YUKI SUSHI HIBACHI

Name: YUKI SUSHI HIBACHI
Address: 1964 STATE RD 44, NEW SMYRNA BEACH, FL, 32168, US
Rating: 82.5

1964 STATE RD 44, NEW SMYRNA BEACH, FL 32168

License #7407578

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

YUKI SUSHI HIBACHI in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 82.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 23, 2026. Across those visits, inspectors documented 23 total violations — 6 critical, 7 major, 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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.

Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Boss
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar is seaweed salad container.
[41-10-4] Toxic substance/chemical improperly stored. Degreaser spray bottle stored with/next to potatoes.
[08B-38-4] Food stored on floor. Walk in freezer
[31A-11-4] Handwash sink used for purposes other than handwashing. Used to air dry cutting board.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Teriyaki sauce 110f Advised to reheat to 165F to hot hold at 135F or above. Operator returned to heat
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Tempura items 11-3, operator discarded

Warning Issued
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Red snapper
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops
[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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[31A-11-4] Handwash sink used for purposes other than handwashing. Used to rinse towel , fill container, store scrub brush
[52-01-4] Identity of food or food product misrepresented. Red snapper on menu; invoice for Caribbean red snapper. Operator put dine in menus out of service and marked off "red" on Togo menus
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler Raw shrimp over cooked shrimp Walk in cooler raw steak and chicken over sauce
[14-08-4] Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Discussed with manager
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Back handsink. Operator added a hand soap
[03F-04-5] Time/temperature control for safety food held using time as a public health control returned to cooler after being held under time as a public health control. Cooked shrimp out for 1.5 hours and moved to cooler
[14-20-4] Ripped/worn tin foil used as shelf cover.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees on duty. Manager began filling out certificates for employees but did not have training material
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover dish area

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse