Hibachi Buffet
Last inspected: Nov 3, 2025
29
Score
Hibachi Buffet has been inspected eight times since 2022. The newest entry in the record is dated Nov 3, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have been trending down, averaging around eight violations across recent inspections versus roughly 14 violations before.
“Accumulation of black/green mold-like substance” comes up most often, recorded four times in the inspection record.
Hibachi Buffet's latest score of 29 falls below the Sebring average of 74. There are enough flags in the record to merit a second thought.
8
Inspections
5
Critical latest
2
Major latest
3
Minor latest
Inspection History
Nov 3, 2025
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Food Temperature Measuring Devices Provided and Accurate
FL-46
29
Mar 25, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed pork in a carry out bag in the walk in cooler, the operator removed and put in correct bag. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat chicken in the reach in cooler in the sushi bar area, operator moved the eggs to different shelf. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump ice in the hand wash sink near the grill.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cole slaw, ambrosia salad, and cucumber-tomato salad that were made but were not date marked.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed both ice machines in the kitchen have a black like substance on the white guard. **Repeat Violation**
22-20-5
Basic - Exterior door has a gap at the threshold that opens to the outside in back of kitchen.
35B-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in the wait station has food debris inside it.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the gaskets on the walk in cooler and reach in coolers in the kitchen are soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach cooler in the kitchen have shelves that have rust on them. **Repeat Violation**
14-33-4
Basic - Water leaking from pipe and/or faucet/handle. Observed hand washing sink in dish area water is leaking from the faucet.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed rice, flour, cornmeal not labeled in containers.
02D-01-5
43
Jan 10, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-10: Some progress noted on one unit. **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface in Pepsi cooler **Warning** - From follow-up inspection 2025-01-10: **Time Extended**
14-33-4
90
Jan 9, 2025
Complaint Full
7 critical violations. 1 major violation. 13 minor violations.
View 21 violations
High Priority - Dented/rusted cans present. See stop sale. Observed one can of cheddar sauce dented on the can rack located in kitchen. Operator removed and discarded. **Corrective Action Taken** **Warning**
01B-01-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly: Dishwasher (Chlorine 10ppm). Operator set up triple sink. Operator will call for service. **Corrective Action Taken** **Warning**
22-49-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee remove watch and wristband put in pocket and changed his gloves without handwashing, educated employee on handwashing. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Roach activity present as evidenced by live roaches found. Observed two live roaches under the cook line in the kitchen. Observed one live roach by the hand washing sink located back of the kitchen. Observed one live roach on the side of reach in freezer and one live roach by the walk in cooler in the kitchen. Five all together. **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. One pound butter patties at 78 F, 50 pounds of raw chicken at 46 degrees. Operator removed and voluntarily disposed of. **Corrective Action Taken** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One pound butter patties at 78 F, 50 pounds of raw chicken at 46 degrees. **Warning**
03A-02-5
High Priority - Tracking powder pesticide used inside establishment under buffet tables. **Warning**
41-25-4
Intermediate - Employee washed hands in the triple sink. Employee was educated on proper location. **Corrective Action Taken** **Warning**
12A-03-4
Basic - Food stored on floor. Observed four boxes of fortune cookies on the floor in the wait staff area. Observed two cases of cabbage and two cases of potatoes on the floor in the kitchen by the cook line and two cases of cantaloupe on the floor in the walk in cooler. **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on the handle of the fryer, operator removed. **Corrected On-Site** **Warning**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at the hand washing sink in the sushi bar area. **Warning**
31B-04-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels at line. **Warning**
33-38-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks and spoons facing upright in the dish area, operator changed to downward. **Corrected On-Site** **Warning**
24-18-4
Basic - Working containers of food removed from original container not identified by common name. Observed different sauces and soups not labeled in the walk in cooler. **Warning**
02D-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface in Pepsi cooler **Warning**
14-33-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom. Observed no waste receptacle with lids in the women's bathroom. **Warning**
32-12-5
Basic - Dead roaches on premises. Observed two dead roaches by filing cabinet in wait staff area. Observed one dead roach by reach in cooler in sushi bar area. Observed one dead roach on the dumb waiter and one dead roach by the walk in freezer located in the kitchen. Five all together. **Warning**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed fish next to food in the reach in freezer not segregated from other food. Operator removed. **Corrected On-Site** **Warning**
08B-49-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook with a watch and a bracelet on while cooking, employee removed. **Corrected On-Site** **Repeat Violation** **Warning**
13-07-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator was not using the sanitizer side, taking washed and rinsed pots directly to drying rack. Operator removed pots, rewashed and sanitized. Operator set up triple sink. **Corrected On-Site** **Warning**
16-13-5
17
Mar 11, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed husky storage bins used to hold bulk corn starch and flour.
