DirtyFLRestaurant Inspection Data

HIBACHI BUFFET LU

7610 49 ST N

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 2/13/2025

Inspection #: Visit ID: 10702677

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee at cook line no hair restraints during active cooking. Employee put on hair net during inspection Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. Under drying racks near dishwasher
  • 08B-38-4:Basic - Food stored on floor. Vinegar in floor next to cook line front bar area. Employee moved Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
  • 29-07-5:Basic - Plumbing system improperly installed or repaired. Under two compartment sink. With red hose.
  • 08B-12-5:Basic - Stored food not covered. Bag of chili flakes inside dry storage area. Employee covered Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over top of ready to eat shrimp in bottom shelf of reach in cooler left side. Employee discarded ready to eat shrimp. Raw shrimp over ready to eat chicken in glass stand alone reach in cooler near fryers owner moved Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli reach in cooler cook line chicken (45F - Cold Holding); beef (46F - Cold Holding) Moved half to walk in cooler. Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet line pork ribs bbq (103F - Hot Holding) red chicken (103F - Hot Holding Owner took back into kitchen and reheated all items pork ribs bbq (190F - Hot Holding) red chicken (189F - Hot Holding Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Top of large pan top inside hand wash sink near cook line. Employee moved Corrected On-Site

Inspection Date: 10/23/2024

Inspection #: Visit ID: 8773537

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in kitchen. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Ice machine located in kitchen door is cracked.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Faucet handles missing from two-compartment sink in warewashing area.
  • 08B-38-4:Basic - Food stored on floor. Two five gallon containers of soy sauce is stored on floor in dry-storage room. Operator placed items in shelf. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on reach-in cooler doors on cooks line across from wok grill.
  • 22-16-4:Basic - Reach-in cooler on cooks line across from wok grill interior have accumulation of soil residues.
  • 08B-12-5:Basic - Stored food not covered. From walk-in cooler items not covered. a. Multiple containers of vegetables. b. Container of oysters. From dry-storage room items not covered. a. Cornstarch b. Flour c. Sugar d. Salt Operator covered items. Corrected On-Site Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Ground pork removed from packaging is stored in non food-grade bags in walk-in freezer.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sheet pan of raw ground pork is stored above krab salad in walk-in cooler. Operator placed krab salad above raw pork. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 11:10am. Operator moved item to cooler. a. cooked shrimp (51F - Cold Holding) Re temp at 12:00pm. Cooked shrimp 45f **Corrective Action Taken** Repeat Violation
  • 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 and the time removed from temperature control cannot be determined. TCS Foods at buffet not time marked. Operator time marked items. Corrected On-Site
  • 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 with operator hand wash sinks are only designated place to wash hands.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener used more than 4 hours ago is soiled with debris. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the end of cooks line. Operator provided paper towels. Corrected On-Site

Inspection Date: 5/8/2024

Inspection #: Visit ID: 8622423

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with mold like substance.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -Plastic cup wet nesting in server station near soda dispenser. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. -Oil stored on floor under wok station. Operator moved oil off floor. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Ice buildup on walk in freezer door and door frame. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -In use rice scooper in 70F standing water. Operator washed, rinsed and sanitized utensil and store in container without water. Corrected On-Site Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. -Single service bottle repurposed/cut into a scooper used to scoop food. Operator discarded bottle. Corrected On-Site Repeat Violation
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -Raw shelled eggs stored above unwashed produce inside walk in cooler. Operator moved raw shelled eggs under unwashed produce. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Oil and fresh garlic (71F - Cold Holding); Krab (81F - Cold Holding) Operator put items into walk in freezer to bring down the temperature. -Items re-temped at 12:30pm: Oil and fresh garlic (65F - Cold Holding); Krab (68F - Cold Holding) **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener soiled with food debris.

