Hibachi Buffet LU

7610 49 St N, Pinellas Park, FL 33781 · Permanent Food Service · License 6209859

Official report

out of 100

Grade F

Safety score 36 of 100

Latest visit: Oct 26, 2026 (12 days ago)

What drove the grade

Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined.High priority · 18 other violations

How the score was calculated

Starting score100
Violations at the Oct 26 routine inspection
6 high priority (4 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 10 basic (1 repeat)
-44
Administrative complaint on Oct 26
Counts in full until a follow-up finds the problems fixed
-20
Safety score36

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

Inspection history

1 inspection · 1 visit

Oct262026

Routine inspection

19 violations found

First visitOct 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
- 6 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined.
  See stop sale time stamp operator stated put out at 11am. Raw beef and raw pork at hibachi station not removed at 3:10pm. Raw pork and beef Temped at 54°F.
- Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period.
  See stop sale. Raw pork 48 raw beef 60 degrees at 3:15 hibachi area held on time put out at all am.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken cubed over ready to eat cooked breaded chicken
  Fixed on the spotRepeat violationAdministrative complaint
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Cooked chicken wings in containers and back cooked they were cooling observed employee touched the chicken with bare hands employee put back on grill educated.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee touched face then to clean utensils no hand wash. Educated employee and he washed his hands.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Seaweed, cucumber, tofu Employee removed
  Fixed on the spot
Intermediate3
- 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.
  Ribs smoked 10-25 at 9:00am no date mark. Employee dated ribs.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at hand sink in prep area of kitchen. Employee refilled paper towels.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  In mop area degreaser
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Multiple foods in walk in cooler not labeled.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Raw chicken inside walk in freezer not covered
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: Spatula used at hibachi station In-use utensil stored in standing water less than 135°F.
  79 degrees cook line
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gasket for walk in freezer broken
  Ice buildup in walk-in freezer.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Wet cloth under cutting board in hibachi cook line. Employee removed wet cloth.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Main Accumulation of black mold-like substance in the interior of the ice machine
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets soiled on reach in coolers on cook line.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floors in dish area soiled with debris.
- Code 51, Other sanitary and safe operation: 2 Carbon dioxide/helium tanks not adequately secured.
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.