DirtyFLRestaurant Inspection Data

HAYASHI JAPANESE RESTAURANT

4204 Northlake Boulevard
Florida, 33408
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/7/2025

Inspection #: 3622138

Inspection Date: 2/5/2025

Inspection #: Visit ID: 10772142

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean bowls not inverted. Operator corrected. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean bowls with water inside, not properly stored and air dried.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At kitchen, in use utensils stored in standing water at 101F. Advised operator of proper temperature of 135F for stored utensils in standing water. Operator removed utensils. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine solution 0ppm. Operator corrected to chlorine 100ppm. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cookline, Employee handle raw shrimp, cracked raw shell egg then proceeded to grab to go container without washing hands. Advised operator of proper handwashing.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw beef stored over ice for consumption, not all commercially packaged. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

Inspection Date: 12/5/2024

Inspection #: Visit ID: 8859958

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Stay bottles with water inside walk-in cooler not labeled Operator labeled Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade cloth towel used in direct contact with sushi rice Removed Corrected On-Site
  • 01B-19-5:High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice from last night at sushi bar; Educated on proper process TPHC
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice from last night at sushi bar; Educated on proper process TPHC
  • 31A-09-4:Intermediate - Handwash sink at sushi bar not accessible for employee use at all times- basket of chemicals stored inside it Removed Corrected On-Site Repeat Violation

Inspection Date: 8/14/2024

Inspection #: Visit ID: 8728753

  • 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. Printed and posted during inspection Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink at sushi rice used for purposes other than handwashing- blocked by basket with chemicals Removed Corrected On-Site
  • 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. Printed and filled out during inspection Corrected On-Site
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Inspection Date: 1/29/2024

Inspection #: Visit ID: 8438285

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- at the back of the kitchen
  • 10-17-4:Basic - In-use knives stored in cracks between pieces of equipment- cooler and prep table at cook line Removed Corrected On-Site
  • 29-03-4:Basic - Water draining onto floor surface- from ice maker at the back of the kitchen
  • 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 beef not commercially packaged over boxes of raw shrimp in reach in cooler at the back of the kitchen Advised to reverse

Inspection Date: 7/7/2023

Inspection #: Visit ID: 8438049

  • N/A:No Violations Were Observed

Inspection Date: 7/6/2023

Inspection #: Visit ID: 8350728

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler - all TCS foods range between 54-55F. Operator contacted technician- operator will not use the walk in cooler for TCS foods until unit can maintain TCS foods at 41F or below. Warning
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Next to 3 compartment sink sugar, flour bins directly on the floor - operator moved 6 above. Corrected On-Site Repeat Violation Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - raw chicken (54F - Cold Holding); cream cheese (55F - Cold Holding); raw shrimp (55F - Cold Holding); fresh shell eggs (60F - Cold Holding) operator states held in walk in cooler overnight and more than 4 hours cooler - see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - raw chicken (54F - Cold Holding); cream cheese (55F - Cold Holding); raw shrimp (55F - Cold Holding); fresh shell eggs (60F - Cold Holding) operator states held in walk in cooler overnight and more than 4 hours cooler - see stop sale. Warning
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Operator to highlight signature rolls that contain raw fish. Warning