Hideko Sushi & Thai LLC

737 8 Ave W #126, Palmetto, FL 34221 · Permanent Food Service · License 5105505

Official report

out of 100

Grade F

Safety score 48 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Non-food grade paper/paper towel used as liner for food container.High priority, repeat · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 routine inspection
4 high priority (2 fixed on the spot, 1 repeat), 8 basic (4 repeats)
-32
Administrative complaint on Oct 13
Counts in full until a follow-up finds the problems fixed
-20
Safety score48

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct132026

Routine inspection

12 violations found

First visitOct 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 4 High priority
- 8 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed Rice stored on dry storage shelf measuring (78°F - Cold Holding). Operator stated it was cooked the day prior to inspection. Operator discarded rice.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Bean Sprouts measuring (47°F - Cold Holding) inside of cook line reach in cooler. Operator stated sprouts were stored in reach in cooler an hour prior to inspection. Operator placed ice on sprouts. Observed Rice stored on dry storage shelf measuring (78°F - Cold Holding). Operator stated it was cooked the day prior to inspection. Operator discarded rice.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw beef stored above ready to eat soup in cook line reach in cooler. Operator corrected storage.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Observed containers lined with non food grade paper towel in direct contact with food throughout all cold holding units.
  Repeat violationAdministrative complaint
Basic8
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed egg rolls not covered or protected inside of reach in freezer in back of kitchen.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup in reach in freezer near rear exit door of storage area.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloths stored on sushi prep counters.
  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.
  Observed interior of ice machine soiled.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood filters soiled.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed plastic food containers wet nesting on drying rack.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed 2 in by 10in piece of drywall missing near hot holding white rice.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed ceiling tiles in kitchen area not smooth and easily cleanable.
  Repeat violation
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.