opens to the outside on south end of building.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Floor area(s) covered with standing water. Observed: Floor area covered with standing water in walk-in cooler and dish washing machine area.Person in charge mopped.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Outer openings not protected with self-closing doors. Observed: Outer openings not protected with self-closing door on west end of building.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves with rust that has pitted the surface.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted.
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.observed in reach in cooler raw seafood over cooked pork.educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge removed seafood.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed on cooks line reach in cooler garlic in oil (65F - Cold Holding). Person in charge stated it had been out for approximately 1 hour and placed in reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.observed on books line open soda can on food preparation table. Person in charge removed beverage and cleaned table.
Exterior door has a gap at the threshold that opens to the outside. Observed: Exterior door has a gap at the threshold that opens to the outside on south end of building.
Floor area covered with standing water in walk-in cooler and dish washing machine area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed: Ice buildup in reach-in freezer in sushi area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on wok line in main kitchen area hood filters soiled with grease.
Open dumpster lid.Person in charge closed lid
Outer openings not protected with self-closing door on west end of building
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed: Walk-in cooler shelves with rust that has pitted the surface.
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler and reach in cooler raw seafood over cleaned cabbage and cooked noodles.educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge removed raw seafood.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on sushi line at 3:15pm rice time stamped 11am. Educated Person in charge on time and temperature using time as a public health. Person in charge voluntarily discarded rice.
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. Observed on sushi line at 3:15pm rice time stamped 11am. Educated Person in charge on time and temperature using time as a public health. Person in charge voluntarily discarded rice.
Handwash sink used for purposes other than handwashing. Observed in dishwasher area utensils in handwashing sink. Person in charge removed.
Exterior door has a gap at the threshold that opens to the outside on south end of building.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Floor area covered with standing water throughout kitchen and walk-in cooler.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Ice buildup in reach-in freezer in sushi area
No handwashing sign provided at a hand sink used by food employees in dish washing machine area and men's room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on wok line in main kitchen area hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Walk-in cooler shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed in waitstaff area Sanitizer Bucket (Chlorine over 200ppm) Person in charge diluted and Sanitizer Bucket (Chlorine recheck 100ppm)
Dec 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Employee with no hair restraint while engaging in food preparation. Employee put on hat and washed hands.
Exterior door has a gap at the threshold that opens to the outside. Exterior door has a gap at the threshold that opens to the outside. Observed: Exterior door has a gap at the threshold that opens to the outside on south End of building. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Floor area(s) covered with standing water. Floor area(s) covered with standing water throughout kitchen area and walk in cooler. Person in charge had employees mop floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryers hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Open dumpster lid on west end of building. Person in charge closed lid. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Stored food not covered. In reach in freezer Chicken and shrimp not covered. Person in charge covered all.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Wet mop not stored in a manner to allow the mop to dry. Person in charge inverted mop to air dry.
Nov 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed in back kitchen area Triple Sink (Chlorine 000ppm); person in charge added chlorine and Triple Sink (Chlorine recheck 100ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in main kitchen area in Reach in cooler Raw Seafood over cooked noodles. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English and Spanish. Person in charge removed raw Seafood. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Person in charge voluntarily discarded tuna.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in main kitchen area across from wok station cooked beef and cook chicken not date marked. Person in charge stated they were cooked on 11/22/24 and date marked accordingly.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Person in charge voluntarily discarded tuna.
Exterior door has a gap at the threshold that opens to the outside. Observed: Exterior door has a gap at the threshold that opens to the outside on south End of building. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Floor area(s) covered with standing water throughout kitchen area and walk in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Garbage on the ground and/or pad around dumpster. Observed: Garbage on the ground and/or pad around dumpster in west end of parking area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Person in charge cleaned up garbage.
Grease receptacle lid open on west end of loading dock area.person in charge closed lid.
