Teppanyaki Buffet
Last inspected: Oct 23, 2025
58
Score
The health department has logged nine inspections at Teppanyaki Buffet, the earliest from 2022. Teppanyaki Buffet was last inspected on Oct 23, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly seven violations earlier in the record.
“Raw animal foods not properly separated” comes up most often, recorded four times in the inspection record.
That's lower than the typical Hollywood restaurant, which scores around 75. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Oct 23, 2025
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
58
Sep 24, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
52
Mar 28, 2025
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
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. Dishwasher handled clean plates immediately after loaded dirty plates in dish machine without washing hands first. Reviewed with employees and manager proper procedures and employee washed hands.
12A-13-4
Intermediate - Nonfood-grade basting brush used in food. Standard paint brush in use with glazing sauce. Manager discarded brush. **Corrected On-Site**
14-14-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of fried peanut in dry storage area. Manager removed cup. **Corrected On-Site**
14-01-5
74
Jan 31, 2025
Routine - Food
2 critical violations. 1 major violation. 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. In glassfront cooler at front of kitchen, container of raw prepped beef on shelf above container of raw prepped shrimp. Employee rearranged for proper separation. **Corrected On-Site** **Admin Complaint**
08A-20-5
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. In walk in freezer, trays of wrapped prepped chicken in speedracks above trays of wrapped prepped beef. Employee began to rearrange speedracks to properly separate. **Corrective Action Taken**
08A-17-6
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles at hibachi station and under triple sink in kitche. Employee marked both as degreaser. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. One kitchen employee not wearing hair restraint while preparing food items. Employee put on hat. **Corrected On-Site**
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between glassfront cooler and prep table at front of cook line. Manager removed knife. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting boards on prep tables in kitchen.
21-04-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water at hibachi station not labeled. Employee added labels. **Corrected On-Site**
02D-01-5
55
Sep 17, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cook line glassfront, container of raw chicken skewers about container of fried chicken pieces. Employee rearranged items for proper separation. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In glassfront cooler at front of kitchen, container of raw prepped chicken above container of raw prepped beef. Manager inverted for proper separation. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at hibachi station. Manager marked as degreaser. **Corrected On-Site**
41-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between glass front cooler and prep table at cook line. Employee removed knife. **Corrected On-Site**
10-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple bottled beverages in cook line coolers.
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles oils and water set hibachi station missing labels. Manager labeled all bottles. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Food not stored at least 6 inches off of the floor. In walk in freezer, buspan of cooked food on floor. Employee placed on riser. **Corrected On-Site** **Repeat Violation**
08B-47-4
55
Feb 16, 2024
Complaint Full
4 critical violations. 3 minor violations.
View 7 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. Sushi rice using time as a public health control without time mark in sushi buffet station in dining room. Operator placed time marking on sushi rice. **Corrected On-Site**
03F-02-5
High Priority - Dented/rusted cans present. See stop sale. One can dented with apple sauce in dry storage room. Operator removed from storage shelf to be returned to supplier. See stop sale
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1.Raw chicken stored over cooked noodles inside low boy cooler in hibachi station. Operator moved raw chicken to bottom shelf and stored correctly.* corrected on site* 2. Raw pork stored over cooked seafood mix in glass front cooler in cook line. Operator moved cooked seafood mix to upper shelf and stored correctly.* corrected on site * 3.Raw shrimp stored over cooked miso soup inside reach in cooler opposite wok station in cook line. Operator moved miso soup to upper shelf and stored correctly. * corrected on site* 4. Raw chicken stored over cooked chicken inside glass front cooler opposite fryers in cook line. Operator moved raw chicken to bottom shelf and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1. Raw chicken stored over raw shrimp inside low boy cooler in hibachi station next to dining room. Operator moved raw chicken to bottom shelf and stored correctly *corrected on site* 2. Raw chicken stored on top container with raw crab inside walk in cooler. Operator moved raw chicken to another shelf and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
Basic - Food not stored at least 6 inches off of the floor. 1. Cases of spinach on floor inside walk in freezer. Operator elevated. 2. Bucket of bbq sauce on floor in hibachi station. Operator elevated **Corrected On-Site**
08B-47-4
Basic - Nonfood-contact surface soiled with food debris. . Hand wash sink soiled with food debris next to 3 compartment sink in prep area. Operator cleaned during inspection **Corrected On-Site**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Bottles of oil not labeled in hibachi station next to dining room. Operator labeled oil during inspection. **Corrected On-Site**
02D-01-5
47
Aug 31, 2023
Complaint Full
1 major violation.
