Hibachi Express
Last inspected: Feb 6, 2026
100
Score
Inspectors have visited Hibachi Express 10 times, with records going back to 2022. The most recent visit was on Feb 6, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around six violations each.
When inspectors have written things up, “employee beverage container on a food preparation table” has been the most frequent reason, cited four times.
Hibachi Express' latest score of 100 sits above the Ocala average of 78. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
No violations found.
100
Feb 4, 2026
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee peeling raw shrimp strayed working with cleaned utensils and plates at the cook line, o hand washed occurred.
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored above raw beef and raw salmon (sushi rolls) covered under consumer advisory. Manager moved trays and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, at room temperature rice 64F, manager voluntarily discarded.
03A-02-5
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Male employee at the sushi bar area washed hands and used white wet towel to dry hands, inspector addressed situation, employee used paper towels. **Corrective Action Taken**
12A-18-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Digital menu for sushi doesn't identify raw items, during inspection manager turned off the digital menu (TV). Paper menu on site with consumer advisory and raw items identified **Corrective Action Taken** **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the sushi bar area, manager provided. **Corrected On-Site**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for digital menu, Inspector printed and manager posted consumer advisory. **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line, noodles no date marked, also tofu, per manager food was cooked/opened 02/023/26.
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. Posted license expired, 2024. **Repeat Violation**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink (energy drink) next to utensils at the cook line, employee moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on top of oil jugs, manager moved. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled with food residue.
23-03-4
30
Oct 8, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the sushi bar area, white rice 81F and 80F, per manager rice was cooked last night
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the sushi bar area, white rice 81F and 80F, per manager rice was cooked last night
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs stored above cooked noodles.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. At the sushi bar area, employee filled bucket at the sink. **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. Handwash sink at the cook line.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside crispy noodle container.
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Expired license posted June 1, 2024.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near walk-in cooler, manager moved. **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. At the cook line two tongs on oven handle, manager moved. **Corrected On-Site**
10-20-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted, Manger inverted. **Repeat Violation**
25-06-4
41
May 9, 2025
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. In walk-in cooler, raw chicken container stored above tray of cut raw beef, Manager moved. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, items stored inside sink, Manager moved all. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the sushi bar area, manager provided. **Corrected On-Site**
31B-02-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Bottle with blue liquid not labeled, manager labeled soap. **Corrected On-Site**
41-21-4
Basic - In-use wet wiping cloth/towel used under cutting board. At the prep area, white cloth under in use green cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers at the dry storage and sushi bar area not inverted, manager inverted all. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Cloth used as a food-contact surface. At the sushi bar area, white cloth in direct contact with sushi rice, employee removed the cloth. **Corrected On-Site**
21-05-5
52
Dec 4, 2024
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
35
Jun 12, 2024
Routine - Food
No violations found.
100
Apr 9, 2024
Routine - Food
6 critical violations. 5 major violations. 6 minor violations.
View 17 violations
High Priority - Container of medicine improperly stored. At the front counter area, next to handwash sink, observed four containers of medicines next to single use paper, Manager moved all medicines. **Corrected On-Site**
41-07-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee at the cook line working before at the triple sink with dirty utensils started cooking vegetables and chicken without washing his hands.
12A-16-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee washed strainers with soap, rinsed and immediately after placed strainer on shelf above triple sink with already cleaned containers, Inspector instructed to sanitize i using the dish machine. **Corrective Action Taken**
22-45-4
High Priority - Nonfood-grade bags used in direct contact with food. In walk-in cooler, observed multiple thank you bags with food in direct contact with the bags.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the sushi bar area, raw bacon stored above ready to eat fish, Manager moved. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line on stove, observed vegetables at 92F, per Manager vegetables were cooked around 12:30. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands with dish soapy water at the triple sink, Inspector instructed to washed hands proper at the hand sink.
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line, pot inside sink, manager moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No current certification for the establishment. **Warning**
53A-07-6
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/ Four food handlers employees, no manager on site. **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No soap provided at handwash sink. At the cook line, soap dispenser in disrepair and unable to dispense soap, also no paper towel, Manager provided both. **Corrected On-Site**
31B-03-4
Basic - In-use tongs stored on equipment door handle between uses. At the cook line, observed four tongs on oven handle.
