DirtyFLRestaurant Inspection Data

AKIYO HIBACHI JAPANESE RESTAURANT

Health inspection records show AKIYO HIBACHI JAPANESE RESTAURANT in JUPITER has 5 inspections with a food safety rating of 2.0/5. Food safety practices have remained consistent.

5430 N MILITARY TRAIL STE 70,

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 7/28/2025

Inspection #: Visit ID: 10923975

  • 08B-38-4:Basic - Food stored on floor. Canned soda on floor by register, buckets of sauce stored on floor in walk in cooler.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not in commercial packaging over French fries at chest freezer. Operator stored properly. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (114F - Hot Holding) Observed in pan next to flat top grill in kitchen. Per operator, out of temperature for approximately 15 minutes. Advised operator to use time control. Advised operator, to place time stamp for remaining 3.75 hours. Time control procedure emailed to operator.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 hose connections at mop sink at rear of building. Repeat Violation
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator poured out half the water and added more water to chlorine sanitizer. Rechecked, 100ppm chlorine sanitizer. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. white rice (126F - Cooling) at 3:18; cooling since 3:03 - 121F at 3:39 - Observed in deep containers outside of cooler in kitchen area. At current rate of cooling product will not reach 70F within 2 hours. Advised operator to place in shallow containers and place product in walk in cooler. ; tofu (46F - Cooling) at 3:05; cooling since 11:30 - 45F at 3:28 - Observed double panned in water bath in top portion of flip top cooler by front register area. At current rate of cooling product will not reach 41F within 4 hours. Operator added ice to product and placed in lower portion of cooler. **Corrective Action Taken**

Inspection Date: 10/11/2024

Inspection #: Visit ID: 8837459

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine across from dish Machine has mold like substance on interior of machine.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board back prep flip top cooler cutting board.
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed Bug zapper over clean silverware and bag in box sodas. Operator moved clean silverware. Advised operator to relocate bug zapper to ensure it is not over clean utensils and or food.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 faucets on back dock at mop sink.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available at time of inspection. Bodily fluids procedure emailed to operator.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at sanitizer buckets.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by triple sink. Advised operator to ensure all chemicals are labeled.

Inspection Date: 7/23/2024

Inspection #: Visit ID: 8721337

  • 40-06-5:Basic - Employee cell phone stored in a food preparation area, next to ice machine at front counter. Employee removed.
  • 08B-49-4:Basic - Employee personal cooked beef not properly identified and segregated from food to be served to the public in walk in cooler. Operator removed beef. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm on cook line. Operator set up fresh solution at 75ppm Corrected On-Site

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8443190

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned from outside and began cooking without washing her hands. Reviewed washing hands, she washed her hands.
  • 12A-20-4:High Priority - Employee washed hands with no soap in prep sink. Employee went to wash hands with soap in hand washing sink.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license expired 12.1.23.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times dishes stored in sink in kitchen. Operator removed. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink at front counter. Operator provided. Corrected On-Site

Inspection Date: 7/12/2023

Inspection #: Visit ID: 8343418

  • 14-01-5:Basic - Bowl used to dispense rice in walk-in cooler Operator removed Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over veggie rolls in reach in cooler at cook line; operator reversed Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator about new Food Code adoption