Hibachi House
Last inspected: Feb 13, 2026
64
Score
Hibachi House has been inspected 13 times since 2022. The newest entry in the record is dated Feb 13, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The pattern that stands out is “bowl or other container with no handle used to dispense rice”, which has been cited four times.
Compared to other Fort Myers restaurants (averaging 81), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
13
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts 60F cold hold less than 4 hours. Operator states just prepared bean sprouts. Operator placed bean sprouts on ice in reach in cooler across from cook line. **Corrective Action Taken**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Bowl or other container with no handle used to dispense rice. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed employee beverage. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone and breath mints stored on top of dishmachine. Operator removed employee items. **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature at 121F. Operator changed water with hotter water. **Corrective Action Taken**
10-07-4
64
Jul 9, 2025
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach-in cooler; commercially processed reduced oxygen packaged raw yellow fin tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
01B-13-4
High Priority - Toxic substance/chemical improperly stored. First aid kits stored with single service food container. Operator removed first aid kits. **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled at dry storage. Operator labeled spray bottle. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to wash wiping cloth at sushi bar. Discussed operator proper procedures of using handwashing sink. **Corrective Action Taken**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable at prep area.
14-09-4
Basic - In reach-in cooler; commercially processed reduced oxygen packaged raw yellow fin tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
06-09-1
Basic - Single-service food container not stored inverted or protected from contamination at dry storage.
25-06-4
52
May 15, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut chicken prepared over 24 hours per operator in walk in cooler not date marked, operator marked chicken with date prepared. **Corrected On-Site**
02C-02-5
Basic - Employee eating in a food preparation or other restricted area. Observed energy drinks on counter at sushi station, and 1 unlidded plastic cup on stack of 3 curing boards on the back prep table in the kitchen. Operator discarded beverage. **Corrected On-Site**
12B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at Hibachi flat top grille on the front cookline at 117F. **Repeat Violation**
10-07-4
Basic - Stored food not covered. Observed wontons in reach in freezer not covered. Operator covered food. **Corrected On-Site**
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container used as a scoop in the sugar bulk use bin. Operator removed handle. **Corrected On-Site**
14-01-5
74
Mar 14, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Vermin present, back door with gaps around edges. **Warning** - From follow-up inspection 2025-03-14: **Time Extended**
35B-05-4
95
Mar 13, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Employee at front grill switched from working with raw foods to other raw foods with lower required minimum cooking temperature without washing hands. Spoke with employee, employee properly washed hands before returning to work. **Corrected On-Site** **Warning**
12A-12-4
High Priority - Roach activity present as evidenced by live roaches found. Approximately 15 live roaches on equipment legs of main wok stove next to fryer. **Warning**
35A-05-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On hibachi station and next to reach-in cooler by fryer. **Warning**
10-17-4
Basic - Dead roaches on premises. Approximately 20 dead roaches in back of kitchen by door and in mop sink. 10 under main cook line equipment . 10 under dishwashing area equipment. Operator immediately began sweeping up dead roaches. **Corrective Action Taken** **Warning**
35A-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In hibachi station spatulas in standing water 75F. Operator moved onto flat top grill to heat water. **Corrective Action Taken** **Warning**
10-07-4
Basic - Old food stuck to clean dishware/utensils. Utensils hanging over 2 bay prep sink in back kitchen. **Warning**
16-48-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Vermin present, back door with gaps around edges. **Warning**
35B-05-4
58
Nov 6, 2024
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - 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. Sushi rice held using time as a public health control, no time mark, on sushi line. Stored 2 hours per operator. Operator labeled with time mark. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. In back dry storage hallway, bottles soap, lye over top of and stored next to Bibb in box soda, honey, sriracha.
41-10-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting board used for raw beef cleaned in triple sink with no sanitizer step.
22-45-4
High Priority - Non-food grade towel used as liner for food - sushi rice in sushi station.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In hibachi reach-in cooler, raw beef and raw salmon over cut vegetables and cooked dumplings. Operator spoke with employee regarding proper food storage. Also raw fish and raw fish eggs over ready-to-eat avocados in sushi station reach-in cooler.
08A-05-6
Intermediate - Food being cooled by nonapproved method. Cooked rice observed cooling in covered plastic container.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Back kitchen handwash sink used to store scrub pad. Operator removed. **Corrected On-Site**
31A-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line and in hibachi station.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In hibachi station, spatulas in standing water 82F.
