Hibachi Express
Last inspected: Feb 12, 2026
74
Score
Inspectors have visited Hibachi Express eight times, with records going back to 2022. Hibachi Express was last inspected on Feb 12, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Across the inspection history, “food stored on floor” is the issue that surfaces most often, recorded five times.
Hibachi Express' latest score of 74 falls below the Lakeland average of 85. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken on the flat grill is doubled pan. The bottom pan was removed to allow the chicken reheat to 165F for hot holding. 120F **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used as a dump sink by evidence of food in the hand washing sink. Kitchen.
31A-11-4
Basic - Ice buildup in walk-in freezer floor. **Repeat Violation**
14-69-4
74
Oct 21, 2025
Food-Licensing Inspection
4 minor violations.
View 4 violations
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in water at 93F. The temperature settings was increased on the crockpot. On the table across from the cook line. **Corrective Action Taken**
10-07-4
Basic - Food stored on floor. A case of beef in the back prep area. The beef was removed from off the floor. **Corrected On-Site**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Bottom of the white panel in the ice machine.
22-20-5
82
Jan 7, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Hand sanitizer, lotion stored on the utility cart where portioned saucers are stored and carry out containers. The sanitizer and lotions was relocated. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in the sushi area used to fill a pitcher. The water was discarded and the pitcher was taken to the dishwasher area to be washed, rinsed and sanitized. **Corrective Action Taken**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink across from the cook line. The paper towels was replaced. **Corrected On-Site**
31B-02-4
Basic - Establishment using wood (other than a hard, close grained wood) as a food-contact surface. On the bottom shelf inside the walk in cooler.
14-25-5
Basic - Food stored on floor. A case of noodles on the kitchen floor under the prep table. The noodles was removed from off the floor. Bulk containers of meat under the shelf inside the walk in freezer. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on the flip top reach in cooler doors across from the cook line.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli being cut before washed. I informed the manager to wash before cutting.
08B-39-4
58
Aug 27, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Food placed in soiled container/equipment. Cut broccoli outback into the cardboard boxes. I had the broccoli washed and put into a clean container. **Corrective Action Taken**
08B-27-4
High Priority - Toxic substance/chemical improperly stored. Stored on the rack with beverage syrups. The chemicals was removed. Dawn detergent, sanitizer. **Corrected On-Site**
41-10-4
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. Emailed a copy. **Corrective Action Taken**
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine. Top of the dishwasher is soiled.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Plastic quart containers used inside the bulk rice containers.
14-01-5
Basic - Food stored on floor. Case of noodles in the kitchen. The noodles was reform off the floor. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in water at 123F.
10-07-4
Basic - Raw fruits/vegetables not washed prior to preparation.
08B-39-4
52
Dec 6, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over uncooked French fries inside the bottom of the large flip top reach in cooler. The chicken was moved to the bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. White lid to a soy sauce container stored in the hand washing sink in the dishwasher area. The lid was removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Food stored on floor. Noodles, chicken, beef pork inside the walk in freezer. Bulk containers of cut chicken inside the walk in cooler.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between the reach in cooler and prep table across from the cook line. The knives were removed to the dishwasher area to be washed, rinsed and sanitized. **Corrective Action Taken**
10-17-4
70
Jul 13, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready to eat vegetables and raw shrimp in walk in cooler **Warning**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink Blocked by buckets of teriyaki sauce in dish area. Manager removed **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Hibachi beef served medium well. Not marked on menu **Warning**
02B-01-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink on cook line and by dish area **Warning**
31B-05-4
Basic - Equipment in poor repair. Observed cracked sushi display case door **Warning**
14-11-5
Basic - Food stored on floor. Observed cases of chicken and fish stored on floor in walk in cooler and freezer. Observed buckets of sauces on floor in storage as well. **Warning**
08B-38-4
52
Mar 24, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 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. Tested at 0ppm. Observed detergent hooked up to machine. Manager changed out and will call for service. Manager is setting up three compartment sink. **Corrective Action Taken**
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed buckets of sauces blocking hand sink by three compartment sink. Manager removed **Corrected On-Site**
31A-09-4
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.
11-26-1
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed cypress bowl for sushi rice, that is oxidizing from the copper
14-25-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 chef knives stored between make line and prep table. Manager removed and placed them on a flat surface **Corrected On-Site**
10-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open bottles of water on cook lime. Manager discarded **Corrected On-Site**
12B-07-4
55
Jul 25, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Observed roach bait and other insecticides stored on shelf above food prep table
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by sauce buckets next to three compartment sink. Manager removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line
31B-02-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Stored food not covered. Observed unwrapped cheese cake pieces in walk in freezer
08B-12-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 50. Manager added more and retested at 200ppm **Corrected On-Site**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. Discussed double bucketing sani buckets to prevent contamination
21-38-4
58
Frequently Asked Questions
When was Hibachi Express last inspected?
The most recent health inspection at Hibachi Express on file is from Feb 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Hibachi Express?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Hibachi Express.
How does Hibachi Express compare to other restaurants in Lakeland?
Hibachi Express most recently scored 74 out of 100, which is lower than the Lakeland average of 85.
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 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.
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