TSAOCAA & HIBACHI
14261 S TAMIAMI TRL #8, Fort Myers FL 33912 · 239-990-6835
Last inspected Aug 10, 2026 · 6 visits since March 2025
MAR 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front counter left side, cooked hydrated tapioca boba (100F - Hot Holding) 2 hours and 30 minutes per operator. Provided operator time as a public health control form, operator states boba is discarded every four hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $250
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025081810 | Oct 2, 2025 | Feb 18, 2026 | $250 |
Inspection history
6 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened packs hotdogs and cooked chicken per operator opened yesterday no date marking.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. In sauces cook line, prep area, walk-in cooler.
Food stored near sink exposed to splash. In back of kitchen under sink.
Show the remaining 3 findings ▾
Food stored on floor. Sauces cook line, prep area, walk-in cooler.
Ice buildup in reach-in freezer by cook line.9
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in front of kitchen under equipment.
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate12 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with cucumber. Operator removed bag.
Spray hose at mop sink lower than flood rim of sink. Operator fixed.
Toxic substance/chemical improperly stored food items. Operator removed chemical.
No paper towels or mechanical hand drying device provided at front service handwash sink. Operator placed paper towels at handwash sink.
Employee personal food not properly identified and segregated from food to be served to the public. Walk in freezer.
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in reach-in freezer at kitchen entrance. Educated operator on defrosting freezer.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed water.
Observed faucet loose at sink at cook line.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator dumped out solution.
Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
Wet mop not stored in a manner to allow the mop to dry. Operator fixed.
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth sanitizing solution stored on the floor. Operator placed sanitizer bucket off of floor.
Working containers of food removed from original container not identified by common name. Sugar containers.
Oct 7, 2025□ 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 ▾
In-use wet wiping cloth/towel used under cutting board on back table.
Oct 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler cook line:; hotdogs (54F - Cold Holding); mozzarella cheese (52F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (51F - Cold Holding); raw beef (49F - Cold Holding); cut lettuce (50F - Cold Holding); cooked chicken (48F - Cold Holding) stored overnight per operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front counter left side, cooked hydrated tapioca boba (100F - Hot Holding) 2 hours and 30 minutes per operator. Provided operator time as a public health control form, operator states boba is discarded every four hours.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
In-use wet wiping cloth/towel used under cutting board on back table.
Sep 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Container of medicine improperly stored over cook line reach-in cooler. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready-to-eat cooked rice and portions yum yum sauce in walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler cook line:; hotdogs (54F - Cold Holding); mozzarella cheese (52F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (51F - Cold Holding); raw beef (49F - Cold Holding); cut lettuce (50F - Cold Holding); cooked chicken (48F - Cold Holding) stored overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler cook line:; hotdogs (54F - Cold Holding); mozzarella cheese (52F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (51F - Cold Holding); raw beef (49F - Cold Holding); cut lettuce (50F - Cold Holding); cooked chicken (48F - Cold Holding) stored overnight per operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front counter left side, cooked hydrated tapioca boba (100F - Hot Holding) 2 hours and 30 minutes per operator. Provided operator time as a public health control form, operator states boba is discarded every four hours.
Handwash sink not accessible for employee use at all times by triple sink, blocked by fryer oil storage.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Spray bottle containing toxic substance not labeled under triple sink.
Bowl or other container with no handle used to dispense food. Round scoop no handle in flour, sugar in dry storage back room.
Ice buildup in reach-in freezer in kitchen.
In-use wet wiping cloth/towel used under cutting board on back table.
Mar 17, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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.