What is Hibachiana (kitchen)'s health inspection score?

Hibachiana (kitchen) has a SafeDine safety score of 51 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hibachiana (kitchen) last inspected?

Hibachiana (kitchen) was last inspected on July 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hibachiana (kitchen) have?

Hibachiana (kitchen) has 69 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hibachiana (kitchen) safe to eat at?

Hibachiana (kitchen) has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Hibachiana (kitchen) serve?

Hibachiana (kitchen) serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hibachiana (kitchen)

Name: Hibachiana (kitchen)
Address: 12240 COURSEY BLVD STE A-11, Baton Rouge, 70816
Rating: 51

12240 COURSEY BLVD STE A-11, Baton Rouge

Last inspected 11mo ago

▼Declining

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0Fair

American

Better than 22% of american restaurants

Declining

6 inspections

Last: Jul 11, 2025

medium confidence

Directions Order

Inspections

Clean Rate

11.5

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

12x

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

13x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-53

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-30 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-20 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 47/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (51/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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12240 COURSEY BLVD STE A-11, Baton Rouge, FL 70816

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Violation Timeline

May 2024

1 inspections

9 basic

May

Aug 2024

1 inspections

7 basic

Dec 2024

2 inspections

22 basic

Dec

Mar 2025

1 inspections

13 basic

Jul 2025

1 inspections

18 basic

Jul

Inspection History

6 records on file

5 Routine1 Re-inspection

Jul 25

Routine InspectionLatest

18 Basic

18 total

64/100inspection score

−36 pts

Basic (18)

−36 pts

PROHIBITED1503 - Food is stored under a possible source of contamination.−2
WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−2
HAND3109.8 - The hand wash lavatory is used for purpose other than hand washing.−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−2
IN2519.1 - In use food utensils are not stored with the handles above the top of the food.−2
HAIR915 - Food handlers are not wearing proper hair restraints.−2
HAND3109.8 - The hand wash lavatory is used for purpose other than hand washing.−2
TOXIC3901 - Working containers of chemicals are not labeled.−2
LABEL1107 - Bulk containers are not properly labeled.−2
FLOORS3701.5 - Floors are not clean.−2
LABEL1107 - Bulk containers are not properly labeled.−2
EQUIPMENT2101.2 - Food scoop is constructed without a handle.−2
PROHIBITED1503 - Food is stored under a possible source of contamination.−2
EQUIPMENT2101.2 - Food scoop is constructed without a handle.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
TOXIC3901 - Working containers of chemicals are not labeled.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2

Base deductions−36 pts

Mar 25

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−2
FOOD1501.4 - Food is not stored six (6) inches off the floor.−2
PROHIBITED1503 - Food is stored under a possible source of contamination.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
EQUIPMENT2101.2 - Food scoop is constructed without a handle.−2
TOXIC3901 - Working containers of chemicals are not labeled.−2
LABEL1107 - Bulk containers are not properly labeled.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
MAINTENANCE4119.2 - Mops are not hung and/or stored to facilitate air drying.−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
FLOORS3701.5 - Floors are not clean.−2
HAND3109.1 - Hand wash lavatory is not accessible−2

Base deductions−26 pts

Dec 24

Re-inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−2
FLOORS3701.5 - Floors are not clean.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2

Base deductions−8 pts

Dec 24

Routine Inspection

18 Basic

18 total

64/100inspection score

−36 pts

Basic (18)

−36 pts

NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
TOXIC3901 - Working containers of chemicals are not labeled.−2
NON-FOOD2113 - Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material−2
EQUIPMENT2303 - The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.−2
EQUIPMENT2101.1 - Non-food contact equipment is not maintained in good repair. Dish stoppers.−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−2
CROSS1705 - Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
FLOORS3701.5 - Floors are not clean. Under and around equipment.−2
CROSS1705 - Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
HAND3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory.−2
IN2519.1 - In use food utensils are not stored with the handles above the top of the food.−2
TOXIC3903 - Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.−2
HAND3109.8 - The hand wash lavatory is used for purpose other than hand washing.−2
TOXIC3901 - Working containers of chemicals are not labeled.−2
WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−2

Base deductions−36 pts

Aug 24

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
CROSS1705 - Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.−2
WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−2
EQUIPMENT2101.2 - Food scoop is constructed without a handle.−2
CROSS1705 - Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.−2
TOXIC3901 - Working containers of chemicals are not labeled.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2

Base deductions−14 pts

May 24

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

HAND3109.8 - The hand wash lavatory is used for purpose other than hand washing.−2
EQUIPMENT2101.2 - Food scoop is constructed without a handle.−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
EQUIPMENT2101.2 - Food scoop is constructed without a handle.−2
CROSS1705 - Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−2
FLOORS3701.5 - Floors are not clean.−2

Base deductions−18 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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