HIBACHI HOUSE

Name: HIBACHI HOUSE
Address: 6900 DANIELS PKWY STE A5, FORT MYERS, FL, 33912, US
Rating: 61.7

6900 DANIELS PKWY STE A5, FORT MYERS, FL 33912

License #4607565

🍱 Japanese/Sushi ℹ️

61.7 Grade F / 100

Failing Health Score

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Latest inspection

February 13, 2026 · 6 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HIBACHI HOUSE in FORT MYERS currently holds an InspectFL Health Score of 61.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on February 13, 2026. Across those visits, inspectors documented 53 total violations — 14 critical, 13 major, 26 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on February 13, 2026 shows 6 observation rows: 1 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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DBPR

Community reaction

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Community pulse

Would you eat here?

HIBACHI HOUSE has a rough inspection history. Would you risk it?

F record

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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
[14-01-5] Bowl or other container with no handle used to dispense rice. Operator removed cup.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed employee beverage.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone and breath mints stored on top of dishmachine. Operator removed employee items.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature at 121F. Operator changed water with hotter water.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts 60F cold hold less than 4 hours. Operator states just prepared bean sprouts. Operator placed bean sprouts on ice in reach in cooler across from cook line.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris under cook line and ware washing areas.
[08B-38-4] Food stored on floor. In cook line, buckets of meat stored on floor, containers oil and sauces stored on floor. Repeat 9/27/2023.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher 0ppm chlorine after running three times, no sanitizer available. Operator purchased quaternary tabs and set up manual sanitation, 200ppm quaternary in triple sink.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk-in cooler raw chicken over raw beef. Operator brought employee into wi to explain storage, raw chicken moved to proper storage. Also in sushi station reach-in cooler, raw fish over ready-to-eat avocados. Operator moved avocados to different storage.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat 9/27/2023.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Dishwasher 0ppm chlorine, operator has detergent hooked up to sanitizer step, no sanitizer available for ware washing. All dishware and utensils must be rewashed prior to usage. Operator purchased approved quaternary sanitizer at time of inspection, set up triple sink quaternary 200ppm.
[03F-10-5] Written procedures available for use of time as a public health control to hold time/temperature control for safety food improperly filled out. Form does not indicate how specifically sushi rice time will be monitored. Operator understands 4 hour discard for rice, no time mark or proper timeframe filled out on form.