Hibachi Grill Supreme Buffet
Last inspected: Feb 16, 2026
100
Score
The health department has logged 15 inspections at Hibachi Grill Supreme Buffet, the earliest from 2023. The most recent report on file is from Feb 16, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around five violations to closer to three violations per visit.
“Proper hot holding temperatures” comes up most often, recorded 14 times in the inspection record.
Restaurants in Rumford average 88, so Hibachi Grill Supreme Buffet is doing better than most peers. Overall, the inspection record reads well.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 16, 2026
Environmental Complaint
No violations found.
100
Dec 22, 2025
Re-Inspection
1 major violation. 1 corrected on site.
View 1 violation
Required records available; molluscan shellfish identification, parasite destruction
(corrected on site)
Inspector notes: Molluscan Shellfish (mussels) located in the prep unit did not have the proper identification tags/label. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty. Tag/label must then be dated and maintained in chronological order for 90 days.
3-203.12
90
Dec 11, 2025
Routine
4 critical violations. 3 major violations. 4 corrected on site.
View 7 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm.
7-204.11
Food not reheated to required temperature for hot holding
Inspector notes: Various foods, which were previously cooked and cooled, were only reheated to 94 - 132 degrees Fahrenheit for hot holding. Reheating was being done in the hot hold pans on the buffet line. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds.
3-403.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods observed held at 94 - 132 degrees Fahrenheit on the hot buffet line. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were reheated above 165 degrees F and returned to hot hold units.
3-501.16(A)
Time used as public health control not properly documented
Inspector notes: The log for using Time as a Public Health Control for sushi rice was not on-site at the time of inspection. Logs must remain at the sushi station and be filled out daily.
3-501.19
Person in charge not controlling unsafe operations
Inspector notes: Buffet is lacking allergen statements.
2-103.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink at the sushi station. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Required records available; molluscan shellfish identification, parasite destruction
(corrected on site)
Inspector notes: Molluscan Shellfish (clams) located in the walk-in cooler did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty. Tags must then be dated and kept in chronological order for 90 days.
3-203.12
41
Apr 8, 2025
Re-Inspection
3 major violations. 1 minor violation. 1 corrected on site.
View 4 violations
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-203.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of the can opener were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Food thawed using improper method
Inspector notes: ROP mussels observed thawing in the original package in prep unit #2. Mussels were still in the frozen state and were removed from packaging during inspection.
3-501.13
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The floor in the kitchen is in poor repair. The physical facilities must be maintained in good repair.
6-101.11
70
Mar 20, 2025
Routine
2 critical violations. 6 major violations. 1 minor violation. 5 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sushi was observed held at between 43-45 degrees Fahrenheit at the buffet line. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC, sushi was recently prepared and was moved to the walk-in cooler at the time of inspection. Establishment is to fully submerge container with ice on all sides moving forward.
3-501.16(A)
Time used as public health control not properly documented
Inspector notes: Establishment did not have up to date time logs for sushi rice. Establishment is to maintain time logs for sushi rice every day.
3-501.19
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Steel wool was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing. Steel wool was removed at the time of inspection.
5-205.11
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan Shellfish tags did not have all of the required information. The last sold date, and the tags being in chronological order was missing. Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
Required records available; molluscan shellfish identification, parasite destruction
(corrected on site)
Inspector notes: Molluscan Shellfish clams located in bottom of the prep unit did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty. Tag was identified by PIC and placed with the shell stock at the time of inspection.
3-203.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils can opener were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener was cleaned and sanitized at the time of inspection.
4-601.11(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, noodles were placed hot and covered in the refrigerator in containers greater than four inches deep. Per PIC, noodles were made 1 hour prior to inspection. Noodles were uncovered and placed on sheet pans at the time of inspection. Proper cooling methods reviewed with PIC.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: ROP clams and mussels were observed thawing with ROP packaging still intact. Clams were observed at 32 DF and mussels were observed at 37 DF. Both food items were taken out of ROP packaging at the time of inspection.
3-501.13
Physical facilities not in good repair
Inspector notes: The floor tiles in the kitchen area are in poor repair. The physical facilities must be maintained in good repair.
6-501.11
39
Oct 9, 2024
Re-Inspection
1 minor violation.
View 1 violation
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The floor in areas of the kitchen is in poor repair. Tiles are cracked and missing pieces. The physical facilities must be maintained in good repair.
6-101.11
95
Sep 24, 2024
Re-Inspection
2 critical violations. 2 major violations. 1 minor violation. 1 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
Inspector notes: TCS foods on the hot buffet line were observed held at 90 - 120 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were on the buffet line less than 2 hours and were reheated to above 165 degrees F.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Various sushi observed held at 40 - 50 degrees Fahrenheit on the sushi buffet line. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Sushi was on the buffet line for less than 2 hours. Sushi with temperatures above 41 degrees F was moved to walk-in cooler.
