Hibachi Omakase
Last inspected: Feb 17, 2026
86
Score
The health department has logged five inspections at Hibachi Omakase, the earliest from 2022. The most recent report on file is from Feb 17, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly 12 violations earlier in the record.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited three times.
Hibachi Omakase's latest score of 86 sits above the Boca Raton average of 74. Taken together, the history is a positive one.
5
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 17, 2026
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
86
Feb 9, 2024
Routine - Food
2 critical violations. 8 major violations. 11 minor violations.
View 21 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. Cutting beef with no gloves . Chef rinsed off steaks and wrapped in plastic wrap **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat foods in flint top cooler in kitchen
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing in kitchen and prep room Chef filled paper towels **Corrected On-Site**
31B-02-4
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 - No soap provided at handwash sink. Soap missing at hand wash sink in prep room, Chef filled soap at hand wash sink. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip top doors on cooler in kitchen very soiled with old food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand was sink in prep room had a tray with utensils and tools on top of it. Chef removed tray **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Basic - Buildup of food debris/soil residue on equipment door handles. On coolers in kitchen
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Box of food on the floor in the kitchen, chef picked up **Corrected On-Site**
08B-38-4
Basic - Hood filters/grease extractors not designed to be easily removable for cleaning. Hood filters not cleaned full of grease and food debris
14-49-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in kitchen not shielded
38-07-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation.
35B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing shrimp and lobster on thaw counter.
06-01-5
Basic - Bowl or other container with no handle used to dispense food. Chef discarded bowls **Corrected On-Site**
14-01-5
19
Jul 31, 2023
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in chest freezer- raw chicken not commercially packaged over cooked shrimp- educated operator- employee removed.
08A-02-6
Basic - Exterior door has a gap at the threshold that opens to the outside. Large gap on top and bottom of back door.
35B-01-4
82
Nov 28, 2022
Routine - Food
6 critical violations. 4 major violations. 9 minor violations.
View 19 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed combo fridge - chicken smoked (50F - Cooling Overnight )per operator cooked yesterday and stored in combo cooler to cook overnight and not removed. See Stop Sale. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed combo fridge - chicken smoked (50F - Cooling Overnight )per operator cooked yesterday and stored in combo cooler to cook overnight and not removed. See Stop Sale. **Warning**
01B-36-5
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. Observed prep cook in kitchen touch face and then begin cutting lettuce and cooked beef on cook line. Operator had employee wash hands and change gloves. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored above noodles in cook line make table. Operator removed and stored appropriately. **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean curd (50F - Cold Holding); noodles cooked (48F - Cold Holding); rice noodles (reconstituted) (48F - Cold Holding); in cook line make table per operator products stored in cooler overnight and not moved. (Stated items in cooler from Saturday). See Stop Sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean curd (50F - Cold Holding); noodles cooked (48F - Cold Holding); rice noodles (reconstituted) (48F - Cold Holding); in cook line make table per operator products stored in cooler overnight and not moved. (Stated items in cooler from Saturday). See Stop Sale. Observed spam (50F - Cold Holding); Chinese sausage (50F - Cold Holding);in cook line make table, per operator stored in cooler for approximately 1 hour from walk-in cooler. Operator removed and stored in walk in cooler to cool. Observed counter - fresh garlic (68F - Cold Holding) per operator removed from walk-in cooler and stored on counter for 1 hour. Operator removed and stored in walk-in cooler. **Warning**
03A-02-5
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed clams in rear walk-in cooler missing shell tags. Operator provided invoice for clams and digital copy from vendor. **Warning**
01C-01-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed clams present, operator stated previous tags were removed when establishment was cleaned. **Warning**
01C-02-4
Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Observed food bowl, water bowl stored outside, operator identified as being for cat. **Warning**
35A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed all cutting boards throughout kitchen heavily grooved and soiled. Operator wiped down and sanitizer solution. **Repeat Violation** **Warning**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as scoop of vinegar in cook line make table. **Warning**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed all cutting boards throughout kitchen heavily grooved and soiled. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles stored on counter on cook line. **Warning**
12B-07-4
