Hibachi of Japan One
Last inspected: Feb 18, 2026
100
Score
Going back to 2022, Hibachi of Japan One has 11 inspections in the public record. Hibachi of Japan One was last inspected on Feb 18, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around five violations to closer to two violations per visit.
“Handwash sink not accessible for employee use” comes up most often, recorded three times in the inspection record.
That puts the facility ahead of the local pack: the average Naples restaurant scores 81. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
No violations found.
100
Dec 18, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
78
Jul 25, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
74
Apr 8, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
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. Operator advised of a start time 30 minutes prior to inspection. Advised operator to place proper time marking, including discard time. Operator has proper form for holding rice as time as a public health control. Operator placed correct time marking. **Corrected On-Site**
03F-02-5
Basic - Food-contact surface not smooth and easily cleanable. Several plastic containers used for food storage cracked or broken. Advised operator to discontinue use of damaged or not easily cleanable containers.
14-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing raw shrimp found in standing water, still frozen, located in kitchen. Advised operator to have running cold water when thawing. Operator placed thawing product under cold running water. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Several containers used to hold and dispense spices as dry ingredients found with no labeling. Located in kitchen. Advised operator to place proper labeling.
02D-01-5
74
Dec 12, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Advised operator of need to wash hands.
12A-02-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler, raw shell eggs stored over raw beef muscle. Operator advised of proper food storage in holding units.
08A-20-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating behind front counter.
12B-02-4
Basic - In-use tongs stored on equipment door handle between uses. Found in kitchen on oven door handle. Operator removed and placed in dish washing area. **Corrected On-Site**
10-20-4
Basic - Stored food not covered. Large storage container of flour without lid found next to hand wash sink, possible splash hazard from sink as well. Operator advised to protect product. Operator placed lid on storage container. **Corrected On-Site**
08B-12-5
64
Mar 11, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 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. Cook cutting ready to eat cucumbers in sushi bar. Spoke with operator about proper glove use, operator spoke with employee who donned gloves before continuing work. **Corrected On-Site**
09-01-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum Sanitizer Bucket (Chlorine 200+ppm) adjacent to raw sushi bar. Operator diluted bucket. **Corrective Action Taken**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in prep and dishwasher area blocked by onions and garbage bucket. Operator began clearing sink for better access. **Corrective Action Taken** **Repeat Violation**
31A-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks unchained by mop sink. Operator temporarily secured tanks. **Corrective Action Taken**
51-11-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle on grass behind restaurant. Operator states the receptacle does not belong to the establishment.
33-23-4
61
Dec 8, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan available for sushi rice. **Warning** - From follow-up inspection 2023-12-08: Observed written plan not completed yet. Educated operator on how to complete written plan. **Time Extended**
03F-10-5
90
Dec 7, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish over unwashed avocados. Operator moved for proper storage. . Repeat 4/20/2023. **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed tongs from raw beef moved to raw shrimp during prep. Operator discarded raw shrimp that was contaminated. **Corrected On-Site** **Warning**
08A-24-5
High Priority - Roach activity present as evidenced by live roaches found. Observed total five (5) live roaches, two at hand wash sink in back prep area, two on back wall and one behind double door reach in cooler in kitchen. **Warning**
35A-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked with plastic wrap. Operator moved to allow access. **Warning**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan available for sushi rice. **Warning**
03F-10-5
Basic - Dead roaches on premises. Total Five (5) dead roaches, two in oven and three behind double door reach in cooler in kitchen. **Warning**
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of exterior door in back area. **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed floors soiled with debris. **Warning**
36-73-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls and sides of equipment soiled with grease build up. **Warning**
36-27-5
43
Apr 20, 2023
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp and raw over unwashed vegetables in cooler under sushi line and in reach in cooler in back area. Operator moved for proper storage. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over buckets of sauce in double door reach in cooler. Operator moved for proper storage. **Corrected On-Site**
08A-05-6
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially packaged Tuna thawed in still in packaging in reach in cooler. Educated operator on proper thawing of product and operator removed tuna from packaging. **Corrected On-Site**
06-09-1
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Operator moved for cleaning and proper storage. **Corrected On-Site**
10-20-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers not inverted allowing for contamination from food products. Operator inverted for proper storage. **Corrected On-Site**
25-06-4
64
Feb 2, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
45
Aug 29, 2022
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bag in contact with tomatoes and other vegetables. Operator moved vegetables for proper storage. **Corrected On-Site** **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over zucchini and cooked shrimp on sushi line. Operator moved raw items to proper storage. **Corrected On-Site** **Warning**
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. Observed raw chicken stored over raw meat and raw seafood in reach in freezer. Operator moved for proper storage. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp dumplings (50F - Cold Holding) in reach in cooler. Determined only time/temperature control for safety item in reach in cooler, operator unsure as to what time cooler quit working. Operator discarded shrimp dumplings. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked with garbage can in front. Also had paper towel inside and soap stored in sink. Operator cleaned and moved to allow access. Repeat 3/14/2022. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
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. Observed tobiko not marked with consumer advisory on cooked sushi rolls. **Warning**
02B-04-5
Basic - Food stored on floor. Observed food stored on floor in back hallway. **Warning**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee open drink in reach in cooler over food for customers. Operator discarded drink. **Corrected On-Site** **Warning**
12B-13-4
Basic - Dumpster hole poked on side. Observed dumpster with hole poked on side of it, exposing inside and allowing pests to enter dumpster. **Warning**
33-12-4
39
Frequently Asked Questions
When was Hibachi of Japan One last inspected?
The most recent health inspection at Hibachi of Japan One on file is from Feb 18, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hibachi of Japan One?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Hibachi of Japan One.
How does Hibachi of Japan One compare to other restaurants in Naples?
Hibachi of Japan One most recently scored 100 out of 100, which is higher than the Naples average of 81.
Has Hibachi of Japan One's inspection record improved over time?
Yes. Recent inspections at Hibachi of Japan One have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Hibachi of Japan One 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 of Japan One inspected?
Based on the inspection history on file, Hibachi of Japan One is inspected around three times per year on average.
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