Hibachi Buffet

901 Memorial Blvd, Lakeland, FL 33801 · Permanent Food Service · License 6305627

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 complaint inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 6 intermediate (4 fixed on the spot, 2 repeats), 8 basic (2 repeats)
-34
Safety score66

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct212026

Complaint inspection

16 violations found

First visitOct 21, 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.
16 violations found:
- 2 High priority
- 6 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw fish stored over cooked ribs in walk in cooler near cook line, operator moved raw fish.
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate6
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Observed for oysters. Explained procedure to employee and operator.
- Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
  Raw animal foods must be fully cooked prior to service. Printed and provided 2 advisories for facility.
  Fixed on the spot
  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked breaded chicken in Pepsi reach in cooler on cook line, and cut melons in fruit walk-in cooler.
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Provided form to operator.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed on can opener blade. Manager placed in dish area for cleaning.
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed sink with dish apron and gloves in sink, operator removed items from sink.
  Fixed on the spotRepeat violation
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed sauces in produce walk in cooler on floor operator removed containers of sauces from floor.
  Fixed on the spotRepeat violation
  Raw fruits/vegetables not washed prior to preparation.
  Observed onions being peeled not washed, employee washed onions peeled and unpeeled.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed 4 male employees in kitchen preparing food.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed in Pepsi unit with food storage on cook line. Employee cleaned interior of unit.
  Fixed on the spot
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed in service station.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, or dust.
  Observed in crevices between equipment on cook line.
  Repeat violation
- Code 33, Garbage and refuse: Garbage can located outside has no lid or lid open/broken.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Observed in kitchen area under and between equipment.
Official report, on the Florida DBPR website

Earlier inspections 1

Sep222026B84Complaint inspection8 violations, 2 high priority No follow-up needed

First visitSep 22, 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.
8 violations found:
- 2 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food
  Raw chicken stored over ready to eat noodles and walk-in cooler. Chef move noodles.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Cut raw chicken stored in direct contact with a to go bag in walk-in freezer.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener. Chef placed can opener in dish room. Ice machine in service aisle
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand washing sink by dish machine had silverware racks in it. Handwashing sink my three compartment sink was storing aprons Chef removed all items
  Fixed on the spot
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Several cases of food stored on floor in walk-in freezer. Chef moved cases to shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  On cook line, employee discarded cup
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Bottom of soda, heads on soda machines in both service aisles.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee jacket sitting on top of bags of rice. Chef removed item.
  Fixed on the spot
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.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.