HIBACHI BUFFET LU

Name: HIBACHI BUFFET LU
Address: 7610 49 ST N, PINELLAS PARK, FL, 33781, US
Rating: 0

7610 49 ST N, PINELLAS PARK, FL 33781

License #6209859

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 26, 2026 · 19 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

HIBACHI BUFFET LU in PINELLAS PARK currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on October 26, 2026. Across those visits, inspectors documented 114 total violations — 32 critical, 17 major, 65 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 27, 2025

The latest inspection on October 26, 2026 shows 19 observation rows: 6 critical, 3 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

85%

Inspector notes

114

Coverage note

Inspector notes linked where available

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

F record

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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.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[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 period. See stop sale. Raw pork 48 raw beef 60 degrees at 3:15 hibachi area held on time put out at all am.
[08B-12-5] Stored food not covered. Raw chicken inside walk in freezer not covered
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple foods in walk in cooler not labeled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken cubed over ready to eat cooked breaded chicken
[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. Cooked chicken wings in containers and back cooked they were cooling observed employee touched the chicken with bare hands employee put back on grill educated.
[14-11-5] Equipment in poor repair. Gasket for walk in freezer broken
[14-69-4] Ice buildup in walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in coolers on cook line.
[36-73-4] Floor soiled/has accumulation of debris. Floors in dish area soiled with debris.
[51-11-4] 2 Carbon dioxide/helium tanks not adequately secured.
[22-20-5] Main Accumulation of black mold-like substance in the interior of the ice machine
[41-17-4] Spray bottle containing toxic substance not labeled. In mop area degreaser
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then to clean utensils no hand wash. Educated employee and he washed his hands.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in prep area of kitchen. Employee refilled paper towels.
[01B-19-5] Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale time stamp operator stated put out at 11am. Raw beef and raw pork at hibachi station not removed at 3:10pm. Raw pork and beef Temped at 54F.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs smoked 10-25 at 9:00am no date mark. Employee dated ribs.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board in hibachi cook line. Employee removed wet cloth.
[10-07-4] Spatula used at hibachi station In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79 degrees cook line
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Seaweed, cucumber, tofu Employee removed

Disposition: Warning Issued
[14-08-4] Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Observed at sushi station with visible roe on
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Tongs inside bathroom under bathroom sink.. employee discarded
[08B-31-4] Food stored in undrained ice. Bean sprouts inside walk in cooler.
[08B-38-4] Food stored on floor. Sauce bucket o floor dry storage. Employee moved
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Under cutting board under at sushi station
[08B-12-5] Stored food not covered. All dry storage bins inside plastic bins uncovered during inspection.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sitting on cutting board under
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop in water at buffet 98 degrees. Employee removed water Spatula at flat top held in water 89 degrees. Employee removed water
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat noodles in Tonka walk in cooler. Employee moved
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding unit buffet left side of flat top. raw chicken (50F - Cold Holding); raw beef (51F - Cold Holding); raw pork (50F - Cold Holding); bean sprouts (50F - Cold Holding); lobster (50F - Cold Holding) Moved all time temperature coltrol for safty items to walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet. mussels (98 F - Hot Holding) Buffet crab rangoons (112 hot holding) Repeated all items to 165 or above during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Flat top grill hand wash sink.

Disposition: Met Inspection Standards
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at the end of cooks line. Operator provided paper towels.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in kitchen.
[14-11-5] Equipment in poor repair. Ice machine located in kitchen door is cracked.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[29-09-4] Faucet/handle missing at plumbing fixture. Faucet handles missing from two-compartment sink in warewashing area.
[08B-38-4] Food stored on floor. Two five gallon containers of soy sauce is stored on floor in dry-storage room. Operator placed items in shelf.
[14-69-4] Ice buildup in walk-in freezer.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on reach-in cooler doors on cooks line across from wok grill.
[22-16-4] Reach-in cooler on cooks line across from wok grill interior have accumulation of soil residues.
[08B-12-5] Stored food not covered. From walk-in cooler items not covered. a. Multiple containers of vegetables. b. Container of oysters. From dry-storage room items not covered. a. Cornstarch b. Flour c. Sugar d. Salt Operator covered items.
[14-31-5] Nonfood-grade bags used in direct contact with food. Ground pork removed from packaging is stored in non food-grade bags in walk-in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Sheet pan of raw ground pork is stored above krab salad in walk-in cooler. Operator placed krab salad above raw pork.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 11:10am. Operator moved item to cooler. a. cooked shrimp (51F - Cold Holding) Re temp at 12:00pm. Cooked shrimp 45f
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. TCS Foods at buffet not time marked. Operator time marked items.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three-compartment sink. Discussed with operator hand wash sinks are only designated place to wash hands.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener used more than 4 hours ago is soiled with debris.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin interior heavily soiled with mold like substance.
[35A-03-4] Dead roaches on premises. 7 dead roach in dry storage underneath shelves 1 dead outside prep area near mop sink 1 dead roach in dry storage area near racks storing bags of sugar.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drink on prep table next to prepped mushrooms
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups wet nesting on drying rack in dish area and at server wait area.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor in kitchen, ice machine area.
[08B-38-4] Food stored on floor. Potatoes and oil stored and 5 gallon bucket of soy sauce on floor in kitchen area. 5 gallon buckets of soy sauce and boxes of oil stored on the floor in dry storage area. Operator removed items off the floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle touching ice in soda ice bin in wait station.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing 80F water. Operator discarded water. Utensils in standing 71 F water in hibachi station.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with food debris.
[35B-03-4] Outer openings not protected with self-closing doors. Back door open.
[25-32-4] Reuse of single-service or single-use articles. Plastic bottle cut to make scoop at rice cooker area. Operator discarded.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket at 0 PPM. Operator corrected 100 PPM.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dry storage area. 3 live flies in prep area.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach in dry storage.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Sever touched dirty dishes then to clean dishes without hand wash.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Educated operator and emailed form in Mandarin and Spanish.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Vegetable shredder soiled with food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Utensils in hand sink near cook line. Operator moved.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Operator stocked paper towels at hand sink near prep area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls made 2-27 no date mark.
[41-17-4] Spray bottle containing toxic substance not labeled. Labeled as soap.