Hibachi Express
Last inspected: Jan 14, 2026
30
Score
Across the available record, Hibachi Express has 11 inspections on file, the first dated 2022. The most recent visit was on Jan 14, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has gotten worse over the last few visits, with the average climbing from around nine violations to closer to 12 violations.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up seven times.
Compared to other Lakeland restaurants (averaging 85), there's room to close the gap. This restaurant has more on its record than most do.
11
Inspections
1
Critical latest
5
Major latest
11
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
1 critical violation. 5 major violations. 11 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of cleaner on expo line
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wool in cook line hand sink
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi hand sink. Manager put towels. **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed tooth paste and mouthwash on sushi line.
41-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on expo line.
12B-07-4
Basic - Floor soiled/has accumulation of debris. By ice machine and under dish and cook line equipment **Repeat Violation**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Buckets of sauces, cases of frozen fish in walk in cooler , and bags of flour and rice in storage
08B-47-4
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Cot on sushi line, and in back kitchen **Repeat Violation**
43-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sushi station
31B-04-4
Basic - No suitable facilities provided to store employee clothing and other possessions. Observed multiple employees items like toys on shelving by sushi station
40-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler racks and fan guards have accumulated food debris, dust and mold like substance Exterior of fryers have bult up food debris **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. To go cases stored on floor
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi line **Repeat Violation**
21-12-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Accumulation of debris inside warewashing machine.
16-03-4
30
Aug 26, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Container of medicine improperly stored. Tylenol on prep table
41-07-4
Intermediate - No soap provided at handwash sink. By dish machine
31B-03-4
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
Basic - Buildup of food debris/soil residue on equipment door handles. Cookline
23-24-4
Basic - Dead roaches on premises. 2 dead roaches in cabinet in dining room. Operator removed, then washed, rinsed and sanitized area. **Corrected On-Site**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Under and behind cooking equipment large buildup of grease and debris.
36-73-4
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Sleeping cot in back kitchen area
43-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board on cook line
21-12-4
55
Jan 7, 2025
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee plating food while holding child. Discussed proper handwashing
12A-16-4
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed bamboo mat wrapped with plastic wrap. Manager stated it is changed only daily. Manager changed the plastic wrap **Corrected On-Site**
22-11-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For fresh salmon. Manager got aquaculture letter **Corrected On-Site**
01D-01-5
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Only had invoices for December and January
01D-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sesame shaker container soiled with accumulated debris, manger changed out **Corrected On-Site**
22-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled on sushi make line
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At sushi station
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers soiled with accumulated batter and grease
23-03-4
Basic - Ripped/worn plastic wrap used as shelf cover. On action shelving on cook line
14-20-4
Basic - Unclean building components, attachments or fixtures. Hood system and ansul pipes soiled with accumulated grease. Walk in cooler walls soiled with mold like substance
36-50-4
41
Aug 19, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Using Togo bags for food storage in walk-in freezer.
14-15-4
High Priority - Toxic substance/chemical improperly stored. Soap stored over rice flour in stock area. Operator moved soap. **Corrected On-Site**
41-10-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Crab rolls, crab Rangoon and sushi using imitation crab. Operator is having employees change menus and online menu. **Corrective Action Taken** **Admin Complaint**
52-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Ice machine lid
22-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. By 3 compartment sink.Operator turn hot water back on. **Corrected On-Site**
27-16-5
Basic - Accumulation of debris inside warewashing machine. Black debris buildup in bottom of ice machine. **Repeat Violation**
16-03-4
Basic - Food stored on floor. Peas/carrot mixer on floor in freezer. operator moved food to shelf. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of grills, fryers and table equipment on the cookline heavy soiled with grease. **Repeat Violation**
23-03-4
Basic - Unclean building components, attachments or fixtures. Hood, filters and fire suspension pipes with dripping grease buildup on cookline.
36-50-4
43
Mar 11, 2024
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - No soap provided at handwash sink. By 3-compartment sink **Repeat Violation**
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. By 3-compartment sink. Storing lids in hand washing sink.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3- compartment sink **Repeat Violation**
31B-02-4
Basic - Accumulation of debris inside warewashing machine. Grease and food debris in dishmachine.
16-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cookline **Repeat Violation**
23-24-4
Basic - Drain cover(s) missing in mop sink.
29-18-4
Basic - Floor soiled/has accumulation of debris. Under equipment in back of kitchen and cookline. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Containers of food stored on floor in walk-in freezer floor under shelving.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Maketable doors on cookline Grill sides and under grill with grease buildup Fryers sides Microwave outside **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Cases of to go items stored on floor in back room. **Repeat Violation**
25-06-4
47
Aug 1, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Food placed in soiled container/equipment. Salt shakers on tables with black debris in salt.
08B-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in prep area is storing large bottle of dish detergent.
31A-11-4
Intermediate - No soap provided at handwash sink. Manager replaced soap on cookline. **Corrected On-Site**
31B-03-4
Basic - Floor soiled/has accumulation of debris. Back hallway Under cooking equipment grill and fryers grease buildup Debris under hand washing sinks.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk-in cooler Curtains by sushi cookline door
23-03-4
Basic - Single-service articles improperly stored. White food containers stored on floor in back kitchen
25-05-4
55
May 15, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on stock shelf.
40-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on cutting board. Operator moved towel to sanitizer bucket. **Corrected On-Site**
21-12-4
82
Mar 10, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside grills and fryers build up with grease and debris. **Repeat Violation** - From follow-up inspection 2023-03-10: Outside grills and fryers build up with grease and debris **Time Extended**
23-03-4
95
Feb 28, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over the top of unwashed lettuce in walk-in cooler.
08A-04-5
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 operator procedures. **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by 3-compartment sink area
31B-02-4
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. Email operator, employee health agreements **Corrective Action Taken**
11-26-1
Basic - Buildup of food debris/soil residue on equipment door handles. Reachin coolers on cookline
23-24-4
Basic - Food stored on floor. Cases of chicken in walk-in freezer.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grill areaand fryers on cookline with grease buildup
23-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic ware in dining room
25-02-4
52
Oct 10, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
45
Jul 13, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Hibachi Express last inspected?
The most recent health inspection at Hibachi Express on file is from Jan 14, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hibachi Express?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Hibachi Express.
How does Hibachi Express compare to other restaurants in Lakeland?
Hibachi Express most recently scored 30 out of 100, which is lower than the Lakeland average of 85.
Has Hibachi Express' inspection record improved over time?
No. Recent inspections at Hibachi Express have averaged around 12 violations per visit, up from roughly nine 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 three times per year on average.
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