MR LC SUSHI HIBACHI & ASIAN BISTRO

Name: MR LC SUSHI HIBACHI & ASIAN BISTRO
Address: 1539 MAIN ST, DUNEDIN, FL, 34698, US
Rating: 57.2

1539 MAIN ST, DUNEDIN, FL 34698

License #6215622

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

57.2 Grade F / 100

Failing Health Score

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Quick take

MR LC SUSHI HIBACHI & ASIAN BISTRO in DUNEDIN currently holds an InspectFL Health Score of 57.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 30, 2026. Across those visits, inspectors documented 41 total violations — 4 critical, 9 major, 28 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 30, 2026 shows 11 observation rows: 2 critical, 3 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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: Inspection Completed - No Further Action
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in kitchen.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 11lbs of tuna thawed in bag. Bag stated to remove from package before thawing.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee not wearing hair restraint. Operator had employee place on hat.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen used to store trays. Operator moved trays from handwash sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone over sauces on prep table in kitchen.
[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. 11lbs of tuna thawed in bag. Bag stated to remove from package before thawing.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat onions and carrots in walk in cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. Spray container of lemon water unlabeled. Operator added label to bottle.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handles of reach in cooler sticky with debris.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit expired in 2024.

Disposition: Warning Issued
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator had no knowledge of big six food borne illnesses. Emailed operator form HR 5030-100
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in cooler rusted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters covered with grease.
[31A-11-4] Handwash sink used for purposes other than handwashing. Trays stored on top of hand wash sink in ware washing area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flour not marked on cook line. Squeeze bottles of oil, soy sauce and sake not marked with label on cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exterior door in kitchen has noticeable gap underneath it.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has accumulation of mold like substance.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen grooved.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and EarPods on shelf above clean plates on sushi station.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and chicken on top tempura shrimp and edamame in walk in cooler. Operator moved tempura shrimp on top of chicken and left chicken on shelf above edamame. Raw beef over cooked noodles in reach in cooler on cook line. Operator moved noodles above beef.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage that was an open can in reach in cooler on cook line.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Current license expired on 2 1 26
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Dragon roll, shrimp tempura roll, mega lobster roll and Fuji mount roll all have raw roe(masago) on top of them and then served.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator form HR 5030-104
[36-73-4] Floor soiled/has accumulation of debris. Floors throughout kitchen soiled.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Interior of walk in cooler required me to use flashlight to identify food items.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cups used to scoop flour. Operator dispose of plastic cups.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled.
[08B-38-4] Food stored on floor. Soy sauce stored on floor near reach in freezer. Avocados stored on floor near walk in cooler. Soy sauce stored under three compartment sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table near cook line and employee beverage on prep table on sushi station. Operator moved drinks.

Community reaction

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Community pulse