Hibachi Express
Last inspected: Mar 3, 2026
45
Score
Public records show 11 inspections at Hibachi Express stretching back to 2022. The latest inspection on file is from Mar 3, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
The most common issue across all inspections has been “menu does not identify which items contain raw”, showing up three times.
That's lower than the typical Casselberry restaurant, which scores around 65. The pattern in the record is worth a careful look.
11
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
45
Oct 14, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
30
Jul 8, 2025
Routine - Food
2 minor violations.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
90
May 1, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -sushi items **Warning**
02B-01-5
Basic - Bowl or other container with no handle used to dispense food. -in rice and sugar containers in rear of kitchen **Warning**
14-01-5
Basic - Food stored on floor. -bag of sugar in storage closet **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach in freezer **Warning**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. -steam table faucet leaking **Warning**
29-11-4
Basic - Working containers of food removed from original container not identified by common name. -sugar in bin not labeled **Warning**
02D-01-5
61
Jan 2, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef on same shelf and next to raw chicken
08A-20-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee put on gloves for food prep, no hand wash
12A-07-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Outer openings not protected with self-closing doors. -rear door
35B-03-4
Basic - Ceiling tile missing. -dry storage room in rear of kitchen
36-36-4
64
Apr 1, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
64
Jan 31, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - fresh salmon. Operator called supplier, sent to email. **Corrected On-Site** **Warning**
01D-01-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03F-10-5
Basic - Buildup of food debris/soil residue on equipment door handles. - reach in freezer **Warning**
23-24-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - frozen tuna **Corrected On-Site** **Warning**
06-09-1
Basic - Floor soiled/has accumulation of debris. - under fryer **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelf below steam table - side of white rice cooker **Warning**
23-03-4
58
Jul 28, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food - provided form to operator **Warning** - From follow-up inspection 2023-07-28: **Time Extended**
03F-10-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - walk in cooler shelf **Warning** - From follow-up inspection 2023-07-28: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. - flat top cooking equipment half way under hood system. Operator states not used for cooking. Used as counter for packaging food **Warning** - From follow-up inspection 2023-07-28: **Time Extended**
33-31-5
78
Jul 25, 2023
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. - paper towel lining raw fish in sushi display case **Warning**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - shrimp over salmon for sushi in three door freezer **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - walk in cooler: - chicken (44F - Cold Holding) - scallop (44F - Cold Holding) - noodles (45F - Cold Holding) - Sushi display case: - crab <2 hours (51F - Cold Holding) - cream cheese <2 hours (45F) - tuna <2 hours (44F - Cold Holding) - upright cooler: - chicken (46F - Cold Holding) - beef (45F - Cold Holding) - shrimp (45F - Cold Holding) **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - chlorine >500 ppm. Operator diluted final reading 100ppm **Warning**
41-27-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. - provided to operator who posted on wall. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - walk in cooler shelf **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - some items on sushi menu not marked as raw. **Warning**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food - provided form to operator **Warning**
03F-10-5
Basic - Ceiling tile missing. - dry storage room in back **Repeat Violation** **Warning**
36-36-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. - non food safe drill used for food prep stored on shelf with drain snake **Warning**
24-07-4
Basic - Floor soiled/has accumulation of debris. - under fryers - dry storage in back room **Repeat Violation** **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - side of two door glass door cooler - walk in cooler door gasket - walk in cooler fan cover **Warning**
23-03-4
Basic - Unnecessary items/unused equipment on the premises. - flat top cooking equipment half way under hood system. Operator states not used for cooking. Used as counter for packaging food **Warning**
33-31-5
29
Oct 25, 2022
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
41
Sep 14, 2022
Routine - Food
6 critical violations. 1 major violation. 9 minor violations.
View 16 violations
High Priority - Container of medicine improperly stored. Medicine stored above ready to eat foods at front counter.
41-07-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eel 51° operator placed in freezer for quick chill New temperature 41° **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale.
03F-04-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. All reach in coolers in kitchen area.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dry storage area.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front sushi counter
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open
35B-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door reach in cooler in kitchen area.
05-09-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues in kitchen area.
22-16-4
Basic - Reach-in freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Soiled floors under cooking equipment in kitchen area, and 3 compartment sink.
36-10-4
Basic - Water leaking from pipe and/or faucet/handle. Leak on the discharge pipe from 3 compartment sink.
29-11-4
23
Frequently Asked Questions
When was Hibachi Express last inspected?
The most recent health inspection at Hibachi Express on file is from Mar 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hibachi Express?
Across the inspection record, “menu does not identify which items contain raw” has been cited three times, more than any other issue at Hibachi Express.
How does Hibachi Express compare to other restaurants in Casselberry?
Hibachi Express most recently scored 45 out of 100, which is lower than the Casselberry average of 65.
Has Hibachi Express' inspection record improved over time?
Results have been roughly steady. Inspections at Hibachi Express have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hibachi Express means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Hibachi Express inspected?
Based on the inspection history on file, Hibachi Express is inspected around three times per year on average.
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