Hibachi Express
Last inspected: Mar 11, 2026
37
Score
The health department has logged 13 inspections at Hibachi Express, the earliest from 2022. Inspectors last stopped by on Mar 11, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly 10 violations earlier in the record.
The pattern that stands out is “food stored on floor”, which has been cited four times.
That's lower than the typical Largo restaurant, which scores around 75. There are enough flags in the record to merit a second thought.
13
Inspections
4
Critical latest
2
Major latest
4
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoons stored in 77F water in steel containers next to rice cookers on cook line. Operator removed water from containers. **Corrected On-Site**
10-05-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license. **Corrected On-Site**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs and raw chicken stored over raw shrimp in walk in cooler. Provided education to operator about proper storage.
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Windex stored on bottom shelf of prep table on cook line next to dried seaweed. Operator removed bottle from cook line. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used to thaw filet of smoked salmon. Operator removed fish from sink. **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator.
03F-10-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table at sushi bar. Operator removed from counter. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. 3 cases of zucchini stored on floor next to walk in cooler. Operator relocated. **Corrected On-Site**
08B-38-4
Basic - Open dumpster lid on shared dumpster.
33-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry. **Corrected On-Site**
42-01-4
37
Nov 7, 2025
Routine - Food
No violations found.
100
Nov 6, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach observed on cook line wall. **Warning** - From follow-up inspection 2025-11-06: Observed 1 live roach under prep table. Operator removed roach and placed it outside and then sanitized the area. **Admin Complaint** **Corrected On-Site**
35A-05-4
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves in dry storage and under prep tables. **Warning** - From follow-up inspection 2025-11-06: Operator started removing cardboard from shelves**Time Extended** **Time Extended** **Corrective Action Taken**
14-45-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on prep counter in sushi area. Operator discarded. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-11-06: **Time Extended**
12B-07-4
78
Nov 5, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Container of medicine improperly stored. Men's vitamins stored in food preparation area near sushi bar. **Corrected On-Site** **Warning**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat ginger dressing. Operator relocated. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach observed on cook line wall. **Warning**
35A-05-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Back handwash sink near walk-in in cooler has no hot water. **Warning**
27-16-4
Basic - Cardboard used to line nonfood-contact shelves in dry storage and under prep tables. **Warning**
14-45-4
Basic - Current Hotel and Restaurant license not displayed. Operator printed and displayed. **Corrected On-Site** **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on prep counter in sushi area. Operator discarded. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee had plate food on sushi counter. **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep counter in sushi area. **Warning**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Food stored on floor in freezer. Operator relocated. **Corrected On-Site** **Warning**
08B-47-4
Basic - Plumbing system in disrepair. Back hand wash sink hot water is turned off. **Warning**
29-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet clothes on hibachi prep area near stove not store in sanitizer. Operator removed. **Corrected On-Site** **Warning**
21-12-4
39
May 15, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in sushi area stained. **Warning** - From follow-up inspection 2025-05-15: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in sushi area stained. **Time Extended**
22-02-4
90
Mar 5, 2025
Routine - Food
7 critical violations. 8 major violations. 3 minor violations.
View 18 violations
High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket next to three compartment sink testing at 0 PPM. Employee replenished sanitizer bucket and chlorine is now testing at 50 PPM. **Corrected On-Site** **Warning**
22-39-4
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. The chlorine dish machine was ran several times, but the chlorine levels were testing at 0 PPM. After the employee replenished the chlorine chemical bucket with fresh product, the chlorine level tested to 50 PPM. **Corrected On-Site** **Repeat Violation** **Warning**
22-41-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wearing single service gloves wipe his nose. Educated employee and discussed with manager on duty. **Warning**
12A-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2025. **Repeat Violation** **Warning**
50-17-3
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Sheet pans of frozen raw chicken covered with plastic stored above sheet pans of frozen shrimp tempura. Manager moved raw chicken to bottom of speed rack. **Corrected On-Site** **Warning**
08A-17-6
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. Manager time stamped sushi rice for 12pm. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket in sushi bar area testing at 200+ PPM. **Warning**
41-27-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wearing single service rinse his hands off inside the three compartment sink. **Warning**
12A-03-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Observed Rainbow Roll, Pink Lady Roll, Snow Mountain Roll, California Roll, and Spicy ICrab Roll on the menu currently lists Icarb under the establishment's offerings. I spoke with the manager on duty about updating the menu to list as Krab instead of ICrab. He was unaware of this and confirmed that he will make the necessary update. **Warning**
52-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed expired CFM certificate for Meie Zheng 10/07/2019. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in sushi area stained. **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed expired CFM certificate for Meie Zheng 10/07/2019. No other CFM certificate could be provided. **Warning**
