Hibachi of Japan Two LLC
7335 Radio Rd Unit 105, Naples, FL 34104 · Permanent Food Service · License 2103425
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. sushi rice (111°F - Hot Holding).
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection1 high priority (fixed on the spot), 4 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 19, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. sushi rice (111°F - Hot Holding).
Per operator sushi rice is being held on time for four hours, but operator did not have completed form or time stamped. Per operator was prepare at 10:30 and will be discarded at 2:30 and provided operator with DBPR Form HR 5022-90 and it was completed during inspection.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a case of raw chicken on the kitchen floor.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observe tongs on equipment door handle in the kitchen line.
Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
Observed a partial bottle of water in reach in cooler in cook line. Operator removed.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Buildup of grease and dust on prep line ceiling
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.