Largo Hibachi Buffet
Last inspected: Mar 23, 2026
90
Score
Across the available record, Largo Hibachi Buffet has 18 inspections on file, the first dated 2022. Largo Hibachi Buffet was last inspected on Mar 23, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged seven times.
Compared to the broader Largo restaurant scene, where the average is 75, this is a stronger showing. There isn't much in the file that would give a customer pause.
18
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 23, 2026
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen. - From follow-up inspection 2026-03-23: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on cooks line. - From follow-up inspection 2026-03-23: **Time Extended**
14-11-5
90
Jan 21, 2026
Complaint Full
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 51f, raw shrimp 50f, buffet line in sushi area. Ice being added to containers. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cut zucchini stored under raw chicken. Raw chicken stored over cooked sauces. All items moved to correct storage levels. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Items removed from hand sink at end of line. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End of cooks line. **Corrected On-Site**
31B-02-4
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. Operator cannot find certificate. Inspected will return.
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, ribs, wontons, cooked chicken.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Cup no handles used for portioning flours. **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 - Equipment in poor repair. Torn gaskets on cooks line.
14-11-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing raw shrimp in standing water. Water turned on. **Corrected On-Site**
06-01-5
Basic - Utensils in poor condition. Missing coating on pair of tongs. Removed. **Corrected On-Site**
14-12-4
35
Nov 24, 2025
Routine - Food
No violations found.
100
Nov 19, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 48f, in middle cooler on cooks line. - From follow-up inspection 2025-11-19: Raw shrimp found in middle line cooler at 48f, from 11/18/2025. Item discarded. Stop sale issued. **Admin Complaint**
03A-02-5
86
Nov 17, 2025
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pot stickers stored under raw chicken in reach in cooler on line. **Corrected On-Site**
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. 12 rodent droppings observed in back store room on canned foods. Operator has cleaned up area and sanitized cans. **Admin Complaint**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 48f, in middle cooler on cooks line.
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 and the time removed from temperature control cannot be determined. See stop sale. Rice, time mark adjusted. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Line hand sink blocked by utensils in sink. **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Yunzhen Lu 8/8/2022 not present at time of inspection .
53A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. **Corrected On-Site**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
14-01-5
Basic - Floor soiled/has accumulation of debris. Storage area floors.
36-73-4
Basic - Plumbing system in disrepair. Drain leaking at back hand sink.
29-08-4
35
Jun 4, 2025
Complaint Partial
No violations found.
100
Apr 9, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in freezer. Item moved. Raw fish stored under raw chicken in walk in cooler. Item moved. Cooked shrimp stored under raw shrimp . Item moved. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. **Corrected On-Site**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and cooked ribs no date mark. Items corrected. **Corrected On-Site**
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice. **Corrected On-Site**
10-07-4
Basic - Stored food not covered. Food in freezer not covered. Flour buckets in store room not covered. **Corrected On-Site**
08B-12-5
Basic - Torn gaskets on reach in coolers on line.
14-11-5
Basic - Utensils in poor condition. Two Frayed fry baskets. Items removed.
