MR LC SUSHI HIBACHI & ASIAN BISTRO

Name: MR LC SUSHI HIBACHI & ASIAN BISTRO
Address: 1539 MAIN ST, DUNEDIN, FL, 34698, US
Rating: 39.7

1539 MAIN ST, DUNEDIN, FL 34698

License #6215622

🍱 Japanese/Sushi ℹ️

39.7 Grade F / 100

Failing Health Score

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Latest inspection

April 30, 2026 · 11 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

MR LC SUSHI HIBACHI & ASIAN BISTRO in DUNEDIN currently holds an InspectFL Health Score of 39.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 30, 2026. Across those visits, inspectors documented 71 total violations — 17 critical, 14 major, 40 minor.

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

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Inspector notes

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MR LC SUSHI HIBACHI & ASIAN BISTRO 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
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handles of reach in cooler sticky with debris.
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen
[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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee not wearing hair restraint. Operator had employee place on hat.
[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.
[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
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained 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.
[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
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen grooved.
[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.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cups used to scoop flour. Operator dispose of plastic cups.
[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.
[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.
[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.
[36-73-4] Floor soiled/has accumulation of debris. Floors throughout kitchen 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters covered with grease.
[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.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in cooler rusted.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted.
[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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Current license expired on 2 1 26
[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.
[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
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Trays stored on top of hand wash sink in ware washing area.
[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.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Case of eggs and a case of potatoes stored on the floor under shelf of walk in cooler. Operator moved food to a minimum of 6 inches off the floor.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fish and chicken being thawed at room temperature. Chicken 75F, fish 41F. Operator moved chicken to a refrigerated unit, operator placed fish under cool running water to complete thawing process. Fish and Chicken were out of temperature for less than 4 hours per manager.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter of cook line. Discussed the importance of storing wet wiping cloths in sanitizer solution between uses..
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sushi chef using bare hands on ready to eat king crab behind sushi bar. Discussed the importance of no bare hand contact with ready to eat food.
[12A-20-4] Employee washed hands with no soap. Sushi chef rinsed hands at hand wash sink no soap. Discussed proper hand washing.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator received proof of parasite destruction during inspection.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed produce in walk in cooler. Operator moved eggs to bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Rice 64F held at room temperature. Shrimp 71F held on counter, butter 71F held on counter. All foods were placed under refrigeration but was unable to gain compliance during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Cooking utensil stored in hand wash sink on cook line. Operatior removed utensil from hand wash sink