Inspection Date: 2/29/2024

Inspection #: Visit ID: 8621673

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin interior heavily soiled with mold like substance. - From follow-up inspection 2024-02-29: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups wet nesting on drying rack in dish area and at server wait area. Repeat Violation - From follow-up inspection 2024-02-29: Plastic cups wet nesting in server wait area during callback inspection. **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on floor in kitchen, ice machine area. - From follow-up inspection 2024-02-29: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. - From follow-up inspection 2024-02-29: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with food debris. - From follow-up inspection 2024-02-29: **Time Extended**
  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door open. - From follow-up inspection 2024-02-29: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Vegetable shredder soiled with food debris. - From follow-up inspection 2024-02-29: Can opener washed and sanitized. Vegetable shredder soiled with food debris at the time of callback inspection. **Time Extended**

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8372462

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin interior heavily soiled with mold like substance.
  • 35A-03-4:Basic - Dead roaches on premises. 7 dead roach in dry storage underneath shelves 1 dead outside prep area near mop sink 1 dead roach in dry storage area near racks storing bags of sugar. Repeat Violation
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drink on prep table next to prepped mushrooms
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups wet nesting on drying rack in dish area and at server wait area. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in kitchen, ice machine area.
  • 08B-38-4:Basic - Food stored on floor. Potatoes and oil stored and 5 gallon bucket of soy sauce on floor in kitchen area. 5 gallon buckets of soy sauce and boxes of oil stored on the floor in dry storage area. Operator removed items off the floor. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice in soda ice bin in wait station.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing 80F water. Operator discarded water. Utensils in standing 71 F water in hibachi station. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with food debris.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door open.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Plastic bottle cut to make scoop at rice cooker area. Operator discarded. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket at 0 PPM. Operator corrected 100 PPM.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dry storage area. 3 live flies in prep area. Repeat Violation
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in dry storage.
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Sever touched dirty dishes then to clean dishes without hand wash.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Educated operator and emailed form in Mandarin and Spanish. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Vegetable shredder soiled with food debris.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Utensils in hand sink near cook line. Operator moved. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator stocked paper towels at hand sink near prep area. Corrected On-Site Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls made 2-27 no date mark. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Labeled as soap. Corrected On-Site

Inspection Date: 7/25/2023

Inspection #: Visit ID: 8450007

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in rear of kitchen Warning - From follow-up inspection 2023-07-25: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen. Warning - From follow-up inspection 2023-07-25: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting glasses near dish machine area. Warning - From follow-up inspection 2023-07-25: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers on cook line and sushi bar. Warning - From follow-up inspection 2023-07-25: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers on cook line. Warning - From follow-up inspection 2023-07-25: **Time Extended**

Inspection Date: 7/20/2023

Inspection #: Visit ID: 8446645

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in rear of kitchen Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. No handle on container used to portion soy sauce from bucket. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen. Warning
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach in container underneath 3 compartment sink. 2 dead roach in corner back wall in dish area. 1 dead roach against wall between packaged ice machine in dish area. 1 dead roach against the wall next to prep table on cook line. Operator discarded roaches, cleaned and sanitized area. Corrected On-Site Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on prep counter. Corrected on site. Corrected On-Site Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting glasses near dish machine area. Warning
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Two 5 gallon buckets of soy sauce stored near hand wash sink near dish area. Warning
  • 08B-38-4:Basic - Food stored on floor. Sauce buckets on floor in storage area. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink located near cook line. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers on cook line and sushi bar. Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in walk-in cooler. Operator removed drink. Corrected On-Site Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Uncovered wasabi, sauce, and ginger at sushi counter. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers on cook line. Warning
  • 25-05-4:Basic - Single-service articles improperly stored. Single serve items stored in sweat shirt in dry storage room. Warning
  • 08B-12-5:Basic - Stored food not covered. Uncovered sugar, salt, flour, cornstarch bins in storage area. Honeycomb tripe frozen in reach in freezer not covered. Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat muscles. Warning
  • 22-52-4:High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Dishwasher chlorine sanitizer at 10ppm Chlorine corrected to 25ppm, water temperature 137 degrees. Corrected On-Site Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. Medication stored above prep table. Operator removed medication. Corrected On-Site Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near ice machine located in rear of kitchen. 1 live fly in prep area. Operator killed flies, cleaned and sanitized area. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat foods in walk-in cooler located near rear of kitchen. Warning
  • 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 chicken over raw pork in walk-in freezer. raw chicken over frozen raw pork and frozen raw beef in walk in freezer, all plastic wrapped on sheet pans. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken feet 64f at 2:00pm Operator place in ice bath Re temp at 2:45 48f **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near cook line. Operator installed paper towels. Corrected On-Site Warning
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked egg rolls and cooked chicken stored in stand-alone refrigerator near ovens. Warning
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked egg rolls and cooked chicken in stand-alone refrigerator held more than 24 hours without date-mark. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on most foods made onsite like cooked veggies and cut melon. No dates on opened canned cooked bamboo in walk in cooler. Warning