Hiro Maru Sushi Cafe
Last inspected: Jan 7, 2026
50
Score
Across the available record, Hiro Maru Sushi Cafe has seven inspections on file, the first dated 2023. On Jan 7, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
By comparison, the average Hollywood facility scores 75, putting Hiro Maru Sushi Cafe on the weaker side. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw tuna stored above unwashed kale in reach in cooler. Operator reorganized **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sealed packages of raw lobster, raw shrimp stored above cooked shrimp in 2 door low top reach in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water of 79F provided at restroom hand wash sink
27-16-4
Basic - Bathroom door left open other than during cleaning or maintenance. Operator closed **Corrected On-Site**
32-02-4
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. Commercially packaged raw tuna with a label indicating to be removed before thawing still partially frozen in sealed reduced oxygen packaging. Operator removed from packaging. Discussed with operator **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at 1 door white reach in cooler **Repeat Violation**
14-69-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in flip top section of right side cook line flip top cooler
22-16-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at cook line wash sink. Operator cleared sink and drainage restored **Corrected On-Site**
29-20-5
Basic - Wall soiled with accumulated grease, food debris. Observed on wall at cook line **Repeat Violation**
36-27-5
50
Sep 10, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Raw tuna in commercially packaged reduced oxygen packaging fully thawed and not removed from packaging.
01B-13-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at three companies sink after handling soiled broom and dustpan. Discussed with employee, employee re washed hands at hand wash sink **Corrected On-Site**
12A-03-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging commercially packaged cooked pork after slicing using a reduced oxygen packaging method to be returned frozen and held for longer than 48 hours. Per operator pork was packaged yesterday and used as a testing method. Operator discarded portions of cooked pork and discontinued process **Corrective Action Taken**
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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. Raw tuna in commercially packaged reduced oxygen packaging fully thawed and not removed from packaging. See Stop Sale Raw hamachi in commercially packaged reduced oxygen packages still mostly frozen thawing in sealed packaging. Operator opened up packaging. Discussed with operator
06-09-1
Basic - Ice buildup in reach-in freezer. Observed at 1 door white reach in freezer in kitchen area
14-69-4
Basic - Wall soiled with accumulated grease, food debris observed behind rice coolers in kitchen
36-27-5
58
May 15, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef/raw chicken stored above ready to eat cabbage in left side cook line flip top. Operator reorganized **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed sushi line employee rinse gloved hands then proceed to handle food. Discussed with operator. Employee removed gloves and washed hands **Corrective Action Taken**
12A-09-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer empty. Instructed operator on switching sanitizer and priming. Retested at 100ppm **Corrected On-Site**
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. Raw salmon stored in direct contact with plastic handle thank you bags in chest freezer. Operator moved to sheet pan **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-31-5
Intermediate - No soap provided at handwash sink. Observed at cook line hand wash sink. Operator provided **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31B-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Floor soiled under 2 door low top reach in freezer in kitchen
36-73-4
45
Oct 17, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Raw salmon stored in direct contact with plastic handle thank you bag. Operator removed and placed on sheet pan **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw conch stored above ready to eat sauces, raw salmon stored above vegetables in 2 door stainless reach in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at wait station hand wash sink. 81F
27-16-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine ware washing machine
16-32-5
Intermediate - No soap provided at handwash sink. Observed at cook line hand wash sink. Operator provided **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Ice buildup in reach-in freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets, area around doors at cook line flip tops soiled. Wall mounted fan next to reach in coolers soiled.
23-03-4
50
Jun 18, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - No soap provided at handwash sink. Observed broken dispenser at cook line sink.
31B-03-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.
16-37-1
Basic - Food stored on floor. Observed in dry storage room, a case of avocados and plastic buckets of soy sauce stored directly on the floor. Operator relocated to shelf. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddle stored in room temperature water (83F). Operator removed, sanitized, and stored dry until they purchase a warmer to keep at or above 135F.
10-07-4
Basic - Utility lines are unnecessarily exposed. Observed kitchen ceiling tile moved aside exposing food preparation surface to
36-04-5
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 frozen escolar moved from freezer to refrigeration with out puncture to reduced oxygen package. Operator punctured and returned to defrosting. **Corrected On-Site**
06-09-1
Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank at sushi station not secured.
51-11-4
58
Mar 26, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Jun 29, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Observed raw ground tuna stored over unwashed avocados in center cooler in back kitchen area. Operator properly stored. **Corrected On-Site**
08A-04-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed 82°F water at hand wash sink in bathroom. Operator turned water temperature up to 100°F. **Corrected On-Site**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance in ice machine in kitchen.
22-20-5
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. 1) Observed escolar thawing in reduced oxygen packaging in reach in cooler next to boba station. Operator cut packaging open to allow oxygen flow. 2) Observed raw ground tuna, thawed, in reduced oxygen packaging in center cooler in back kitchen area. Operator cut packaging open to allow oxygen flow. **Corrected On-Site**
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs stored in 79°F standing water. Employee dumped water. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of food debris inside microwave at sushi bar.
22-08-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks and spoons stored upright at self service sauce station. Operator properly stored. **Corrected On-Site**
24-18-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws stored at self service sauce station. Operator removed straws. **Corrected On-Site**
25-27-4
50
Frequently Asked Questions
When was Hiro Maru Sushi Cafe last inspected?
The most recent health inspection at Hiro Maru Sushi Cafe on file is from Jan 7, 2026. The public record contains seven inspections in total.
What is the most common violation at Hiro Maru Sushi Cafe?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Hiro Maru Sushi Cafe.
How does Hiro Maru Sushi Cafe compare to other restaurants in Hollywood?
Hiro Maru Sushi Cafe most recently scored 50 out of 100, which is lower than the Hollywood average of 75.
Has Hiro Maru Sushi Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Hiro Maru Sushi Cafe have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hiro Maru Sushi Cafe 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 Hiro Maru Sushi Cafe inspected?
Based on the inspection history on file, Hiro Maru Sushi Cafe is inspected around three times per year on average.
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