Hibachi Buffet Sushi & Grill
2456 Gulf To Bay Blvd, Clearwater, FL 33765 · Permanent Food Service · License 6214350
What drove the grade
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils - clean plate without washing hands.
How the score was calculated
- Starting score100
- Violations at the Aug 5 complaint inspection3 high priority (1 fixed by the Aug 13 follow-up, 2 fixed on the spot), 3 intermediate, 3 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils - clean plate without washing hands.
Reviewed with cook proper hand washing . Employees explained washing hands after cracking eggs . No cooking of eggs at the hibachi conducted during this inspection
More time givenFixed on the spot
- First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils - clean plate without washing hands.
Reviewed with manager who then explained to the cook in the hibachi area . Cook then watched hands
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine run three times . 0 ppm dish machine . Manager scheduled service this day . Triple sink set up 100 ppm chlorine
Fixed on the spot
Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. -Observed spatulas rinsed and wiped after use for raw food in the hand wash sink at the hibachi station . Spatulas removed to dishwashing area to wash, rinse sanitize . Clean spatulas replaced for use . Reviewed with the manager who then reviewed with cook - food containers not sanitized in the triple sink - reviewed with manager. - Triple sink set up -pans and utensils washed rinsed and sanitized Corrective Action Taken
Intermediate3
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Reviewed with manager
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine and wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-Utensils stored in the hand wash sink at the hibachi station . -utensils rinsed in hand wash sink Reviewed with manager hand wash sink is for washing hands only
Basic3
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Reviewed with manager . Triple sink set up . 100 ppm chlorine . Dishes rewashed, rinsed and sanitized
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses in kitchen
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, or dust.
3 d dust accumulation on utensil rack at cook line
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.