Grand Sushi Hibachi Buffet
Last inspected: Jul 24, 2025
100
Score
Inspectors have visited Grand Sushi Hibachi Buffet 12 times, with records going back to 2022. The newest entry in the record is dated Jul 24, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around four violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
Compared to the broader Port Richey restaurant scene, where the average is 80, this is a stronger showing. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jul 24, 2025
Complaint Full
No violations found.
100
Jul 21, 2025
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line -Beef (45F - Cold Holding); Poultry (46F - Cold Holding); shrimp (45F - Cold Holding); krab (44F - Cold Holding) in cooler overnight, bottom of cooler temps are 41F, all moved to walk in cooler **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet- wings (112F - Hot Holding);fried banana (121F - Hot Holding), operat took back to kitchen to reheat **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oysters thawing in bus tub with standing water, water Temp 83F, opened oyster is 83F **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets **Warning**
22-02-4
Intermediate - Identity of food or food product misrepresented. Operator has fish flavored scallops labeled as scallops at buffet, package states that they are scallop flavored pollock/ threadfin, or lizard fish goatfish. **Admin Complaint**
52-01-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Opened bottle jug of milk in glass door cooler by front door, operator killed moved moved to walk in cooler **Corrected On-Site** **Repeat Violation** **Warning**
08B-63-4
Basic - Time/temperature control for safety food thawed in an improper manner. Oysters thawing in bus tub with standing water, water Temp 83F, opened oyster is 83F, see stop sale **Warning**
06-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In glass door cooler on cook line, operator discarded. We discussed using straw or other mechanism to prevent lip to hand contact **Corrected On-Site** **Warning**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler door frames and gaskets on cook line **Warning**
23-03-4
Basic - Food stored on floor. Buckets of sauce- moved to shelf **Corrected On-Site** **Warning**
08B-38-4
41
Jun 19, 2025
Complaint Full
No violations found.
100
Jun 18, 2025
Complaint Full
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On crash cart - fresh garlic in oil (82F - Cold Holding), made 4 hours ago at 10:30, see stop sale cut melon (56F - Cold Holding); rice noodles (57F - Cold Holding); shrimp (60F - Cold Holding); Beef (58F - Cold Holding)all put on buffet less than four hours ago, operator discarded all. Discussed using deeper pans or time control **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh garlic in oil (82F - Cold Holding), made 4 hours ago at 10:30 **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass door cooler on cook line- raw chicken over cooked chicken, operator moved to bottom shelf **Corrected On-Site** **Warning**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer jug empty, operator put new jug in, 50 ppm **Corrected On-Site** **Warning**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Bucket in hand wash sink on end of cook line, operator removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - 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/ 4 cooks, host, 2 sushi prep, 2 server, manager arrived during inspection **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or appear towels at hand wash sink on end of cook line. No paper towels at sink in expo area, No sign at sink in dish room **Warning**
31B-02-4
Intermediate - oyster tags not marked with last date served. **Warning**
01C-03-4
Basic - Insect control device installed over food preparation area. Bug zapper in dining room on top of buffet with jello and fruit, operator removed. **Corrected On-Site** **Warning**
35B-02-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Open jug of milk in glass door cooler by host stand, operator removed milk **Corrected On-Site** **Warning**
08B-63-4
33
Feb 6, 2025
Food-Licensing Inspection
No violations found.
