HIBACHI BUFFET

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. May 15, 2026

   ✕
   5 violations

   • When using time only as a public health control for up to 6 hours, discard all TCS food that exceeds 70 degrees F (21 degrees C); has been out of temperature control for more than 6 hours; or is in unmarked containers.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

2. May 28, 2025

   ✓
   1 violation

   • Provide a food dispensing utensil for each container displayed at consumer self-service units such as salad bars or buffets.

3. May 12, 2025

   ✕
   12 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Separate raw animal foods from ready-to-eat foods.
   • Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Equipment food-contact surfaces and utensils must be clean.
   • Provide a food dispensing utensil for each container displayed at consumer self-service units such as salad bars or buffets.
   • Sanitize food contact surfaces before using and after cleaning.
   • Have a test kit for the type of sanitizer used.
   • Discontinue the use of a food preparation sink for anything other than food preparation.
   • Use effective cooling methods to cool TCS foods.
   • When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

4. May 8, 2024

   ✕
   4 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Have a covered trash can in toilet rooms.
   • Food workers must wash their hands before starting food preparation tasks.

5. Apr 27, 2023

   ✕
   8 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Post the Certified Food Protection Manager certificate.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Label all containers of food and food ingredients with their common name.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Have a covered trash can in toilet rooms.
   • Use effective cooling methods to cool TCS foods.