Hibachi Grill and Supreme Buffet
Last inspected: Apr 16, 2026
64
Score
Hibachi Grill and Supreme Buffet appears in inspection records 11 times, starting in 2022. On Apr 16, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near 10 violations per visit across recent inspections.
The most common issue across all inspections has been “exterior door has a gap at the threshold that opens”, showing up nine times.
The city-wide average sits at 83, which Hibachi Grill and Supreme Buffet's 64 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
1
Critical latest
0
Major latest
6
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.observed in back kitchen area Triple Sink (Chlorine 000ppm); Person in charge added chlorine and Triple Sink (Chlorine recheck 100ppm). **Corrected On-Site**
22-42-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves with rust that has pitted the surface.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted. **Corrected On-Site**
42-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. observed on cooks line open cup beverage on food preparation table. Person in charge removed beverage and cleaned table.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed: Exterior door has a gap at the threshold that opens to the outside. Observed: Exterior door has a gap at the threshold that opens to the outside on south end of building.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
35B-01-4
Basic - Floor area(s) covered with standing water. Observed: Floor area covered with standing water in walk-in cooler and dish washing machine area.Person in charge mopped.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
36-22-4
Basic - Outer openings not protected with self-closing doors. Observed: Outer openings not protected with self-closing door on west end of building.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
35B-03-4
64
Dec 15, 2025
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.observed in reach in cooler raw seafood over cooked pork.educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge removed seafood. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed on cooks line reach in cooler garlic in oil (65F - Cold Holding). Person in charge stated it had been out for approximately 1 hour and placed in reach in cooler. **Corrective Action Taken**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.observed on books line open soda can on food preparation table. Person in charge removed beverage and cleaned table. **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed: Exterior door has a gap at the threshold that opens to the outside on south end of building.
35B-01-4
Basic - Floor area covered with standing water in walk-in cooler and dish washing machine area.
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed: Ice buildup in reach-in freezer in sushi area
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on wok line in main kitchen area hood filters soiled with grease.
23-03-4
Basic - Open dumpster lid.Person in charge closed lid **Corrected On-Site**
33-16-4
Basic - Outer openings not protected with self-closing door on west end of building
35B-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed: Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
50
Mar 26, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler and reach in cooler raw seafood over cleaned cabbage and cooked noodles.educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge removed raw seafood. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on sushi line at 3:15pm rice time stamped 11am . Educated Person in charge on time and temperature using time as a public health. Person in charge voluntarily discarded rice.
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed on sushi line at 3:15pm rice time stamped 11am . Educated Person in charge on time and temperature using time as a public health. Person in charge voluntarily discarded rice. **Corrective Action Taken**
03F-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed in dishwasher area utensils in handwashing sink. Person in charge removed. **Corrected On-Site**
31A-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside on south end of building.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
35B-01-4
Basic - Floor area covered with standing water throughout kitchen and walk-in cooler.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
36-22-4
Basic - Ice buildup in reach-in freezer in sushi area
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees in dish washing machine area and men's room .
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on wok line in main kitchen area hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed in waitstaff area Sanitizer Bucket (Chlorine over 200ppm) Person in charge diluted and Sanitizer Bucket (Chlorine recheck 100ppm) **Corrected On-Site**
21-07-4
39
Dec 11, 2024
Complaint Full
7 minor violations.
