Hibachi Grill Supreme Buffet
Last inspected: Mar 31, 2026
70
Score
Across the available record, Hibachi Grill Supreme Buffet has 11 inspections on file, the first dated 2022. On Mar 31, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have been trending down, averaging around nine violations across recent inspections versus roughly 16 violations before.
Across the inspection history, “interior of oven/microwave has accumulation” is the issue that surfaces most often, recorded five times.
The city-wide average is 71, putting Hibachi Grill Supreme Buffet squarely in typical territory. The record is unremarkable in either direction.
11
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 31, 2026
Complaint Partial
2 major violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
70
Jan 13, 2026
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - beverage cups in server area **Warning** - From follow-up inspection 2026-01-13: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - below hibachi grill - bottom of chicken cooler - exterior of cookline rice pot - back walk in cooler gasket - shelf below handsink at front of kitchen **Warning** - From follow-up inspection 2026-01-13: Gaskets time extension **Time Extended**
23-03-4
90
Jan 12, 2026
Complaint Full
5 critical violations. 1 major violation. 13 minor violations.
View 19 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
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
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Food Temperature Measuring Devices Provided and Accurate
FL-46
9
Sep 16, 2025
Complaint Full
2 major violations. 5 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Per manager has taken test just has not received results yet **Warning** - From follow-up inspection 2025-09-16: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. **Warning** - From follow-up inspection 2025-09-16: -mark yesterday calms **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom **Warning** - From follow-up inspection 2025-09-16: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -chemical storage -small amount of water **Warning** - From follow-up inspection 2025-09-16: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Ice buildup in reach small walk-in freezer. **Warning** - From follow-up inspection 2025-09-16: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wood pallets in walk in freezer soiled **Warning** - From follow-up inspection 2025-09-16: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -floors soiled in both walk in freezer **Warning** - From follow-up inspection 2025-09-16: Improved **Time Extended**
36-10-4
64
Sep 15, 2025
Complaint Full
3 critical violations. 4 major violations. 12 minor violations.
View 19 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food Temperature Measuring Devices Provided and Accurate
FL-46
Toilet Rooms Maintained
FL-53
11
Mar 25, 2025
Routine - Food
1 critical violation. 3 major violations. 17 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - buffet cooked egg 90f to 111f reheated to 175f **Corrected On-Site**
03B-01-6
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. -buffet raw fish not marked raw, manager wrote raw in front of raw items **Corrected On-Site**
02B-04-5
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. -new hires
11-26-1
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.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount **Corrective Action Taken**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -soy sauce **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -apron and bag on sheet tray rack **Corrected On-Site**
40-06-5
Basic - Food stored on floor. -bucket of mayonnaise sauce -walk in cooler bucket of chicken**Corrected On-Site** **Corrected On-Site**
08B-38-4
Basic - Ice buildup in both walk-in freezers. Ice on some boxes in larger walk in freezer.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -rice **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoon for tea **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -employee bathroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -metal shelf soiled next to cookline
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -avatco cooler
22-16-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. -bowels at salad bar **Corrected On-Site**
24-11-4
Basic - Stored food not covered. -walk in cooler krab/bacon **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls soiled behind cooking equipment -mold like substance of wall above freezer doors,per manager planing clean and repaint area
36-27-5
Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled in both walk in freezers
36-10-4
27
Oct 28, 2024
Routine - Food
2 critical violations. 1 major violation. 15 minor violations.
View 18 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flies cookline
35A-02-6
High Priority - Toxic substance/chemical improperly stored. -burn spray and wd-40 stored over clean pans and sugar **Corrected On-Site**
41-10-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -employee bathroom hot water turned off **Corrected On-Site**
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine
16-21-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -cookline
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -prep area and hibachi's
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. -Storage shelf rusted
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezer,sushi station
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of rice cookers -green storage shelf -mold like substance on caulk at 3 compartment sink
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -in walk in freezer **Corrected On-Site**
12B-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind two compartment sink -above walk in freezer
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Worn, torn and/or soiled floors/carpeting. -floors soiled in walk in freezers
36-10-4
32
Feb 29, 2024
Routine - Food
6 critical violations. 2 major violations. 21 minor violations.