3-501.16(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machines - ice chutes; where ice is coming from) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. HVAC company is to be called to have machines professionally cleaned.
4-601.11(A)
Food thawed using improper method
(corrected on site)
Inspector notes: ROP seafood observed to be thawing within its original package. ROP foods must be removed from packaging when thawing in order to introduce Oxygen for food safety.
3-501.13
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The flooring in areas of the kitchen is in poor repair. Tiles observed to be cracking and pieces missing. The physical facilities must be maintained in good repair.
6-101.11
58
Sep 9, 2024
Re-Inspection
6 critical violations. 5 major violations. 3 minor violations. 6 corrected on site.
View 14 violations
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Chicken, which was previously cooked and cooled, was only reheated to 138 degrees Fahrenheit for hot holding. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds.
3-403.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Rice, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Rice prepared yesterday observed with temperatures between 43- and 53-degrees F in the walk-in cooler. Cooling log provided and reviewed. Rice was voluntarily disposed of during inspection.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken, made less than 2 hours prior to inspection, observed held at 109 - 118 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Chicken was reheated to 165 degrees F and returned to hot hold unit.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sushi was observed held at 59 - 62 degrees Fahrenheit on the cold buffet line. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Sushi had made just prior to inspection. Sushi was moved to the walk-in cooler to cool to 41 degrees F during inspection.
3-501.16(A)
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Knife observed stored between 2 prep units. This area is not clean. Utensils must be stored in a clean, dry location.
4-903.11(A)
Food is unsafe, adulterated, or misrepresented
Inspector notes: Plate of shrimp observed covered with adulterated ice. Shrimp disposed of during inspection.
3-101.11
Person in charge lacks food safety knowledge
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
Handwashing done in improper location
Inspector notes: Employees observed washing their hands at the 3-bay sink and mop sink. Food employees shall clean their hands in a designated hand-washing sink and not in a food preparation, mop, or ware-washing sink.
2-301.15
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels. Paper towels must be available at all times for proper employee hand-washing.
6-301.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machines) were observed with an accumulation of black/brown residues. The food contact surfaces of equipment must be clean to sight and touch. Ice machines are not to be used until properly cleaned and sanitized.
4-601.11(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Rice was placed hot in the walk-in cooler in containers greater than four inches deep. Cooling methods reviewed and resource provided.
3-501.15
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The flooring in areas of the kitchen is in poor repair. Tiles are cracking and pieces are missing. The physical facilities must be maintained in good repair.
6-101.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the ventilation fans in the 2-door reach-in observed to have an accumulation of black residue. This area is to be properly cleaned.
4-601.11(B)
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Employee(s) must register in, and successfully complete, an approved course in food safety management. Resource provided.
2-102.12
21
Aug 27, 2024
Environmental Complaint
7 critical violations. 8 major violations. 4 minor violations. 6 corrected on site.
View 19 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were observed stored above ready-to-eat foods in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Shrimp in the cold buffet line observed with ice on top of the shrimp. Ice machine observed with an accumulation of black/brown residue and has been placed out of service. Shrimp was voluntarily disposed of during inspection.
3-101.11
Physical facilities installed, maintained, & clean
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Service call has been placed and 3-bay sink must be used to sanitize until dishwasher is reaching proper chlorine concentration.
4-501.114
Food not reheated to required temperature for hot holding
Inspector notes: Various foods, which were previously cooked and cooled, were only reheated to 88 - 95 degrees Fahrenheit for hot holding. Hot hold buffet was being used to reheat. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds.
3-403.11
Food not cooled to safe temperature within required time
Inspector notes: Rice, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Rice observed stored in a tightly covered container greater than 4 inches deep. Rice observed with a temperature of 46 - 50 degrees F and was voluntarily disposed of during inspection. Proper cooling reviewed.
3-501.14
Hot or cold food held at improper temperature
Inspector notes: Several foods on the hot buffet line were observed held at 88 - 95 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were reheated to 165 degrees F and returned to hot hold buffet. Temperatures are to be carefully monitored to be sure they remain at/above 135 degrees F.
3-501.16(A)
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Knives observed stored between the prep unit and dirty containers. Clean utensils must be stored in a clean, dry location.
4-903.11(A)
Person in charge lacks food safety knowledge
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
Handwashing done in improper location
Inspector notes: An employee was observed washing their hands at the mop sink. Food employees shall clean their hands in a designated hand-washing sink and not in a food preparation, mop, or ware-washing sink.