14-12-4
58
Aug 30, 2024
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwashing washing dishes without sanitizer in the third compartment . Reviewed with employee the correct set up of triple sink . Employee set up triple sink correctly **Corrected On-Site** - From follow-up inspection 2024-08-30: Reviewed with manager and employee **Time Extended**
53B-15-4
Basic - - From initial inspection : Basic - -Nonfood-contact surface ( reach in cooler gaskets) at cook line soiled with grease, food debris, slime - walk in cooler shelves heavily soiled. - mold like build up on pipes at wait station Reviewed with manager - From follow-up inspection 2024-08-30: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting.cups stacked at wait station . Reviewed with manager - From follow-up inspection 2024-08-30: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable- plywood used as shelf cover in walk in cooler . - From follow-up inspection 2024-08-30: **Time Extended**
14-47-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables ( box of potatoes ) over washed onions in walk in cooler . Reviewed with manager . - From follow-up inspection 2024-08-30: Emailed food storage handout in Chinese . Reviewed with manager **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Walk-in cooler and walk in freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-08-30: **Time Extended**
14-17-4
70
Aug 27, 2024
Complaint Full
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 pom of chlorine Reviewed with manager. Employee changed solution- recheck : 100 ppm chlorine
22-42-4
High Priority - Displayed food not properly protected from contamination. Dry noodles not stored under the sneeze guard at buffet . Manager relocated noodles **Corrected On-Site**
08B-02-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Pans stacked at triple sink on drying rack . No sanitizer in third compartment . Do not use equipment/utensils not properly sanitized. Employee rewatched and sanitized dishes **Corrected On-Site**
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reviewed with manager regularly monitoring food temperatures of hot and cold held food. At cook line : raw chicken 46 F , raw beef 46 F , raw shrimp 47 F in cooler opposite woks manager moved food to freezer for quick chill down . **Repeat Violation**
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 for food at the sushi bar , hot buffet and cold buffet units . Reviewed with manager the time as a public health control written procedure and time marking procedures .
03F-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwashing washing dishes without sanitizer in the third compartment . Reviewed with employee the correct set up of triple sink . Employee set up triple sink correctly **Corrected On-Site**
53B-15-4
Intermediate - Handwash sink used for purposes other than handwashing. -Pans stored in kitchen cook line hand wash sink . Manager removed items -employee used hand wash sink at the sushi bar to rinse towels Reviewed with manager that hand wash sinks are for washing hands only .
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line Manager placed paper towels at hand wash sink **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - -Nonfood-contact surface ( reach in cooler gaskets) at cook line soiled with grease, food debris, slime - walk in cooler shelves heavily soiled. - mold like build up on pipes at wait station Reviewed with manager
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.cups stacked at wait station . Reviewed with manager
24-08-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable- plywood used as shelf cover in walk in cooler .
14-47-4
Basic - Stored food ( clean onions, cut cabbage, shrimp ) not covered in walk in cooler . Reviewed with manager
08B-12-5
Basic - Unwashed fruits/vegetables ( box of potatoes ) over washed onions in walk in cooler . Reviewed with manager .
08B-17-4
Basic - Walk-in cooler and walk in freezer shelves with rust that has pitted the surface.
14-17-4
26
Jun 21, 2024
Complaint Partial
4 critical violations. 2 major violations. 8 minor violations.
View 14 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 and the time removed from temperature control cannot be determined. Sushi rice at buffet counter not time marked
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet: grilled chicken (101F - Hot Holding), instructed staff to reheat to minimum 165F
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked whole chicken in walk-in cooler
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet: cut melon (66F - Cold Holding), placed in ice bath **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at wait station next to sushi bar **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in cooler not dated, instructed staff to add dates **Repeat Violation**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Floor of walk-in freezer
36-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep tables in kitchen
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sealed packs of cigarettes on shelf in dry storage room
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour, sugar and corn starch bins
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 82F water
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Mens restroom
31B-04-4
Basic - Stored food not covered. Multiple items in walk-in cooler not covered **Repeat Violation**
08B-12-5
30
May 14, 2024
Routine - Food
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2024 **Admin Complaint**
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Cart of plates stored in front of hand wash sink in dishwashing area . Person in charge relocated cart . Reviewed hand wash sinks must be accessible at all times **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line Person in charge placed paper towels at dispenser **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food ( cooked meats ) prepared onsite and held more than 24 hours not properly date marked in walk in cooler . Reviewed with person in charge
02C-02-5
Intermediate - written procedures available for use of time as a public health control to hold time/temperature control for safety food missing some foods time marked . Person in charge updated written procedure **Corrected On-Site**
03F-10-5
Basic - -Stored food ( cooked meat, peeled vegetables, sauces )not covered -Raw chicken uncovered in walk in freezer - breading uncovered in dry storage area Reviewed with person in charge . He covered the food **Corrected On-Site**
08B-12-5
Basic - Accumulation of debris inside warewashing machine. Reviewed with person in charge
16-03-4
Basic - Employee bathroom door left open other than during cleaning or maintenance in kitchen . Reviewed with person in charge. Bathroom door closed **Corrected On-Site**
32-02-4
Basic - Employee with no hair restraint while engaging in food preparation at cook line
13-03-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Reviewed with person in charge . Person in charge correctly set up triple sink **Corrected On-Site**
16-13-5
Basic - In-use wet wiping cloth/towel used under cutting board. Person in charge removed towel **Corrected On-Site**
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at cook line. Employees removed employee drinks from cooler **Corrected On-Site**
12B-13-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles - tools next to back of rice in dry storage area . Person in charge rearranged items **Corrected On-Site**
42-03-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Used flashlight to see food on shelf in corner area of walk in cooler . Reviewed with person in charge
38-04-4
Basic - Unwashed fruits/vegetables ( boxes of mushrooms) stored with ready-to-eat food( cut vegetables ) in walk in cooler . Reviewed with person in charge
08B-17-4
35
Sep 7, 2023
Routine - Food
12 minor violations.
