Mr Hibachi
Last inspected: Apr 2, 2025
70
Score
Mr Hibachi has been inspected six times since 2022. Mr Hibachi was last inspected on Apr 2, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
“Buildup of food debris/soil residue” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Lantana average 80, so Mr Hibachi trails the local norm. On the whole, the file is mixed but not concerning.
6
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Apr 2, 2025
Routine - Food
7 minor violations.
View 7 violations
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood under rice cookers dirty and not smooth easily cleanable. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids of rice containers soiled .
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line.
21-12-4
Basic - Buildup of food debris/soil residue on equipment door handles coolers on cook line.
23-24-4
Basic - Can with no handle used to dispense rice in back of kitchen. Operator discarded cans. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean to go containers not stored at least 6 inches above the floor in kitchen next to chest freezer.
24-26-4
Basic - Dirty Cardboard used to line food-contact shelves on shelf cook line. Operator replaced cardboard. **Corrected On-Site**
14-05-4
70
Nov 6, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No soap provided at handwash sink at entrance to kitchen. Operator provided. **Corrected On-Site**
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles on flip top cooler at cook line.
23-24-4
Basic - Can with no handle used to dispense rice , next to triple sink. Operator removed. **Corrected On-Site**
14-01-5
Basic - Employee personal cell phone stored in or a food preparation area, on cutting board at cook line. Employee removed. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact equipment exposed spillage not constructed of materials that are non-absorbent, smooth and easily cleanable. Rice cookers on a wood surface not smooth easy cleanable.
14-47-4
Basic - Nonfood-contact surface under rice cookers on cook line soiled with grease and food debris. Gaskets on chest freezer next to stand up freezer in kitchen with mold like substance.
23-03-4
70
Feb 29, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler - raw pork over fresh broccoli- operator moved pork to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line cart - Fresh garlic in oil (57F) sitting out at room temperature with the intent to leave it out at room temperature was not portioned or prepared today removed from walk in cooler under 1 hour - operator moved to cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Food not stored at least 6 inches off of the floor. Tubs of soy sauce and fry oil on kitchen floor - operator moved shelf. **Corrected On-Site**
08B-47-4
70
Nov 29, 2023
Routine - Food
No violations found.
100
Apr 4, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 54°F, left out at room temperature for less than one hour at cook line. Operator placed in refrigerator. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink at entrance to kitchen. Operator provided. **Corrected On-Site** **Warning**
31B-03-4
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. Emailed poster. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided. **Corrected On-Site** **Warning**
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. **Warning**
53B-01-5
Basic - Stored wontons not covered in reach in freezer. Operator covered. **Corrected On-Site** **Warning**
08B-12-5
Basic - Time/temperature control for safety beef thawed in an improper manner, in standing water in triple sink. Operator drained water and turned on running water. **Corrected On-Site** **Warning**
06-01-5
Basic - 4 boxes of chicken stored on floor at cook line. Operator placed in refrigerator. **Corrected On-Site** **Warning**
08B-38-4
50
Aug 23, 2022
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 47°F-50°F cooked yesterday in covered deep container in prep area. 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. Rice 47°F-50°F cooked yesterday in covered deep container in prep area. **Warning**
01B-36-5
High Priority - Food placed in soiled container/equipment. Rice, sugar,flour and soy sauce. **Warning**
08B-27-4
High Priority - Nonfood-grade target to go bags used in direct contact with food with fried chicken, ginger and broccoli. **Warning**
14-31-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at entrance to kitchen. Handle free spinning. Operator repaired during inspection. **Corrected On-Site** **Warning**
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times containers of rice and soy sauce in front of sink. Cook removed. **Corrected On-Site** **Warning**
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles and doors on all cold holding equipment. **Warning**
23-24-4
Basic - Cardboard used to line food-contact shelves in refrigerator. **Warning**
14-05-4
Basic - Drain cover missing next to reach in freezer. **Warning**
29-18-4
Basic - Food-contact surface not smooth and easily cleanable. Sugar and flour containers. **Warning**
14-13-4
Basic - Working containers of flour and sugar removed from original container not identified by common name. **Warning**
02D-01-5
35
Frequently Asked Questions
When was Mr Hibachi last inspected?
The most recent health inspection at Mr Hibachi on file is from Apr 2, 2025. The public record contains six inspections in total.
What is the most common violation at Mr Hibachi?
Across the inspection record, “buildup of food debris/soil residue” has been cited three times, more than any other issue at Mr Hibachi.
How does Mr Hibachi compare to other restaurants in Lantana?
Mr Hibachi most recently scored 70 out of 100, which is lower than the Lantana average of 80.
Has Mr Hibachi's inspection record improved over time?
Results have been roughly steady. Inspections at Mr Hibachi have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mr Hibachi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Mr Hibachi inspected?
Based on the inspection history on file, Mr Hibachi is inspected around two times per year on average.
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