Hibachi Time
Last inspected: Jan 8, 2026
78
Score
Going back to 2022, Hibachi Time has nine inspections in the public record. The latest inspection on file is from Jan 8, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited three times.
Compared to the broader Jacksonville restaurant scene, where the average is 74, this is a stronger showing. The record reflects steady performance over time.
9
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked beef (122F - Hot Holding) steak pieces stored in hot holding steam line.
03B-01-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
23-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of Tongs touching Beef in cooler
10-06-5
78
Aug 26, 2025
Routine - Food
No violations found.
100
Aug 12, 2025
Routine - Food
4 critical violations. 8 minor violations.
View 12 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg them grabbed bag with veggies, explained to him and he washed hands **Corrected On-Site**
12A-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish in ziplock bag on shelf above spring rolls, box freezer, operator rearranged **Corrected On-Site**
08A-02-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 54f shelled eggs in one door cooler, cooler at 48f, overnight, stop sale, **Warning**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shelled eggs **Warning**
01B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soap dispenser soiled
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Emailed one
31B-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food, employee rearranged it **Corrected On-Site**
40-06-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. 1 door cooler
05-09-4
Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. For and window open
35B-14-4
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Faided and hard to read
50-04-4
Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Old one
50-03-4
Basic - Food stored on floor. Soy sauce in bucket
08B-38-4
37
Mar 4, 2025
Routine - Food
1 minor violation.
View 1 violation
Adequate Handwashing Facilities Supplied and Accessible
FL-10
95
Aug 26, 2024
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 109f spring roll, on fryer basket, employee heated them back to 165f **Corrected On-Site**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs on shelf above beef loin in upright cooler,
08A-20-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp in bag on top of ziplock bag with egg rolls and spring rolls with veggies and cooked chicken, box freezer, operator rearranged **Corrected On-Site**
08A-02-6
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 7 seconds after she got raw salmon, changed gloves and got noodles, explained to her and she washed properly **Corrected On-Site**
12A-17-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager cracked eggs then grabbed container with cooked rice, explained to him and he washed hands **Corrected On-Site**
12A-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
16-37-1
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. Emailed one **Corrected On-Site**
11-27-4
Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrective Action Taken**
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket and ledge in box freezer
23-03-4
33
Jan 24, 2024
Routine - Food
No violations found.
100
Oct 10, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw prep chicken stored over raw beef in upright reach in cooler. Moved by manager. **Corrected On-Site**
08A-20-5
High Priority - Nonfood-grade bags used in direct contact with food. Ice stored in direct contact of non- food grade bag in white deep reach in freezer
14-31-5
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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken** **Repeat Violation**
11-27-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
13-07-4
64
May 10, 2023
Routine - Food
1 major violation.
View 1 violation
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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken**
11-27-4
90
Aug 31, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Hibachi Time last inspected?
The most recent health inspection at Hibachi Time on file is from Jan 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Hibachi Time?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Hibachi Time.
How does Hibachi Time compare to other restaurants in Jacksonville?
Hibachi Time most recently scored 78 out of 100, which is higher than the Jacksonville average of 74.
Has Hibachi Time's inspection record improved over time?
Results have been roughly steady. Inspections at Hibachi Time have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hibachi Time means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Hibachi Time inspected?
Based on the inspection history on file, Hibachi Time is inspected around three times per year on average.
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