Hibachi Grill Supreme Buffet
1312 W International Speedway Blvd, Daytona Beach, FL 32114 · Permanent Food Service · License 7406045
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 16 basic; basic violations cost 12 at most-25
- Safety score75
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 visitSep 18, 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.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-Breaded chicken 123f, bread fish 120f manager reheating less than 4 hours Chicken 176f, fish 170 f reheat
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
-by prep sink
Fixed on the spot
Intermediate3
Code 14, Food-contact surfaces designed and maintained: Microwave with some rust.
-wait station
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-can can opener
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Fixed on the spot
Basic16
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
-fruit in reach in cooler
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
-cut tomatoes
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Cart and at end of table
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-shrimp
Fixed on the spot
Ice buildup walk-in freezer.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
-Top of dish machine
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
-2 oven on cookline
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
-small amount
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-interior of reach in freezer soiled -lids to sauce soiled -green storage shelves soiled -shelve next cookline soiled -racks with sheet trays soiled
Code 24, Clean equipment storage and air drying: Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
-bowls
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
-pipe leaking by 4 compartment sink
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
-wait station
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
-walk in freezer -under grill at hibachi
Wall soiled with accumulated grease, food debris, and/or dust.
-mold like substance on wall above walk in freezer
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-ceiling soiled around hood
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Fixed on the spot
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.
- 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.