View 29 violations
High Priority - Displayed food not properly protected from contamination. - scallions, sauce at soup table - cocktail sauce, sauce at salad table not under sneeze guard **Corrected On-Site**
08B-02-4
High Priority - Non-food grade paper/paper towel used as liner for food container. - chicken draining on paper towels
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp over cooked crab legs, back walk in cooler -sushi bar Raw fish over ginger **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. - raw chicken over raw fish in walk in freeer **Corrected On-Site**
08A-17-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -prep cook touched face with gloved hand, continued food prep without changing gloves and washing hands
12A-09-4
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. -Sushi rice less than 1 hour **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, grease, or residue. - interior of gray food barrels
22-02-4
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. -new hire
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Bowl or other container with no handle provided to dispense food. - sushi sauce
14-01-5
Basic - Carbon dioxide tanks not adequately secured. - back room **Corrected On-Site**
51-11-4
Basic - Ceiling tile missing. - entrance to kitchen
36-36-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. - cookine cooler **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - door tracks in glass door cooler at front of kitchen - exterior of rice pots - exterior of starch barrel - walk in freezer gaskets
23-03-4
Basic - Stored food not covered. - pastry, beef in walk in freezer **Repeat Violation**
08B-12-5
Basic - Uncovered food stored near sink exposed to splash. - sushi rice stored in open bucket in front of handsink at cookline **Corrected On-Site**
08B-54-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed mushrooms over washed produce, walk in cooler
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - exterior of back walk cooler - walk in freezer doors - behind bay in box soda racks in back room **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. - gray barrels, sugar, salt, flour
02D-01-5
Basic - Hole in or other damage to wall. - under dishmachine - by back door **Repeat Violation**
36-24-5
Basic - Ice scoop handle in contact with ice. - ice bin in server area **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment handle between uses.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Food stored on floor. - oil jug at cookine
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Dead roaches on premises. - one in cabinet below hibachi table **Corrected On-Site**
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation. - cook
13-03-4
Basic - Accumulation of black mold-like substance in the interior of the ice bin. - server area near front counter
22-20-5
12
Sep 21, 2023
Complaint Full
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Food Temperature Measuring Devices Provided and Accurate
FL-46
18
Mar 31, 2023
Routine - Food
5 critical violations. 5 major violations. 28 minor violations.
View 38 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - pork ribs 52-60, held off temperature control less than 1 hour - Krab, held off temperature control less than 40 minutes, returned to cooler; Cookline - Cajun Krab, 50, removed from temperature control less than 30 minutes, returned to cooler; sushi area
03A-02-5
High Priority - Toxic substance/chemical improperly stored. - spray cleansers,over back prep sink - spray cleansers on rack over food barrels - soy sauce pitcher next to degreaser jug in server area **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over cooked ribs, glass door cooler **Corrected On-Site**
08A-05-6
High Priority - Displayed food not properly protected from contamination. - open bowl sauces at buffet not under sneeze guard **Corrected On-Site**
08B-02-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw pork, walk in cooler **Corrected On-Site**
08A-20-5
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 - Handwash sink used for purposes other than handwashing. - food being dumped in kitchen handsink
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - mussels; corrective action taken, Operator removed mussels from buffet and will fully cook **Corrected On-Site**
02B-01-5
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. -new employees
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - warewashing area
27-16-4
Basic - Accumulation of dead flying insects in control devices. - fly strips in kitchen **Corrected On-Site**
35A-06-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - employee restroom
32-04-4
Basic - Bowl or other container with no handle provided to dispense food. - uncooked rice **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on shelf with utensils
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. - cooks
13-03-4
Basic - Faucet at kitchen handsink in poor repair - near side exit door.
