HIBACHI BUFFET LU

Name: HIBACHI BUFFET LU
Address: 7610 49 ST N, PINELLAS PARK, FL, 33781, US
Rating: 92.3

7610 49 ST N, PINELLAS PARK, FL 33781

License #6209859

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

92.3 Grade B / 100

Solid Health Score

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Quick take

HIBACHI BUFFET LU in PINELLAS PARK currently holds an InspectFL Health Score of 92.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on December 8, 2025. Across those visits, inspectors documented 22 total violations — 9 critical, 1 major, 12 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 27, 2025

The latest inspection on December 8, 2025 shows 5 observation rows: 2 critical, 0 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

60%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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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

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

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Crab in packages on counter thawing. Employee put inside walk in cooler
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[10-05-5] In-use utensil stored in water at or above 87 degrees Fahrenheit.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shrimp over ready to eat green beans glass reach in cooler. Moved
[08B-12-5] Stored food not covered. Beef in walk in freezer in box in bag uncovered employee covered

Disposition: Warning Issued
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sitting on cutting board under
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Tongs inside bathroom under bathroom sink.. employee discarded
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Flat top grill hand wash sink.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop in water at buffet 98 degrees. Employee removed water Spatula at flat top held in water 89 degrees. Employee removed water
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet. mussels (98 F - Hot Holding) Buffet crab rangoons (112 hot holding) Repeated all items to 165 or above during inspection.
[14-08-4] Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Observed at sushi station with visible roe on
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat noodles in Tonka walk in cooler. Employee moved
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding unit buffet left side of flat top. raw chicken (50F - Cold Holding); raw beef (51F - Cold Holding); raw pork (50F - Cold Holding); bean sprouts (50F - Cold Holding); lobster (50F - Cold Holding) Moved all time temperature coltrol for safty items to walk in cooler.
[08B-12-5] Stored food not covered. All dry storage bins inside plastic bins uncovered during inspection.
[08B-38-4] Food stored on floor. Sauce bucket o floor dry storage. Employee moved
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Under cutting board under at sushi station
[08B-31-4] Food stored in undrained ice. Bean sprouts inside walk in cooler.

Community reaction

What do locals think?

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Community pulse