HIBACHI ON THE GO

Name: HIBACHI ON THE GO
Address: 1460 10 ST, LAKE PARK, FL, 33403, US
Rating: 85.1

1460 10 ST, LAKE PARK, FL 33403

License #6021974

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

85.1 Grade B / 100

Solid Health Score

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Quick take

HIBACHI ON THE GO in LAKE PARK currently holds an InspectFL Health Score of 85.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 9, 2026. Across those visits, inspectors documented 19 total violations — 12 critical, 6 major, 1 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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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

January 14, 2026

The latest inspection on March 9, 2026 shows 8 observation rows: 5 critical, 2 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

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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: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken wings (48F - Cold Holding); in small glass cooler ; food out of temperature for approximately 2 hours; food not prepared or portend today; food moved to different cooler;
[31A-11-4] Handwash sink at cook line used for purposes other than handwashing- to store wok Removed
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (61F - Cooling); in one door cooler ; food cooked since last night; food never reached 41 F within 6 hours; See Stop Sale
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature temperature at the back of the kitchen Placed inside cooler;
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (61F - Cooling); in one door cooler ; food cooked since last night; food never reached 41 F within 6 hours; See Stop Sale
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at cook line; advised to provide
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- raw shell egg and cooked rice; since 3:00 am; time marked;

Disposition: Administrative complaint recommended
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area; cooked rice (80F - Cooling 12:15pm). Operator stated cooling since 8:00am, did not reach 70F within 2 hours. See Stop Sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw chicken stored over washed/cut broccoli and raw beef over cooked rice. Operator moved raw below ready to eat.
[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. Operator acquired bleach during inspection.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Karl Rivera.
[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. Employee handled cellphone then continued preparing and packaging food for customers without washing hands. Operator discussed with employee who then washed hands.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee present not informed of reporting responsibility. Operator informed employee during inspection.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Cooked rice/raw shell eggs no time mark. Operator stated held using time as a public health control for less than 2 hours, applied time mark.
[01B-06-4] Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Stop sale issued at 12:15pm due to improper cooling on 6 containers of cooked rice. Operator continued serving 1 container of same cooked rice for which the stop sale was issued through 1:45pm. Operator discarded remaining 5 containers in garbage can.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then prepared and packaged cooked food without washing hands. Operator discussed with employee who then washed hands.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. At prep area; cooked rice (80F - Cooling 12:15pm). Operator stated cooling since 8:00am, did not reach 70F within 2 hours. See Stop Sale.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working longer than 60 days , proof of training provided for 1 employee only. Advised Operator to provide training to all required employees within 60 days of hiring.

Community reaction

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Community pulse