HIBACHI BUFFET SUSHI & GRILL
2456 Gulf to Bay Boulevard
Clearwater, Florida, 33765
Bay Park Apartments
Pinellas County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 11/5/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - - From initial inspection : Observed: Floor tiles missing and/or in disrepair in the dishwashing area **Warning** Priority: Basic - From follow-up inspection 2024-11-05: **Time Extended**
Food safety inspection conducted on 11/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 10/29/2024
High Priority
4
Intermediate
1
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees water bottles in cook line area and food prep area **Warning** Priority: Basic
- 13-03-4:Basic - Observed: Employee with no hair restraint while engaging in food preparation. Employees put hats on **Corrected On-Site** **Warning** Priority: Basic
- 36-17-5:Basic - Observed: Floor tiles missing and/or in disrepair in the dishwashing area **Warning** Priority: Basic
- 31A-09-4:Intermediate - Observed: Handwash sink not accessible for employee use at all times. Blocked with trays sitting on top of hand sink on cook line, tray removed **Corrected On-Site** **Repeat Violation** **Warning** Priority: Intermediate
- 29-27-4:Basic - Observed: No mop sink or curbed cleaning facility provided at establishment. Mop sink not functioning properly, drain is completely clogged, operator states they are dumping the water down the drain out back **Warning** Priority: Basic
- 12A-09-4:High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. All cooks on cook line engaging in food preparation have very soiled gloves and are changing tasks from raw food to clean utensils **Warning** Priority: High Priority
- 29-20-5:Basic - Observed: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink next triple sink on cook line **Warning** Priority: Basic
- 01B-02-5:High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked noodles (57F - Cold Holding) cooked octopus (60F - Cold Holding) no temperature monitoring, unable to determine how long it has been inside cooler **Repeat Violation** **Admin Complaint** Priority: High Priority
- 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked noodles at 57F in reach in cooler -mussels (48F - Cold Holding); shrimp (45F - Cold Holding); salmon (44F - Cold Holding); cut tomatoes (46F - Cold Holding) in walk in cooler -Krab (49F - Cold Holding); krab (44F - Cold Holding); shredded Krab (46F - Cold Holding); shell eggs (49F - Cold Holding) in sushi bar cooler -cooked noodles (48F - Cold Holding); cooked white rice (47F - Cold Holding); raw chicken (47F - Cold Holding); cut tomatoes (58F - Cold Holding); Kimchi (57F - Cold Holding); cooked octopus (60F - Cold Holding); krab meat (48F - Cold Holding); raw beef (46F - Cold Holding) on buffet tables No temperature monitoring **Repeat Violation** **Admin Complaint** Priority: High Priority
- 03B-01-6:High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (124F - Hot Holding); mussels (102- Hot Holding) on buffet table **Repeat Violation** **Admin Complaint** Priority: High Priority
Food safety inspection conducted on 10/29/2024 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).