View 12 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sushi bar. All cutting boards in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach-in coolers door gaskets torn on cook line. **Warning** - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood used as shelf lining in walk-in cooler. **Warning** - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
14-25-5
Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding broken at hand wash sink near cook line. **Repeat Violation** **Warning** - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
36-08-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers located near buffet. **Warning** - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Reach-in coolers interior/shelves have accumulation of soil residues on cook line. **Warning** - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in coolers on cook line, shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler on cook line. **Warning** - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Water leaking from pipe at hand wash sink near cook line. **Warning** - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. **Warning** - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
16-23-4
55
Aug 28, 2023
Routine - Food
1 critical violation. 12 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler near cook line at 1:42pm raw chicken (51F - Cold Holding); raw shrimp (52F - Cold Holding); raw beef (52F - Cold Holding) cooked noodles (48 - Cold Holding) Buffet line 2:15pm cut melon (58F - Cold Holding); boiled eggs (58F - Cold Holding); cut lettuce (57F - Cold Holding) Operator placed noodles in walk-in freezer. Employee initially placed raw chicken, raw shrimp, raw beef, cut melon, boiled eggs, cut lettuce in walk-in cooler Operator moved items to walk-in freezer at 2:45pm Re temp items at 2:45pm a. Cooked noodles 37f b. raw chicken 49f c. Raw shrimp 49f d. Raw beef 48f e. Cut melon 48f f. Boiled eggs 48f g. Cut lettuce Re temp at 3:11pm a. Cooked noodles 37f b. raw chicken 42f c. Raw shrimp 40f d. Raw beef 37f e. Cut melon 40f f. Boiled eggs 38f g. Cut lettuce 39f **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2023-08-28: Raw beef 47f Raw chicken 59f Raw fish 52f Operator placed items in walk- freezer **Admin Complaint** **Corrective Action Taken**
03A-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. **Warning** - From follow-up inspection 2023-08-28: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2023-08-28: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sushi bar. All cutting boards in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2023-08-28: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach-in coolers door gaskets torn on cook line. **Warning** - From follow-up inspection 2023-08-28: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood used as shelf lining in walk-in cooler. **Warning** - From follow-up inspection 2023-08-28: **Time Extended**
14-25-5
Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding broken at hand wash sink near cook line. **Repeat Violation** **Warning** - From follow-up inspection 2023-08-28: **Time Extended**
36-08-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers located near buffet. **Warning** - From follow-up inspection 2023-08-28: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Reach-in coolers interior/shelves have accumulation of soil residues on cook line. **Warning** - From follow-up inspection 2023-08-28: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in coolers on cook line, shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-08-28: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler on cook line. **Warning** - From follow-up inspection 2023-08-28: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-08-28: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Water leaking from pipe at hand wash sink near cook line. **Warning** - From follow-up inspection 2023-08-28: **Time Extended**
29-11-4
47
Aug 24, 2023
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
14
Apr 14, 2023
Complaint Full
2 critical violations. 7 major violations. 8 minor violations.
