GRAND SUSHI HIBACHI BUFFET

Name: GRAND SUSHI HIBACHI BUFFET
Address: 10421 US HWY 19, PORT RICHEY, FL, 34668, US
Rating: 3.4

10421 US HWY 19, PORT RICHEY, FL 34668

License #6100646

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

3.4 Grade F / 100

Failing Health Score

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Latest inspection

July 17, 2026 · 29 findings · 1 critical

Complaint Full (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GRAND SUSHI HIBACHI BUFFET in PORT RICHEY currently holds an InspectFL Health Score of 3.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 17, 2026. Across those visits, DBPR recorded 83 total findings; InspectFL has detailed violation rows for 56 of them so far.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on July 17, 2026 shows 22 observation rows: 1 critical, 7 major, and 14 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chemical test strips expired.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting cups in wait station
[29-08-4] Plumbing system in disrepair. Hand sink near dish machine missing handle.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door for employee restroom not self closing.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor of walk in cooler
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exterior door by ice machine has noticeable gap.
[05-08-4] No probe thermometer provided to measure temperature of food products. Probe thermometer in disrepair. Not working
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator serves oysters for dinner service, clams every day.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelve in lobby has rust pitting to surface.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles in wait station soiled with debris. Cutting boards in kitchen soiled with debris, can opener soiled.
[36-24-5] Hole in or other damage to wall. Holes and other damage in walls throughout kitchen.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink blocked by chair near kitchen entrance.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink no vacuum breaker
[08B-12-5] Stored food not covered. Frozen rangoons not covered in reach in freezer in kitchen. Raw chicken, cooked chicken, mussels, dumplings not covered in reach in cooler near cook line.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify raw items. Sashimi not marked on menu. Sushi items not marked on menu.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in walk in cooler.
[14-05-4] Cardboard used to line food-contact shelves. Card board lining food contact shelf in walk in coolers.n
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle in wait station.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in womens room soiled
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 70F in buffet and kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for sugar.
[36-73-4] Floor soiled/has accumulation of debris. Floors throughout kitchen soiled.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting cups in wait station
[05-08-4] No probe thermometer provided to measure temperature of food products. Probe thermometer in disrepair. Not working
[06-03-5] Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Measured at 80F.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching chicken bare handed at friers to check if its cooked. Instructed operator to have employees wear gloves.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 70F in buffet and kitchen.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chemical test strips expired.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles in wait station soiled with debris. Cutting boards in kitchen soiled with debris, can opener soiled.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form hr 5022
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door for employee restroom not self closing.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored over rice in storage area of kitchen near coolers. Operator moved jacket.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle in wait station.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on To go menu
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in wait station used to store sanitizer bucket.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwash sign in womens room.
[08B-12-5] Stored food not covered. Frozen rangoons not covered in reach in freezer in kitchen. Raw chicken, cooked chicken, mussels, dumplings not covered in reach in cooler near cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Unlabeled squeeze bottles on cook line in buffet area. No labels on plastic bins in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. .5lb cut Cantalope measured at 45F Krab salad at 51F, fish at 121F.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs store on handle of deep frier. Operator moved tongs.
[36-73-4] Floor soiled/has accumulation of debris. Floors throughout kitchen soiled.
[36-24-5] Hole in or other damage to wall. Holes and other damage in walls throughout kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for sugar.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Plastic garbage tins used to contain food in kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in front part of kitchen
[14-12-4] Utensils in poor condition. Rubber spatulas in disrepair in kitchen
[29-08-4] Plumbing system in disrepair. Hand sink near dish machine missing handle.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Fish held at 121F on buffet line,
[35A-03-4] Dead roaches on premises. 1 dead roach in rear dry storage. Operator removed roach and cleaned and sanitized area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink in employee rest room in kitchen. Operator added towels. Unable to dispense paper towels at hand sink In wait station
[53A-05-6] 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/
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer bucket stored in hand sink in wait station.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. .5lb cut Cantalope measured
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Krab salad at 51F, fish at 121F. Fish and Krab salad not discarded
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator acquired letter during visit.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink no vacuum breaker

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