Oniku Hibachi Japanese Restaurant
Last inspected: Mar 12, 2026
47
Score
Public records show 11 inspections at Oniku Hibachi Japanese Restaurant stretching back to 2022. The most recent report on file is from Mar 12, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to 11 violations.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited six times.
By comparison, the average Fort Pierce facility scores 87, putting Oniku Hibachi Japanese Restaurant on the weaker side. There are enough flags in the record to merit a second thought.
11
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Washing Fruits and Vegetables
FL-42
47
Sep 25, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
41
Apr 2, 2025
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken not in commercially packaging over frozen fries and frozen edamame in freezer. Manager removed. **Corrected On-Site**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection. **Corrected On-Site**
50-17-3
High Priority - 1 Roach activity present as evidenced by live roaches found. On cook's line. Manager killed and discarded on site. Next unannounced. **Corrected On-Site**
35A-05-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. B.W. 2-10-20
53A-03-7
Intermediate - No soap provided at handwash sink. Manager placed at sink. **Corrected On-Site**
31B-03-4
Basic - 1 Dead roaches on premises in front of reach in cooler on cook's line. Manager removed. **Corrected On-Site**
35A-03-4
Basic - Both Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. Manager aware.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. In sugar. Manager replaced bowl with utensils with handle. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. 3 tanks in back of kitchen.
51-11-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cardboard placed under fryers heavily soiled. Informed Manager.
36-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in dining room.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Bulk oil. **Repeat Violation**
08B-38-4
Basic - Light not functioning. 3 light bulbs under hood.
36-62-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar. Manager corrected. **Corrected On-Site**
02D-01-5
32
Aug 16, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for chlorine.
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. One employee washed knifes, with out using any sanitizer, put back in service. Informed Manager and educated. Set up sanitation solution. **Corrected On-Site** **Repeat Violation**
22-38-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in raw chicken on line. Informed Manager. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Food stored on floor. One white bucket in walk in cooler.
08B-38-4
Basic - Stored food not covered. Beef inside cooks cooler. One pan of chicken in walk in cooler.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind hand in back station. Behind three compartment sink.
36-27-5
67
Jan 10, 2024
Routine - Food
No violations found.
100
Jan 9, 2024
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Manager stated all have been in cooler overnight. Shredded Cheese 51F Corn off cob 55F Raw ahi tuna 57F Raw Ground ahi tuna 54F Raw Salmon 56F Tofu 72F **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw cut beef over raw scallops. Operator removed to store correctly. **Corrected On-Site**
08A-20-5
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. Operator went next door to purchase sanitizing bleach. **Corrected On-Site**
22-38-5
Intermediate - Handwash sink not accessible for employee use at all times. Pan in hand wash sink. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Operator added soap during inspection. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salmon,tuna, corn no date mark in glass cooler.
02C-02-5
Basic - Reuse of single-service or single-use articles. Reuse of chicken cardboard box to store cut broccoli **Repeat Violation**
25-32-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water reading 109F. Operator added hot water. **Corrective Action Taken**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass cooler
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by front counter **Repeat Violation**
23-03-4
Basic - Bowl or other container with no handle used to dispense food. To go bowl in rice bin. **Repeat Violation**
14-01-5
Basic - 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. Tuna in rop packing stating to remove before thawing found already thawed in walk in cooler. Educated manager and tuna was thrown out.