100
Jan 28, 2025
Food-Licensing Inspection
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning** - From follow-up inspection 2024-12-04: Operator stated they are currently filling out the application to submit online. **Time Extended** - From follow-up inspection 2025-01-28: **Time Extended**
50-08-7
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Previous plans show hand wash sink in middle of buffet, buffet has been reconfigured to only rectangular tables. **Warning** - From follow-up inspection 2024-12-04: Operator has not yet installed Handwash sink in new proposed location. Plan to install across from dry storage door off ware washing area. **Time Extended** - From follow-up inspection 2025-01-28: **Time Extended**
31A-04-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Plans are from 2010, current plan has sushi bar in dining room by buffet, old plan does not. Flat top and hood at sushi bar have been added. Plans show circular buffet in between other buffet tables with hand wash, sink has been removed. 1 hand wash sink that was in kitchen along adjoining wall to buffet, has been moved. Ceiling tile over part of buffet is acoustic. Hand wash sink removed from dish room, removed from east end of cook line, mop sink removed from inside by dish area, is outside of back door. **Warning** - From follow-up inspection 2024-12-04: Operator stated they are currently drawing up plans to submit for approval. **Time Extended** - From follow-up inspection 2025-01-28: plans submitted on 1/5/25, letter from Kristen Lewis in plane review from operator states deficiencies, sneeze guards not shown on plans and hand wash sink needs to be installed on cook line. Time extended per supervisor Chris C. **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In Buffett area over produce and desserts, water damaged acoustic tiles **Warning** - From follow-up inspection 2024-12-04: **Time Extended** - From follow-up inspection 2025-01-28: **Time Extended**
36-37-5
67
Dec 4, 2024
Food-Licensing Inspection
1 critical violation. 5 major violations. 1 minor violation.
View 7 violations
High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning** - From follow-up inspection 2024-12-04: Operator stated they are currently filling out the application to submit online. **Time Extended**
50-08-7
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Previous plans show hand wash sink in middle of buffet, buffet has been reconfigured to only rectangular tables. **Warning** - From follow-up inspection 2024-12-04: Operator has not yet installed Handwash sink in new proposed location. Plan to install across from dry storage door off ware washing area. **Time Extended**
31A-04-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer **Warning** - From follow-up inspection 2024-12-04: Operator has ordered chlorine test kit and it is out for delivery. **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Plans are from 2010, current plan has sushi bar in dining room by buffet, old plan does not. Flat top and hood at sushi bar have been added. Plans show circular buffet in between other buffet tables with hand wash, sink has been removed. 1 hand wash sink that was in kitchen along adjoining wall to buffet, has been moved. Ceiling tile over part of buffet is acoustic. Hand wash sink removed from dish room, removed from east end of cook line, mop sink removed from inside by dish area, is outside of back door. **Warning** - From follow-up inspection 2024-12-04: Operator stated they are currently drawing up plans to submit for approval. **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - No running water at mop sink. Operator states that water faucets don't work . **Warning** - From follow-up inspection 2024-12-04: Operator has scheduled with a plumber to repair mop sink to restore running water to mop sink. **Time Extended**
27-11-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In restrooms, 71/72 F. **Warning** - From follow-up inspection 2024-12-04: Observed water at 68F in bathrooms. Inspector ran water at handwash sinks from 12:14 PM - 12:16 PM. Operator stated the plumber has been scheduled to service sinks in bathrooms. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In Buffett area over produce and desserts, water damaged acoustic tiles **Warning** - From follow-up inspection 2024-12-04: **Time Extended**
36-37-5
50
Nov 26, 2024
Food-Licensing Inspection
6 critical violations. 6 major violations. 4 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet - chicken on stick (123F - Hot Holding); fried shrimp (125F - Hot Holding)moved to kitchen to reheat, on buffet for 1.5 hours **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler at sushi bar - raw beef (49F - Cold Holding); raw chicken (50F - Cold Holding); raw pork (51F - Cold Holding)see stop sale, in cooler since yesterday. Operator unplugged cooler and put in back room cream cheese (46F - Cold Holding)in sushi cooler above reach in cooler moved to reach in cooler All sushi made at 10am, will discard at 2 pm if not used. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning**
50-08-7
High Priority - Dented/rusted cans present. See stop sale. Two cans, #10, baby corn **Warning**
01B-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef (49F - Cold Holding); raw chicken (50F - Cold Holding); raw pork (51F - Cold Holding) **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler - raw chicken and beef over shucked Oysters In walk in freezer - raw chicken over beef **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In restrooms, 71/72 F. **Warning**
27-16-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Previous plans show hand wash sink in middle of buffet, buffet has been reconfigured to only rectangular tables. **Warning**
