What is Okaeri Sushi Hibachi's health inspection score?

Okaeri Sushi Hibachi has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Okaeri Sushi Hibachi last inspected?

Okaeri Sushi Hibachi was last inspected on April 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Okaeri Sushi Hibachi have?

Okaeri Sushi Hibachi has 28 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Okaeri Sushi Hibachi safe to eat at?

Yes, Okaeri Sushi Hibachi has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Okaeri Sushi Hibachi serve?

Okaeri Sushi Hibachi serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Okaeri Sushi Hibachi

Name: Okaeri Sushi Hibachi
Address: 215 LARKIN DRIVE, Monroe, 10950
Rating: 93

215 LARKIN DRIVE, Monroe

Last Inspected: 4/27/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

10 inspections

Last: Apr 27, 2026

high confidence

Directions Order

Inspections

30%

Clean Rate

2.8

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

100

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 94/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (93/100) 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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215 LARKIN DRIVE, Monroe, FL 10950

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Violation Timeline

Sep 2024

1 inspections

3 high priority

3 basic

Sep

Oct 2024

1 inspections

Mar 2025

1 inspections

3 high priority

5 basic

Mar

Apr 2025

1 inspections

1 high priority

2 basic

May 2025

1 inspections

1 basic

May

Dec 2025

2 inspections

4 high priority

3 basic

Jan 2026

1 inspections

Jan

Apr 2026

2 inspections

1 high priority

2 basic

Inspection History

10 records on file

6 Re-Inspection4 Inspection

Apr 26

Re-Inspection InspectionLatestClean

No violations

100/100inspection score

Apr 26

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (2)

−4 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−14 pts

Jan 26

Re-Inspection InspectionClean

No violations

100/100inspection score

Dec 25

Re-Inspection Inspection

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (1)

−2 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−12 pts

Dec 25

Inspection Inspection

3 High2 Basic

5 total

66/100inspection score

−34 pts

High Priority (3)

−30 pts

1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (2)

−4 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−34 pts

May 25

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

8BIn use food dispensing utensils improperly stored−2

Base deductions−2 pts

Apr 25

Re-Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (2)

−4 pts

8CImproper use and storage of clean, sanitized equipment and utensils−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−14 pts

Mar 25

Inspection Inspection

3 High5 Basic

8 total

60/100inspection score

−40 pts

High Priority (3)

−30 pts

1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (5)

−10 pts

8BIn use food dispensing utensils improperly stored−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8FImproper thawing procedures used−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−40 pts

Oct 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Sep 24

Inspection Inspection

3 High3 Basic

6 total

64/100inspection score

−36 pts

High Priority (3)

−30 pts

1HFood from unapproved source, spoiled, adulterated on premises.−10
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10

Basic (3)

−6 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8CImproper use and storage of clean, sanitized equipment and utensils−2

Base deductions−36 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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