Tsaocaa & Hibachi
Last inspected: Feb 12, 2026
32
Score
Going back to 2025, Tsaocaa & Hibachi has five inspections in the public record. On Feb 12, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to 16 violations per visit.
The most common issue across all inspections has been “ice buildup in reach-in freezer at kitchen entrance”, showing up two times.
Tsaocaa & Hibachi's latest score of 32 falls below the Fort Myers average of 81. The pattern in the record is worth a careful look.
5
Inspections
3
Critical latest
1
Major latest
12
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
3 critical violations. 1 major violation. 12 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with cucumber. Operator removed bag. **Corrected On-Site**
14-31-5
High Priority - Spray hose at mop sink lower than flood rim of sink. Operator fixed. **Corrected On-Site**
29-37-4
High Priority - Toxic substance/chemical improperly stored food items. Operator removed chemical. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at front service handwash sink. Operator placed paper towels at handwash sink. **Corrected On-Site**
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed water. **Corrected On-Site**
10-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in freezer.
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Ice buildup in reach-in freezer at kitchen entrance. Educated operator on defrosting freezer. **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. **Corrected On-Site**
10-17-4
Basic - Observed faucet loose at sink at cook line.
29-09-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator dumped out solution. **Corrected On-Site**
21-11-4
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. **Corrected On-Site**
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator fixed. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed sanitizer bucket off of floor. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Sugar containers.
02D-01-5
32
Oct 7, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board on back table. **Warning** - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-10-07: **Time Extended**
21-04-4
95
Oct 2, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2025-10-02: Reach-in cooler cook line:; hotdogs (46F - Cold Holding); mozzarella cheese (46F - Cold Holding); raw chicken (50F - Cold Holding); raw beef (47F - Cold Holding); cut lettuce (45F - Cold Holding) for three hours fifteen minutes per operator after opening. Operator began icing down all foods. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2025-10-02: On front counter left side, cooked hydrated tapioca boba (100F - Hot Holding) 3 hours and 15 minutes per operator. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2025-10-02: Operator purchased incorrect test kit. Showed operator correct test kit needed.**Time Extended** **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board on back table. **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
21-04-4
64
Sep 30, 2025
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - 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. **Warning**
03B-01-6
High Priority - Container of medicine improperly stored over cook line reach-in cooler. Operator removed. **Corrected On-Site** **Warning**
41-07-4
High Priority - 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. **Warning**
08A-05-6
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled under triple sink. **Warning**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times by triple sink, blocked by fryer oil storage. **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Basic - Ice buildup in reach-in freezer in kitchen. **Warning**
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board on back table. **Warning**
21-04-4
Basic - Bowl or other container with no handle used to dispense food. Round scoop no handle in flour, sugar in dry storage back room. **Warning**
14-01-5
30
Mar 17, 2025
Food-Licensing Inspection
1 minor violation.
View 1 violation
Toxic Substances Properly Identified, Stored, Used
FL-32
95
Frequently Asked Questions
When was Tsaocaa & Hibachi last inspected?
The most recent health inspection at Tsaocaa & Hibachi on file is from Feb 12, 2026. The public record contains five inspections in total.
What is the most common violation at Tsaocaa & Hibachi?
Across the inspection record, “ice buildup in reach-in freezer at kitchen entrance” has been cited two times, more than any other issue at Tsaocaa & Hibachi.
How does Tsaocaa & Hibachi compare to other restaurants in Fort Myers?
Tsaocaa & Hibachi most recently scored 32 out of 100, which is lower than the Fort Myers average of 81.
Has Tsaocaa & Hibachi's inspection record improved over time?
No. Recent inspections at Tsaocaa & Hibachi have averaged around 16 violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Tsaocaa & Hibachi 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.
Nearby Restaurants