HACHI

Name: HACHI
Address: 809 LAKE AVE, LAKE WORTH, FL, 33460, US
Rating: 72.3

809 LAKE AVE, LAKE WORTH, FL 33460

License #6007289

72.3 Grade C / 100

Mixed Health Record

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Latest inspection

March 3, 2026 · 7 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HACHI in LAKE WORTH currently holds an InspectFL Health Score of 72.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 45 total violations — 17 critical, 12 major, 16 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 16, 2024

The latest inspection on March 3, 2026 shows 7 observation rows: 4 critical, 3 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

HACHI has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*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

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grab trash can and then immediately begin to prepare ready to eat raw salmon without first washing hands. Reviewed handwashing and glove change requirements with operator.
[01B-02-5] 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. sprouts (47F - Cold Holding); kimchee 47F - Cold Holding) not prepped or portioned today stored in flip top cooler left of reach cooler. Per employee, items have been held for more than 6 hours in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (47F - Cold Holding); kimchee 47F - Cold Holding) not prepped or portioned today stored in flip top cooler left of reach cooler. Per employee, items have been held for more than 6 hours. See stop sale.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket at wait station, 200ppm. Operator diluted solution, retesting at 100ppm.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink at sushi prep used to store decorative faux flowers. Handwashing sink at wait station used as dump sink, food debris in sink. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink by warewashing station.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Provided food handler certificates list a 5-year expiration date. Food handlers are on a 3-year expiration.

Disposition: Emergency order recommended
[06-09-1] 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 at sushi station
[35A-03-4] Dead roaches on premises. One dead roach under freezer chest lid near sushi station Two dead in oven on cook line One dead under woks on cook line One dead on floor near woks on cook line Operator removed and sanitized area
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp tempura next to fryer at room temperature
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat crab sushi station Removed salmon
[35A-05-4] Roach activity present as evidenced by live roaches found. One live on floor in kitchen. crawled under freezer chest near dish machine. Two live on oven door on cook line One live on door frame in kitchen next to triple sink Operator killed and sanitized areas
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef using cellphone with gloves and immediately began handling food. Gloves not changed in between. Educated on site.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut cream cheese (50F - Cooling) at 11:45 am to 47F at 12:30 since 10 am in walk in cooler. Covered in plastic and overstocked. Cream cheese will not cool to 41F within four hours. Instructed operator to remove plastic
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee Rinsing rag in hand sink
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[41-17-4] Spray bottle containing toxic substance not labeled. Under triple sink