Tsaocaa & Hibachi
14261 S Tamiami Trl #8, Fort Myers, FL 33912 · Permanent Food Service · License 4607929
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection1 intermediate, 6 basic (1 repeat)-10
- Safety score90
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 visitAug 10, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Opened packs hotdogs and cooked chicken per operator opened yesterday no date marking.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Sauces cook line, prep area, walk-in cooler.
Food stored near sink exposed to splash.
In back of kitchen under sink.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In sauces cook line, prep area, walk-in cooler.
Ice buildup in reach-in freezer by cook line.9
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelving in front of kitchen under equipment.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.