SUPER BUFFET SUSHI HIBACHI
1035 62 AVE N
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/11/2025
High Priority
2
Intermediate
3
Basic
12
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Near house at both hand wash sinks. At cook line.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee near coffee maker.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area Dunkin' Donuts coffee creamer inside deli cooler at cook line.
- 14-11-5:Basic - Equipment in poor repair. Stand alone reach in cooler near dry storage
- 08B-38-4:Basic - Food stored on floor. Bag of carrots on floor of walk in cooler **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line **Corrected On-Site**
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. During inspection observed advocato with sicker after cutting. At sushi station. Employee took back and washed during inspection **Corrected On-Site**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Deli cooler at cook line
- 08B-12-5:Basic - Stored food not covered. Crab Rangoon inside reach in freezer across from fryers uncovered **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards at cook line.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Walk in freezer
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.garlic in oil 85 degrees sitting out at cook line.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by table with two large rice cookers. Employee relocated table and both rice cookers. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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 date marks throughout facility.
Food safety inspection conducted on 4/11/2025 revealed 17 total violations (2 high priority, 3 intermediate, 12 basic).
Inspection on 12/26/2024
High Priority
3
Intermediate
10
Basic
4
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machine interiors soiled with black substance at server wait stations in dinning room area.
- 08B-38-4:Basic - Food stored on floor. Box of oil stored on floor at wok station. **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris at sushi station in dinning area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink at sushi bar area. Emailed manager DBPR hand washing sign. Operator printed sign and posted it at hand sink. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Uncovered bucket of raw chicken stored on rack above bucket of washed/pilled potatoes soaking in water in double door cooler across conventional ovens on cook line.
- 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. Sheet pan of frozen raw chicken covered with plastic wrap stored above sheet pans of frozen raw beef covered with plastic on speed rack in walk in freezer number 3. Employee moved sheet pan of frozen raw chicken to speed rack with storing raw chicken. **Corrected On-Site** **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach in deli cooler on cook line: precooked pork dumplings (45F - Cold Holding); raw shrimp (45F - Cold Holding); cooked shrimp (45F - Cold Holding) fresh garlic and oil at wok station (105F - Cold Holding) Items moved to walk in cooler to bring down temperatures. **Corrective Action Taken**
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Raw oysters served only on the weekends. Observed tags not maintained in chronological order from last date served. Discussed with manager and CFM. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Raw oysters only served on the weekends. Observed oyster tags without date of last day served. Discussed with manager and CFM. **Corrective Action Taken**
- 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. Emailed manager DBPR Clean-Up of Vomiting and Diarrheal Events form. Manager printed form out and posted it at the time of inspection. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled with food debris. Stained cutting boards are sushi station. **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line near walk in cooler door not accessible due to table storing rice cookers. Manager moved rice cooker to allow easy access to hand sink. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed used gloves stored inside hand sink on cook line across from walk in cooler door. Employee removed gloves from inside hand sink. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink near three compartment sink across from dry storage area. Employee stocked paper towels. **Corrected On-Site** **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Missing at hand sink next to three compartment sink across from cook line. Employee added hand soap dispenser at hand sink. **Corrected On-Site** **Repeat Violation**
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Towel dispenser not dispensing at hand sink next to dish machine. Employee fixed dispenser and paper towels can now be dispensed. **Corrected On-Site**
- 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. Buss tubs of cooked spare ribs, krab meat salad, cooked noodles, and cooked octopus stored in walk in coolers not date marked. Discussed with manager. **Repeat Violation**
Food safety inspection conducted on 12/26/2024 revealed 17 total violations (3 high priority, 10 intermediate, 4 basic).