TSAOCAA & HIBACHI

Name: TSAOCAA & HIBACHI
Address: 14261 S TAMIAMI TRL #8, FORT MYERS, FL, 33912, US
Rating: 78.3

14261 S TAMIAMI TRL #8, FORT MYERS, FL 33912

License #4607929

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

78.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TSAOCAA & HIBACHI in FORT MYERS currently holds an InspectFL Health Score of 78.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 12, 2026. Across those visits, inspectors documented 32 total violations — 10 critical, 5 major, 17 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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 12, 2026 shows 16 observation rows: 3 critical, 1 major, and 12 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.

Location + actions

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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
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed water.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[31B-02-4] No paper towels or mechanical hand drying device provided at front service handwash sink. Operator placed paper towels at handwash sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Operator fixed.
[29-09-4] Observed faucet loose at sink at cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar containers.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
[14-31-5] Nonfood-grade bags used in direct contact with cucumber. Operator removed bag.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[41-10-4] Toxic substance/chemical improperly stored food items. Operator removed chemical.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Walk in freezer.
[29-37-4] Spray hose at mop sink lower than flood rim of sink. Operator fixed.
[14-69-4] Ice buildup in reach-in freezer at kitchen entrance. Educated operator on defrosting freezer.
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator dumped out solution.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Operator placed sanitizer bucket off of floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife.

Disposition: Warning Issued
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[21-04-4] In-use wet wiping cloth/towel used under cutting board on back table.
[31A-09-4] Handwash sink not accessible for employee use at all times by triple sink, blocked by fryer oil storage.
[41-07-4] Container of medicine improperly stored over cook line reach-in cooler. Operator removed.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler cook line:; hotdogs (54F - Cold Holding); mozzarella cheese (52F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (51F - Cold Holding); raw beef (49F - Cold Holding); cut lettuce (50F - Cold Holding); cooked chicken (48F - Cold Holding) stored overnight per operator.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready-to-eat cooked rice and portions yum yum sauce in walk-in cooler.
[14-69-4] Ice buildup in reach-in freezer in kitchen.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front counter left side, cooked hydrated tapioca boba (100F - Hot Holding) 2 hours and 30 minutes per operator. Provided operator time as a public health control form, operator states boba is discarded every four hours.
[14-01-5] Bowl or other container with no handle used to dispense food. Round scoop no handle in flour, sugar in dry storage back room.
[41-17-4] Spray bottle containing toxic substance not labeled under triple sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler cook line:; hotdogs (54F - Cold Holding); mozzarella cheese (52F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (51F - Cold Holding); raw beef (49F - Cold Holding); cut lettuce (50F - Cold Holding); cooked chicken (48F - Cold Holding) stored overnight per operator.

Community reaction

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Community pulse