06-09-1
Basic - Working containers of food removed from original container not identified by common name. Spices not labeled on cooks line **Repeat Violation**
02D-01-5
30
Jul 25, 2023
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over peeled carrots **Corrected On-Site** **Repeat Violation**
08A-05-6
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. Provided a copy via email. Had previously printed a copy. **Repeat Violation**
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Working containers of food removed from original container not identified by common name. Salt, chicken spices
02D-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In back room next to upright freezer soiled
36-27-5
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill over bin of flour. **Corrected On-Site**
42-03-5
Basic - Reuse of single-service or single-use articles. Peel zucchini placed back into cardboard box in which they arrived **Corrected On-Site**
25-32-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in bin of sugar
14-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens restroom **Repeat Violation**
32-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under soda dispenser dirty. 2. Fan above front counter has a heavy build up of dust **Repeat Violation**
23-03-4
Basic - Food stored on floor. Cases of mayonnaise **Corrected On-Site**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table **Corrected On-Site** **Repeat Violation**
40-06-5
37
Apr 12, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms - From follow-up inspection 2023-04-11: **Time Extended** - From follow-up inspection 2023-04-12: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty. 2. Fan above counter heavy dust **Repeat Violation** - From follow-up inspection 2023-04-11: **Time Extended** - From follow-up inspection 2023-04-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-04-11: **Time Extended** - From follow-up inspection 2023-04-12: **Time Extended**
35B-01-4
86
Apr 11, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw scallops (56F - Cold Holding); raw chicken (59F - Cold Holding); raw chicken Wings (57F - Cold Holding); raw salmon (61F - Cold Holding); pork dumplings (58F - Cold Holding) **Admin Complaint** - From follow-up inspection 2023-04-11: Chicken 56° Raw shrimp 53° Chicken wings 54° Scallops, none on hand Salmon 42° Pork dumplings 39° **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw scallops (56F - Cold Holding); raw chicken (59F - Cold Holding); raw chicken Wings (57F - Cold Holding); raw salmon (61F - Cold Holding); pork dumplings (58F - Cold Holding) **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-04-11: Chicken 56° Raw shrimp 53° Chicken wings 54° Scallops, none on hand Salmon 42° Pork dumplings 39° **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2023-04-11: **Time Extended**
50-17-3
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles cooked 2 days ago not marked - From follow-up inspection 2023-04-11: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms - From follow-up inspection 2023-04-11: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet and cell phone on top of reach in cooler **Repeat Violation** - From follow-up inspection 2023-04-11: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-04-11: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty. 2. Fan above counter heavy dust **Repeat Violation** - From follow-up inspection 2023-04-11: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Lowboy - From follow-up inspection 2023-04-11: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. - From follow-up inspection 2023-04-11: **Time Extended**
24-18-4
43
Apr 10, 2023
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored over cut broccoli **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw scallops (56F - Cold Holding); raw chicken (59F - Cold Holding); raw chicken Wings (57F - Cold Holding); raw salmon (61F - Cold Holding); pork dumplings (58F - Cold Holding) **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw scallops (56F - Cold Holding); raw chicken (59F - Cold Holding); raw chicken Wings (57F - Cold Holding); raw salmon (61F - Cold Holding); pork dumplings (58F - Cold Holding) **Repeat Violation** **Admin Complaint**
01B-02-5
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. Printed a copy and instructed on what to do. **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles cooked 2 days ago not marked
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet and cell phone on top of reach in cooler **Repeat Violation**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 98°, operator turned up burners. **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty. 2. Fan above counter heavy dust **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Lowboy
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up.
24-18-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
32-04-4
30
Sep 23, 2022
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. egg wash (55F - Cold Holding); cooked noodles (51F - Cold Holding); raw chicken (51F - Cold Holding); raw shrimp (50F - Cold Holding); chicken W (53F - Cold Holding); pork dumplings (51F - Cold Holding); raw scallops (52F - Cold Holding)
01B-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Happy face bag with raw salmon
14-31-5
High Priority - Container of medicine improperly stored. On top of glass reach in cooler
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg wash (55F - Cold Holding); cooked noodles (51F - Cold Holding); raw chicken (51F - Cold Holding); raw shrimp (50F - Cold Holding); chicken Wings 53F - Cold Holding); pork dumplings (51F - Cold Holding); raw scallops (52F - Cold Holding)
03A-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in cooler
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Bowl or other container with no handle used to dispense food. In flour **Repeat Violation**
14-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooks line
36-27-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cooked rice
08B-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter system dirty
23-03-4
Basic - Food stored on floor. Vegetable oil
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of cooler
40-06-5
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
27
Frequently Asked Questions
When was Oniku Hibachi Japanese Restaurant last inspected?
The most recent health inspection at Oniku Hibachi Japanese Restaurant on file is from Mar 12, 2026. The public record contains 11 inspections in total.
What is the most common violation at Oniku Hibachi Japanese Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Oniku Hibachi Japanese Restaurant.
How does Oniku Hibachi Japanese Restaurant compare to other restaurants in Fort Pierce?
Oniku Hibachi Japanese Restaurant most recently scored 47 out of 100, which is lower than the Fort Pierce average of 87.
Has Oniku Hibachi Japanese Restaurant's inspection record improved over time?
No. Recent inspections at Oniku Hibachi Japanese Restaurant have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Oniku Hibachi Japanese Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Oniku Hibachi Japanese Restaurant inspected?
Based on the inspection history on file, Oniku Hibachi Japanese Restaurant is inspected around three times per year on average.
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