Yuki Sushi Hibachi
Last inspected: Feb 23, 2026
37
Score
The health department has logged nine inspections at Yuki Sushi Hibachi, the earliest from 2022. Yuki Sushi Hibachi was last inspected on Feb 23, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly 12 violations before.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
Compared to other New Smyrna Beach restaurants (averaging 72), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
37
Aug 18, 2025
Routine - Food
No violations found.
100
Aug 15, 2025
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
Toilet Rooms Maintained
FL-53
27
Mar 27, 2025
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw scallops over carrots, walk in cooler **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Wontons 47F, egg wash 47F, top of cookline cooler. Stocked after lunch per operator - spicy tuna out and returned to cooler 46F. In sushi area
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 incorrect time marking - specific time frame 11-3 used for shrimp, spring rolls. Made at 1:30 per operator
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sushi area greater than 200 ppm cl
41-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon salad Operator wrote "raw" on all dine in and Togo menus **Corrected On-Site**
02B-01-5
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/ 7+ employees **Corrected On-Site**
53A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed gloves in three compartment sink and then dried with wiping cloth . Operator instructed employee to wash hands **Corrective Action Taken**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board blackened/stained
22-02-4
Basic - Ripped/worn tin foil used as shelf cover. Bottom prep shelf
14-20-4
Basic - Bowl or other container with no handle used to dispense food. Cup in rice **Corrected On-Site**
14-01-5
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. Tuna, ground tuna. See stop sale
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting bowls.advised to invert to air dry **Corrected On-Site**
24-08-4
Basic - Food stored on floor. - oil next to three compartment sink - cases in the freezer **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Around rice lid and handle - exterior pots
23-03-4
27
Oct 22, 2024
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 different sushi items 44F in display case. in unit approximately 2 hours
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 in dry storage
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauce, reach in cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Korean broth 128F on the stove, made 1.5 hours earlier. Advised to reheat to 165F to hot hold at 135F or above.
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Used to fill sanitizer bucket.
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained portable green cutting board
22-02-4
Basic - Gaskets in poor repair. Reach in cooler left side cookline
14-11-5
Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Over cookline **Corrected On-Site**
35B-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sushi area oven handle
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Cookline
14-20-4
Basic - Working containers of food removed from original container not identified by common name. 5 gallon containers on the Cook line.
02D-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Sushi area
51-11-4
33
Jan 24, 2024
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops, beef, chicken behind lemons, cookline Bain Marie. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tofu 50F, dumplings 49F operator discarded - in sushi area, far right side of display case 3 kinds of fish 49-51F, out and returned to cooler per operator. - underneath 2 fish out and returned to cooler 52F and 60F **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl corrected to 100 ppm cl **Corrected On-Site**
41-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw cut chicken in covered bus tub 50F in the middle ambient cooling at 2:05 pm and 50F in the middle at 2:50 pm.
03D-15-4
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/ Start of inspection. **Corrected On-Site**
53A-05-6
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. Host (part time)
11-26-1
Basic - Food stored on floor. Container of oil **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom, **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dish area
23-03-4
41
Sep 19, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing containers, then moving to air dry without sanitizing. Manager removed containers to run through dish machine **Corrected On-Site**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw shrimp over ginger; raw beef over broth **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tofu 49F, top left cookline cooler. All other items in reach in cooler 41F or below. Operator discarded. - ground tuna 59-61F, out for 1-2 hours for lunch and then returned to cooler. Advised to ice fully to maintain 41F or below during operations. Operator moved to walk in freezer to recover temperature **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Ordered per operator
16-37-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler and reach in cooler
08B-49-4
Basic - Food stored on floor. Container of fryer oil **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop **Corrected On-Site**
10-07-4
Basic - Single-service articles improperly stored. Cases on the floor in the hallway. Operator stated they are there temporarily until cases are moved to a home in coastal woods. Advised to store all single service items at the establishment and off the floor.
25-05-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl. Operator added chlorine not labeled to sanitize food contact surfaces. Advised to check label before purchasing
21-07-4
45
Jan 30, 2023
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Employee touched bare body part/cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - Handled cell phone, wiped prep table with wiping cloth, and then handled clean utensils. - scratched face and then put away blender.
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - walk in cooler raw seafood over ginger - walk in freezer unpackaged raw beef over cooked chicken **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to adulteration of food product. Tempura batter with dead flying insect in batter.
01B-03-5
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.
11-27-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Server employed 2 years (Lindsay)
53B-02-5
Basic - Cardboard used to line nonfood-contact shelves. **Corrected On-Site**
14-45-4
Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Operator discarded. **Corrected On-Site**
14-08-4
Basic - Bowl or other container with no handle used to dispense food. In sauce walk in cooler **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Hallway **Repeat Violation**
51-11-4
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.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table **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. On speed rack above spices.
40-06-5
Basic - Equipment and utensils not properly air-dried - employee towel drying after removing bento box from dishwasher
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Ripped/worn tin foil used as shelf cover. **Corrected On-Site**
14-20-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour **Corrected On-Site**
02D-01-5
30
Jul 18, 2022
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Chicken nuggets and egg rolls 44-45F top left double cookline cooler - overfilled noodles 43-51F, right bain Marie cookline cooler - tofu in water 55F in glass Pepsi cooler. All other temperatures 41F or below **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottles over food **Corrected On-Site**
41-10-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. White tuna advertised in several places on the book menu, Togo menu, and once on the specials board. Operator indicated on invoice and stated escolar is always served for white tuna. **Admin Complaint**
52-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Used to fill bucket waitstation
31A-11-4
Intermediate - No soap provided at handwash sink. Kitchen **Corrected On-Site**
31B-03-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reads 27F in ice water **Corrected On-Site**
05-06-4
Basic - Carbon dioxide/helium tanks not adequately secured. Hallway
51-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area **Corrected On-Site**
21-12-4
45
Frequently Asked Questions
When was Yuki Sushi Hibachi last inspected?
The most recent health inspection at Yuki Sushi Hibachi on file is from Feb 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Yuki Sushi Hibachi?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Yuki Sushi Hibachi.
How does Yuki Sushi Hibachi compare to other restaurants in New Smyrna Beach?
Yuki Sushi Hibachi most recently scored 37 out of 100, which is lower than the New Smyrna Beach average of 72.
Has Yuki Sushi Hibachi's inspection record improved over time?
Yes. Recent inspections at Yuki Sushi Hibachi have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Yuki Sushi Hibachi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Yuki Sushi Hibachi inspected?
Based on the inspection history on file, Yuki Sushi Hibachi is inspected around two times per year on average.
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