View 7 violations
Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat and washed hands. **Corrected On-Site**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior door has a gap at the threshold that opens to the outside. Observed: Exterior door has a gap at the threshold that opens to the outside on south End of building. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
35B-01-4
Basic - Floor area(s) covered with standing water. Floor area(s) covered with standing water throughout kitchen area and walk in cooler. Person in charge had employees mop floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryers hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
23-03-4
Basic - Open dumpster lid on west end of building. Person in charge closed lid. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Stored food not covered. In reach in freezer Chicken and shrimp not covered. Person in charge covered all.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Person in charge inverted mop to air dry. **Corrected On-Site**
42-01-4
70
Nov 25, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
35
May 28, 2024
Complaint Full
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale. Observed in main kitchen area on dry storage rack soy sauce can dented on seam. Person in charge removed from rack and placed in office for return . As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in main kitchen area in Reach in cooler Raw Seafood over cooked Seafood. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw Seafood. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed in waitstaff area employee removed soiled to dishwasher area and grabbed clean utensils for buffet line. Person in charge stopped employee and had employee place soiled utensils in dishwasher area and wash hands. **Corrected On-Site**
12A-02-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed in back kitchen area Sanitizer Bucket (Chlorine Over 200ppm.Person in charge diluted and Sanitizer Bucket (Chlorine recheck 100ppm). **Corrected On-Site**
41-27-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands at Handwashing sink in dishwasher area,employee bathroom and main cook line a Sushi line. Person in charge contacted the plumber.
27-19-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employees bathroom. Person in charge filled paper towel dispenser. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed on waitstaff area spray bottle containing cleaning fluid. Person in charge labeled bottle. **Corrected On-Site**
41-17-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed dipper well for ice cream no running. Person in charge cleaned utensils and turned on water. **Corrected On-Site**
10-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside on south End of building. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
35B-01-4
Basic - Floor area(s) covered with standing water throughout kitchen area.
36-22-4
Basic - Garbage on the ground and/or pad around dumpster in west end of parking area.
33-19-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryers hood filters soiled with grease.
23-03-4
32
Feb 20, 2024
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in Walk in cooler in back kitchen area Pork ribs (48F - Cooling). Person in charge stated they were placed in the Walk in cooler on 2/19/24. Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and emailed Person in charge handout on cooling procedures. Person in charge voluntarily discarded Pork. **Warning** Priority: High Priority
03D-02-5
High Priority - Observed: Dented/rusted cans present. See stop sale. Observed in back kitchen area on dry storage rack 1 can of peaches with a dent in the seem. Person in charge removed from shelves. **Warning** Priority: High Priority
01B-01-4
High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed in front hibachi area Reach in cooler, Raw Shell Eggs over cleaned lettuce. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English and Spanish. Person in charge removed raw Shell Eggs. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Admin Complaint** Priority: High Priority
08A-05-6
High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Walk in cooler in back kitchen area Pork ribs (48F - Cooling). Person in charge stated they were placed in the Walk in cooler on 2/19/24. Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and emailed Person in charge handout on cooling procedures. Person in charge voluntarily discarded Pork. **Warning** Priority: High Priority
01B-02-5
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in cooler in front hibachi area Garlic in oil (62F - Cold Holding). Person in charge stated it hand been out for approximately 1 hour and he had just placed it in the Reach in cooler 15 minutes prior of taking temperature. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. **Corrective Action Taken** **Warning** Priority: High Priority
03A-02-5
Intermediate - Observed: Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Priority: Intermediate
53B-05-5
Basic - Observed: Employee with no hair restraint while engaging in food preparation in main kitchen area. Person in charge had employee put on hat and washed hands. **Corrected On-Site** **Warning** Priority: Basic
13-03-4
Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Observed in wait staff area stacked plastic cup wet nesting. Person in charge removed cup and placed in dishwasher area. **Corrected On-Site** **Warning** Priority: Basic
24-08-4
Basic - Observed: Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath back entrance door by loading dock. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning** Priority: Basic
35B-01-4
Basic - Observed: Garbage on the pad around dumpster behind building on West side. **Warning** Priority: Basic
33-19-4
35
Sep 27, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed in back kitchen area across from dish machine 3cs chlorine Sanitizer at 10 ppm. Person in charge add chlorine and retested at 100ppm. **Corrected On-Site**
22-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in cooler across from wok station in main kitchen area raw Crab and raw Chicken over cooked noodles. Educated Person in charge on safe refrigerator storage and emailed a copy. Person in charge removed Crab and Chicken. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back kitchen area next to dish machine.
