MASA SUSHI HIBACHI

Name: MASA SUSHI HIBACHI
Address: 4247-4253 13 ST, ST CLOUD, FL, 34769, US
Rating: 42.2

4247-4253 13 ST, ST CLOUD, FL 34769

License #5911636

🍱 Japanese/Sushi ℹ️

42.2 Grade F / 100

Failing Health Score

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Latest inspection

October 16, 2026 · 5 findings · 2 critical

Complaint Full (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MASA SUSHI HIBACHI in ST CLOUD currently holds an InspectFL Health Score of 42.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on October 16, 2026. Across those visits, inspectors documented 28 total violations — 8 critical, 9 major, 11 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 6, 2026

The latest inspection on October 16, 2026 shows 5 observation rows: 2 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

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

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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: Call Back - Complied
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Tuna fillets in walk in cooler speed rack fully thawed in intact reduced oxygen packaging
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Tuna fillets in walk in cooler speed rack fully thawed in intact reduced oxygen packaging
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Several raw items in sashimi and sushi entrees sections of menu not identified Operator has new menu with correct identifications designed and has sent it in for mass printing - waiting on delivery Facility is currently on warning for this from last inspection - callback due 12-5-26
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cookline plating food wipe gloved hand on wiping cloth and continue to plate food without changing glove or washing hands
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water bucket at cookline 80F

Official DBPR inspection report ↗

Disposition: Warning Issued
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler next to three compartment sink opened 3 days prior per operator
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Several raw items in sashimi and sushi entrees sections of menu not identified
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit at sushi bar; fried fish (112F - Hot Holding); fried Krab (120F - Hot Holding) Items in hot holding unit 1 hour per operator
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over produce in walk in cooler
[10-20-4] In-use tongs stored on equipment door handle between uses. Several on fryer and oven handles on cookline Operator removed
[14-01-5] Bowl or other container with no handle used to dispense food. Several bowls and cups in use as scoops throughout facility
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Several on cookline
[41-17-4] Spray bottle containing toxic substance not labeled. Glass cleaner bottle at hostess stand
[08B-38-4] Food stored on floor. Several food containers in walk in cooler, soy sauce bucket at end of cookline
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ ppm chlorine sanitizer bucket at sushi bar Operator instructed employee to add water to dilute solution
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers still on inside of first make table on cookline in the same pan as washed cut lettuce
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shelled eggs, raw beef over raw fish in walk in cooler
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice at sushi bar and fried rice on cookline
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink at beginning of cookline
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink next to back door and handwashing sink near three compartment sink both blocked by boxes inside and in front of the sinks Operator cleared boxes