DirtyFLRestaurant Inspection Data

HACHI

809 Lake Avenue
Florida, 33460
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 6/17/2025

Inspection #: Visit ID: 10861500

  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease accumulation on hoods. Advised operator to clean hoods.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At front counter reach in freezer, Heavy ice buildup.
  • 14-55-4:Basic - Uncleanable knife block in use to store knives. Knife block used to store clean knives. Operator discarded knife block. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At kitchen behind stove, wall soiled with grease.
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Several cans of household pesticides stored in kitchen. Operator discarded. Corrected On-Site

Inspection Date: 12/16/2024

Inspection #: Visit ID: 10697081

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food Raw chicken over cooked rice in bottom reach in cooler at cook line Removed Corrected On-Site Repeat Violation Admin Complaint
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef not commercially packaged one door reach in freezer Removed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. kimchi (68F - Cold Holding);in bane Marie next to kitchen entry way. Not prepped or portioned today. Unit unplugged. Food in unit less than four hours. Placed in walk in cooler
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Windex stored with clean stainless steal container at sushi station
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One certified food manager certificate expired 3/2024
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Inspection Date: 10/16/2024

Inspection #: Visit ID: 10696847

  • N/A:No Violations Were Observed

Inspection Date: 10/15/2024

Inspection #: Visit ID: 8771118

  • 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. Tuna at sushi station
  • 35A-03-4:Basic - Dead roaches on premises. One dead roach under freezer chest lid near sushi station Two dead in oven on cook line One dead under woks on cook line One dead on floor near woks on cook line Operator removed and sanitized area **Corrective Action Taken**
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp tempura next to fryer at room temperature
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat crab sushi station Removed salmon Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One live on floor in kitchen. crawled under freezer chest near dish machine. Two live on oven door on cook line One live on door frame in kitchen next to triple sink Operator killed and sanitized areas **Corrective Action Taken**
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef using cellphone with gloves and immediately began handling food. Gloves not changed in between. Educated on site.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut cream cheese (50F - Cooling) at 11:45 am to 47F at 12:30 since 10 am in walk in cooler. Covered in plastic and overstocked. Cream cheese will not cool to 41F within four hours. Instructed operator to remove plastic
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee Rinsing rag in hand sink
  • 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Under triple sink

Inspection Date: 5/13/2024

Inspection #: Visit ID: 8632629

  • N/A:No Violations Were Observed

Inspection Date: 3/14/2024

Inspection #: Visit ID: 8561634

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Male employee preparing sushi without any hair restraint for loose head hair. Explained. Repeat Violation Warning
  • 08B-38-4:Basic - Food stored on floor. Box of oil stored on floor in dry food storage room. Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board in the kitchen. Explained and employee removed the towel Corrected On-Site Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. Explained and he put towel in sanitizer solution. Corrected On-Site Warning
  • 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. Emailed one. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Filling pitcher of water in hand sink at server station. Explained. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Tuna tataki , Hachi tar tar and Seafood Ceviche missing * sign for these menu items.explained. Warning

Inspection Date: 11/29/2023

Inspection #: Visit ID: 8371350

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal purse on the rack at cook line; removed Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation- at sushi line
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line;
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in reach in cooler at cook line; operator reversed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice noodles (51F - Cold Holding) in bucket at cook line; food out of temperature for approximately 2 hours; food not prepared or portioned today; operator added ice and moved to cooler; **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- sushi rice at sushi bar; as per operator food on time since 9:30 am; Time marked Corrected On-Site