Georgia › Richmond County › Augusta
MS. HIBACHI
3960 HARPER FRANKLIN AVE STE 101 , AUGUSTA, GA 30909 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on August 31, 2026, scoring 60/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 90. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (September 16, 2026): Inspectors recorded 3 violations involving food storage, handwashing & hygiene and cleaning & sanitizing.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
A90September 16, 20263 violations
Inspectors recorded 3 violations involving food storage, handwashing & hygiene and cleaning & sanitizing.
Observed a bowel of veggies in the prep area uncovered; also observed shrimp uncovered in walk in cooler. C/a: Keep all foods covered when not in use.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed previous inspection not posted upon arrival. C/a: Post most recent inspection for public view.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observed moderate food debris on the sides of fryer. C/a: Increase cleaning frequency of fryer.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”This inspection deducted 10 points, but only 6 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
U61September 9, 20269 violations
Inspectors recorded 9 violations, 3 of them critical, involving temperature control, menu & labeling and pest control.
Observed incorrect storage order in RIC(salmon next to cheese) and in WIC (beef and chicken next to each other).C/a: Store food according to minimum internal cooking temperature.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed unlabeled bottles over the stove, unlabeled sauce bottle in RIC and unlabeled soy sauce in "red hot sauce" container. C/a: Label all bottles when they are stored outside of the original container.
−3 points · Cited as “511-6-1.04(7)(c) - food labels (pf, c)”Observed gnats and flies throughout establishment. C/a: Consult with a licensed pest control operator.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed several foods out of temperature(shrimp, chicken and white sauce).C/a: Maintain all food at 41 degrees and below in all coolers.
−9 points · Cited as “null”Observed employee drinks without lids on them on rack, not in employee designated area. C/a: Create a designated area for employee drink/use only.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed egg rolls, okra, and Rangoon uncovered in the RIF. C/a: Keep all foods covered in RIF when not in use.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed previous inspection note posted. C/a: Post most recent inspection for public view.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observed scoops inside of breading, flour, sugar, rice, and veggie container. C/a: Do not store scoops inside food product.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed heavy food debris and build-up on the sides of fryer. C/a: Clean fryer.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”This inspection deducted 39 points, but only 35 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
U60August 31, 20268 violations
Inspectors recorded 8 violations, 6 of them critical, involving temperature control, cleaning & sanitizing and handwashing & hygiene.
Observed incorrect storage order (seafood next to lettuce and bacon, also above sauce) in all coolers. C/A: Store food according to minimum internal cooking temperature.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed several foods out of temperature(beef, chicken, chicken wings and white sauce).C/a: Maintain all food at 41 degrees and below in all coolers. Keep white sauce in cooler because it contains dairy.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed chicken wings out of temperature. C/a: Maintain all foods at 135 degrees and above, when hot holding.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed tongs and strainer being washed in a combined soap and chlorine bleach mixture, rinsing and placing them back in designated storage without performing the required separate 3-compartment sink sanitization step. C/A: Properly clean and sanitize all food contact surfaces (washing, rinse, sanitize, and air dry).
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed one handsink blocked and hot water not working. Observed another handsink with food remains and steel wool left in it. C/A: Keep handsinks open and use ONLY for handwashing.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed no sanitizer buckets in use. C/A: Have buckets of sanitizer on hand during operations to sanitize counters and utensils.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed employee scoop a cooked noodle into bowl with bare hand. C/A: Always use gloves when handling ready-to-eat-food.
−9 points · Cited as “511-6-1.04(4)(a)1,2,3,4(i) - preventing contamination from hands (p), (pf), (c)”Observed employee wearing the same gloves to wash raw shrimp and then clean 3-compartment sink without changing gloves or handwashing between tasks. C/a: Always wash hands and change gloves when switching tasks.
−1 point · Cited as “511-6-1.04(4)(n)2,3,4 - gloves, use limitations, slash resistant gloves & cloth gloves (c)”B80January 6, 20265 violations
Inspectors recorded 5 violations, 4 of them critical, involving cleaning & sanitizing, handwashing & hygiene and food storage.
Observed cooks prepping raw meat and changing jobs without washing hands. C/A - wash hands with soap and water when changing tasks in kitchen. COS - stopped employees and had then wash their hands.
−9 points · Cited as “511-6-1.03(5)(a) - clean condition of hands & exposed portion of arms (p)”Observed raw meat cutting boards being washed off with just water before being stored for use. C/A - all cutting boards should be washed, rinsed, and sanitized after each use.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed one handsink blocked and another with food remains and steel wool left in it. C/A - keep handsinks open and use ONLY for handwashing. Return in 1 week to verify compliance.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed no sanitizer buckets in use. C/A - have buckets of sanitizer on hand during operations to sanitize counters and tools.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed food being stored on floor of both walk in freezer and walk in cooler. C/A - store all food at least 6 inches above the floor.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”A100August 21, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-121-001866. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.