Hibachi Express
Last inspected: Dec 15, 2025
33
Score
Across the available record, Hibachi Express has eight inspections on file, the first dated 2022. The most recent visit was on Dec 15, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around 12 violations each, up from closer to 10 violations before.
The pattern that stands out is “handwash sink next to three-compartment sink used”, which has been cited four times.
Restaurants in New Port Richey average 78, so Hibachi Express trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
2
Critical latest
6
Major latest
4
Minor latest
Inspection History
Dec 15, 2025
Routine - Food
2 critical violations. 6 major violations. 4 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4lbs of Commercially processed reduced oxygen packaged tuna 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. Located in reach-in cooler at sushi bar.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken and raw shrimp stored cut onions and cabbage on shelf in walk-in cooler. Operator placed raw items below ready to eat. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
01D-02-4
Intermediate - Handwash sink next to three-compartment sink used to store single-serve containers inside bowl. Operator removed items. **Corrected On-Site**
31A-11-4
Intermediate - No proof provided that three recently hired 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 - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Paper towel dispenser at handwash sink next to three-compartment sink not working/unable to dispense paper towels. Operator replaced battery. Able to dispense paper towels. **Corrected On-Site**
31B-05-4
Intermediate - Spray bottle on bottom shelf of table in warewashing area containing multi-surface cleaner not labeled. Operator labeled spray bottle multi-surface cleaner. **Corrected On-Site**
41-17-4
Basic - Employee personal beverage not properly identified and segregated from food to be served to the public in reach-in cooler in kitchen. Operator discarded beverage. **Corrected On-Site**
08B-49-4
Basic - Accumulation of black substance in the interior of the ice machine/bin. Located in kitchen. **Repeat Violation**
22-20-5
Basic - 4lbs of Commercially processed reduced oxygen packaged tuna 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. Located in reach-in cooler at sushi bar.
06-09-1
Basic - Stored food not covered. Cut carrots and onions not covered in walk-in cooler.
08B-12-5
33
Jun 3, 2025
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and hair then handled clean utensils and clean containers without washing hands **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above seaweed salad in reach in cooler on cook line, raw chicken moved to bottom shelf **Corrected On-Site**
08A-05-6
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. Sushi rice no time mark, employee was able to determine what time rice was put out at sushi bar and properly time marked rice **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (109F - Hot Holding); cooked beef (130F - Hot Holding) sitting in pan on cook line, employee voluntarily discarded food **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Bowl stored in hand sink in kitchen, bowl removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. No soap at hand sink by 3 compartment sink, soap restocked **Corrected On-Site**
31B-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet sanitizer towels out on cook line, wet sanitizer towels removed and put inside sanitizer buckets **Corrected On-Site**
21-12-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees put hair restraint on **Corrected On-Site**
13-03-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Self service ice chute **Repeat Violation**
22-20-5
35
Dec 17, 2024
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (92F - Hot Holding) sitting on cook line, operator voluntarily discarded food **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then touched clean containers without washing hands, inspector discussed proper hand washing and employee washed hands
12A-25-4
High Priority - Employee washed hands with cold water. Water temperature 81F, discussed proper water temperature with employee
12A-19-4
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 was able to determine the time rice was put on sushi bar and properly time marked rice **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Soap and scrubber stored in hand sink on cook line Bowl stored in hand sink next to 3 compartment sink All items removed from hand sinks **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in sushi bar used to clean knife, discussed proper use of hand sink with manager **Repeat Violation**
31A-11-4
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 - Spray bottle containing toxic substance not labeled. Spray bottle on 3 compartment sink with blue liquid in it not labeled
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of energy drink in cooler next to cook line, drink removed **Corrected On-Site**
12B-13-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee handling food has a hat on with his hair hanging down on both sides
13-02-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in sushi bar area, employee moved to dining area to eat **Corrective Action Taken**
12B-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
29
Jan 29, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used for cooked shrimp and raw tuna in cooler at sushi bar, paper towel used for fried shrimp at sushi bar **Repeat Violation** **Warning** - From follow-up inspection 2024-01-29: **Time Extended**
14-86-1
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2024-01-29: **Time Extended**
16-23-4
82
Jan 25, 2024
Routine - Food
7 critical violations. 2 major violations. 1 minor violation.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding) in reach in cooler on cook line, product is stocked over the top of the pan, manager removed half of the product and put in walk in cooler **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Yum yum sauce stored in grey trash can **Warning**
14-15-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw salmon for sushi rolls, no parasite destruction **Warning**
01D-01-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used for cooked shrimp and raw tuna in cooler at sushi bar, paper towel used for fried shrimp at sushi bar **Repeat Violation** **Warning**
14-86-1
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm, explained to manager that they need to sanitize all dishes in 3 compartment sink **Repeat Violation** **Admin Complaint**
22-49-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken (74F - Hot Holding) sitting out on cook line, employee voluntarily discarded **Corrective Action Taken** **Warning**
03B-01-6
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. Sushi rice no time marked, manager was able to determine what time the rice went to shush bar and correctly time marked **Warning**
03F-02-5
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. Provided operator with printed copy of 5030-104 **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in sushi bar used to rinse towel **Repeat Violation** **Warning**
31A-11-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
27
Jul 27, 2023
Complaint Full
7 critical violations. 1 major violation. 9 minor violations.