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No consumer advisory or raw items marked with an asterisk (*) on the menu. Observed the menu stating the items are raw in parentheses. #4 Salmon Roll #5 Tuna Roll #7 Spicy Salmon Roll #8 Spicy Tuna Roll #5 Rainbow Roll (Raw salmon) #7 Red Dragon Roll (Tuna) #8 Pink Lady Roll (Tuna) Discussed with manager. **Warning**
02B-01-5
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/ Seven employee engaging with food or in food preparation without a CFM present. **Warning**
53A-05-6
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. Observed expired employee training certificates. No current training certificates could be provided for any employee. **Warning**
53B-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black mold like substance. **Warning**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda on prep table in preparation area. **Repeat Violation** **Warning**
12B-07-4
Basic - Stored food not covered. Containers of cut cabbage, cut onions, codec broccoli, cooked shrimp, cut carrots, raw chicken, sliced tomatoes, and cut cucumber uncovered inside walk in cooler. **Warning**
08B-12-5
14
Sep 18, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli reach in fridge at cook line raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding); butter (51F - Cold Holding); garlic in oil (51F - Cold Holding); cut cabbage (48F - Cold Holding); raw shrimp (51F - Cold Holding) Moved all items to walk in freezer Internal temperature 50 **Warning** - From follow-up inspection 2024-09-18: Deli reach in cooler at cook line raw chicken (50F - Cold Holding); raw beef (50F - Cold Holding); butter (51F - Cold Holding); garlic in oil (51F - Cold Holding); cut cabbage (50F - Cold Holding); raw shrimp (51F - Cold Holding) Moved all items to walk in freezer **Admin Complaint** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit next to flat top. cooked vegetables (112F - Hot Holding) Put back on grill **Warning** - From follow-up inspection 2024-09-18: In pan sitting on counter next to flat top. cooked beef (110F - Hot Holding) Employee discarded **Admin Complaint**
03B-01-6
74
Sep 5, 2024
Routine - Food
7 critical violations. 5 major violations. 7 minor violations.
View 19 violations
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Observed raw shrimp put into a Togo container to be served to customer. Temp was 112 degrees. Instructed to put back on grill new temp was 145 degrees **Warning**
03C-75-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm ran three times Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly at sushi bar, 1 fly at cook line 1 fly back of house near back door near prep table **Warning**
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. 2-1-24 let managers know of past due status. tracking number 30767076 **Corrected On-Site** **Warning**
50-17-3
High Priority - Roach activity present as evidenced by live roaches found. 1 During inspection observed live roach run up the side of dishwasher. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli reach in fridge at cook line raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding); butter (51F - Cold Holding); garlic in oil (51F - Cold Holding); cut cabbage (48F - Cold Holding); raw shrimp (51F - Cold Holding) Moved all items to walk in freezer Internal temperature 50 **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit next to flat top. cooked vegetables (112F - Hot Holding) Put back on grill **Warning**
03B-01-6
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
05-10-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Intermediate - All No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Salmon sushi Tuna sushi on menu not identified as raw on menu. **Warning**
02B-04-5
Intermediate - No soap provided at handwash sink. Back hand wash sink manager replaced. **Warning**
31B-03-4
Basic - Food stored in undrained ice. Shrimp stored in water in walk in cooler. Manager discarded water **Corrected On-Site** **Warning**
08B-31-4
Basic - Food stored on floor. Box of steak on floor of walk in freezer **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris side table next to cook line. **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. During walk through observed raw chicken in three compartment sink. No running water. Sink full of water. No running water, raw chicken 55 degrees. Educated. Employee put chicken into walk in fridge **Warning**
06-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handle of small oven at sushi station **Warning**
23-24-4
Basic - Condensation or other drainage not disposed of according to law. During inspection observed small leak from ceiling near dishwasher leaking on floor. Employee used a bucket to catch water. **Warning**
28-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. During walk through observed cup on shelf above deli cooler. **Warning**
12B-07-4
15
Mar 19, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Nov 15, 2023
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Front reach in freezer Raw salmon in container of French fries. Manger moved salmon and threw French fries away **Corrective Action Taken**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at cook line
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bowl in Hand washing sink manager moved. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back Hand washing sink no paper towel. Manager replaced. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Used to dispense cabbage and carrots at deli cooler.
14-01-5
Basic - Food stored in undrained ice. Shrimp in walk in cooler in undrained ice. Manager drained ice. **Corrected On-Site**
08B-31-4
Basic - Food stored on floor. Floor of walk in cooler box of egg roll. Manager moved **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Home made plastic scoop in white rice. Red spoon In chicken flavour
10-01-5
Basic - In-use utensil stored in 135 degree Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first. Rice utensil in standing water temp at 71F
22-15-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F at cook line. Manager moved. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Little oven At sushi station. Manger cleaned with sushi chef. **Corrected On-Site**
22-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over ready to eat cabbage. Manager moved bottom shelf **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line cutting board Wet wiping cloth on prep table near cook line.
