Oniku Hibachi
Last inspected: Mar 18, 2026
78
Score
Public records show 13 inspections at Oniku Hibachi stretching back to 2022. The most recent report on file is from Mar 18, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have been trending down, averaging around 10 violations across recent inspections versus roughly 14 violations before.
The most common issue across all inspections has been “bowl or other container with no handle used to dispense food”, showing up six times.
Oniku Hibachi's latest score is in line with the Vero Beach average of 77. The record reflects steady performance over time.
13
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Exterior of sandwich cooler handle - From follow-up inspection 2026-03-18: **Time Extended**
14-71-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Build up of grease under wok table. Old food debris under all equipment in kitchen **Repeat Violation** - From follow-up inspection 2026-03-18: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Heavy Grease build up on walls behind flat top grill. -Grease Build and old food debris between wok and flat top grill. -Hood filters have grease residue. -Cooler door handles and gaskets have build up **Repeat Violation** - From follow-up inspection 2026-03-18: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler and walk in cooler shelves have accumulation of soil residues. **Repeat Violation** - From follow-up inspection 2026-03-18: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor at front counter - From follow-up inspection 2026-03-18: **Time Extended**
21-38-4
78
Jan 14, 2026
Routine - Food
3 major violations. 13 minor violations.
View 16 violations
Intermediate - Handwash sink not accessible for employee use at all times. Cook line and back prep area hand sink blocked by bins and pots. Manager moved **Corrected On-Site**
31A-09-4
Intermediate - No soap and paper towels provided at handwash sink next to 3 bay sink
31B-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired 9-1-2025 **Warning**
53B-05-5
Basic - Wiping cloth sanitizing solution stored on the floor at front counter
21-38-4
Basic - Bowl or other container with no handle used to dispense food. In bulk bin. Manager removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Old and soiled cardboard Under kitchen equipment
36-06-4
Basic - Duct tape used to repair nonfood-contact surface. Exterior of sandwich cooler handle
14-71-4
Basic - Floor soiled/has accumulation of debris. Build up of grease under wok table. Old food debris under all equipment in kitchen **Repeat Violation**
36-73-4
Basic - Interior of soup lid repaired with rusty screws. Manager removed lid **Corrected On-Site**
14-34-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass cooler. Manager put one in cooler **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Heavy Grease build up on walls behind flat top grill. -Grease Build and old food debris between wok and flat top grill. -Hood filters have grease residue. -Cooler door handles and gaskets have build up **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Manager removed **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler and walk in cooler shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Reuse of single-service or single-use articles. Reuse of raw chicken box used to store celery in walk in cooler. Manager removed **Corrected On-Site** **Repeat Violation**
25-32-4
Basic - Single-service articles improperly stored. To go ramekins on floor at front counter
25-05-4
Basic - Unwashed vegetables stored with ready-to-eat food cut carrots in glass door cooler. Manager moved **Corrected On-Site**
08B-17-4
39
Sep 15, 2025
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed Tuna in ROP - From follow-up inspection 2025-09-15: **Time Extended**
01B-13-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In bulk bins - From follow-up inspection 2025-09-15: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. All cookline equipment has grease buildup. Hood filters and wall above grill have grease buildup. Storage bins have food debris buildup - From follow-up inspection 2025-09-15: **Time Extended**
23-24-4
Basic - - From initial inspection : 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. 3 pieces of Ahi tuna thawed in sealed packaging - From follow-up inspection 2025-09-15: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on reach in cooler - From follow-up inspection 2025-09-15: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Grease and food debris under fryers and cook line equipment - From follow-up inspection 2025-09-15: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler is heavily soiled - From follow-up inspection 2025-09-15: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed Raw Shrimp no longer frozen sitting in colander in sink observed at 78f. Operator states shrimp has been sitting for 20 minutes. Advised to rapid chill **Corrective Action Taken** - From follow-up inspection 2025-09-15: **Time Extended**
06-01-5
61
Jul 14, 2025
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed Tuna in ROP
01B-13-4
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Manager went next door to get sanitizer **Corrected On-Site**
22-48-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of Cooked chicken in Raw salmon container in make table Raw beef over washed and cut onions in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ No other managers **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red tray being used to store raw salmon and tuna is soiled in old food debris
22-02-4
Basic - Cloth used as a food-contact surface. Cooks using cloth rags to aid in beef preparation. Educated manager
21-05-5
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. 3 pieces of Ahi tuna thawed in sealed packaging
06-09-1
Basic - Equipment in poor repair. Torn gasket on reach in cooler
14-11-5
Basic - Floor soiled/has accumulation of debris. Grease and food debris under fryers and cook line equipment
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler is heavily soiled
22-16-4
Basic - Reuse of single-service or single-use articles. Reuse of raw chicken box to store prepped broccoli in walk in cooler. Manager moved to plastic bins **Corrected On-Site**
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed Raw Shrimp no longer frozen sitting in colander in sink observed at 78f. Operator states shrimp has been sitting for 20 minutes. Advised to rapid chill **Corrective Action Taken**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. In bulk bins
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. All cookline equipment has grease buildup. Hood filters and wall above grill have grease buildup. Storage bins have food debris buildup
23-24-4
33
Dec 12, 2024
Routine - Food
6 critical violations. 14 minor violations.
