HIBACHI GRILL SUPREME BUFFET

Name: HIBACHI GRILL SUPREME BUFFET
Address: 1312 W INTERNATIONAL SPEEDWAY BLVD, DAYTONA BEACH, FL, 32114, US
Rating: 0

1312 W INTERNATIONAL SPEEDWAY BLVD, DAYTONA BEACH, FL 32114

License #7406045

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 18, 2026 · 21 findings · 2 critical

Routine - Food

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Quick take

HIBACHI GRILL SUPREME BUFFET in DAYTONA BEACH 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 10 times from Florida DBPR, with the most recent inspection on September 18, 2026. Across those visits, inspectors documented 190 total violations — 26 critical, 26 major, 138 minor.

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The latest inspection on September 18, 2026 shows 21 observation rows: 2 critical, 3 major, and 16 minor.

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Inspection coverage

100%

Inspector notes

190

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HIBACHI GRILL SUPREME 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

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Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. Cart and at end of table
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -cut tomatoes
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -fruit in reach in cooler
[14-01-5] Bowl or other container with no handle used to dispense food. -shrimp
[14-69-4] Ice buildup walk-in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can can opener
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. -bowls
[29-11-4] Water leaking from pipe and/or faucet/handle. -pipe leaking by 4 compartment sink
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -mold like substance on wall above walk in freezer
[36-10-4] Worn, torn and/or soiled floors/carpeting. -walk in freezer -under grill at hibachi
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[14-04-4] Microwave with some rust. -wait station
[16-21-4] Accumulation of debris on exterior of warewashing machine. -Top of dish machine
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris. -2 oven on cookline
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -wait station
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Breaded chicken 123f, bread fish 120f manager reheating less than 4 hours Chicken 176f, fish 170 f reheat
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
[41-17-4] Spray bottle containing toxic substance not labeled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of reach in freezer soiled -lids to sauce soiled -green storage shelves soiled -shelve next cookline soiled -racks with sheet trays soiled
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -by prep sink
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling soiled around hood

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - jacket, backpack on shelf with single use items. Hibachi area
[13-03-4] Employee with no hair restraint while engaging in food preparation. - sushi cook chef - kitchen cooks
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. - beverage cups in server area
[35B-08-4] Fly sticky tape hanging over ware washing/food/food preparation area/food-contact equipment. - dish room
[14-69-4] Ice buildup in cold holding unit. - upright cooler in hibachi area - chest freezer in sushi area -walk in freezer
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. - hibachi area
[10-20-4] In-use tongs stored on equipment handle between uses. - hibachi area
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - mayonnaise
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. - server area
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[36-62-4] Light not functioning. - 2 panels in kitchen
[14-73-4] No container installed for catching grease from hood drip tray.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. - server area to right of buffet tables
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - below hibachi grill - bottom of chicken cooler - exterior of cookline rice pot - back walk in cooler gasket - shelf below handsink at front of kitchen
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - ladder over single use items in back area
[08B-12-5] Stored food not covered. - prepped potatoes in walk in cooler
[36-60-5] Walk in cooler doors poor repair. - walk in cooler doors pitted with rust
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - behind hibachi grill
[02D-01-5] Working containers of food removed from original container not identified by common name. - salt bucket
[41-07-4] Container of medicine improperly stored. - burn spray over sugar in shelf in kitchen
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - hibachi cook. Manager instructed cook to wash hands
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. -hibachi station
[35A-02-7] Live, small flying insects found - one at hibachi area
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over cooked clam, walk in cooler
[01B-03-5] Stop Sale issued due to adulteration of food product. - small flying insects found landed on surimi at hibachi station
[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. - sushi rice - All TCS foods at hibachi station, less than 4 hours.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -black pepper chicken 108-117F; general tso chicken 106F; fried chicken 109-120F; less than 3 hours. Corrective action taken: product taken to kitchen to reheat
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. - ambient thermometer in upright hibachi cooler reading 70F
[31A-09-4] Handwash sink not accessible for employee use at all times. -hibachi station items stored in handsink
[46-01-4] Marked exit/path to marked exit blocked. - side exit door near sushi area blocked by cooler For reporting purposes only.

Disposition: Warning Issued
[35A-06-4] Accumulation of dead small fling insects control devices. -hanging glue strips in prep area
[16-21-4] Accumulation of debris on exterior of warewashing machine. -small amount of debris on top of dish machine
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom
[14-01-5] Bowl or other container with no handle used to dispense food. -ice machine
[35A-03-4] Dead roaches on premises. -1 on floor by water heater
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -phone type wires and other items on prep table
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -cups at wait station
[36-22-4] Floor area(s) covered with standing water. -chemical storage -small amount of water
[14-69-4] Ice buildup in reach small walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[10-20-4] In-use tongs stored on equipment door handle between uses. -tongs on cart handle
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -employee bathroom
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wood pallets in walk in freezer soiled
[36-64-5] Objectionable odors in prep area of the establishment. -employee pressure washing floor
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers.
[08B-12-5] Stored food not covered. -storage room hoisin sauce
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. -sushi bar 10 ppm
[36-10-4] Worn, torn and/or soiled floors/carpeting. -floors soiled in both walk in freezer
[35A-02-7] Live, small flying insects found -2 by back door -8 by prep table
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -true cooler Raw chicken over cooked chicken
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken 124f
[41-10-4] Toxic substance/chemical improperly stored. -chemicals stored on same pallet with sauce
[01C-03-4] Clam tags not marked with last date served.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Per manager has taken test just has not received results yet
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
[31A-11-4] Handwash sink used for purposes other than handwashing. -ice in handsink at wait station
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -cook line -employee bathroom
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -prep area,manager place towels by sink
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. -exit next to sushi bar partially blocked by floor cleaner