View 17 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready-to-eat chicken in tall sliding door reach-in cooler across fryer. Employee rearranged 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 pork in walk-in freezer. Operator moved some of the trays **Repeat Violation** **Warning** - From follow-up inspection 2023-04-14: Raw chicken over unwashed lettuce in walk-in cooler. Discussed proper food storage **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 live fly in buffet area landing on orange slices. Operator discarded fruit **Warning** - From follow-up inspection 2023-04-14: Cut cabbage with monster energy drink inside of it. Stop sale issued Stop sale issued for sushi rice and rolls past the four hour period using time as a public health control **Time Extended**
01B-13-4
Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
03C-89-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on back prep table Can opener blade soiled with old food debris **Repeat Violation** **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Partially cooked chicken over ready-to-eat chicken in walk-in cooler. Operator moved but still over ready-to-eat sauces **Corrective Action Taken** **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
08A-28-4
Intermediate - - From initial inspection : 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. 1 out of 4 food handlers missing training **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in tall sliding door reach-in cooler made 3 days ago. Cooked pork wontons in walk-in freezer made 3 days ago not dated **Warning** - From follow-up inspection 2023-04-14: Cooked pork wontons in walk-in freezer made 3 days ago not dated **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink near entrance to kitchen ran for 2 minutes 80 degrees F **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Handwash sink of cook line **Repeat Violation** **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on back prep table **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Damaged/spoiled/recalled food not properly segregated. 2 dented can of pineapple chunks and 1 dented can of pudding on dry storage shelf. Operator segregated **Corrective Action Taken** **Warning** - From follow-up inspection 2023-04-14: Cut cabbage with monster energy drink inside of it. Stop sale issued **Time Extended**
08B-20-4
Basic - - From initial inspection : Basic - Food stored on floor. Fry oil on floor of kitchen **Repeat Violation** **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in buffet area has ice buildup **Repeat Violation** **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. Oven next to fryer on cook line **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at all reach-in coolers of cook line soiled with food debris. **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
23-03-4
25
Apr 13, 2023
Complaint Full
11 critical violations. 10 major violations. 17 minor violations.
View 38 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked egg noodles (45F - Cooling). In walk-in cooler left cooling over night with plastic wrap on it inside of large bus tub. Discussed proper cooling methods with employees and operator **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 egg noodles (45F - Cooling). In walk-in cooler left cooling over night with plastic wrap on it inside of large bus tub. Discussed proper cooling methods with employees and operator **Warning**
01B-36-5
High Priority - Dented/rusted cans present. See stop sale. 2 dented can of pineapple chunks and 1 dented can of pudding on dry storage shelf **Warning**
01B-01-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes and then proceeded to stack clean plates. Discussed proper hand washing procedures with employee and operator. Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled phone and then proceeded to handle clean cooking utensils with no hand wash in between. Discussed proper hand washing procedures **Warning**
12A-13-4
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. Employee cutting melons in back prep area. Did not observe cross contamination. Employee put on gloves **Corrected On-Site** **Warning**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in buffet area landing on orange slices. Operator discarded fruit **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready-to-eat chicken in tall sliding door reach-in cooler across fryer. Employee rearranged 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 pork in walk-in freezer. Operator moved some of the trays **Repeat Violation** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 live fly in buffet area landing on orange slices. Operator discarded fruit **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top portion of double door reach-in cooler across wok station: cut cabbage (47F - Cold Holding). Operator placed in bottom portion of reach-in cooler Sushi bar/buffet: cream cheese (52F - Cold Holding); Krab stick (50F - Cold Holding); tofu (50F - Cold Holding); raw salmon (44F - Cold Holding). Employee moved to functioning reach-in cooler. Foods have been in non-functioning cooler less than 4 hours ago. Salad buffet: