GRAND SUSHI HIBACHI BUFFET

Name: GRAND SUSHI HIBACHI BUFFET
Address: 10421 US HWY 19, PORT RICHEY, FL, 34668, US
Rating: 12.6

10421 US HWY 19, PORT RICHEY, FL 34668

License #6100646

🍱 Japanese/Sushi ℹ️

12.6 Grade F / 100

Failing Health Score

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Latest inspection

September 15, 2026 · 17 findings · 2 critical

Complaint Full (follow-up)

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Quick take

GRAND SUSHI HIBACHI BUFFET in PORT RICHEY currently holds an InspectFL Health Score of 12.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 100 total violations — 19 critical, 23 major, 58 minor.

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The latest inspection on September 15, 2026 shows 17 observation rows: 2 critical, 3 major, and 12 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

100

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GRAND SUSHI HIBACHI BUFFET has a rough inspection history. Would you risk it?

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

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Official DBPR inspection report ↗

Disposition: Call Back - Complied
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for sugar.
[14-05-4] Cardboard used to line food-contact shelves. Card board lining food contact shelf in walk in coolers.n
[14-11-5] Equipment in poor repair. Frier baskets in disrepair on cook line. Walk in cooler at rear exit broken and in disrepair.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in coolers and freezers has rust pitted to surface in kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting cups in wait station
[29-08-4] Plumbing system in disrepair. Hand sink near dish machine missing handle.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink blocked by chair near kitchen entrance.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Plastic garbage tins used to contain food in kitchen.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink no vacuum breaker
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exterior door by ice machine has noticeable gap.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelve in lobby has rust pitting to surface.
[08B-12-5] Stored food not covered. Frozen rangoons not covered in reach in freezer in kitchen. Raw chicken, cooked chicken, mussels, dumplings not covered in reach in cooler near cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 70F in buffet and kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen soiled
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door for employee restroom not self closing.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles in wait station soiled with debris. Cutting boards in kitchen soiled with debris, can opener soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chemical test strips expired.

Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on To go menu
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for sugar.
[14-05-4] Cardboard used to line food-contact shelves. Card board lining food contact shelf in walk in coolers.n
[14-11-5] Equipment in poor repair. Frier baskets in disrepair on cook line. Walk in cooler at rear exit broken and in disrepair.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in coolers and freezers has rust pitted to surface in kitchen.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chemical test strips expired.
[08B-12-5] Stored food not covered. Frozen rangoons not covered in reach in freezer in kitchen. Raw chicken, cooked chicken, mussels, dumplings not covered in reach in cooler near cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting cups in wait station
[29-08-4] Plumbing system in disrepair. Hand sink near dish machine missing handle.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink blocked by chair near kitchen entrance.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor of walk in cooler
[36-73-4] Floor soiled/has accumulation of debris. Floors throughout kitchen soiled.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles in disrepair throughout kitchen.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in walk in cooler.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exterior door by ice machine has noticeable gap.
[35B-03-4] Outer openings not protected with self-closing doors. Door near ice machine not self closing.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator serves oysters for dinner service, clams every day.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door for employee restroom not self closing.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in womens room soiled
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 70F in buffet and kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelve in lobby has rust pitting to surface.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle in wait station.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles in wait station soiled with debris. Cutting boards in kitchen soiled with debris, can opener soiled.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify raw items. Sashimi not marked on menu. Sushi items not marked on menu.
[05-08-4] No probe thermometer provided to measure temperature of food products. Probe thermometer in disrepair. Not working
[36-24-5] Hole in or other damage to wall. Holes and other damage in walls throughout kitchen.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Plastic garbage tins used to contain food in kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen soiled
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink no vacuum breaker

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator acquired letter during visit.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify raw items. Sashimi not marked on menu. Sushi items not marked on menu.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. .5lb cut Cantalope measured at 45F Krab salad at 51F, fish at 121F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Fish held at 121F on buffet line,
[05-08-4] No probe thermometer provided to measure temperature of food products. Probe thermometer in disrepair. Not working
[06-03-5] Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Measured at 80F.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching chicken bare handed at friers to check if its cooked. Instructed operator to have employees wear gloves.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 70F in buffet and kitchen.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee touched food after frying it. No gloves or handwashing seen.
[14-05-4] Cardboard used to line food-contact shelves. Card board lining food contact shelf in walk in coolers.n
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen soiled
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelve in lobby has rust pitting to surface.
[14-12-4] Utensils in poor condition. Rubber spatulas in disrepair in kitchen
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles in wait station soiled with debris. Cutting boards in kitchen soiled with debris, can opener soiled.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator serves oysters for dinner service, clams every day.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Plastic garbage tins used to contain food in kitchen.
[29-08-4] Plumbing system in disrepair. Hand sink near dish machine missing handle.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink blocked by chair near kitchen entrance.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door for employee restroom not self closing.
[35A-09-4] Presence of insects, rodents, or other pests. 2 live spiders in storage closet by ice machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in womens room soiled
[36-73-4] Floor soiled/has accumulation of debris. Floors throughout kitchen soiled.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles in disrepair throughout kitchen.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in walk in cooler.
[41-07-4] Container of medicine improperly stored. Medicine stored over prep table in front part of kitchen
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwash sign in womens room.
[35A-03-4] Dead roaches on premises. 1 dead roach in rear dry storage. Operator removed roach and cleaned and sanitized area.
[35B-03-4] Outer openings not protected with self-closing doors. Door near ice machine not self closing.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle in wait station.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form hr 5022
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. .5lb cut Cantalope measured
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink in employee rest room in kitchen. Operator added towels. Unable to dispense paper towels at hand sink In wait station
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for sugar.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Krab salad at 51F, fish at 121F. Fish and Krab salad not discarded
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on To go menu
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat sauces in walk in cooler. Raw chicken over cooked chicken in reach in cooler on cook line. Raw beef over ready to eat Krab in reach in cooler on buffet line Operator moved items.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor of walk in cooler
[14-11-5] Equipment in poor repair. Frier baskets in disrepair on cook line. Walk in cooler at rear exit broken and in disrepair.
[36-24-5] Hole in or other damage to wall. Holes and other damage in walls throughout kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in front part of kitchen
[01B-01-4] Dented/rusted cans present. See stop sale. Tomato ketchup 7lb can, pineapple chunks 2 4 lb cans. 2 3pt cans of gold label soy sauce, 2 60pz cans of double dark soy sauce, 5 5lb can of oyster sauce.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting cups in wait station
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer bucket stored in hand sink in wait station.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs store on handle of deep frier. Operator moved tongs.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exterior door by ice machine has noticeable gap.
[02D-01-5] Working containers of food removed from original container not identified by common name. Unlabeled squeeze bottles on cook line in buffet area. No labels on plastic bins in kitchen.
[08B-12-5] Stored food not covered. Frozen rangoons not covered in reach in freezer in kitchen. Raw chicken, cooked chicken, mussels, dumplings not covered in reach in cooler near cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in wait station used to store sanitizer bucket.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink no vacuum breaker
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in coolers and freezers has rust pitted to surface in kitchen.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 6 rodent droppings in staff break room. Employees cleaned droppings and cleaned and sanitized area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chemical test strips expired.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored over rice in storage area of kitchen near coolers. Operator moved jacket.