DirtyFLRestaurant Inspection Data

HIBACHI OF JAPAN 3

Health inspection records show HIBACHI OF JAPAN 3 in NORTH FORT MYERS has 6 inspections with a food safety rating of 3.1/5. Food safety practices have remained consistent.

Last inspection: 2 months ago · 6 reports on file

4085 HANCOCK BRIDGE PKWY STE 115

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 6 health inspection reports

All Inspection Reports

12/29/2025· 2mo ago

Visit ID: 13601885

Met Inspection Standards

1 high, 2 basic

  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Observed large wooden bowl and wooden utensil used to make rice on top of stand up reach in cooler and reach in freezer in prep area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed bulk rice in storage bin unlabeled in prep kitchen. Operator labeled during inspection. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed windex spray bottle stored over ready to eat seaweed wraps. Operator moved spray bottle. Corrected On-Site

8/11/2025· 7mo ago

Visit ID: 10916667

Met Inspection Standards

1 high, 1 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed cracked and broken gaskets at reach in cooler at front counter.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp over unwashed mushrooms in reach in cooler on cook's line. Operator moved mushrooms. Corrected On-Site

2/21/2025· 1y ago

Visit ID: 8864241

Met Inspection Standards

1 high, 1 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic to go container used as scoop in bulk rice bin. Operator removed item. Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Observed large wooden bowl and spoon used for sticky rice on top of reach in freezer in kitchen area. Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in standup double door reach in cooler on cook's line. Operator moved chicken to lowest shelf during inspection.
  • 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.

8/19/2024· 1y 6mo ago

Visit ID: 8785212

Met Inspection Standards

1 high, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse on prep table in kitchen area. Operator moved item. Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Observed wooden sushi rice bowl on top of standup reach in cooler across from fryers. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat chopped onions in rice on cook's line. Operator moved onions to separate reach in cooler. Corrected On-Site

3/28/2024· 1y 11mo ago

Visit ID: 8543434

Met Inspection Standards

1 int, 2 basic

  • 08B-42-4:Basic - Food stored outside. Observed jugs of oil stored on floor in kitchen.
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Observed unsealed wood sushi rice bowl. Operator removed bowl from use.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in kitchen.

11/2/2023· 2y 4mo ago

Visit ID: 8383780

Met Inspection Standards

1 high, 1 int, 3 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf above prep area next to oven.
  • 14-11-5:Basic - Equipment in poor repair. Observed microwave by back prep sink has interior paint peeling and corroded metal inside door.
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Observed cracked gasket on reach in cooler door on sushi station.
  • 12A-20-4:High Priority - Employee washed hands with no soap. Observed employee cutting raw chicken then wash hands using no soap. Discussed proper hand washing practices with operator. **Corrective Action Taken**
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink. Discussed proper hand washing techniques with operator. **Corrective Action Taken**