YUKI SUSHI HIBACHI
1964 State Road 44
New Smyrna Beach, Florida, 32168
Volusia County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/27/2025
High Priority
4
Intermediate
4
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in rice Corrected On-Site
- 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, ground tuna. See stop sale
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting bowls.advised to invert to air dry Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. - oil next to three compartment sink - cases in the freezer Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Around rice lid and handle - exterior pots
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Bottom prep shelf
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw scallops over carrots, walk in cooler Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Wontons 47F, egg wash 47F, top of cookline cooler. Stocked after lunch per operator - spicy tuna out and returned to cooler 46F. In sushi area
- 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 incorrect time marking - specific time frame 11-3 used for shrimp, spring rolls. Made at 1:30 per operator
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sushi area greater than 200 ppm cl
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed gloves in three compartment sink and then dried with wiping cloth . Operator instructed employee to wash hands **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board blackened/stained
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon salad Operator wrote "raw" on all dine in and Togo menus Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7+ employees Corrected On-Site
Food safety inspection conducted on 3/27/2025 revealed 14 total violations (4 high priority, 4 intermediate, 6 basic).
Inspection on 10/22/2024
High Priority
4
Intermediate
2
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Sushi area
- 14-11-5:Basic - Gaskets in poor repair. Reach in cooler left side cookline
- 35B-06-4:Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Over cookline Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sushi area oven handle
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Cookline
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. 5 gallon containers on the Cook line.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 in dry storage
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauce, reach in cooler Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 different sushi items 44F in display case. in unit approximately 2 hours
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Korean broth 128F on the stove, made 1.5 hours earlier. Advised to reheat to 165F to hot hold at 135F or above.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained portable green cutting board
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to fill sanitizer bucket.
Food safety inspection conducted on 10/22/2024 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).
Inspection on 1/24/2024
High Priority
3
Intermediate
3
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Container of oil Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom, Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dish area
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops, beef, chicken behind lemons, cookline Bain Marie. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tofu 50F, dumplings 49F operator discarded - in sushi area, far right side of display case 3 kinds of fish 49-51F, out and returned to cooler per operator. - underneath 2 fish out and returned to cooler 52F and 60F **Corrective Action Taken** Repeat Violation
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl corrected to 100 ppm cl Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw cut chicken in covered bus tub 50F in the middle ambient cooling at 2:05 pm and 50F in the middle at 2:50 pm.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Start of inspection. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Host (part time)
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Hallway to back door from dining room blocked by curtain, cases of beer, speed rack, other items Repeat Violation
Food safety inspection conducted on 1/24/2024 revealed 10 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 9/19/2023
High Priority
3
Intermediate
1
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler and reach in cooler
- 08B-38-4:Basic - Food stored on floor. Container of fryer oil Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Cases on the floor in the hallway. Operator stated they are there temporarily until cases are moved to a home in coastal woods. Advised to store all single service items at the establishment and off the floor.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl. Operator added chlorine not labeled to sanitize food contact surfaces. Advised to check label before purchasing
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing containers, then moving to air dry without sanitizing. Manager removed containers to run through dish machine Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw shrimp over ginger; raw beef over broth Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tofu 49F, top left cookline cooler. All other items in reach in cooler 41F or below. Operator discarded. - ground tuna 59-61F, out for 1-2 hours for lunch and then returned to cooler. Advised to ice fully to maintain 41F or below during operations. Operator moved to walk in freezer to recover temperature **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Ordered per operator
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Hallway to exit door with speed rack and cases of single service Repeat Violation
Food safety inspection conducted on 9/19/2023 revealed 10 total violations (3 high priority, 1 intermediate, 5 basic).