2-301.15
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes, food debris, and scouring pads were observed in the handsinks. One handsink was blocked by a trash barrel. A hand-washing sink must not be used for purposes other than hand washing and must be accessible at all times.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, ice machine) were observed with an accumulation of food, debris, and black/brown residues. The food contact surfaces of equipment must be clean to sight and touch. Can opener was cleaned and sanitized during inspection. Ice machine has been placed out of service and is being drained to be cleaned and sanitized.
4-601.11(A)
Hot or cold food held at improper temperature
Inspector notes: Sushi prep unit and display case were observed held at 47 degrees Fahrenheit. Various foods observed with temperatures 47 - 53 degrees F. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Service call placed and foods were voluntarily disposed of during inspection. No TCS foods are to be stored in sushi prep/display unit until they are maintaining a consistent temperature at/below 41 degrees F.
3-501.16(A)
Food thawed using improper method
(corrected on site)
Inspector notes: ROP crab meat was observed thawing in the walk-in cooler without being removed from the packaging. ROP foods must be removed from packaging when thawing to introduce oxygen and prevent foodborne illness caused by improper thawing. Temperatures were observed at 38 degrees F and crab was removed from packaging during inspection.
3-501.13
Evidence of pests or pest control inadequate
Inspector notes: The presence of insects is not controlled as evidenced by flies observed in the kitchen. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Pest control is active and must be contacted to evaluate this issue and increase pest control as needed.
6-501.111
Warewashing sink compartments insufficient or improperly set up
Inspector notes: Establishment is lacking stoppers for the 3-bay sink. Stoppers must be obtained to use 3-bay sink properly.
4-301.12
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: Areas of the flooring in the kitchen is in poor repair. Tiles are cracked and missing pieces. The physical facilities must be maintained in good repair.
6-101.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the vent fans in the 2-door reach-in have an accumulation of dust, dirt, black residue, and other debris. Equipment is to remain clean.
4-601.11(B)
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gasket of the sushi prep unit observed in poor repair, split away from the door. Gasket is to be replaced. In addition, one of the prep units observed not in functional state. Equipment must be maintained in good repair. Per interview, a new prep unit has been ordered.
4-501.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Employees must register in, and successfully complete, an approved food safety management course.
2-102.12
13
Oct 18, 2023
Routine
2 major violations. 2 minor violations. 2 corrected on site.
View 4 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the ware-washing room was blocked by a garbage can. In addition, a bucket cover observed in the sink. A hand-washing sink shall be accessible at all times for employee use, hand-washing only.
5-205.11
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
In-use utensils stored improperly between uses
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
74
Aug 10, 2023
Re-Inspection
No violations found.
100
Jul 12, 2023
Re-Inspection
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
Hot or cold food held at improper temperature
Inspector notes: Cooked chicken and vacuum packaged crab legs were was observed held at 70 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. These items were left out over night from the previous day. A voluntary disposal was conducted.
3-501.16(A)
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge was not knowledgeable of defrosting methods, temperature control and cold holding. The person in charge must demonstrate to the health department knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this Code.
2-102.11
Required records available: shellstock tags, parasite destruction
Inspector notes: Frozen shellshock and oysters, in the walk-in freezer, did not have the proper identification tags. Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty. Oyster are purchased frozen in boxes, box has tag affixed, tags must be retained for 90 days.
3-203.12
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of staff member, fish and shrimp was left out over night in the sink. Fish and shrimp voluntarily disposed of.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of fruit flies is not controlled as evidenced by an accumulation of fruit flies in the back storage area. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Additional FMC(s) required.
2-102.12
55
Jul 3, 2023
Re-Inspection
4 critical violations. 2 major violations. 4 minor violations. 4 corrected on site.
View 10 violations
Plumbing system not maintained in good repair
Inspector notes: Leaks observed under the 3-bay sink in the prep area. Plumbing must remain in good repair. Leaks must be repaired.
5-205.15
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sushi rolls were observed held at 64 degrees Fahrenheit at the buffet line. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Person in charge was instructed to cooling procedures before served at the buffet line.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Garlic in oil was held out of temperature control and temped at 72-69 degrees F at the hibachi and kitchen area. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. As the garlic in oil was held out before inspection, the garlic in oil was placed in an ice bath for rapid cooling.
3-501.16(A)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Crayfish, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Crayfish observed at 54-55 degrees F. and was prepared 1 day prior to this inspection. Staff voluntarily disposed of the crayfish. -Oysters observed at 44-45 degrees F. Staff voluntarily disposed of the oysters during this inspection.
3-501.14
Required records available: shellstock tags, parasite destruction
Inspector notes: Shell stock tags are not maintained for 90 days. Shell stock tags or labels are required to be maintained for 90 calendar days from the date the container is emptied.
3-203.12
Food thawed using improper method
(corrected on site)
Inspector notes: Previously frozen commercially vacuum packaged shellfish was observed thawed in a prep cooler. Per manufacturer's instructions shellfish should be removed from the packaging after the thawing process. As the shellfish was temped at 37-38 degrees F. the shell-fish package was removed during the inspection.
