Grand Sushi Hibachi Buffet
10421 US HWY 19, Port Richey, FL 34668 · Permanent Food Service · License 6100646
F
Grade F
Safety score 30 of 100
Latest visit: 2 high priority, 3 intermediate, 12 basic violations.
- Starting score100
- Violations on latest visit2 high priority, 3 intermediate, 12 basic on 2026-09-15-37
- Found at the initial visit, corrected on follow-up15 high priority, 12 intermediate, 27 basic on 2026-07-16, weighed at 50%-33
- Safety score30
Our own summary of the public record, not an official state rating. How grades work
Inspection history
1 inspection · 3 visits
Complaint Full · Follow-up visit 3 · Sep 15, 2026 Follow-up passed
- Food protection and cross-contamination (High priority)
- In-use utensils properly stored (Basic)
- Food-contact surfaces designed and maintained (Basic)
- Dishwashing facilities and test kits (Intermediate)
- Food-contact surfaces clean and sanitized (High priority)
- Clean equipment storage and air drying (Basic)
- Plumbing and backflow prevention (Basic)
- Handwash sinks and supplies (Intermediate)
- Restrooms (High priority)
- Insects, rodents, pests and animals (Intermediate)
Complaint Full · Follow-up visit 2 · Jul 17, 2026 Extension granted
- Approved source; food safe and unadulterated (High priority)
- Labeling, date marking and consumer advisory (High priority)
- Thermometers provided and accurate (Intermediate)
- Food protection and cross-contamination (High priority)
- In-use utensils properly stored (Basic)
- Food-contact surfaces designed and maintained (Basic)
- Dishwashing facilities and test kits (Intermediate)
- Food-contact surfaces clean and sanitized (High priority)
- Clean equipment storage and air drying (Basic)
- Plumbing and backflow prevention (Basic)
- Handwash sinks and supplies (Intermediate)
- Restrooms (High priority)
- Insects, rodents, pests and animals (Intermediate)
- Floors, walls, ceilings and ventilation (Basic)
- Chemicals and toxic substances (High priority)
Complaint Full · Initial inspection · Jul 16, 2026 Administrative complaint
- Approved source; food safe and unadulterated (High priority)
- Labeling, date marking and consumer advisory (High priority)
- Food out of temperature (High priority)
- Thermometers provided and accurate (Intermediate)
- Food properly thawed (Intermediate)
- Food protection and cross-contamination (High priority)
- Bare hand contact with ready-to-eat food (High priority)
- In-use utensils properly stored (Basic)
- Handwashing and hygienic practices (High priority)
- Food-contact surfaces designed and maintained (Basic)
- Dishwashing facilities and test kits (Intermediate)
- Food-contact surfaces clean and sanitized (High priority)
- Clean equipment storage and air drying (Basic)
- Plumbing and backflow prevention (Basic)
- Handwash sinks and supplies (Intermediate)
- Restrooms (High priority)
- Insects, rodents, pests and animals (Intermediate)
- Floors, walls, ceilings and ventilation (Basic)
- Employee personal belongings (Basic)
- Chemicals and toxic substances (High priority)
- Manager certification and employee training (High priority)