Hibachi Grill and Noodle Bar
Last inspected: Feb 6, 2026
78
Score
The health department has logged nine inspections at Hibachi Grill and Noodle Bar, the earliest from 2022. Hibachi Grill and Noodle Bar was last inspected on Feb 6, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around 11 violations each.
“No proof provided that food employees are informed” accounts for the largest share of issues, appearing four times across the record.
Among Miami restaurants, the typical score is 74; Hibachi Grill and Noodle Bar is comfortably above that bar. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 6, 2026
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
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.
11-27-4
Intermediate - 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.
11-26-1
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
78
Aug 20, 2025
Routine - Food
1 critical violation. 6 major violations. 10 minor violations.
View 17 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen employees.
12A-07-5
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.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - 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.
11-26-1
Intermediate - Packaged food not labeled as specified by law. Container of rice, no labeling.
02D-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Ceiling tile missing. **Repeat Violation**
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee cell phones on top of food preparation area.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watches while manipulating food.
13-07-4
Basic - Floor not cleaned when the least amount of food is exposed. Observe, food debris underneath kitchen wok , kitchen area.
36-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen shelves solid throughout.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. ice machine is out of order. **Repeat Violation**
22-20-5
Basic - Accumulation of debris in three-compartment sink.
16-07-4
29
Jul 1, 2025
Complaint Full
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (94F - Hot Holding) inside steam table, as per employee for approximately 11 AM ( more than 4 hours prior ).
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (94F - Hot Holding) inside steam table, as per employee for approximately 11 AM ( more than 4 hours prior ).
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed by 3 compartment sink.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
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/
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta inside walk in cooler with no date marked, as per employee for more than 24 hours.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food stored on floor. Observed oil containers on floor by 3 compartment sink. Observed containers of raw chicken and raw beef on floor at walk in cooler.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside reach in freezer.
14-69-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email. **Repeat Violation**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout cook line and ware washing area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of cutting board at cook line. **Repeat Violation**
21-12-4
35
Nov 21, 2024
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
30
Oct 3, 2024
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice at 102 f hot holding. was reheated to over 165 f **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen utensils inside handwashing sink next to three comp sink.
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - 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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Soiled dry wiping cloth in use.
21-10-4
43
Mar 4, 2024
Routine - Food
1 critical violation. 5 major violations. 7 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw vegetables in contact with nonfood-grade bags inside WIC.
14-31-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in 3 comp sink.
12A-03-4
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.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site**
16-37-1
Intermediate - 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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Soiled dry wiping cloth in use. **Repeat Violation**
21-10-4
Basic - Stored food not covered. Most cooked foods not covered inside walk in cooler.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing thermometer to most kitchen RIC.
05-09-4
Basic - Floor soiled/has accumulation of debris. Cooking area.
36-73-4
37
Aug 22, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
61
Oct 17, 2022
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Jul 13, 2022
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table in front of the cook line: cooked zucchini with grilled onions (122F - Hot Holding). As per operator, cooked 30 minutes before the inspection. Observed employee reheat the cooked fried rice and adjust the temperature on the steam table. cooked fried rice (173F - Reheating) **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Ware wash area, by the mop sink: hammer an cups stored inside the hand washing sink. By the cook line: a table with sauces inside squeeze bottles blocking the hand washing sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ware wash area. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Ware wash area. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the food handlers training for Marie Trevil, FRLA expired 9/8/18.
53B-14-5
Basic - Floor soiled/has accumulation of debris. Kitchen, prep area and the walk in cooler.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Walk in cooler: bag of onions, bag of carrots, and a case of chicken stored on the floor. Prep kitchen: container of soy sa and a container with rice stored on the floor. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Ice buildup in reach-in freezer. Both chest reach in freezers in the prep area. **Repeat Violation**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Ware wash area. **Repeat Violation**
31B-04-4
Basic - Walk -in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By the cook line and prep area by the three compartment sink.
36-27-5
43
Frequently Asked Questions
When was Hibachi Grill and Noodle Bar last inspected?
The most recent health inspection at Hibachi Grill and Noodle Bar on file is from Feb 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Hibachi Grill and Noodle Bar?
Across the inspection record, “no proof provided that food employees are informed” has been cited four times, more than any other issue at Hibachi Grill and Noodle Bar.
How does Hibachi Grill and Noodle Bar compare to other restaurants in Miami?
Hibachi Grill and Noodle Bar most recently scored 78 out of 100, which is higher than the Miami average of 74.
Has Hibachi Grill and Noodle Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Hibachi Grill and Noodle Bar have averaged around 11 violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hibachi Grill and Noodle Bar 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 Hibachi Grill and Noodle Bar inspected?
Based on the inspection history on file, Hibachi Grill and Noodle Bar is inspected around three times per year on average.
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