HIBACHI GRILL AND SUPREME BUFFET
Street
Florida, 34207
Manatee County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/26/2025
High Priority
3
Intermediate
1
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - 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. Repeat Violation
- 36-22-4:Basic - 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. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer in sushi area
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in dish washing machine area and men's room .
- 23-03-4:Basic - 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. Repeat Violation
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 42-01-4:Basic - 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. Corrected On-Site Repeat Violation
- 21-07-4:Basic - 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) Corrected On-Site
- 08A-05-6:High Priority - 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. Corrected On-Site
- 01B-02-5:High Priority - 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.
- 03F-01-5:High Priority - 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. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed in dishwasher area utensils in handwashing sink. Person in charge removed. Corrected On-Site
Food safety inspection conducted on 3/26/2025 revealed 12 total violations (3 high priority, 1 intermediate, 8 basic).
Inspection on 12/11/2024
High Priority
0
Intermediate
0
Basic
7
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat and washed hands. Corrected On-Site
- 35B-01-4:Basic - 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. Repeat Violation
- 36-22-4:Basic - 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. Corrected On-Site Repeat Violation
- 23-03-4:Basic - 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. Repeat Violation
- 33-16-4:Basic - 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. Corrected On-Site Repeat Violation
- 08B-12-5:Basic - 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. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Person in charge inverted mop to air dry. Corrected On-Site
Food safety inspection conducted on 12/11/2024 revealed 7 total violations (0 high priority, 0 intermediate, 7 basic).
Inspection on 11/25/2024
High Priority
3
Intermediate
1
Basic
10
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - 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. **Corrective Action Taken**
- 35B-01-4:Basic - 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. Repeat Violation
- 36-22-4:Basic - 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. Repeat Violation
- 33-19-4:Basic - 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. Corrected On-Site Repeat Violation
- 33-29-4:Basic - Grease receptacle lid open on west end of loading dock area.person in charge closed lid. Corrected On-Site
- 08B-12-5:Basic - In walk in freezer Chicken not covered. Person in charge covered chicken. Corrected On-Site
- 10-03-4:Basic - 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. Corrected On-Site Repeat Violation
- 23-03-4:Basic - 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. Repeat Violation
- 36-64-5:Basic - Objectionable odors in main kitchen area and dish room area of the establishment.
- 33-16-4:Basic - Open dumpster lid on west end of loading dock. Person in charge closed lid. Corrected On-Site
- 22-42-4:High Priority - 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) Corrected On-Site
- 08A-05-6:High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint
- 01B-13-4:High Priority - 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.
- 02C-02-5:Intermediate - 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. Corrected On-Site
Food safety inspection conducted on 11/25/2024 revealed 14 total violations (3 high priority, 1 intermediate, 10 basic).
Inspection on 5/28/2024
High Priority
4
Intermediate
3
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - 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. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water throughout kitchen area.
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster in west end of parking area.
- 10-03-4:Basic - 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. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryers hood filters soiled with grease.
- 01B-01-4:High Priority - 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. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - 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. Corrected On-Site Repeat Violation
- 12A-02-4:High Priority - 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. Corrected On-Site
- 41-27-4:High Priority - 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). Corrected On-Site
- 27-19-4:Intermediate - 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.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employees bathroom. Person in charge filled paper towel dispenser. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed on waitstaff area spray bottle containing cleaning fluid. Person in charge labeled bottle. Corrected On-Site
Food safety inspection conducted on 5/28/2024 revealed 12 total violations (4 high priority, 3 intermediate, 5 basic).
Inspection on 4/22/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : 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. Repeat Violation Warning Priority: Basic - From follow-up inspection 2024-04-22: **Time Extended**
Food safety inspection conducted on 4/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 2/20/2024
High Priority
5
Intermediate
1
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 03D-02-5:High Priority - 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. Warning Priority: High Priority
- 01B-01-4: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. Warning Priority: High Priority
- 13-03-4:Basic - 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. Corrected On-Site Warning Priority: Basic
- 24-08-4: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. Corrected On-Site Warning Priority: Basic
- 35B-01-4: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. Repeat Violation Warning Priority: Basic
- 33-19-4:Basic - Observed: Garbage on the pad around dumpster behind building on West side. Warning Priority: Basic
- 08A-05-6: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. Repeat Violation Admin Complaint Priority: High Priority
- 53B-05-5:Intermediate - 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. Warning Priority: Intermediate
- 01B-02-5: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. Warning Priority: High Priority
- 03A-02-5: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. **Corrective Action Taken** Warning Priority: High Priority
Food safety inspection conducted on 2/20/2024 revealed 10 total violations (5 high priority, 1 intermediate, 4 basic).
Inspection on 9/27/2023
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back kitchen area next to dish machine.
- 35B-01-4:Basic - 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. Repeat Violation
- 23-03-4:Basic - 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. Repeat Violation
- 22-42-4:High Priority - 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. Corrected On-Site
- 08A-05-6:High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint
Food safety inspection conducted on 9/27/2023 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).