View 20 violations
High Priority - Food with mold-like growth. Cut Lettuce in salad cooler. Manager discarded away. **Corrected On-Site**
01B-07-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began making order before washing hands. Educated employee
12A-16-4
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using bleach that does not disinfect in sanitizer bucket. Operator had Clorox bleach on site. Educated manager and advised to remake sanitizer buckets with disinfecting bleach.
22-48-5
High Priority - Nonfood-grade bags used in direct contact with food. -Meat in shopping bags in walk in cooler -tuna and avocados wrapped in paper towels.
14-31-5
High Priority - 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. Shrimp sitting on chicken in reach in freeer **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice found at 122f. Machine is unplugged. Advised to reheat. 2nd temp 135f. Operator states it is still reheating. Rice was originally made at 1:30. 1 hour ago.
03B-01-6
Basic - Bowl or other container with no handle used to dispense food. In rice bin **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handles are soiled on multiple coolers. Glass door is soiled
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle sitting on cutting board Multiple opened water bottles in cooler with food for customers**Corrected On-Site** **Corrected On-Site**
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 jackets being stored on boxes in dry storage
40-06-5
Basic - Floor not cleaned when the least amount of food is exposed. Old food debris throughout kitchen and under equipment.
36-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing at water of 73°. Employee dumped water **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - small toaster oven heavily soiled in grease and food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above wok -shelf that stores clean dishes and Togo containers is soiled **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Interior of 2 door Glass cooler is heavily soiled. **Repeat Violation**
22-16-4
Basic - Reuse of single-service or single-use articles. - reusing chicken box to store cut prepped veggies in walk in. - reuse of gloves when handling raw chicken. Employee is using single service gloves to move chicken to grill. Removing gloves and placing into cooler to reuse. Educated manager **Repeat Violation**
25-32-4
Basic - Single-service articles improperly stored. Styrofoam To go boxes on floor by mop sink. Manager picked up **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Lid on Bulk bin of rice has cracks and holes **Repeat Violation**
08B-12-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and forks in container. Employee corrected **Corrected On-Site**
25-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
20
Jul 22, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Jan 11, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef make table **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Cases of oil in front of sink in kitchen **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/ Manager showed up during inspection **Corrected On-Site**
53A-05-6
Basic - Light not functioning. Under hood fan
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink in reach in cooler. Educated **Corrected On-Site**
12B-13-4
Basic - Stored food not covered. Flour **Corrected On-Site**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm corrected to 50 ppm **Corrected On-Site**
21-07-4
55
Oct 24, 2023
Complaint Full
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies bathroom door doesn't latch - From follow-up inspection 2023-08-23: **Time Extended** - From follow-up inspection 2023-10-24: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. All door handles soiled - From follow-up inspection 2023-08-23: **Time Extended** - From follow-up inspection 2023-10-24: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation** - From follow-up inspection 2023-08-23: **Time Extended** - From follow-up inspection 2023-10-24: Interior of stainless cooler and freezer is heavily soiled. **Admin Complaint**
22-16-4
Basic - - From initial inspection : 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. Drill with auger attached - From follow-up inspection 2023-08-23: **Time Extended** - From follow-up inspection 2023-10-24: **Time Extended**
42-03-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooks line **Repeat Violation** - From follow-up inspection 2023-08-23: **Time Extended** - From follow-up inspection 2023-10-24: **Time Extended**
36-27-5
78
Aug 23, 2023
Complaint Full
11 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
55
Aug 22, 2023
Complaint Full
3 critical violations. 2 major violations. 15 minor violations.