View 1 violation
Supervisor/Person in Charge Present
FL-01
90
Aug 30, 2023
Complaint Full
6 critical violations. 3 major violations. 5 minor violations.
View 14 violations
High Priority - Nonfood-grade to go shopping bags used in direct contact with sliced ham inside walk in freezer. Operator placed sliced ham in approved bags during inspection. **Corrected On-Site** **Warning**
14-31-5
High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp stored over uncooked broccoli inside glass front cooler in cook line. Operator moved raw shrimp to bottom shelf and stored correctly. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored over container with raw beef inside chest freezer in hibachi station. Operator moved raw chicken under raw beef. **Corrected On-Site** **Warning**
08A-20-5
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. Raw chicken stored over buckets with ice cream in chest freezer in hibachi station. Operator moved ice cream to another freezer and stored correctly **Corrected On-Site** **Warning**
08A-17-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked shrimp and cooked seafood mix using TPHC without time mark held less than 4 hours ago in buffet line and cook line respectively. Operator placed time mark on foods. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live, small flying insect flying around in ware washing area. 3 live, small flying insects landed on prep table which is not in use at time of inspection in ware washing area. Operator killed flying insects, cleaned and sanitized area during inspection. At the end of inspection, no live flying insects observed. **Corrected On-Site** **Warning**
35A-02-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Intermediate - Oyster tags not marked with last date served. Establishment using shucked date instead of last date served. Educate manager on correct procedure. **Warning**
01C-03-4
Intermediate - Raw Oyster tags removed from original container prior to container being emptied inside walk in cooler. Operator placed tags with oysters during inspection. **Corrected On-Site** **Warning**
01C-10-4
Basic - Bowl or other container with no handle used to dispense rice in dry storage area. Operator removed **Corrected On-Site** **Warning**
14-01-5
Basic - Clean plates not stored inverted or in a protected manner in Hibachi station. Operator inverted **Corrected On-Site** **Warning**
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation in kitchen. Operator put hat on **Corrected On-Site** **Warning**
13-03-4
Basic - Stored food not covered. Wasabi sauce and ginger not covered in buffet station, operator moved under sneeze guard. **Corrected On-Site** **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen chicken thawing in standing water in prep station. Operator placed under cold running water. **Corrected On-Site** **Warning**
06-01-5
23
Dec 28, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
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. Dishwasher (Chlorine 00ppm), observed sanitizer gallon empty, Employee connect new gallon, chlorine sanitizer at 50ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chest freezer-Container of raw beef over gallon of ice cream, Employee moved beef to the left on bottom side **Corrected On-Site**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.employee cleaned and sanitized **Corrected On-Site**
22-20-5
Basic - Food stored on floor. Dry goods storage- Two containers of mayonnaise, 1 container of soy sauce, Employee placed on shelves. -WIF-several container of food on floor **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. True sliding glass door, bottom gasket employee cleaned **Corrected On-Site**
23-03-4
64
Frequently Asked Questions
When was Teppanyaki Buffet last inspected?
The most recent health inspection at Teppanyaki Buffet on file is from Oct 23, 2025. The public record contains nine inspections in total.
What is the most common violation at Teppanyaki Buffet?
Across the inspection record, “raw animal foods not properly separated” has been cited four times, more than any other issue at Teppanyaki Buffet.
How does Teppanyaki Buffet compare to other restaurants in Hollywood?
Teppanyaki Buffet most recently scored 58 out of 100, which is lower than the Hollywood average of 75.
Has Teppanyaki Buffet's inspection record improved over time?
Yes. Recent inspections at Teppanyaki Buffet have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Teppanyaki Buffet 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 Teppanyaki Buffet inspected?
Based on the inspection history on file, Teppanyaki Buffet is inspected around three times per year on average.
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