10-07-4
35
Dec 7, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Written procedures available for use of time as a public health control to hold time/temperature control for safety food improperly filled out. Form does not indicate how specifically sushi rice time will be monitored. Operator understands 4 hour discard for rice, no time mark or proper timeframe filled out on form. **Warning** - From follow-up inspection 2023-12-07: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris under cook line and ware washing areas. **Warning** - From follow-up inspection 2023-12-07: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. In cook line, buckets of meat stored on floor, containers oil and sauces stored on floor. Repeat 9/27/2023. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-07: **Time Extended**
08B-38-4
82
Nov 28, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher 0ppm chlorine after running three times, no sanitizer available. Operator purchased quaternary tabs and set up manual sanitation, 200ppm quaternary in triple sink. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk-in cooler raw chicken over raw beef. Operator brought employee into wi to explain storage, raw chicken moved to proper storage. Also in sushi station reach-in cooler, raw fish over ready-to-eat avocados. Operator moved avocados to different storage.**Corrected On-Site** **Corrected On-Site** **Warning**
08A-20-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat 9/27/2023. **Repeat Violation** **Warning**
16-37-1
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Dishwasher 0ppm chlorine, operator has detergent hooked up to sanitizer step, no sanitizer available for ware washing. All dishware and utensils must be rewashed prior to usage. Operator purchased approved quaternary sanitizer at time of inspection, set up triple sink quaternary 200ppm. **Corrected On-Site** **Warning**
22-38-5
Intermediate - Written procedures available for use of time as a public health control to hold time/temperature control for safety food improperly filled out. Form does not indicate how specifically sushi rice time will be monitored. Operator understands 4 hour discard for rice, no time mark or proper timeframe filled out on form. **Warning**
03F-10-5
Basic - Floor soiled/has accumulation of debris under cook line and ware washing areas. **Warning**
36-73-4
Basic - Food stored on floor. In cook line, buckets of meat stored on floor, containers oil and sauces stored on floor. Repeat 9/27/2023. **Repeat Violation** **Warning**
08B-38-4
50
Sep 28, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Alaska roll and Philly roll both containing raw fish, not marked as raw. **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
02B-01-5
90
Sep 27, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over ready-to-eat cheese wontons in large reach-in freezer across from dishwasher, not commercially packaged. **Warning**
08A-02-6
High Priority - Roach activity present as evidenced by live roaches found. One live on walk-in cooler door. 2 live under triple sink. **Warning**
35A-05-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available at time of inspection. **Warning**
16-37-1
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Alaska roll and Philly roll both containing raw fish, not marked as raw. **Warning**
02B-01-5
Basic - Dead roaches on premises. 3 dead on back wall by door. 2 dead under rack by walk-in cooler. 10 dead under reach-in freezer across from dishwasher, 5 dead by rice cooker. 3 dead under cook line hot equipment. 12 dead under triple sink. 5 dead at main service line reach-in cooler near door to kitchen. 4 dead in back dry storage hallway near restrooms. 4 dead in men's restroom. 1 dead in women's restroom. **Warning**
35A-03-4
Basic - Food stored on floor. In walk-in cooler buckets sauce stored on floor. In back hallway by restroom, boxes cooking mine, oil stored on floor. By back door of kitchen and on cooking line, buckets sauces and spices stored on floor. **Warning**
08B-38-4
Basic - Single-service articles improperly stored. In back hallway single service trays and to go cups stored on floor. **Warning**
25-05-4
52
Jun 8, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - paper towel used to wrap sushi fish inside reach in cooler under sushi station. - From follow-up inspection 2023-06-08: Paper towels used under cucumber strips in sushi station. **Time Extended**
14-86-1
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2023-06-08: Provided operator with DBPR Form HR 5030-103 Employee Reporting Agreement. **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses in sushi reach in cooler prep counter . **Repeat Violation** - From follow-up inspection 2023-06-08: Wet wiping cloth on counter at expo line **Time Extended**
21-12-4
74
Apr 5, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Raw chicken animal foods over/ not properly separated from raw beef under in walk in cooler rack.
08A-20-5
High Priority - paper towel used to wrap sushi fish inside reach in cooler under sushi station.
14-86-1
Intermediate - Egg rolls Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not date marked after opening. In reach in cooler kitchen grill entrance.
02C-03-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - 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.
11-26-1
Basic - Bowl used to dispense cooked rice. **Repeat Violation**
14-01-5
Basic - In-use tongs stored on grill door handle between uses. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at 90 F near miso soup station . **Repeat Violation**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses in sushi reach in cooler prep counter . **Repeat Violation**
21-12-4
45
Nov 3, 2022
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed beef in non food grade bags in reach in freezer.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked dumplings in reach in cooler in front of grill.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed Hand washing sink in front of sushi prep area with food .
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cooked rice on time as a public health control and no written plans available. Educated operator on time as a public health control and email forms.
03F-10-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked egg rolls thawing in refrigerator over 24 hours not date marked.
02C-04-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowls in cooked rice,and in food containers.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed. Employee drink next to sushi bar counter.
12B-07-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape over food prep area in kitchen line next to grill.
35B-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil next to kitchen grill line with water at 100F. In-use tongs stored on equipment door handle between uses. Observed tongs in grill door handle.
10-07-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Stored food not covered. Observed crunch bowl not cover in rack under shrimp peel. Food stored on floor. Observed box of raw beef in walk in cooler floor.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing next to sushi bar.Operator placed fish in reach in cooler. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths in sushi bar counter and in reach in cooler counter in kitchen line.
21-12-4
37
Frequently Asked Questions
When was Hibachi House last inspected?
The most recent health inspection at Hibachi House on file is from Feb 13, 2026. The public record contains 13 inspections in total.
What is the most common violation at Hibachi House?
Across the inspection record, “bowl or other container with no handle used to dispense rice” has been cited four times, more than any other issue at Hibachi House.
How does Hibachi House compare to other restaurants in Fort Myers?
Hibachi House most recently scored 64 out of 100, which is lower than the Fort Myers average of 81.
Has Hibachi House's inspection record improved over time?
Results have been roughly steady. Inspections at Hibachi House have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hibachi House means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Hibachi House inspected?
Based on the inspection history on file, Hibachi House is inspected around four times per year on average.
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