21-12-4
39
Jul 5, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation.carrots being cut - From follow-up inspection 2023-07-05: During time of inspection did not observe cutting. Discussed proper cleaning of vegetables **Time Extended**
08B-39-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - From follow-up inspection 2023-07-05: Spoon handle in potato flour near prep table**Time Extended** **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.sugar and flour - From follow-up inspection 2023-07-05: **Time Extended**
10-01-5
86
Jun 29, 2023
Routine - Food
7 critical violations. 7 major violations. 6 minor violations.
View 20 violations
High Priority - Container of medicine improperly stored.on counter
41-07-4
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.peeling carrots bare handed
09-01-4
High Priority - In-use utensil stored in unclean water not at or above 135 degrees Fahrenheit.removed water and got clean utensils
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler chicken (58F - Cold Holding); shrimp (53F - Cold Holding); beef (55F - Cold Holding); shelled eggs (57F - Cold Holding) manger moved to walk in cooler sushi bar top cream cheese (44F - Cold Holding); salmon (46F - Cold Holding); crab (46F - Cold Holding) manger moved to bottom reach in cooler **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.chicken in picnic cooler by grill 115 degrees moved to walk in **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - bottle containing toxic substance not labeled.soap in sushi bar
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler soiled Counter
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pipe on hand sink. Manager moved **Corrected On-Site**
31A-11-4
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/6 employees
53A-05-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
11-03-5
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.
11-27-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. There is not one hanging in the restaurant but there is one on the posted to go menu. Inspector emailed to operator to post **Corrective Action Taken**
02B-02-5
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Food stored on floor. Buckets of food on floor Food stores on floor of freezer
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.sugar and flour
10-01-5
Basic - Raw fruits/vegetables not washed prior to preparation.carrots being cut
08B-39-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination.
25-06-4
13
Aug 10, 2022
Routine - Food
4 critical violations. 4 major violations. 17 minor violations.
View 25 violations
High Priority - Container of medicine improperly stored. -Advil on shelf in dry storage area
41-07-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handles raw beef then began plating cooked foods without washing hands Discussed proper hand washing procedures with operator during time of inspection.
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over carrots in walk-in cooler Operator rearranged during time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce (50F - Cold Holding) Operator moved lettuce to walk-in cooler Items were held out of temp for less than 4 hours **Corrective Action Taken**
03A-02-5
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 paper towels or mechanical hand drying device provided at handwash sink. -left of cooks line **Repeat Violation**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -containers with flour, panko, and sugar have accumulation of food residue **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -hose from sushi cooler dripping in hand sink in sushi prep area **Repeat Violation**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop vegetables at prep table in kitchen -bowl used to scoop sugar a dry storage **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. -at ice machine **Repeat Violation**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink above prep station in kitchen
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. -employee at sushi bar
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack **Repeat Violation**
24-08-4
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -observed at dish machine during time of inspection. **Repeat Violation**
21-23-4
Basic - Floor area(s) covered with standing water. -at three compartment sink -walk-in cooler fan covers have accumulation of mold-like residue
36-22-4
Basic - Food-contact surface not smooth and easily cleanable. -wooden spoons at rice warmers
14-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spatula in water at 110 degrees Fahrenheit
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -black microwave at cooks line has accumulation of food residue **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cart right of fryers have accumulation of food residue -sides of fryers have accumulation of grease -hood filters have accumulation of grease -shelf below flat top grill has accumulation of grease **Repeat Violation**
23-03-4
Basic - Stored food not covered. -cut cabbage (43F - Cold Holding); raw shrimp (40F - Cold Holding) -panko in back prep area on shelf **Repeat Violation**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Discussed proper concentration with operator
21-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at prep station **Repeat Violation**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. -sanitizer bucket at front counter Operator remove from floor during time of inspection. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line **Repeat Violation**
02D-01-5
16
Frequently Asked Questions
When was Hibachi Express last inspected?
The most recent health inspection at Hibachi Express on file is from Mar 11, 2026. The public record contains 13 inspections in total.
What is the most common violation at Hibachi Express?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Hibachi Express.
How does Hibachi Express compare to other restaurants in Largo?
Hibachi Express most recently scored 37 out of 100, which is lower than the Largo average of 75.
Has Hibachi Express' inspection record improved over time?
Yes. Recent inspections at Hibachi Express have averaged around four violations per visit, down from roughly 10 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 four times per year on average.
Nearby Restaurants