Inspection on 10/17/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cellphones and car keys in different food areas throughout the kitchen in cook line, food prep and dry shelf area next to plates **Warning** - From follow-up inspection 2024-10-03: Car keys on food counter , employee removed **Time Extended** **Corrected On-Site** - From follow-up inspection 2024-10-17: Observed bottle of water, iPods, cellphone charger,car keys and cellphone on top of shelf in kitchen cook line and on top of reach in cooler. Manager removed all items from cook line shelf and reach in cooler. **Time Extended**
- 51-18-6:Basic - - From initial inspection : Basic - No copy of latest inspection report available. **Warning** - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-17: Operator does not have a copy of last inspection **Time Extended**
Food safety inspection conducted on 10/17/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 10/3/2024
High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cellphones and car keys in different food areas throughout the kitchen in cook line, food prep and dry shelf area next to plates **Warning** - From follow-up inspection 2024-10-03: Car keys on food counter , employee removed **Time Extended** **Corrected On-Site**
- 51-18-6:Basic - - From initial inspection : Basic - No copy of latest inspection report available. **Warning** - From follow-up inspection 2024-10-03: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher machine tested at zero ppm. Discussed with employees not to use dish machine until fix **Warning** - From follow-up inspection 2024-10-03: Dishmachine at 10 ppm Operator ran twice and primed machine. **Admin Complaint**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding shrimp 44 f raw beef 44 f sushi 52 f sushi sushi bar. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-03: Raw Shrimp 46f , second temperature taken at 2:03 pm at 43f raw beef 51f, second temperature taken at 2:03pm at at 49f.Operator removed and placed in the freezer **Admin Complaint **Admin Complaint** **Corrective Action Taken**
- 16-33-4:Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning** - From follow-up inspection 2024-10-03: None during this visit **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by walk in freezer blocked by step ladder and reach in freezer. **Warning** - From follow-up inspection 2024-10-03: Operator removed brooms in front of sink next to the ice machine . **Time Extended** **Corrected On-Site**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Observed time marking but not written plan for sushi rice or sushi items that are sitting on buffet bar. **Warning** - From follow-up inspection 2024-10-03: Operator printed plan during our inspection,we reviewed the procedure and the operator completed the form **Time Extended** **Corrected On-Site**
Food safety inspection conducted on 10/3/2024 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).
Inspection on 9/23/2024
High Priority
13
Intermediate
5
Basic
13
Total
31
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - 37 dead flies located on 2 separate sticky traps above the dry good shelf and reach in freezers. Manager removed traps from ceiling. on premises. **Admin Complaint**
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware not inverted **Warning**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. observed 2024 **Repeat Violation** **Warning**
- 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Multiple employees chewing gum on prep line. **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cellphones and car keys in different food areas throughout the kitchen in cook line, food prep and dry shelf area next to plates **Warning**
- 08B-38-4:Basic - Food stored on floor. Sauce buckets on floor. Watermelon on floor in walk in cooler. **Repeat Violation** **Warning**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. **Warning**
- 51-18-6:Basic - No copy of latest inspection report available. **Warning**
- 35B-02-4:Basic - Sticky fly trap installed over food preparation area. Employee removed from ceiling **Warning**
- 08B-12-5:Basic - Stored food not covered. Pizza raw meat and multiple items in walk in cooler not covered. **Repeat Violation** **Warning**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Tilapia fish improperly thawed inside of sink with running water overflowing in sink **Repeat Violation** **Warning**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station at 30 ppm **Warning**
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. fried chicken (114F - Cooling) 1st temp at 1:06pm cooked at 12:00 pm 2nd temp92 f at 2pm cooked chicken 120 f 2nd temp 113 f at 2:05 pm. Chicken was sitting on a cart after cooking employees moved to walk in cooler did not meet requirements. **Warning**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of peaches. Located on dry good shelf. **Repeat Violation** **Warning**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher machine tested at zero ppm. Discussed with employees not to use dish machine until fix **Warning**
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face began food preparation. Discussed with employee the importance of hand washing **Warning**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employees washing pans that had raw fish with soap and water only no sanitation and placed dishes on shelf to dry. Discussed with management the importance of hand washing. **Warning**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies on the cooks line not landing on food **Admin Complaint**
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For raw salmon. **Warning**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Meats and vegetables in direct contact with non food grade bags in walk in cooler **Repeat Violation** **Warning**
- 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. **Warning**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce.raw fish over avocados in walk in Cooler. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fried chicken (114F - Cooling) 1st temp at 1:06pm cooked at 12:00 pm 2nd temp92 f at 2pm cooked chicken 120 f 2nd temp 113 f at 2:05 pm. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding shrimp 44 f raw beef 44 f sushi 52 f sushi sushi bar. **Repeat Violation** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice 103 f on sushi bar line. **Warning**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in prep sink. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by walk in freezer blocked by step ladder and reach in freezer. **Warning**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Observed time marking but not written plan for sushi rice or sushi items that are sitting on buffet bar. **Warning**
Food safety inspection conducted on 9/23/2024 revealed 31 total violations (13 high priority, 5 intermediate, 13 basic).