Hibachi on the Go
Last inspected: Mar 9, 2026
37
Score
Hibachi on the Go has been inspected 11 times since 2022. Inspectors last stopped by on Mar 9, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
Across the inspection history, “time/temperature control for safety food identified” is the issue that surfaces most often, recorded four times.
That's lower than the typical Lake Park restaurant, which scores around 82. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
5
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (61F - Cooling); in one door cooler ; food cooked since last night; food never reached 41 F within 6 hours; See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken wings (48F - Cold Holding); in small glass cooler ; food out of temperature for approximately 2 hours; food not prepared or portend today; food moved to different cooler; **Corrective Action Taken**
03A-02-5
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- raw shell egg and cooked rice; since 3:00 am; time marked; **Corrected On-Site**
03F-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (61F - Cooling); in one door cooler ; food cooked since last night; food never reached 41 F within 6 hours; See Stop Sale **Repeat Violation** **Admin Complaint**
03D-02-5
Intermediate - Handwash sink at cook line used for purposes other than handwashing- to store wok Removed **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line; advised to provide
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature temperature at the back of the kitchen Placed inside cooler; **Corrected On-Site**
06-01-5
37
Jan 14, 2026
Routine - Food
No violations found.
100
Nov 14, 2025
Routine - Food
7 critical violations. 4 major violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area; cooked rice (80F - Cooling 12:15pm). Operator stated cooling since 8:00am, did not reach 70F within 2 hours. See Stop Sale. **Warning**
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. At prep area; cooked rice (80F - Cooling 12:15pm). Operator stated cooling since 8:00am, did not reach 70F within 2 hours. See Stop Sale. **Warning**
01B-36-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then prepared and packaged cooked food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-27-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cellphone then continued preparing and packaging food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Stop sale issued at 12:15pm due to improper cooling on 6 containers of cooked rice. Operator continued serving 1 container of same cooked rice for which the stop sale was issued through 1:45pm. Operator discarded remaining 5 containers in garbage can. **Admin Complaint**
01B-06-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw chicken stored over washed/cut broccoli and raw beef over cooked rice. Operator moved raw below ready to eat. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Cooked rice/raw shell eggs no time mark. Operator stated held using time as a public health control for less than 2 hours, applied time mark. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Karl Rivera. **Warning**
53A-01-7
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working longer than 60 days , proof of training provided for 1 employee only. Advised Operator to provide training to all required employees within 60 days of hiring. **Warning**
53B-02-5
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. 1 employee present not informed of reporting responsibility. Operator informed employee during inspection. **Corrected On-Site** **Warning**
11-26-1
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator acquired bleach during inspection. **Corrected On-Site** **Warning**
22-38-5
23
Apr 17, 2025
Complaint Full
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried rice (52-50F - Cooling)at 12: 10 to 54 F at 12:40 since 11:00; in glass door cooler at the back of the kitchen ; food stored in big plastic containers; at this rate food will not reach 41 F or below within 4 hours; moved inside freezer **Corrective Action Taken** Priority: Intermediate
03D-15-4
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line ; Priority: Intermediate
22-02-4
Intermediate - Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory posted at the back of the kitchen and it is not visible to consumers Moved in the front ; **Corrected On-Site** Priority: Intermediate
02B-02-5
Basic - Observed: Cutting board has cut marks and is no longer cleanable- at cook line Priority: Basic
14-09-4
70
Mar 18, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef returned from back office to kitchen and handled clean containers without washing hands
12A-16-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef washed hands in triple sink
12A-03-4
Basic - Working containers of food removed from original container not identified by common name. Salt sugar **Corrected On-Site**
02D-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. White refrigerator unit **Corrected On-Site**
05-09-4
70
Oct 21, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Employee washed hands with no soap at 3 compartment sink.
12A-20-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At cook line, pot used to prepare food was washed and rinsed with sanitizing. Advised operator of proper procedure to wash, rinse, and sanitize equipment before use.
22-45-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line flip top low boy, Raw chicken stored over raw steak. Advised operator of proper food storage. Operator stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line, employee separated raw chicken then proceeded to reach into pans of cut, washed vegetables to prepare food without changing gloves and washing hands. Advised operator of proper handwashing. Operator educated employee of proper hand washing.
12A-12-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass door reach in cooler, cooked rice (71F - Cooling)@2:06, since 11:00, 70F @ 2:31; at this rate, product will not reach 41F within 4 hours. Advised operator to place product into freezer to fascilitate cooling.
03D-15-4
Basic - Floor tiles missing and/or in disrepair. At cook line near stove, floor tiles missing.
36-17-5
Basic - Stored food not covered. At glass door reach in cooler, several bins of rice stored, over 24 hours uncovered, Per operator. Advised operator of proper food stored over 24 hours must be covered.
08B-12-5
45
Jun 24, 2024
Routine - Food
No violations found.
100
Apr 25, 2024
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb at mop sink out side. **Warning**
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Grill scrubber with long handle stored in hand sink in the kitchen.employee removed the scrubber. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue color liquid spray bottle not labeled. Manager labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatula in standing water by rice cooker. Water temperature 74 f. **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink and all cooler doors greasy. **Warning**
23-03-4
Basic - Outer openings not protected with self-closing doors. Back door **Warning**
35B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles around ac vent soiled with grease. **Warning**
36-34-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Warning**
36-68-5
45
Jan 26, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Equipment drain line draining into handwash sink. At cook line hand wash sink; drain line coming from ceiling draining into sink. Operator moved drain line to floor drain. **Corrected On-Site**
31A-10-4
Intermediate - Handwash sink used for purposes other than handwashing. At cook line hand wash sink; cleaning supplies stored in sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
16-37-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line; employee cell phone on prep table. Operator removed. **Corrected On-Site**
40-06-5
70
Mar 20, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At white combo stacked reach in cooler; raw chicken stored above butter. Operator moved butter to top shelf. **Corrected On-Site**
08A-05-6
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. At cook line; rice (60°F) and raw shell eggs, no time mark. Operator stated being held 20 min, applied appropriate time mark. **Corrected On-Site** **Repeat Violation**
03F-02-5
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. Provided Cleanup of Vomiting and Diarrheal Events Handout. **Corrected On-Site**
11-27-4
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. One employee working less than 60 days, no employee training, no proof provided that employee has been informed of their reporting responsibilities.
11-26-1
61
Nov 8, 2022
Routine - Food
3 critical violations.
View 3 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink; cutting boards washed, rinsed and placed to air dry without being sanitized. Operator filled triple sink to chlorine 100ppm, sanitized cutting boards. **Corrected On-Site**
22-45-4
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. At cook line; cooked rice and raw shell eggs have no time mark. Operator stated being held less than 1 hour, applied appropriate time mark. **Corrected On-Site**
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sanitizer bucket; chlorine 200ppm. Operator diluted to chlorine 100ppm. **Corrected On-Site**
41-27-4
64
Frequently Asked Questions
When was Hibachi on the Go last inspected?
The most recent health inspection at Hibachi on the Go on file is from Mar 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hibachi on the Go?
Across the inspection record, “time/temperature control for safety food identified” has been cited four times, more than any other issue at Hibachi on the Go.
How does Hibachi on the Go compare to other restaurants in Lake Park?
Hibachi on the Go most recently scored 37 out of 100, which is lower than the Lake Park average of 82.
Has Hibachi on the Go's inspection record improved over time?
Results have been roughly steady. Inspections at Hibachi on the Go have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hibachi on the Go 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 on the Go inspected?
Based on the inspection history on file, Hibachi on the Go is inspected around three times per year on average.
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