South Charleston’s Hibachi restaurant underwent a routine health inspection on May 13, 2025. The Kanawha-Charleston Health Department noted four violations during the inspection. The inspection report included one priority foundation violation and three core violations.
Highlights
- One priority foundation violation noted was the absence of employee food handler cards.
- Three critical violations were related to equipment maintenance, cleaning procedures, and facility conditions.
- The refrigerator units were also inspected closely.
Inspection Findings at Hibachi
Hibachi Restaurant was cited for four violations, which should be addressed before the scheduled follow-up inspection. (Source: Google Reviews)
- Where: 48 RHL Boulevard, South Charleston, WV 25309
- When: May 13, 2025
The restaurant had no priority violations during the inspection on May 13, 2025, which lasted for about 75 minutes. The owner, Quy Nguyen, proved the restaurant was following key food safety regulations. However, some of the other problems found on inspection required correction.
Several refrigeration units were tested during the inspection. Most units held food safely between 34°F and 39°F. However, one walk-in cooler recorded 41°F, which meets the maximum allowed temperature. However, food in one reach-in cooler was being kept at 50°F, which exceeds the safe limit.
Items like beef, salmon, cucumbers, onions, and tofu were kept within 36°F to 40°F. Furthermore, hot food was held safely at 180°F when checked.
The report also indicated the necessary corrective actions. The first of the priority areas was the missing employee food handler cards which needed to be addressed. The inspection highlighted that the cleaning of floors and shelves needed to be considerably improved.
This is necessary to ensure a secure kitchen environment. The report also noted positive results from previous corrective measures and the concerns that continue to exist. All violations must be corrected before the scheduled follow-up inspection on May 27.
Follow-Up Inspection Scheduled
The health department provided clear compliance measures to Hibachi Restaurant. First, the restaurant should ensure all its employees possess valid food handler cards. The cards should be readily accessible for review during inspection.
Next, the reach-in cooler at 50°F should be repaired immediately and adjusted to 41°F or less. In addition, the restaurant must improve its cleaning schedule, particularly paying attention to frequently soiled areas like shelves and floors.
The Person in Charge, who was identified as Thinh Nguyen, is responsible for overseeing the corrections. A follow-up inspection will confirm whether all the corrections have been made to determine the safety of the restaurant for its patrons. The facility will need to fix one priority foundation violation and three core violations by May 27.