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
[16-21-4] Accumulation of debris on exterior of warewashing machine. -top of dish machine
[14-01-5] Bowl or other container with no handle used to dispense food. -soy sauce
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -apron and bag on sheet tray rack
[08B-38-4] Food stored on floor. -bucket of mayonnaise sauce -walk in cooler bucket of chicken
[14-69-4] Ice buildup in both walk-in freezers. Ice on some boxes in larger walk in freezer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -rice
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoon for tea
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -employee bathroom
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -metal shelf soiled next to cookline
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -avatco cooler
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. -bowels at salad bar
[08B-12-5] Stored food not covered. -walk in cooler krab/bacon
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -walls soiled behind cooking equipment -mold like substance of wall above freezer doors,per manager planing clean and repaint area
[36-10-4] Worn, torn and/or soiled floors/carpeting. -floor soiled in both walk in freezers
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - buffet cooked egg 90f to 111f reheated to 175f
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. -buffet raw fish not marked raw, manager wrote raw in front of raw items
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hires
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. -top of dishmachine
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -cookline
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -prep area and hibachis
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Equipment in poor repair. -Storage shelf rusted
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezer,sushi station
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of rice cookers -green storage shelf -mold like substance on caulk at 3 compartment sink
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -in walk in freezer
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind two compartment sink -above walk in freezer
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[36-10-4] Worn, torn and/or soiled floors/carpeting. -floors soiled in walk in freezers
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flies cookline
[41-10-4] Toxic substance/chemical improperly stored. -burn spray and wd-40 stored over clean pans and sugar
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -employee bathroom hot water turned off

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black mold-like substance in the interior of the ice bin. - server area near front counter
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle provided to dispense food. - sushi sauce
[51-11-4] Carbon dioxide tanks not adequately secured. - back room
[36-36-4] Ceiling tile missing. - entrance to kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[35A-03-4] Dead roaches on premises. - one in cabinet below hibachi table
[13-03-4] Employee with no hair restraint while engaging in food preparation. - cook
[08B-38-4] Food stored on floor. - oil jug at cookine
[36-24-5] Hole in or other damage to wall. - under dishmachine - by back door
[10-08-5] Ice scoop handle in contact with ice. - ice bin in server area
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[10-20-4] In-use tongs stored on equipment handle between uses.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. - cookine cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - door tracks in glass door cooler at front of kitchen - exterior of rice pots - exterior of starch barrel - walk in freezer gaskets
[08B-12-5] Stored food not covered. - pastry, beef in walk in freezer
[08B-54-4] Uncovered food stored near sink exposed to splash. - sushi rice stored in open bucket in front of handsink at cookline
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed mushrooms over washed produce, walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - exterior of back walk cooler - walk in freezer doors - behind bay in box soda racks in back room
[02D-01-5] Working containers of food removed from original container not identified by common name. - gray barrels, sugar, salt, flour
[08B-02-4] Displayed food not properly protected from contamination. - scallions, sauce at soup table - cocktail sauce, sauce at salad table not under sneeze guard
[14-86-1] Non-food grade paper/paper towel used as liner for food container. - chicken draining on paper towels
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp over cooked crab legs, back walk in cooler -sushi bar Raw fish over ginger
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. - raw chicken over raw fish in walk in freeer
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -prep cook touched face with gloved hand, continued food prep without changing gloves and washing hands
[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. -Sushi rice less than 1 hour
[22-02-4] Food-contact surface soiled with food debris, grease, or residue. - interior of gray food barrels
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hire
[46-01-4] Marked exit/path to marked exit blocked. Back area, storage rack obstructed path to exit door. For reporting purposes only.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -support for ceiling tile hanging down over Dishmachine. Per manager land lord is working on repair.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Drink on sheet tray
[36-24-5] Hole in or other damage to wall. -hole in wall behind Dishmachine
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -build up of in chest freezer at sushi station -build up of ice in ice cream chest freezer
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -msg
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -top oven
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -walk in cooler by cookline
[40-01-4] No suitable facilities provided to store employee clothing and other possessions. -cell phone on cutting board in sushi area
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -drink in reach in freezer
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -kitchen-Pepsi cooler
[08B-12-5] Stored food not covered. -walk in freezer crunchy
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -used flash light in walk cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -at entrance to kitchen -wall soiled behind 4 compartment sink
[36-10-4] Worn, torn and/or soiled floors/carpeting. -floor soiled on both walk in freezers
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -walk in cooler Raw fish over cooked potatoes
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -wonton 45f
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Sweet and sour chicken 124f ,employee reheated to 187f
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board hibachi area
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hires
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -east wait station
[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. -consumer advisory not directly in front of sushi bar
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -fried chicken
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. -exit next to sushi bar partial blocked by shelf -exit by water heater partially blocked by shelf,hose and latter, Hose moved