JIN HIBACHI

Name: JIN HIBACHI
Address: 2730 SR 16 #118, SAINT AUGUSTINE, FL, 32092, US
Rating: 85.3

2730 SR 16 #118, SAINT AUGUSTINE, FL 32092

License #6501952

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

85.3 Grade B / 100

Solid Health Score

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Latest inspection

August 3, 2026 · 0 findings · 0 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

JIN HIBACHI in SAINT AUGUSTINE currently holds an InspectFL Health Score of 85.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on August 3, 2026. Across those visits, DBPR recorded 14 total findings; InspectFL has detailed violation rows for 11 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

August 3, 2026

The most recent inspection was clean, with no violations documented on August 3, 2026.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

50%

Inspector notes

Coverage note

Inspector notes linked where available

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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 ↗

Passed — No Violations

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[02D-01-5] Working containers of food removed from original container not identified by common name. In kitchen, multiple soy sauce containers reused for bulk holding, not labeled.
[01D-08-5] Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. No documentation available for salmon. Operator called supplier and received letter for pen raised/pellet fed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At drink station, one nozzle on soda dispenser has build up of food residue.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, shelf under flat top has build up of food debris. Multiple bulk containers have exteriors soiled with food residue.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall by rice crock pot soiled with food residue.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2026. Establishment observed preparing, serving, or selling food to customers with an expired license. Operator renewed licenses during inspection.
[14-01-5] Bowl or other container with no handle used to dispense food. In multiple bulk containers (reused soy sauce buckets) plastic cups used as scoop.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, scoop for fried rice in standing water at 87f.
[31A-11-4] Handwash sink used for purposes other than handwashing. At cook line handwash sink, scrub pad in handwash sink. Employee removed scrub pad. At sushi bar, drain line for display reach-in cooler in handwash sink and metal pan stored in handwash sink. Operator moved pan.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In cook line reach-in cooler, bottom section, pan of raw beef stored over container with soy sauce. Operator moved beef to bottom shelf. In walk-in cooler, pan of raw beef (personal item) stored on top shelf above cut vegetables. Operator moved beef to bottle shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, tofu (50F - Cold Holding); shrimp (50F - Cold Holding); chicken (48F - Cold Holding). Ambient temperature 48f. Door open constantly for prep and service. At Sushi bar ; cream cheese (45F - Cold Holding); salmon (47F - Cold Holding); yellowtail (47F - Cold Holding) in display reach-in cooler. Door open constantly for service.

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