14-15-4
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed two items on buffet with no lids and not under sneeze guard. Fried won ton and chopped scallions. Operator put lids over items. **Corrected On-Site** **Repeat Violation**
08B-01-4
High Priority - 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. Observed garlic and oil on cookline with no time mark. Operator added time to item. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed buckets and squeegees blocking hand sink at cookline. Operator moved all from area. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline. Operator added towels. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black growth in corners of drop guard inside ice machines.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Operator removed. **Corrected On-Site**
14-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook on line with wrist watch.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed lexan pans stacked wet. Operator resituated to allow air drying. **Corrected On-Site**
24-08-4
Basic - Food storage container for non time/temperature control for safety food not cleaned after being emptied prior to refilling. Observed old food on exterior of bulk sugar and flour containers.
22-09-5
41
Oct 17, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed cut scallions and fried won ton noodles offered in open containers at buffet, not under sneeze guard not protected. Operator removed to kitchens to find closed containers. **Corrected On-Site**
08B-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. imitation crab meat zoster brand 20ea at 2lbs (70F - Cold Holding) thawed at room temperature. **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pepsi cooler , ribs (44F - Cold Holding); hot dogs (46F - Cold Holding) operator moved items to walk-in and will not use until cooler is able to maintain foods at 41F or colder. **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided handout at inspection via email. **Corrected On-Site**
11-27-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Wrong consumer advisory used. Operator has oyster warning posted instead of raw meats advisory. Inspector emailed the correct advisory during inspection and operator posted at sushi bar. **Corrected On-Site**
02B-02-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer at 25ppm corrected to 50 ppm during inspection
16-55-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed imitation crab meat Ososter brand 20ea at 2lbs (70F - Cold Holding). See stop sale
06-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed sugar container with scoop handle touching food. Manager stood the scoop in corner of container with handle out. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops on 70F water at kit. Operator removed water and will hold in dry cup.
10-07-4
Basic - No Heimlich maneuver/choking sign posted. Inspector provided handout at inspection via email.
51-13-4
39
Jan 23, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
41
Sep 23, 2022
Food-Licensing Inspection
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
High Priority - 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. Observed employee rinsing and touching pasta with bare hands. Manager corrected employee to wash hands and add gloves. Pasta discarded. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pan of raw chicken over pan of cooked shrimp. Manager placed chicken on lower shelf **Corrected On-Site**
08A-05-6
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed won ton noodles and other garnish not under sneeze guard or protected at buffet. Manager removed until he can find correct containers. **Corrected On-Site**
08B-01-4
High Priority - 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. See stop sale. Observed rice (87F - Cold Holding)held at room temperature with no time stamp. Discarded.All foods at sushi and fry to order station must have time stamps. All are held above 41F. **Corrective Action Taken**
03F-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Also hose added at dishmachine with no vacuum breaker.
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwash area. Manager replaced. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense shrimp salad in walk-in cooler.Manager removed bowl. **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Manager sent back through dishwash. **Corrected On-Site**
24-08-4
Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Observed heavy old food debris on bulk containers at back dry storage area.
22-09-5
Basic - In-use ice scoop stored on soiled surface between uses Observed scoop stored on top of dirty ice machine. Manager put through dishwash and placed clean pan to hold scoop. **Corrected On-Site**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at sushi counter. Manager discarded water sent knife through dishwash. **Corrected On-Site**
10-07-4
Basic - Stored food not covered. Observed cut vegetables not covered in walk-in cooler., Observed large container fried noodles not covered at back dry storage area. Manager directed employee to cover. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce located over ready to eat foods in walk-in cooler. Manager rearranged foods. **Corrected On-Site**
08B-17-4
30
Frequently Asked Questions
When was Hibachi Buffet last inspected?
The most recent health inspection at Hibachi Buffet on file is from Nov 3, 2025. The public record contains eight inspections in total.
What is the most common violation at Hibachi Buffet?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at Hibachi Buffet.
How does Hibachi Buffet compare to other restaurants in Sebring?
Hibachi Buffet most recently scored 29 out of 100, which is lower than the Sebring average of 74.
Has Hibachi Buffet's inspection record improved over time?
Yes. Recent inspections at Hibachi Buffet have averaged around eight violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Hibachi Buffet means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Hibachi Buffet inspected?
Based on the inspection history on file, Hibachi Buffet is inspected around three times per year on average.
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