Hibachi of Japan Two
Last inspected: Dec 3, 2025
58
Score
Across the available record, Hibachi of Japan Two has nine inspections on file, the first dated 2022. The most recent visit was on Dec 3, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
When inspectors have written things up, “nonfood-grade bags used in direct contact” has been the most frequent reason, cited three times.
By comparison, the average Naples facility scores 81, putting Hibachi of Japan Two on the weaker side. On the whole, the file is mixed but not concerning.
9
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
58
Mar 26, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Bowl or other container with no handle used to dispense food. Quart cup used as scoop in bin of rice. This is a repeat violation from previous inspection dated 09-12-2024 **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen and on cooks line. This is a repeat violation from previous inspection dated 09-12-2024 **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep table next to fryers. Operator removed drink. **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. Cell phone on shelf above prep table in kitchen
40-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. Spare ribs thawing in bucket of standing water. Operator started running water over ribs. **Corrected On-Site**
06-01-5
78
Nov 18, 2024
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Sep 12, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tempura shrimp (83 F - Cold Holding) per operator, shrimp had been removed from refrigeration 2 hours prior for use in sushi rolls. Discussed Time As Public Health Control with operator **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Super glue stored above tempura shrimp in prep kitchen. Operator removed. **Corrected On-Site** **Warning**
41-10-4
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. No reporting agreements available. Provided DBPR Form HR 5030 -103, 5030-203 and 5030-903. **Warning**
11-26-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates issued in September of 2020 and expired in September of 2023 **Warning**
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. Cup without handle used as scoop in bin of rice. **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back prep kitchen **Warning**
36-34-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At sushi make table. **Warning**
21-09-4
52
Nov 27, 2023
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp inside the reach in cooler. Operator placed the raw chicken under the raw shrimp. **Corrected On-Site**
08A-20-5
High Priority - Nonfood-grade bags used in direct contact with food inside the reach in cooler near the rear door.
14-31-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gaskets.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed wet wiping cloth inside the sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name on the squirt bottles on shelf above the grill top.
02D-01-5
58
Jul 17, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Stored food not covered in the reach in cooler and reach in freezer in the kitchen area. **Warning** - From follow-up inspection 2023-07-17: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface near the fryer. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-17: **Time Extended**
14-33-4
90
Jul 13, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with raw chicken in the reach in freezer. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked prongs in the reach in cooler next to the fryer. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit in the reach in cooler raw beef (47F - Cold Holding); raw chicken (48F - Cold Holding). Had operator to ice down. **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times across from the hand washing sink. **Warning**
31A-09-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening in the reach in cooler near the rice an open container of ketchup in aluminum container. **Repeat Violation** **Admin Complaint**
02C-03-5
Basic - Buildup of food debris/soil residue on equipment door handles throughout the kitchen. **Warning**
23-24-4
Basic - Employee eating in a food preparation or other restricted area on the line. Advised operator to designate a place for team members to eat. **Warning**
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Food stored in a location that is exposed to splash/dust. Observed bread crumbs next the hand washing sink near the sushi station that is direct exposure to splash from washing hands. **Repeat Violation** **Warning**
08B-36-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator placed the drinks on the bottom shelf. **Corrected On-Site** **Repeat Violation** **Warning**
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface near the fryer. **Repeat Violation** **Warning**
14-33-4
Basic - Stored food not covered in the reach in cooler and reach in freezer in the kitchen area. **Warning**
08B-12-5
35
Mar 8, 2023
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed chicken store in non food grade bags in reach in freezer.
14-31-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plans . Emailed and printed out form and operator filled out form. **Corrected On-Site**
03F-10-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed egg rolls commercially processed in container in reach in cooler open more then 24 hours per operator not date marked.
02C-03-5
Intermediate - 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.
11-27-4
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 - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth in sushi area counter not stored in sanitizer bucket.
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed behind hibachi top grill with grease and food debris accumulation.
23-03-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed large Sawara Cypress wood bowl for sushi rice.
14-25-5
Basic - Garbage enclosure area in disrepair. Observed Observed dumpster enclosure in disrepair leaking from front of dumpster. And cardboard dumpster in disrepair from back of dumpster not enclosed.
33-24-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient air thermometer in sushi reach in cooler.
05-09-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed reach in cooler by grill in entrance to kitchen shelves with rust.
14-17-4
43
Jul 21, 2022
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Employee washed hands with no soap. Observed a cook wash hands with no soap. Educated on the importance of washing hands with soap.
12A-20-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed a employee wash hands in the two compartment sink. Educated on the importance of washing hands in a hand wash sink only.
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food in the bottom of the hand wash sink in the back of the kitchen area.
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.observed no hot water at the hand wash sink on the line. Operator turned on the hot water. **Corrected On-Site**
27-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a open can of a beverage in the double door reach in cooler.
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust pitted shelves in the upright reach in cooler by the three compartment sink.
14-33-4
58
Frequently Asked Questions
When was Hibachi of Japan Two last inspected?
The most recent health inspection at Hibachi of Japan Two on file is from Dec 3, 2025. The public record contains nine inspections in total.
What is the most common violation at Hibachi of Japan Two?
Across the inspection record, “nonfood-grade bags used in direct contact” has been cited three times, more than any other issue at Hibachi of Japan Two.
How does Hibachi of Japan Two compare to other restaurants in Naples?
Hibachi of Japan Two most recently scored 58 out of 100, which is lower than the Naples average of 81.
Has Hibachi of Japan Two's inspection record improved over time?
Results have been roughly steady. Inspections at Hibachi of Japan Two have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hibachi of Japan Two 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 of Japan Two inspected?
Based on the inspection history on file, Hibachi of Japan Two is inspected around three times per year on average.
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