22-20-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath back entrance door by loading dock. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters over fryers and in Hibachi grill area soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Observed soiled gaskets with mold like substance in Reach in coolers,Walk in coolers,Walk in freezer and Reach in freezers throughout entire kitchen area and Sushi station. **Repeat Violation**
23-03-4
64
Jun 22, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
55
Apr 5, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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. Observed no proof of employee health agreement. Educated Person in charge and emailed a copy to Person in charge. **Warning** - From follow-up inspection 2023-04-05: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over fryers and wok stations soiled hood vent with grease. Observed soiled gaskets with mold like substance in Reach in coolers,Walk in coolers,Walk in freezer and Reach in freezers throughout entire kitchen area and Sushi station. Observed soiled food racks with dried food particles in Walk in cooler in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-05: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath back entrance door by loading dock. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-05: **Time Extended**
35B-01-4
82
Sep 15, 2022
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in cooler on Cooks line in main kitchen area.Chicken (52F - Cold Holding); Krab Salad (53F - Cold Holding); Pork Egg Rolls (49F - Cold Holding); Pork Ribs (52F - Cold Holding); Macaroni and Cheese (54F - Cold Holding). Person in charge stated that all food items were placed in the Reach in cooler on 9/14/2022. Educated Person in charge on cold holding foods. Person in charge discarded all of the above food items. **Warning**
03A-02-5
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. Observed 000ppm tested on dish machine. Person in charge called for repair and set up 3 bay compartment sink. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched face and nose with gloves on and did not remove gloves and was hands. Educated Person in charge on glove use and hand washing. Employee removed soiled gloves,washed hands and put on clean gloves. **Warning**
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over krab salad. Educated Person in charge on cold holding food. Person in charge removed Chicken. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Reach in cooler on Cooks line in main kitchen area.Chicken (52F - Cold Holding); Krab Salad (53F - Cold Holding); Pork Egg Rolls (49F - Cold Holding); Pork Ribs (52F - Cold Holding); Macaroni and Cheese (54F - Cold Holding). Person in charge stated that all food items were placed in the Reach in cooler on 9/14/2022. Educated Person in charge on cold holding foods. Person in charge discarded all of the above food items. **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed black mold like substance on can open in main kitchen area. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed on Handwashing sink on cooks line and across from Walk in cooler no paper towels. Person in charge filled towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in Reach in cooler on cooks line noodles,chicken,shrimp and Pork not date marked. Person in charge stated they were prepared on 9/14/2022 and date marked all item 9/14/2022. **Corrected On-Site** **Warning**
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed on Sushi line employee engaging in food preparation no hair restraint. Person in charge had employee put on hair restraint and wash hands. **Corrected On-Site** **Warning**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath back entrance door by loading dock. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water. Observed Standing water on floor throughout kitchen and Walk in cooler As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
36-22-4
Basic - Food stored on floor. Observed food stored on floor on cooks line,Walk in cooler and Walk in freezer As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Person in charge removed all items from floor. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over fryers and wok stations soiled hood vent with grease. Observed soiled gaskets with mold like substance in Reach in coolers,Walk in coolers,Walk in freezer and Reach in freezers throughout entire kitchen area and Sushi station. Observed soiled food racks with dried food particles in Walk in cooler in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
23-03-4
27
Frequently Asked Questions
When was Hibachi Grill and Supreme Buffet last inspected?
The most recent health inspection at Hibachi Grill and Supreme Buffet on file is from Apr 16, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hibachi Grill and Supreme Buffet?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited nine times, more than any other issue at Hibachi Grill and Supreme Buffet.
How does Hibachi Grill and Supreme Buffet compare to other restaurants in Bradenton?
Hibachi Grill and Supreme Buffet most recently scored 64 out of 100, which is lower than the Bradenton average of 83.
Has Hibachi Grill and Supreme Buffet's inspection record improved over time?
Results have been roughly steady. Inspections at Hibachi Grill and Supreme Buffet have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hibachi Grill and Supreme Buffet means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Hibachi Grill and Supreme Buffet inspected?
Based on the inspection history on file, Hibachi Grill and Supreme Buffet is inspected around three times per year on average.
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