View 17 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sushi counter > 200 ppm
41-27-4
High Priority - Toxic substance/chemical improperly stored. At front counter, spray bottle of cleaner on counter over ramekins of sauce, oper moved to bottom shelf
41-10-4
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. Sushi rice not time marked on chart since the 17th. Operator wrote time on chart. **Corrective Action Taken**
03F-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Trays of raw chicken over shrimp, operator moved chicken to bottom shelf **Corrected On-Site**
08A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice in gray trash cans.
14-15-4
High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi counter under fried shrimp and roe.
14-86-1
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, operator primed machine, still 0 ppm, called for repair . **Repeat Violation**
22-49-4
Intermediate - Handwash sink used for purposes other than handwashing. To go cup in sink at sushi counter, scrubby in sink on cook line, both removed. Discussed proper use of hand wash sink with person in charge
31A-11-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead insects under soda machine in lobby
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. In bulk rice in trash cans, removed and replaced with measuring cup **Corrected On-Site**
14-01-5
Basic - Food stored on floor. 2 buckets of tea on floor at sushi counter, moved to walk in cooler **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas by flat top grill in water 78F, operator dumped water out, discussed washing utensils every 4 hours or holding them in pan of water on grill at 135F. **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter behind soda machine in lobby has black mold like substance Gray/ green mold like substance behind nozzles of soda machine in lobby, operator cleaned and sanitized. **Corrected On-Site**
23-03-4
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. On sushi counter and cook line lift top, moved to bucket **Corrected On-Site**
21-12-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At front counter, operator emptied and filled with sanitizer and water **Corrected On-Site**
21-03-4
Basic - Working containers of food removed from original container not identified by common name.squirt bottles on cook line crash cart not labeled.
02D-01-5
20
Jun 26, 2023
Complaint Full
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Glade air freshener stored on dry storage shelf by flours. Manager removed **Corrected On-Site** **Warning**
41-10-4
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. Tested at 10ppm. Detergent and sanitizer lines were flipped. Manager corrected lines and re-primed machine. Re tested at 50 ppm **Corrected On-Site** **Warning**
22-41-4
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. **Warning**
11-26-1
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. **Warning**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Steak Hibachi on menu served undercooked. Discussed adding asterisk to menu. **Warning**
02B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open bottle of water on cook lime. Manager removed **Corrected On-Site** **Warning**
12B-07-4
52
Dec 12, 2022
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee just sprayed, from spray bottle soapy water, them sensed out food container, discussed with operator proper ware washing procedures.
22-45-4
Intermediate - Handwash sink not accessible for employee use at all times. Large strainer in sink, operator moved them.
31A-09-4
Intermediate - No soap provided at handwash sink. Operator replaced
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in walk in cooler
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sushi sink.
27-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Food stored on floor. In walk in freezer
08B-38-4
Basic - Floor soiled/has accumulation of debris. Under equipment in back of kitchen
36-73-4
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
21-23-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine dispensing chemicals backwards. It first dispenses sanitizer and rinse aid, then detergent at second cycle. Operator will use 3 compartment sink until repairs are completed.
16-55-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
41
Frequently Asked Questions
When was Hibachi Express last inspected?
The most recent health inspection at Hibachi Express on file is from Dec 15, 2025. The public record contains eight inspections in total.
What is the most common violation at Hibachi Express?
Across the inspection record, “handwash sink next to three-compartment sink used” has been cited four times, more than any other issue at Hibachi Express.
How does Hibachi Express compare to other restaurants in New Port Richey?
Hibachi Express most recently scored 33 out of 100, which is lower than the New Port Richey average of 78.
Has Hibachi Express' inspection record improved over time?
No. Recent inspections at Hibachi Express have averaged around 12 violations per visit, up 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 three times per year on average.
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