View 20 violations
High Priority - Container of medicine improperly stored.
41-07-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Counted 8 live flies in kitchen, called supervisor on duty and told to put on next day callback
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food.
14-31-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw chicken processed and stored in walk in not date marked
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. One sink had 5 gal buckets in front of it and another sink had pots and pans in front **Repeat Violation**
31A-09-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies bathroom door doesn't latch
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. All door handles soiled
23-24-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Food stored on floor. Chicken stored on floor in walk in cooler
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils found in standing water 81°
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Reuse of single-service or single-use articles. Carrots stored in chicken cardboard box
25-32-4
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. Drill with auger attached
42-03-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooks line **Repeat Violation**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name.spices throughout kitchen missing labels
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in rice bin
14-01-5
25
Apr 20, 2023
Complaint Full
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Employee cutting raw beef and then handled clean equipment or utensils without washing hands. Employee cutting raw beef and then equipment. Employee washed hands. Provided hand-wash information sheet in Spanish. **Corrected On-Site**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pasta in walk in cooler. Moved to properly store. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back kitchen and women's restroom, paper towels provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
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. Printed. **Corrected On-Site**
11-27-4
Basic - Bowl or other container with no handle used to dispense food. Cup in rice. Removed. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Floor soiled/has accumulation of debris. Under 3 compartment sink, under cooler and behind cook line. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease or food debris. Bulk containers. Exterior of reach in coolers. Cleaned during inspections. **Corrected On-Site**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cleaned during inspection. **Corrected On-Site** **Repeat Violation**
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Removed. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sanitizer set up and cloth placed in solution. **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. Sanitizer set up to 100 ppm. **Corrected On-Site**
21-07-4
41
Feb 27, 2023
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over soy sauce in walk in cooler. Moved to properly store. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Labeled. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Items stored in hand sink at back kitchen. All removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At restroom and back kitchen. **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. Cooked pasta, cooked broccoli and cooked meat at walk in cooler. All dated. **Corrected On-Site**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook line employee. Hat put on. **Corrected On-Site**
13-03-4
Basic - Floor soiled/has accumulation of debris. Grease under cook line and coolers at kitchen area.
36-73-4
Basic - No copy of latest inspection report available. **Repeat Violation**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Tall glass door coolers. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Front counter area.
36-27-5
41
Jul 25, 2022
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bus tub of white rice left out on prep table for 1 hours at 67/68f. Moved to walk in cooler to facilitate chilling to -41f. **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken over cut onions in walk in cooler. Moved to properly store. **Corrected On-Site** **Repeat Violation**
08A-08-5
Intermediate - Handwash sink not accessible for employee use at all times. Both sinks at back kitchen. Items moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
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. 4 employees observed working. 1 employee food handling certificate available. Recheck at next inspection.
53B-13-5
Basic - Food stored on floor. Boxes of produce and containers of cut onions on walk in floor. Moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle. Removed. **Corrected On-Site**
10-07-4
Basic - No copy of latest inspection report available. **Repeat Violation**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk containers, walk in cooler shelves, prep shelves and storage area. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom soiled with cracked egg shells and pooled eggs residue. Owner cleaned and sanitized. **Corrected On-Site** **Repeat Violation**
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and loud bulk containers. Labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
41
Frequently Asked Questions
When was Oniku Hibachi last inspected?
The most recent health inspection at Oniku Hibachi on file is from Mar 18, 2026. The public record contains 13 inspections in total.
What is the most common violation at Oniku Hibachi?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited six times, more than any other issue at Oniku Hibachi.
How does Oniku Hibachi compare to other restaurants in Vero Beach?
Oniku Hibachi most recently scored 78 out of 100, which is about the same as the Vero Beach average of 77.
Has Oniku Hibachi's inspection record improved over time?
Yes. Recent inspections at Oniku Hibachi have averaged around 10 violations per visit, down from roughly 14 earlier in the record.
What does a low risk rating mean?
A low risk rating at Oniku Hibachi 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 Oniku Hibachi inspected?
Based on the inspection history on file, Oniku Hibachi is inspected around four times per year on average.
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