In walk in freezer Chicken not covered. Person in charge covered chicken.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed: In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed dipper well for ice cream no running. Person in charge cleaned utensils and turned on water. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryers hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Objectionable odors in main kitchen area and dish room area of the establishment.
Open dumpster lid on west end of loading dock. Person in charge closed lid.
May 28, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Observed in main kitchen area on dry storage rack soy sauce can dented on seam. Person in charge removed from rack and placed in office for return. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in main kitchen area in Reach in cooler Raw Seafood over cooked Seafood. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw Seafood. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed in waitstaff area employee removed soiled to dishwasher area and grabbed clean utensils for buffet line. Person in charge stopped employee and had employee place soiled utensils in dishwasher area and wash hands.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed in back kitchen area Sanitizer Bucket (Chlorine Over 200ppm.Person in charge diluted and Sanitizer Bucket (Chlorine recheck 100ppm).
Handwash sink does not have enough water pressure to properly wash hands at Handwashing sink in dishwasher area,employee bathroom and main cook line a Sushi line. Person in charge contacted the plumber.
No paper towels or mechanical hand drying device provided at handwash sink in employees bathroom. Person in charge filled paper towel dispenser.
Spray bottle containing toxic substance not labeled. Observed on waitstaff area spray bottle containing cleaning fluid. Person in charge labeled bottle.
Exterior door has a gap at the threshold that opens to the outside on south End of building. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Floor area(s) covered with standing water throughout kitchen area.
Garbage on the ground and/or pad around dumpster in west end of parking area.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed dipper well for ice cream no running. Person in charge cleaned utensils and turned on water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryers hood filters soiled with grease.
Apr 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Observed: Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath back entrance door by loading dock. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Priority: Basic
Feb 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in Walk in cooler in back kitchen area Pork ribs (48F - Cooling). Person in charge stated they were placed in the Walk in cooler on 2/19/24. Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and emailed Person in charge handout on cooling procedures. Person in charge voluntarily discarded Pork. Priority: High Priority
Observed: Dented/rusted cans present. See stop sale. Observed in back kitchen area on dry storage rack 1 can of peaches with a dent in the seem. Person in charge removed from shelves. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed in front hibachi area Reach in cooler, Raw Shell Eggs over cleaned lettuce. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English and Spanish. Person in charge removed raw Shell Eggs. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Walk in cooler in back kitchen area Pork ribs (48F - Cooling). Person in charge stated they were placed in the Walk in cooler on 2/19/24. Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and emailed Person in charge handout on cooling procedures. Person in charge voluntarily discarded Pork. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in cooler in front hibachi area Garlic in oil (62F - Cold Holding). Person in charge stated it hand been out for approximately 1 hour and he had just placed it in the Reach in cooler 15 minutes prior of taking temperature. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Priority: High Priority
Observed: 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. Priority: Intermediate
Observed: Employee with no hair restraint while engaging in food preparation in main kitchen area. Person in charge had employee put on hat and washed hands. Priority: Basic
Observed: Equipment and utensils not properly air-dried - wet nesting. Observed in wait staff area stacked plastic cup wet nesting. Person in charge removed cup and placed in dishwasher area. Priority: Basic
Observed: Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath back entrance door by loading dock. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Priority: Basic
Observed: Garbage on the pad around dumpster behind building on West side. Priority: Basic
Sep 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed in back kitchen area across from dish machine 3cs chlorine Sanitizer at 10 ppm. Person in charge add chlorine and retested at 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in cooler across from wok station in main kitchen area raw Crab and raw Chicken over cooked noodles. Educated Person in charge on safe refrigerator storage and emailed a copy. Person in charge removed Crab and Chicken.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back kitchen area next to dish machine.
Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath back entrance door by loading dock. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters over fryers and in Hibachi grill area soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Observed soiled gaskets with mold like substance in Reach in coolers,Walk in coolers,Walk in freezer and Reach in freezers throughout entire kitchen area and Sushi station.
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.