Basic - Food stored on floor. Observed containers of oil on floor on cook line. Observed containers of food on floor in walk-in cooler. **Warning**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board on cook line. **Warning**
21-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers in cook line not inverted. Operator inverted at time of inspection. **Warning**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed pig feet and chicken feet in rear prep area thawing at room temperature. Operator stated products were thawing. Advised to thaw under refrigeration or under water. **Repeat Violation** **Warning**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in kitchen and prep area with grease/water damage. **Repeat Violation** **Warning**
36-27-5
17
Sep 23, 2022
Complaint Full
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 2 rodent droppings on top of freezer cooler in warewashing area in kitchen, 1 rodent droppings on top of cutting board in rear prep table by three compartment sink, 2 rodent droppings on combo cooler next to make table on cook line. **Warning** - From follow-up inspection 2022-09-23: No activity observed. **Time Extended**
35A-04-4
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Observed bug spray on kitchen counter next to handwash sink and prep sink in kitchen. **Warning** - From follow-up inspection 2022-09-23: Observed bug spray stored on counter at back prep counter. **Time Extended**
41-10-4
High Priority - - From initial inspection : High Priority - Presence of insects, rodents, or other pests. Observed spider inside cupboard in above prep table near three compartment sink, observed spiderweb in barbecue cooker in kitchen. **Warning** - From follow-up inspection 2022-09-23: Observed web in barbecue oven and above warewashing area by cupboard in back. **Time Extended**
35A-09-4
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on pots on prep table next to charcoal cook line. Observed 1 live roach next to freezer in kitchen area by rear hand washing sink. Observed 4 live roaches under cutting board next to hand washing sink on cook line. **Warning** - From follow-up inspection 2022-09-23: Observed 1 live roach crawling on shelving by handwash sink on cook line. Observed 2 live roaches by walk-in cooler and water heater in back kitchen area. Observed 3 live roaches crawling out front underneath make table on cook line. **Time Extended**
35A-05-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cook line soiled with food debris and residue with roaches crawling on underside of cutting board. Operator removed and removed roaches and washed cutting board. **Warning** - From follow-up inspection 2022-09-23: Observed cutting boards still heavily soiled in rear prep area. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Wall and floor soiled with accumulated grease, food debris, and/or dust. Observed walls and floors soiled throughout kitchen area with build up of grease and other food debris. **Warning** - From follow-up inspection 2022-09-23: Parts of floor and wall still soiled behind cook line make table and under cook line cook tops. **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 2 dead roaches on top of freezer in rear kitchen area, 3 dead roaches between standing freezer and chest freezer in back, 1 dead roach on floor under cook line, 2 dead roaches on pot lid at front of kitchen next to charcoal cooker on cook line, 1 dead roach on floor in dining area underneath table. **Warning** - From follow-up inspection 2022-09-23: Observed 2 dead roaches in rear prep area underneath shelves with rice cooker and clean utensils in kitchen area. Observed 1 dead roach caught in spider web in barbecue oven. Observed 2 dead roaches under prep table in rear of establishment in warewashing area. **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Hole in or other damage to facility space. Observed missing ceiling tiles, water damage to ceiling in kitchen, damage to wall in corner of kitchen, damage to floor in bottom of walk-in cooler. **Warning** - From follow-up inspection 2022-09-23: Observed same. **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of barbecue oven with heavy grease accumulation and cobwebs in interior. Per operator barbecue oven has not been used for multiple months. **Warning** - From follow-up inspection 2022-09-23: Observed same. **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken in rear three compartment sink thawing at room temperature. Operator turned on cool running water to control thawing process. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-23: No violation observed at time of inspection. **Time Extended**
06-01-5
39
Frequently Asked Questions
When was Hibachi Omakase last inspected?
The most recent health inspection at Hibachi Omakase on file is from Feb 17, 2026. The public record contains five inspections in total.
What is the most common violation at Hibachi Omakase?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Hibachi Omakase.
How does Hibachi Omakase compare to other restaurants in Boca Raton?
Hibachi Omakase most recently scored 86 out of 100, which is higher than the Boca Raton average of 74.
Has Hibachi Omakase's inspection record improved over time?
Yes. Recent inspections at Hibachi Omakase have averaged around two violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Hibachi Omakase 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 Omakase inspected?
Based on the inspection history on file, Hibachi Omakase is inspected roughly once per year on average.
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