Hibachi Express
Last inspected: Dec 22, 2025
64
Score
Public records show six inspections at Hibachi Express stretching back to 2022. The latest inspection on file is from Dec 22, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been favorable: violation counts have eased from around 20 violations to closer to 13 violations per visit over the last few inspections.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged six times.
That's lower than the typical Clermont restaurant, which scores around 68. The record is unremarkable in either direction.
6
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Dec 22, 2025
Food-Licensing Inspection
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler shelves are soiled
22-02-4
Intermediate - No soap provided at handwash sink. -sushi bar
31B-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides of walk in cooler -wall in walk in cooler -exterior sides of cooking equipment on cook line, exterior containers in kitchen
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables over prepped carrots and onions in walk in cooler, operator placed unwashed underneath the prepped food. **Corrected On-Site**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
64
May 28, 2025
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw shrimp in reach in cooler on cook line. Operator corrected. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker at wrong location on splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -plastic guard on ice machine in kitchen **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -employee rinsed plastic container in hand sink on sushi line. Educated operator. **Corrective Action Taken**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. -cornstarch container on storage shelf in kitchen. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. -by ice machine. Operator placed chain around tanks. **Corrected On-Site**
51-11-4
Basic - Cardboard used to line nonfood-contact shelves. -shelf under cooking equipment on cook line. **Repeat Violation**
14-45-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -back screen door **Repeat Violation**
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. -rice container in kitchen. **Corrected On-Site**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoops on cook line, water 92F **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line -filters on hood suppression system. -filters on ice machine
23-03-4
Basic - Stored food not covered. -tempura crumbles on storage rack by ice machine. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocados over cut lettuce in walk in cooler.
08B-17-4
33
Jan 22, 2025
Routine - Food
3 critical violations. 4 major violations. 12 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over raw shrimp in reach in cooler on cook line -raw shell eggs behind cabbage on make table on cook line. Operator corrected. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm **Repeat Violation** **Warning**
22-41-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -various sushi rolls on menu board, operator marked with asterisk **Corrected On-Site**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine **Repeat Violation**
16-37-1
Intermediate - No soap provided at handwash sink. -sushi bar and back hand sink. Operator corrected **Corrected On-Site**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line **Repeat Violation**
22-02-4
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. -tuna on sushi line, 33F, operator cut **Corrected On-Site**
06-09-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -back screen door
35B-01-4
Basic - Food stored on floor. -yum yum sauce in walk in cooler, operator relocated **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -125F **Repeat Violation**
10-07-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Light not functioning under hood suppression system
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets -underside of soda nozzles
23-03-4
Basic - Reuse of single-service or single-use articles. -plastic jug used as scoop in rice
25-32-4
Basic - Storage shelves with rust that has pitted the surface, in kitchen
14-17-4
Basic - Cardboard used to line nonfood-contact shelves. -bottom shelves on cook line
14-45-4
23
Dec 1, 2023
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-41-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with black mold like substance.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrective Action Taken**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Bowl in several bulk containers of flour and rice. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Food stored on floor. Shrimp on floor of freezer. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line. **Corrected On-Site**
10-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of rice. **Corrected On-Site**
02D-01-5
43
May 9, 2023
Routine - Food
4 critical violations. 3 major violations. 19 minor violations.
View 26 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting cucumbers at sushi station bare handed. Coached employee. **Corrected On-Site**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in rear prep area.
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over scallops on cooks line. Manager rearranged. **Corrected On-Site**
08A-20-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm.
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board on cooks line - cutting board at sushi station
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at three compartment sink
31B-02-4
Intermediate - No soap provided at handwash sink at three compartment sink
31B-03-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - prep table shelves
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Bowl or other container with no handle used to dispense food, in sugar and rice bins **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils next to beverage cooler on cooks line
12B-07-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Wok ladle on soiled surface. Relocated to rails. **Corrected On-Site**
10-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85F, rice scoop and spatulas on cooks line.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board in rear prep area
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at cooks line, Ensure.
12B-13-4
Basic - Outer openings not protected with self-closing doors. Rear door to kitchen.
35B-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli being cut without wash. Operator coached employees. **Corrective Action Taken**
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues on cooks line
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Soufflé cups at cooks line and sushi to go containers.
25-06-4
Basic - Stored food not covered. Carrots, cucumbers, lettuce, chicken, multiple items in walk in cooler. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Unwashed ginger and mushrooms stored ready-to-eat vegetables in walk-in cooler. Operator rearranged. **Corrected On-Site**
08B-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen and rear prep area
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Multiple unlabeled containers in kitchen.
02D-01-5
16
Dec 27, 2022
Routine - Food
2 critical violations. 9 major violations. 11 minor violations.
View 22 violations
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. Operator placed correct time. **Corrective Action Taken**
03F-02-5
High Priority - Container of medicine improperly stored. Nicotine lozenges stored next to seaweed wraps.
41-07-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in dining area. White cutting board at sushi station.
22-02-4
Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.
27-24-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No hot running water at three-compartment sink.
27-06-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter hand sink Cooks line hand sink
27-16-4
Intermediate - Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit.
27-25-4
Basic - Working containers of food removed from original container not identified by common name. Bulk Corn starch, flour, sushi rice, long rice, sugar.
02D-01-5
Basic - Faucet/handle missing at plumbing fixture. Hand sink at front counter hot water handle missing. Hand sink on cooks line
29-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Below used at serving utensil.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located next to ice machine.
51-11-4
Basic - Dishmachine has no data plate/operating specifications.
16-01-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Food not stored at least 6 inches off of the floor. Carrot and onions in Walk-in cooler.
08B-47-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No hot running water at mop sink.
27-10-4
17
Frequently Asked Questions
When was Hibachi Express last inspected?
The most recent health inspection at Hibachi Express on file is from Dec 22, 2025. The public record contains six inspections in total.
What is the most common violation at Hibachi Express?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Hibachi Express.
How does Hibachi Express compare to other restaurants in Clermont?
Hibachi Express most recently scored 64 out of 100, which is lower than the Clermont average of 68.
Has Hibachi Express' inspection record improved over time?
Yes. Recent inspections at Hibachi Express have averaged around 13 violations per visit, down from roughly 20 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hibachi Express means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Hibachi Express inspected?
Based on the inspection history on file, Hibachi Express is inspected around two times per year on average.
Nearby Restaurants