29-09-4
Basic - Floor area(s) covered with standing water. - walk in cooler near cookline
36-22-4
Basic - Floor soiled/has accumulation of debris. - throughout kitchen - walk in freezers
36-73-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. - at cookline **Corrected On-Site**
35B-08-4
Basic - Food not stored at least 6 inches off of the floor. - boxed oil jug near walk in cooler - food buckets near bagged rice rack
08B-47-4
Basic - Food storage container/container lid cracked or broken. - flour barrel - starch barrel
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - ice cream freezer at buffet
14-69-4
Basic - In-use tongs, skimmers stored on equipment handle between uses. - cookline
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - MSG **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. - prep area in back side of kitchen **Corrected On-Site**
21-04-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. - Cookline sink near exit door - server area in west side of dining room **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - rice pots - exterior of starch barrel
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - glass door cooler near entrance to kitchen - slicer soiled
22-16-4
Basic - Reuse of single-service or single-use articles. - cardboard box previously containing unwashed broccoli reused for storing cut, washed broccoli **Corrected On-Site**
25-32-4
Basic - Screen in door torn/in poor repair - vermin present. - back side door
35B-09-4
Basic - Storage area not maintained clean and organized. - storage room near restrooms cluttered
33-34-4
Basic - Stored food not covered. - multiple foods in walk in cooler
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. - fish thawing in standing water **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed mushrooms over sauces - unwashed cabbage over washed, sliced carrots walk in cooler
08B-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. - barrel of MSG **Corrected On-Site**
02D-01-5
7
Nov 22, 2022
Routine - Food
4 critical violations. 2 major violations. 17 minor violations.
View 23 violations
High Priority - Dented/rusted cans present. See stop sale. - manager discarded
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over apple pie, walk in freezer - raw chicken over cooked wontons, prep cooler at cookline **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fish, 108-110F; chicken, 110F, off temperature control less than 1 hour. Corrective action taken: product placed in oven to reheat
03B-01-6
High Priority - Toxic substance/chemical improperly stored. - spray cleanser stored over sugar packets in server area **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - slicer blade - ice bin at server station
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. - water container filled at handsink in kitchen
31A-11-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - employee restroom
32-04-4
Basic - Bowl or other container with no handle used to dispense food. - server scooped iced with a cup
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. - canned beverage with guest food in reach in cooler **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on prep table **Corrected On-Site**
40-06-5
Basic - Employees with no hair restraints while engaging in food preparation.
13-03-4
Basic - Floor area(s) covered with standing water. - back area
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - in back prep area **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. - back prep area
21-04-4
Basic - Insect control device installed over food preparation area. - fly strips over back food prep area
35B-02-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - door tracks on glass door cooler - exterior of rice pots - exterior of food barrels - wooden posts used to prop up prep sink - below hibachi grills
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. - walk in cooler door rusted
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind 3 compartment sink
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cookline. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. - sugar bin in server area
02D-01-5
Basic - Ice buildup in walk-in freezer and ice cream freezer.
14-69-4
19
Frequently Asked Questions
When was Hibachi Grill Supreme Buffet last inspected?
The most recent health inspection at Hibachi Grill Supreme Buffet on file is from Mar 31, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hibachi Grill Supreme Buffet?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited five times, more than any other issue at Hibachi Grill Supreme Buffet.
How does Hibachi Grill Supreme Buffet compare to other restaurants in Daytona Beach?
Hibachi Grill Supreme Buffet most recently scored 70 out of 100, which is about the same as the Daytona Beach average of 71.
Has Hibachi Grill Supreme Buffet's inspection record improved over time?
Yes. Recent inspections at Hibachi Grill Supreme Buffet have averaged around nine violations per visit, down from roughly 16 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hibachi Grill 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 Supreme Buffet inspected?
Based on the inspection history on file, Hibachi Grill Supreme Buffet is inspected around three times per year on average.
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