Yuki Sushi Hibachi
1964 State Rd 44, New Smyrna Beach, FL 32168 · Permanent Food Service · License 7407578
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection3 high priority (fixed by the Oct 5 follow-up), 3 intermediate (2 fixed on the spot, 1 repeat), 6 basic (1 repeat)-24
- Extension granted on Oct 2, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitOct 2, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
No tcs in main cookline cooler In small cooler, shrimp 46°F, beef 47°F, rice 44°F, tempura shrimp 45°F
More time given
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Air drying cutting board
More time given
Basic1
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
More time given
- First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- Rice 50°F sitting at room temp - in reach in cooler noodles 50°F, potstickers 57°F, chicken 46°F, chick3; 47°F, beef 54°F, shrimp 50°F, pork 51°F, egg wash 51°F, noodles 51°F, tofu 51°F, employees state in cooler for 20 min - small cooler raw beef and shrimp 45°F and 44°F - fish moved from larger cooler to display cooler 46°F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Rice 125°F cooked today per employees, in warmer
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. 0 ppm cl
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.
Onion soup from Sunday
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Reads approximately 40°F in ice water. Demonstrated how to adjust
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Holding thawing meat container
Fixed on the spotRepeat violation
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Sugar in white pepper container
Code 08, Food protection and cross-contamination: Food stored on floor.
Containers of raw meat in the floor under the shelving walk in freezer
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In sauces and dry items
Fixed on the spot
Ripped/worn tin foil used as shelf cover.
Sushi area
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Cookline
Fixed on the spot
Code 42, Premises and cleaning equipment: Fly swatter hanging above spice storage
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.