Hibachi Express
Last inspected: Dec 5, 2025
27
Score
Inspectors have visited Hibachi Express seven times, with records going back to 2022. The latest inspection on file is from Dec 5, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around 11 violations each, up from closer to seven violations before.
The most common issue across all inspections has been “no proof provided that food employees are informed”, showing up three times.
By comparison, the average Fort Myers facility scores 81, putting Hibachi Express on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
2
Critical latest
4
Major latest
12
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
2 critical violations. 4 major violations. 12 minor violations.
View 18 violations
High Priority - Container of medicine improperly stored on top of reach in cooler at cook line. Operator removed medicine. **Corrected On-Site**
41-07-4
High Priority - Nonfood-grade bags used in direct contact with raw chicken. Operator switched to food grade container. **Corrected On-Site**
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled fork inside handwash sink at cook line. Operator removed fork. **Corrected On-Site**
31A-11-4
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. Operator completed form. **Corrected On-Site**
11-26-1
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No soap provided at handwash sink next to three compartment sink. Operator placed soap at handwash sink. **Corrected On-Site**
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured next to back exit door. Educated operator on importance of securing tanks. **Repeat Violation**
51-11-4
Basic - Cloth used as a food-contact surface. Observed paper towel used as food contact surface with fish. Operator removed paper towels and used deli paper instead. **Corrected On-Site**
21-05-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Floor soiled/has accumulation of debris behind grill.
36-73-4
Basic - In-use ice scoop stored on top of ice machine between uses. Operator placed ice scoop in container. **Corrected On-Site**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator dumped out water. **Corrected On-Site**
10-07-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with gray-like substance behind ice chute.
23-03-4
Basic - Plumbing system in disrepair. Women's toilet not flushing. Operator fixed. **Corrected On-Site**
29-08-4
Basic - Reuse of single-service or single-use articles. Observed jug being reused as scoop. Operator removed jug. **Corrected On-Site**
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination. Sushi bar. Operator inverted containers. **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
27
Jan 17, 2025
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license on 12/01/2024.
50-17-3
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged 3 pounds of tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in reach-in cooler at sushi bar.
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store cleaning items at prep area. Operator removed all cleaning items. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near by prep area. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink at sushi bar. Operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold like substance at prep area. Operator voluntarily discarded cutting board. **Corrected On-Site**
22-02-4
Basic - Bowl with no handle used to dispense rice at dry storage. Operator removed the bowl. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide tanks not adequately secured near by restaurant exit door.
51-11-4
Basic - Commercially processed reduced oxygen packaged 3 pounds of tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in reach-in cooler at sushi bar.
06-09-1
43
Aug 21, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container and can used as a scoop in bulk rice bin.
14-01-5
Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line shelf where tempura shrimp are stored.
14-05-4
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used to line shelf under soup food warmer, on cook line and on table by walk in cooler.
14-45-4
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. Observed tuna thawed in commercially processed reduced oxygen packaging in reach in cooler at sushi bar.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored over roll top reach in cooler on cook line and on shelf above food served to customers in walk in cooler.
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between reach in cooler and prep table on cook line. Operator moved item for proper storage. **Corrected On-Site**
10-17-4
74
Mar 18, 2024
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
39
Oct 4, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
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. Observed no signed copies of employee health agreement. Operator had all employees on staff sign agreements. **Corrected On-Site**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Observed container used as a scoop in bulk rice bin.
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used to line shelves of cart for bottles of oil and spices on cook line.
14-45-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water at 83F. Observed spatulas for flat top grill stored in standing water on floor.
10-07-4
Basic - Reuse of single-service or single-use articles. Observed scoop made from bottle in rice. Operator discarded item. **Corrected On-Site**
25-32-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cook line not stored in sanitizer solution in between washes.
21-12-4
70
Mar 28, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk-in cooler. The owner moved raw chicken to bottom shelf in walk-in oiler. Emailed owner DBPR Form 5030-098 Safe Refrigerator Storage. **Corrected On-Site**
08A-20-5
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. Emailed manager DBPR Form HR 5030-103. **Corrective Action Taken**
11-26-1
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator wash hands in prep sink. Educated operator on washing hands in designated hand washing sinks. **Corrective Action Taken**
12A-03-4
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. Emailed manager DBPR Form HR 5030-104. **Corrective Action Taken**
11-27-4
Basic - Food stored on floor. Observed bag of onions and carrots on floor in kitchen.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees in sushi prep area.
31B-04-4
52
Nov 17, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Cloth used as a food-contact surface. Observed cloths in direct contact with food in walk in cooler. Operator removed cloths. **Corrected On-Site**
21-05-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between table and reach in cooler on cook line. Operator moved item for proper. **Corrected On-Site**
10-17-4
Basic - Stored food not covered. Observed bag of starch as uncovered near white reach in freezer.
08B-12-5
86
Frequently Asked Questions
When was Hibachi Express last inspected?
The most recent health inspection at Hibachi Express on file is from Dec 5, 2025. The public record contains seven inspections in total.
What is the most common violation at Hibachi Express?
Across the inspection record, “no proof provided that food employees are informed” has been cited three times, more than any other issue at Hibachi Express.
How does Hibachi Express compare to other restaurants in Fort Myers?
Hibachi Express most recently scored 27 out of 100, which is lower than the Fort Myers average of 81.
Has Hibachi Express' inspection record improved over time?
No. Recent inspections at Hibachi Express have averaged around 11 violations per visit, up from roughly seven earlier in the 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 two times per year on average.
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