YUKI SUSHI HIBACHI
1964 State Road 44
New Smyrna Beach, Florida, 32168
Volusia County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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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).