3-501.13
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Refrigerator door gaskets were observed in poor repair.
4-402.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the fans at the 2-door reach-in have an accumulation of dust, dirt, and other debris.
4-602.13
Sewage & waste water properly disposed
Inspector notes: Condensation observed from in bottom of the preparation unit. Condensate drainage and other Non-sewage liquids must drain into a drain.
5-403.12
Contamination prevented during food preparation, storage & display
Inspector notes: Utensils were observed in containers of stagnant water (in 2 locations hibachi and sushi area) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean protected location, or hot held in water 135 degrees or higher. Utensils were removed.
3-305.14
37
Jun 15, 2023
Re-Inspection
3 critical violations. 4 major violations. 3 minor violations. 5 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food products on the hot buffet observed with temperatures between 94 and 130 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods reheated to 165 degrees F and temperatures to be monitored. Hot holding discussed and logs provided to be filled out and available for inspector review.
3-501.16(A)
Plumbing system not maintained in good repair
Inspector notes: Leaks observed under the handsink in the dishwasher room and under the 3-bay sink in the prep area. Plumbing must remain in good repair. Leaks must be repaired.
5-205.15
Equipment material allows contamination or unsafe migration
Inspector notes: A metal plate was observed to be grouted onto the dishwasher. This is not smooth, washable, easily cleanable and non-absorbent. Black residue observed along the grout. Metal plate must be removed.
4-101.11
Person in charge lacks food safety knowledge
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Top of a cleaning solution bottle observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents and insects is not controlled as evidenced by a live roach seen in the kitchen and droppings observed under the hot buffet. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Establishment does have active pest control. All droppings must be cleaned up in order to check for new activity. Pest control was contacted and establishment must get a detailed report to be viewed by inspector.
6-501.111
Contamination prevented during food preparation, storage & display
(corrected on site)
Inspector notes: Shrimp observed being peeled on a pan resting on top of a trash barrel with garbage. This can result in cross contamination of foods. Prep tables must be used for prep work.
3-305.14
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Utensils for dine -in customers observed displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-903.11(A)
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: Knife located in the prep area was not in good repair. Knife observed to have a glue for attachment and several chips. All knives must be checked for chipping and disposed of if necessary. Knife was voluntarily disposed of during inspection.
4-501.11
37
Jun 6, 2023
Routine
3 critical violations. 4 major violations. 3 minor violations. 5 corrected on site.
View 10 violations
Time used as public health control not properly documented
Inspector notes: Proper and complete logs are not being maintained when using Time as a Public Health Control for the sushi rice. Proper logs must be maintained.
3-501.19
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Lo mein and rice were observed held at 45 degrees Fahrenheit at the hibachi cold hold station. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods had been placed in this unit less than 2 hours prior to inspection with very little ice in the wells. Ice was added to the unit and product temperatures were lowered to 41 - 42 degrees F by the end of inspection.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Eggroll on the hot buffet observed with a temperature of 130 degrees Fahrenheit. Chicken observed with a temperature of 131 degrees F. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were properly reheated. The foods of the hot hold buffet must be rotated/stirred more frequently, and temperatures carefully monitored to ensure food safety.
3-501.16(A)
Person in charge lacks food safety knowledge
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A pan was observed in the handsink in the prep area. Brooms and other items observed in the handsink in the warewashing area. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Shrimp was observed thawing in stagnant water. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing.
3-501.13
Floors, walls, or ceilings not easily cleanable
Inspector notes: The metal door/hatch on the floor in the kitchen is in poor repair. In addition, some of the floor tiles have cracked near the back door and walk-in units. The physical facilities must be maintained in good repair.
6-201.11
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair restraints. Food employees working in the kitchen must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
37
Frequently Asked Questions
When was Hibachi Grill Supreme Buffet last inspected?
The most recent health inspection at Hibachi Grill Supreme Buffet on file is from Feb 16, 2026. The public record contains 15 inspections in total.
What is the most common violation at Hibachi Grill Supreme Buffet?
Across the inspection record, “proper hot holding temperatures” has been cited 14 times, more than any other issue at Hibachi Grill Supreme Buffet.
How does Hibachi Grill Supreme Buffet compare to other restaurants in Rumford?
Hibachi Grill Supreme Buffet most recently scored 100 out of 100, which is higher than the Rumford average of 88.
Has Hibachi Grill Supreme Buffet's inspection record improved over time?
Yes. Recent inspections at Hibachi Grill Supreme Buffet have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Hibachi Grill Supreme Buffet 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 Hibachi Grill Supreme Buffet inspected?
Based on the inspection history on file, Hibachi Grill Supreme Buffet is inspected around six times per year on average.
Nearby Restaurants