HIRO JAPANESE RESTAURANT
10920 BAYMEADOWS RD STE 30
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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).