Hibachi Grill
Last inspected: Dec 3, 2025
47
Score
Going back to 2022, Hibachi Grill has seven inspections in the public record. The most recent report on file is from Dec 3, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around 13 violations to closer to six violations per visit over the last few inspections.
Across the inspection history, “food stored on floor” is the issue that surfaces most often, recorded six times.
By comparison, the average Miami facility scores 74, putting Hibachi Grill on the weaker side. This restaurant has more on its record than most do.
7
Inspections
2
Critical latest
3
Major latest
3
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-25-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Employee washed hands in a sink other than an approved handwash 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 paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Operator provided during inspection.
31B-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen. **Repeat Violation**
36-32-5
Basic - Food stored on floor. Observed plastic containers with soy sauce, cooked oil, store directly on floor kitchen.
08B-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
47
Jul 16, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching personal cell phone, then prepared food without washing hands. Coached employee on proper hand washing procedures. **Corrective Action Taken**
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. **Repeat Violation**
11-27-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Plastic bottles of water stored directly on floor kitchen. **Repeat Violation**
08B-38-4
64
Mar 4, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Washing Fruits and Vegetables
FL-42
82
Oct 4, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed shell eggs stored over unwashed vegetables inside reach in cooler kitchen. Operator stored properly during inspection.
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic tray and metal container blocked hand wash sink kitchen. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
16-37-1
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Rice plastic cup.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Food stored on floor. Observed plastic containers with soy sauce, cooked oil, store directly on floor kitchen. **Repeat Violation**
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. Kitchen. **Repeat Violation**
29-49-6
50
Jun 7, 2024
Routine - Food
1 critical violation. 7 major violations. 6 minor violations.
View 14 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink located in kitchen area. Operator was coached on proper hand washing procedures.
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.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand wash sink kitchen no paper towel.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Reach in cooler rusted located kitchen. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed plastic containers with plastic containers with cook oil, flour, rice, Soy sauce. **Repeat Violation**
08B-38-4
32
Nov 13, 2023
Routine - Food
7 major violations. 9 minor violations.
View 16 violations
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tony / Rosy / Richard and Rose Mound.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Located near ice machine.
41-17-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Repeat Violation**
16-33-4
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. Provided form during inspection.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Repeat Violation**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Reach in cooler rusted.
14-11-5
Basic - Food stored on floor. Observed plastic containers with flour, rice, Soy sauce. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 75°f.
10-07-4
Basic - Standing water in bottom of reach-in-cooler. Kitchen.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observed solid frozen Shrimp stored inside metal container. Operator stored inside 3 compartment sink under running water.
06-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
32
Nov 18, 2022
Routine - Food
6 major violations. 6 minor violations.
View 12 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed colander and utensils. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Operator provided during inspection. **Corrected On-Site**
31B-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Ceiling tile missing. Near water flat grill kitchen.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Observed plastic containers with flour, rice, sauce. Kitchen.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.
31B-04-4
41
Frequently Asked Questions
When was Hibachi Grill last inspected?
The most recent health inspection at Hibachi Grill on file is from Dec 3, 2025. The public record contains seven inspections in total.
What is the most common violation at Hibachi Grill?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at Hibachi Grill.
How does Hibachi Grill compare to other restaurants in Miami?
Hibachi Grill most recently scored 47 out of 100, which is lower than the Miami average of 74.
Has Hibachi Grill's inspection record improved over time?
Yes. Recent inspections at Hibachi Grill have averaged around six violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Hibachi Grill 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 Grill inspected?
Based on the inspection history on file, Hibachi Grill is inspected around two times per year on average.
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