HINODE SUSHI
1016 LOCKWOOD BLVD, STE 160
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/14/2025
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphones and energy drink stored on top of make table kitchen area. **Corrected On-Site**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table.
- 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. Observed raw beef stored on top of fish fingers at the reach-inwhite freezer. Operator switch it . **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. Not sign the newest employee operator had her sign . **Corrected On-Site**
- 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. **Repeat Violation**
Food safety inspection conducted on 4/14/2025 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 10/28/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of water with straw stored on top of cookline, make table . **Corrected On-Site**
- 36-24-5:Basic - Hole in or other damage to kitchen door
- 29-49-6:Basic - Standing water in bottom of cookline make line unit.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar table top, cream cheese (70F-Cold holding) , for 1.5 hours. Operator placed inside cold holding unit. **Corrected On-Site**
- 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 . Rice and green salad 1.5 hours. **Corrected On-Site**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Chef special menu ,raw fish not identified. **Corrected On-Site**
- 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.
Food safety inspection conducted on 10/28/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).