kimchi (46F - Cold Holding); diced tomato and cucumber salad (51F - Cold Holding); Krab salad (46F - Cold Holding). Operator placed foods on ice **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet at sushi bar: fried onions (100F - Hot Holding); egg foo young (125F - Hot Holding); sushi rice (90F - Hot Holding). Operator took fried onions and egg food young to reheat. Discussed using time as a public health control for sushi rice. Emailed time as a public health control form to operator. First buffet island: battered chicken (117F - Hot Holding); cooked chicken wings (107F - Hot Holding); discussed with operator to reheat foods to 165 degrees F for 15 seconds **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Container of soap next to thawing squid in three compartment sink area. Employee removed Vaseline on top of dish machine. Operator removed **Corrected On-Site** **Warning**
41-10-4
Intermediate - Person in charge unable to answer basic questions about allergens. Person in charge unable to name the 9 major food allergens. Emailed allergen poster **Warning**
53A-15-4
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. 1 out of 4 food handlers missing training **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in tall sliding door reach-in cooler made 3 days ago. Cooked pork wontons in walk-in freezer made 3 days ago not dated **Warning**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink near entrance to kitchen ran for 2 minutes 80 degrees F **Warning**
27-16-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. **Warning**
03C-89-4
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on back prep table Can opener blade soiled with old food debris **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by dish pit blocked by cart **Corrective Action Taken** **Warning**
31A-09-4
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. **Warning**
11-26-1
Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Partially cooked chicken over ready-to-eat chicken in walk-in cooler. Operator moved but still over ready-to-eat sauces **Corrective Action Taken** **Warning**
08A-28-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at all reach-in coolers of cook line soiled with food debris. **Warning**
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Cove molding at floor/wall juncture broken/missing. Handwash sink of cook line **Repeat Violation** **Warning**
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on back prep table **Warning**
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. 2 dented can of pineapple chunks and 1 dented can of pudding on dry storage shelf. Operator segregated **Corrective Action Taken** **Warning**
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across wok station. Drink was removed **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bike leaning on dry food storage rack. Bike was moved. Employee backpack on shelf. Employee phone on shelf above reach-in cooler of cook line. Employee removed **Corrective Action Taken** **Warning**
40-06-5
Basic - Food stored on floor. Fry oil on floor of kitchen **Repeat Violation** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in buffet area has ice buildup **Repeat Violation** **Warning**
14-69-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. Oven next to fryer on cook line **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink by dish machine **Warning**
31B-04-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear exit propped open during inspection. Fly observed in buffet area landing on food **Warning**
35B-05-4
Basic - Single-service articles improperly stored. Box of to go boxes stored on floor of dining room **Warning**
25-05-4
Basic - Stored food not covered. Cooked potatoes in walk-in cooler Hoisin sauce in walk-in cooler Corn in walk-in freezer. Operator covered foods **Corrected On-Site** **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw squid in standing water. Operator turned on cold running water. **Corrected On-Site** **Warning**
06-01-5
Basic - Uncovered food stored near sink exposed to splash. Uncovered container of raw chicken next to hand sink of cook line. Employee moved chicken **Corrected On-Site** **Warning**
08B-54-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Electric drill on prep table in back prep area. Operator removed **Corrected On-Site** **Warning**
42-03-5
3
Dec 20, 2022
Food-Licensing Inspection
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/. During licensing inspection for change of ownership with no plan review, the on base floor plan indicated that two hand wash sink had been moved. Because of the plan review they will be considered operating with out a license. **Warning** - From follow-up inspection 2022-12-20: Establishment waiting on name change for licensing. **Time Extended**
