What is Iron Chef Hibachi & Sushi Fusion's health inspection score?

Iron Chef Hibachi & Sushi Fusion has a SafeDine safety score of 99 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Iron Chef Hibachi & Sushi Fusion last inspected?

Iron Chef Hibachi & Sushi Fusion was last inspected on March 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Iron Chef Hibachi & Sushi Fusion have?

Iron Chef Hibachi & Sushi Fusion has 12 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Iron Chef Hibachi & Sushi Fusion safe to eat at?

Yes, Iron Chef Hibachi & Sushi Fusion has an excellent safety record with a score of 99/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Iron Chef Hibachi & Sushi Fusion serve?

Iron Chef Hibachi & Sushi Fusion serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Iron Chef Hibachi & Sushi Fusion

Name: Iron Chef Hibachi & Sushi Fusion
Address: 365 ROUTE 32, Central Valley, 10917
Rating: 99

365 ROUTE 32, Central Valley

Last Inspected: 3/2/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

6 inspections

Last: Mar 2, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-1

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-1 pts

Latest

100% weight

100

2nd

60% weight

100

3rd

30% weight

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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365 ROUTE 32, Central Valley, FL 10917

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Violation Timeline

Dec 2024

1 inspections

5 basic

Dec

Jun 2025

1 inspections

2 high priority

3 basic

Jul 2025

1 inspections

1 high priority

Jul

Sep 2025

1 inspections

Feb 2026

1 inspections

Feb

Mar 2026

1 inspections

1 basic

Inspection History

6 records on file

4 Inspection2 Re-Inspection

Mar 26

Inspection InspectionLatest

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

11DNon food contact surfaces of equipment not clean−2

Base deductions−2 pts

Feb 26

Inspection InspectionClean

No violations

100/100inspection score

Sep 25

Re-Inspection InspectionClean

No violations

100/100inspection score

Jul 25

Re-Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

1BWater/ice: unsafe, unapproved sources, cross connections−10

Base deductions−10 pts

Jun 25

Inspection Inspection

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

1HFood from unapproved source, spoiled, adulterated on premises.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (3)

−6 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−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

Base deductions−26 pts

Dec 24

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 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
8FImproper thawing procedures used−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2

Base deductions−10 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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