Tobu Asian Eatery Hibachi Grill
Last inspected: Mar 17, 2026
86
Score
Going back to 2022, Tobu Asian Eatery Hibachi Grill has 11 inspections in the public record. The newest entry in the record is dated Mar 17, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around four violations to closer to two violations per visit over the last few inspections.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited three times.
Tobu Asian Eatery Hibachi Grill's latest score of 86 sits above the Fort Lauderdale average of 80. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
3 minor violations.
View 3 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
86
Oct 22, 2025
Routine - Food
2 critical violations.
View 2 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
64
Jan 22, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Water draining onto floor surface - inside walk in cooler - dripping from ceiling vent. **Warning** - From follow-up inspection 2025-01-22: Observed same. Per operator repair service is on the way. **Time Extended**
29-03-4
95
Jan 21, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Roach activity present as evidenced by live roaches found. 2 live by back kitchen door under triple sink and under container with soiled linen. Operator exterminated and cleaned the area. **Repeat Violation** **Admin Complaint**
35A-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table - cooked chicken (125-147F - Hot Holding) 45 minutes. Operator immediately moved to grill to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Front counter Soda fountain nozzles. Operator cleaned during inspection. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Nonfood-grade basting brush used in food. Cookline - in sauce. Operator removed. **Corrected On-Site** **Warning**
14-14-4
Basic - Floor area(s) covered with standing water. Under and around cookline flip top. **Repeat Violation** **Warning**
36-22-4
Basic - Water draining onto floor surface - inside walk in cooler - dripping from ceiling vent. **Warning**
29-03-4
55
Nov 18, 2024
Complaint Full
No violations found.
100
Nov 14, 2024
Complaint Full
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Roach activity present as evidenced by live roaches found. Approximately 6 live roaches by door at dish washing area- under and around container with dirty linens. Another 2 live roaches on floor at prep area between Cookline and expo. **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - raw beef (49-50F); raw chicken (49-50F); raw shrimp (49-50F); cooked rice (50-55F); cut cabbage (50-55F). Per operator items were held in walk in overnight. No items prepped or portioned today. Advised operator to immediately cook the raw chicken and raw beef. Operator began cooking beef and chicken. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - raw beef (49-50F); raw chicken (49-50F); raw shrimp (49-50F); cooked rice (50-55F); cut cabbage (50-55F). Per operator items were held in walk in overnight. No items prepped or portioned today. Advised operator to immediately cook the raw chicken and raw beef. Operator began cooking beef and chicken. See stop sale. **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. Front counter - potatoes (105-108F - Hot Holding); green beans (99F - Hot Holding). Per operator items placed out approximately 3 hours ago. Operator removed to kitchen to reheat. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area. Operator replaced. **Corrected On-Site** **Warning**
31B-02-4
Basic - Floor area(s) covered with standing water. Cookline area, expo area and walk in cooler. **Warning**
36-22-4
47
Mar 22, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
86
Jan 12, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Standing water in bottom of reach-in-cooler. Cookline flip top. Operator cleaned during inspection. **Corrected On-Site**
29-49-6
95
Mar 17, 2023
Complaint Full
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled raw shell eggs stored over raw cabbage in cookline flip top. Operator stored all items properly. **Corrected On-Site**
08A-05-6
86
Dec 16, 2022
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table - chicken (129-155F - Hot Holding). Holding for approximately 30 minutes. Observed item overfilled. Operator removed excess and placed in separate warmer to reheat. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at prep area handwash sink. Operator replaced. **Corrected On-Site**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
74
Sep 27, 2022
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
61
Frequently Asked Questions
When was Tobu Asian Eatery Hibachi Grill last inspected?
The most recent health inspection at Tobu Asian Eatery Hibachi Grill on file is from Mar 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at Tobu Asian Eatery Hibachi Grill?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Tobu Asian Eatery Hibachi Grill.
How does Tobu Asian Eatery Hibachi Grill compare to other restaurants in Fort Lauderdale?
Tobu Asian Eatery Hibachi Grill most recently scored 86 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Tobu Asian Eatery Hibachi Grill's inspection record improved over time?
Yes. Recent inspections at Tobu Asian Eatery Hibachi Grill have averaged around two violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Tobu Asian Eatery Hibachi Grill 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 Tobu Asian Eatery Hibachi Grill inspected?
Based on the inspection history on file, Tobu Asian Eatery Hibachi Grill is inspected around three times per year on average.
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