50-08-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on main cook line shows staining. Can opener shows accumulation of debris. **Warning** - From follow-up inspection 2022-12-20: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed two hand wash sinks moved. **Warning** Priority: Intermediate - From follow-up inspection 2022-12-20: Spoke to Lola at Plan Review and she stated that plans have been submitted, then profiled on 12-7-22. Establishment waiting on name change. **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine located in the kitchen by the dry storage area. **Warning** - From follow-up inspection 2022-12-20: Observed mold like substance on interior of ice machine at time of callback inspection. **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Scoop in large rice bag in dry storage area with container inside touching the food. Employee removed from the bad of rice. **Corrected On-Site** **Warning** - From follow-up inspection 2022-12-20: Plastic bowl and cups in five gallon buckets of sugar and tea leaves. Employee removed the cups and replaced with a scoop. **Time Extended** **Corrected On-Site**
14-01-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on the main cook line shows cut marks. **Warning** - From follow-up inspection 2022-12-20: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on the two door deli cooler on the right side of main cook line has torn gaskets. Two door cooler opposite of fryers on the cook line has torn gaskets. **Warning** - From follow-up inspection 2022-12-20: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. On cook line underneath the fryers the floor has accumulation of debris and grease like substance. **Warning** - From follow-up inspection 2022-12-20: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Case of water in the dry storage area was on the floor. Employee put on a shelf. **Corrected On-Site** **Warning** - From follow-up inspection 2022-12-20: Two five gallon buckets on floor in dry storage containing salt and tea leaves on floor in dry storage area. Employee put both buckets on the bottom shelf. **Time Extended** **Corrected On-Site**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk-in freezer on the floor and just underneath the fans. **Warning** - From follow-up inspection 2022-12-20: Ice build up observed at time of the call back inspection. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. The gauge in machine is broken and currently not working. **Warning** - From follow-up inspection 2022-12-20: **Time Extended**
16-38-5
47
Nov 28, 2022
Complaint Full
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Observed: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched face while cooking on cook line. Stepped in and educated employee and he washed hands properly. **Corrective Action Taken** Priority: High Priority
12A-10-4
High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Prepped raw chicken over ready to eat cooked pork in the walk-in cooler. Operator moved raw food to separate shelf. **Corrected On-Site** Priority: High Priority
08A-05-6
Intermediate - Observed: Non-pitting surface rust on food-contact equipment. In black microwave in kitchen to the left of the hand wash sink. Priority: Intermediate
22-31-4
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has mold like substance on interior. Priority: Intermediate
22-02-4
Basic - Observed: Carbon dioxide/helium tanks not adequately secured. Two containers in dry storage area are not secured. Priority: Basic
51-11-4
Basic - Observed: Cove molding at floor/wall juncture broken/missing. Cove molding broken in kitchen by the walk-in freezer. Priority: Basic
36-03-4
Basic - Observed: Employee eating in a food preparation or other restricted area. Evidence of staff eating on cook line , plates on the line with food half eaten. Employee removed from line and discarded food. **Corrected On-Site** Priority: Basic
12B-02-4
Basic - Observed: Food stored on floor. Bucket with meat bones in walk-in freezer on floor. Employee put on shelf. **Corrected On-Site** Priority: Basic
08B-38-4
Basic - Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Icicles forming in walk-in freezer due to ice buildup. Priority: Basic
14-69-4
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout the kitchen and on walk-in cooler show accumulation of debris. Priority: Basic
23-03-4
Basic - Observed: Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cooler on main cook line behind the fryers. Employee moved drink. **Corrected On-Site** Priority: Basic
12B-13-4
43
Frequently Asked Questions
When was Largo Hibachi Buffet last inspected?
The most recent health inspection at Largo Hibachi Buffet on file is from Mar 23, 2026. The public record contains 18 inspections in total.
What is the most common violation at Largo Hibachi Buffet?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Largo Hibachi Buffet.
How does Largo Hibachi Buffet compare to other restaurants in Largo?
Largo Hibachi Buffet most recently scored 90 out of 100, which is higher than the Largo average of 75.
Has Largo Hibachi Buffet's inspection record improved over time?
Results have been roughly steady. Inspections at Largo Hibachi Buffet have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Largo Hibachi Buffet 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 Largo Hibachi Buffet inspected?
Based on the inspection history on file, Largo Hibachi Buffet is inspected around five times per year on average.
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