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

Iron Chef Hibachi & Asian Fusion has a SafeDine safety score of 56 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Iron Chef Hibachi & Asian Fusion last inspected?

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

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

Iron Chef Hibachi & Asian Fusion has 37 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

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

Iron Chef Hibachi & Asian Fusion has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

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

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

Official Health Record

Iron Chef Hibachi & Asian Fusion

Name: Iron Chef Hibachi & Asian Fusion
Address: 101 NORTH PLANK ROAD, Newburgh, 12550
Rating: 56

101 NORTH PLANK ROAD, Newburgh

Last Inspected: 1/2/2026

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0Fair

American

Better than 22% of american restaurants

Declining

10 inspections

Last: Jan 2, 2026

high confidence

Directions Order

Inspections

10%

Clean Rate

3.7

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-29 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

-8 pts

Latest

100% weight

2nd

60% weight

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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101 NORTH PLANK ROAD, Newburgh, FL 12550

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Violation Timeline

Apr 2023

1 inspections

Apr

Oct 2023

1 inspections

2 high priority

3 basic

Nov 2023

1 inspections

3 basic

Nov

Jan 2024

1 inspections

4 basic

Mar 2024

2 inspections

2 high priority

2 basic

Mar

Dec 2024

1 inspections

3 basic

Jan 2025

1 inspections

4 basic

Jan

Nov 2025

1 inspections

4 high priority

4 basic

Jan 2026

1 inspections

3 high priority

3 basic

Jan

Inspection History

10 records on file

4 Re-Inspection6 Inspection

Jan 26

Re-Inspection InspectionLatest

3 High3 Basic

6 total

64/100inspection score

−36 pts

High Priority (3)

−30 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (3)

−6 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−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−36 pts

Nov 25

Inspection Inspection

4 High4 Basic

8 total

52/100inspection score

−48 pts

High Priority (4)

−40 pts

2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (4)

−8 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
8BIn use food dispensing utensils improperly stored−2
8CImproper use and storage of clean, sanitized equipment and utensils−2

Base deductions−48 pts

Jan 25

Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8BIn use food dispensing utensils improperly stored−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−8 pts

Dec 24

Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8BIn use food dispensing utensils improperly stored−2

Base deductions−6 pts

Mar 24

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−2 pts

Mar 24

Re-Inspection Inspection

2 High1 Basic

3 total

78/100inspection score

−22 pts

High Priority (2)

−20 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
1BWater/ice: unsafe, unapproved sources, cross connections−10

Basic (1)

−2 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−22 pts

Jan 24

Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 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
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
14AInsects, rodents present−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−8 pts

Nov 23

Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
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−6 pts

Oct 23

Inspection Inspection

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10

Basic (3)

−6 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−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

Apr 23

Re-Inspection InspectionClean

No violations

100/100inspection score

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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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