HIRO JAPANESE RESTAURANT
10920 BAYMEADOWS RD STE 30
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/25/2025
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathrooms doors not self closing. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Debris buildup on vents in hallway, restroom. Porous ceiling tiles in kitchen. Floors under sushi bar with debris buildup. Repeat Violation
- 21-05-5:Basic - Cloth used as a food-contact surface. Cloth in direct contact with sushi rice.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 80F during inspection.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Personal fan in kitchen with grease buildup. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over prepped vegetables in reach in cooler in back kitchen. Person in charge moved to appropriate location. Corrected On-Site Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical pesticide spray stored on shelf with bag in box soda. Also, butane cans stored over food product. Person in charge moved to appropriate location. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles with debris buildup at server line. Also, fan in glass door server cooler with debris buildup Repeat Violation
- 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. Establishment holds sushi rice on time, unable to provide time paperwork. Provided to operator during inspection. **Corrective Action Taken** Repeat Violation
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is freezing and vacuum sealing fish on site. No approved hack plan. Provided template during inspection. **Corrective Action Taken** Warning
Food safety inspection conducted on 3/25/2025 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 11/19/2024
High Priority
1
Intermediate
4
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom doors not self closing. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in restroom hallway and in women's restroom with heavy debris buildup. Also, floors by server hand wash sink, under sushi bar with debris buildup.
- 08B-38-4:Basic - Food stored on floor. Observed sauces on floor in walk in cooler. Bucket of food on floor in dry storage.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of sushi lowboy with mold like substance buildup. Shelving in walk in cooler with mold like substance buildup. Basket utilzed to hold food product in walk in cooler with mold like substance growth.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over sauces. In reach in cooler raw fish stored over sauces. Person in charge began rearranging. **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles with debris buildup.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at server line blocked by soup warmer. Person in charge made accessible during inspection. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge utilizes chlorine for sanitizing, unable to provide test strips.
- 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. Per person in charge holds sushi rice on time. Unable to provide time paperwork.
Food safety inspection conducted on 11/19/2024 revealed 9 total violations (1 high priority, 4 intermediate, 4 basic).
Inspection on 3/29/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/25/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 01D-01-5:High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment purchases fish from 4 different purveyors, only able to provide parasite destruction letter for True World Foods during inspection. Warning - From follow-up inspection 2024-03-14: Person in charge provided parasite letters for 3 of 4 sushi fish providers. Establishment receives flounder fresh from Yama, states has made call to provider to receive letter. Will not serve flounder until parasite letter has been obtained. **Time Extended** - From follow-up inspection 2024-03-25: Person in charge has received letter. Invoice states item is wild, establishment serves raw. Left voicemail for supplier during inspection. **Time Extended**
Food safety inspection conducted on 3/25/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 3/14/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 01D-01-5:High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment purchases fish from 4 different purveyors, only able to provide parasite destruction letter for True World Foods during inspection. Warning - From follow-up inspection 2024-03-14: Person in charge provided parasite letters for 3 of 4 sushi fish providers. Establishment receives flounder fresh from Yama, states has made call to provider to receive letter. Will not serve flounder until parasite letter has been obtained. **Time Extended**
- 52-03-4:Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On menu California Roll indicated it is make with crab salad, Lobster Special Roll indicates it is made with crab salad, Spicy Crab Roll indicates it is made with crab salad. Person in charge states all menu items are made with imitation crab. Admin Complaint - From follow-up inspection 2024-03-14: No change during inspection. Operator needs more time to change menu. **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on menu served raw with no disclosure. Provided menu with marked items to operator during inspection. Warning - From follow-up inspection 2024-03-14: Operator needs more time to make menu changes. **Time Extended**
Food safety inspection conducted on 3/14/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 3/11/2024
High Priority
5
Intermediate
4
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom doors not self closing.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under sushi bar with debris buildup.
- 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. In use dishmachine testing at 0ppm. After priming multiple times testing at 50ppm. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling raw radish with bare hands to micro plane. Not wearing gloves, no AOP. Spoke to employee during inspection. **Corrective Action Taken**
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment purchases fish from 4 different purveyors, only able to provide parasite destruction letter for True World Foods during inspection. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored over bucket of ginger. Person in charge rearranged. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Container with chemicals stored next to bag in box soda on shelf. Person in charge moved to appropriate location. Corrected On-Site
- 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On menu California Roll indicated it is make with crab salad, Lobster Special Roll indicates it is made with crab salad, Spicy Crab Roll indicates it is made with crab salad. Person in charge states all menu items are made with imitation crab. Admin Complaint
- 01D-02-4:Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Person in charge unable to provide three months of invoices during inspection.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on menu served raw with no disclosure. Provided menu with marked items to operator during inspection. Warning
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees on duty working longer than 60 days with no proof of training.
Food safety inspection conducted on 3/11/2024 revealed 11 total violations (5 high priority, 4 intermediate, 2 basic).
Inspection on 10/23/2023
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Gasket on reach-in cooler at sushi making station and gasket on walk-in-cooler torn/ in disrepair. Operator stated he has a gasket on order for reach-in cooler. He didn't realize gasket on walk-in-cooler was also torn. **Corrective Action Taken**
- 08B-38-4:Basic - Food stored on floor. Multiple boxes of food in walk in freezer stored on floor under bottom shelf. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two rice spatulas stored in container of standing water next to rice warmer. Employee emptied water from container. Corrected On-Site Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping towel used under cutting board at prep area. Operator removed wet cloths from under cutting board. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler across from grill area soiled. Repeat Violation
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used as a liner in direct contact with vegetables in reach-in cooler across from grill area and also at front display case at counter for fish. Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in sushi making station nearest closed end of area used to store sharpening stones for knives. Discussed with operator that hand wash sink can only be use for hand washing. Operator removed container with sharpening stones from hand wash sink. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap available at either hand wash sink in sushi making station. Operator replenished soap at both hand wash sinks. Corrected On-Site Repeat Violation
Food safety inspection conducted on 10/23/2023 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).