31A-04-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer **Warning**
16-37-1
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Plans are from 2010, current plan has sushi bar in dining room by buffet, old plan does not. Flat top and hood at sushi bar have been added. Plans show circular buffet in between other buffet tables with hand wash, sink has been removed. 1 hand wash sink that was in kitchen along adjoining wall to buffet, has been moved. Ceiling tile over part of buffet is acoustic. Hand wash sink removed from dish room, removed from east end of cook line, mop sink removed from inside by dish area, is outside of back door. **Warning**
51-16-7
Intermediate - No running water at mop sink. Operator states that water faucets don't work . **Warning**
27-11-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided poster to operator. It was posted at sushi bar. **Corrected On-Site** **Warning**
02A-01-4
Basic - Raw fruits/vegetables not washed prior to preparation. Lemons taken out of box and cut, not washed, discussed with operator **Warning**
08B-39-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In Buffett area over produce and desserts, water damaged acoustic tiles **Warning**
36-37-5
Basic - Damaged/spoiled/recalled food not properly segregated. Two cans, #10 baby corn **Warning**
08B-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. At sink in sushi bar **Warning**
31B-04-4
18
Feb 26, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in sticky trap on floor by sushi display case, operator discarded 1 live under vertical cooler on cook line **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer - raw chicken over beef, operator moved to chicken to bottom In glass door cooler on cook line -raw chicken over shrimp Glass door cooler at sushi bar- raw chicken and beef over sauces and shrimp **Corrected On-Site** **Warning**
08A-02-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, operator primed machine, still 0 ppm **Repeat Violation** **Admin Complaint**
22-41-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Open gallon of milk in glass door cooler in lobby, operator move milk to reach in cooler **Corrected On-Site** **Repeat Violation** **Warning**
08B-63-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table next to food, moved to bottom shelf **Corrected On-Site** **Warning**
12B-07-4
Basic - Dead roaches on premises. 6 dead roaches in sticky traps at sushi counter **Warning**
35A-03-4
55
Jul 13, 2023
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sushi bar - greater than 200ppm, operator added water , corrected to 50 ppm **Corrected On-Site** **Warning** - From follow-up inspection 2023-07-13: 0 ppm **Time Extended**
41-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple stained cutting boards in prep area and at sushi counter **Warning** - From follow-up inspection 2023-07-13: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temperature gauge reads 103F, thermoworks thermometer 97F **Warning** - From follow-up inspection 2023-07-13: **Time Extended**
16-53-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In back prep area **Repeat Violation** **Warning** - From follow-up inspection 2023-07-13: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Building components, attachments or fixtures in poor repair. Walk in cooler wall in disrepair **Warning** - From follow-up inspection 2023-07-13: **Time Extended**
36-51-4
64
Nov 14, 2022
Complaint Full
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon served at sushi bar was purchased at Sam's Club, no parasite destruction available - From follow-up inspection 2022-11-14: **Time Extended**
01D-01-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2022-11-14: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** - From follow-up inspection 2022-11-14: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. No soap or paper towels at hand sink by door going into kitchen No paper towels at hand sink by cook line - From follow-up inspection 2022-11-14: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen - From follow-up inspection 2022-11-14: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** - From follow-up inspection 2022-11-14: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gaskets torn - From follow-up inspection 2022-11-14: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2022-11-14: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2022-11-14: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In food storage area - From follow-up inspection 2022-11-14: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dish area has dust buildup - From follow-up inspection 2022-11-14: **Time Extended**
23-03-4
45
Jul 6, 2022
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
45
Frequently Asked Questions
When was Grand Sushi Hibachi Buffet last inspected?
The most recent health inspection at Grand Sushi Hibachi Buffet on file is from Jul 24, 2025. The public record contains 12 inspections in total.
What is the most common violation at Grand Sushi Hibachi Buffet?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Grand Sushi Hibachi Buffet.
How does Grand Sushi Hibachi Buffet compare to other restaurants in Port Richey?
Grand Sushi Hibachi Buffet most recently scored 100 out of 100, which is higher than the Port Richey average of 80.
Has Grand Sushi Hibachi Buffet's inspection record improved over time?
Results have been roughly steady. Inspections at Grand Sushi Hibachi Buffet have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Grand Sushi Hibachi Buffet means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Grand Sushi Hibachi Buffet inspected?
Based on the inspection history on file, Grand Sushi Hibachi Buffet is inspected around four times per year on average.
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