10-20-4
Basic - Bowl or other container with no handle used to dispense food. Multiple bowls no handle inside food containers(raw chicken, flour, sugar and crumbs). **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. At the triple sink area, observed cutting boards heavily stained also with deep cutting marks.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables at the cook line and sushi bar area, manager moved all. **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, rice spoon in standing 90F water, Manager discarded water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Multiple single service at the dry storage area and front line not inverted. **Repeat Violation**
25-06-4
18
Dec 1, 2023
Routine - Food
6 critical violations. 5 major violations. 5 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, observed white rice cooked 11/30/2023 at 52F.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, observed white rice cooked 11/30/2023 at 52F.
01B-36-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the sushi bar area working with raw fish started wearing gloves and no hand washed occurred, Inspector instructed employee to wash his hands. **Corrected On-Site**
12A-07-5
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. At the sushi bar area, observed male employee cutting raw fish for sushi with bare hands, Inspector instructed to stop and washed hands and use gloves to continue working with the fish. **Corrective Action Taken**
09-01-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At the cook line spatulas and spoons in 78F water, inspector instructed to washed utensils and placed it in Hot water. **Corrective Action Taken**
10-05-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, shrimp 125F, per employee shrimps were cooked 1hr prior of taking temperature, shrimp will be served within the next hour. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the sushi bar area, plates and pots inside sink, employe moved all. **Corrected On-Site**
31A-09-4
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/ Six food working employees, no manager on site.
53A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee
53B-02-5
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. For one male employee. **Repeat Violation** **Admin Complaint**
53B-14-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at the cook line, no hot water available due to faucet in disrepair, Employee fixed during inspection. **Corrected On-Site**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the end of the cook line with mold like substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside rice container and raw chicken container, manager removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on top of togo trays and clean equipment, manager moved. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. At the cook line, gray tubs with broccoli on floor, employee moved off the floor. **Corrected On-Site**
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. Multiple to go containers not inverted. Employee inverted all. **Corrected On-Site** **Repeat Violation**
25-06-4
19
Mar 29, 2023
Routine - Food
5 critical violations. 6 major violations. 12 minor violations.
View 23 violations
High Priority - Employee washed hands with no soap. Male employee washed hands in sink in sushi area and did not use any soap.
12A-20-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flys in kitchen area.
35A-02-6
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. Male employee on cookline touched cooked shrimp with bare hands. Male employee in ware wash area cutting broccoli for storage in walk in cooler with bare hands.
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer: portioned raw shrimp stored over spring rolls. Moved during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions 65F on front counter. Manager stated they were placed there 30 minutes ago. Added onions to Time as a Public Health Control (TPHC) documents and time documented. **Corrected On-Site**
03A-02-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for two female employees. **Repeat Violation** **Admin Complaint**
53B-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Sink on cookline soap dispenser not working. Manager repaired during this inspection. **Corrected On-Site**
31B-06-4
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. Provided DBPR form.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tea nozzles have build up. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Spoon in sink on cookline. Manager rinsed spoon in hand sink on cookline. **Repeat Violation**
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. Missing for two employees.
11-26-1
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Several fly strips over prep table in ware wash area with more than 20 dead flys. Manager removed during this inspection. **Corrected On-Site**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in flour and rice. Manager removed during this inspection. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Four tanks in kitchen and large tank near back door. Manager chained tanks inside. **Corrective Action Taken**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinks on shelf over silverware at front counter. Drink on shelf over prep table in kitchen. Two drinks on side of sushi make prep area. All were moved during this inspection. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at front counter and plastic pans over triple sink.
24-08-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Three devices hanging over prep table in ware wash area, removed during this inspection. **Corrected On-Site**
35B-08-4
Basic - Food stored in a prohibited area. Personal food on shelf over sauces in reach in cooler near fountain machine. Several buckets of sauce on floor throughout kitchen, walk in cooler, and walk in freezer. Unwashed produce stored on shelves over sauces in walk in cooler. Employees began rearranging during this inspection. **Corrective Action Taken**
08B-37-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between wood and shelf over prep table on cookline. Moved during this inspection. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Old food stuck to clean dishware/utensils. Piece of raw chicken on pan over triple sink. Manager removed pan to be rewashed **Corrective Action Taken**
16-48-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Screen door open during this inspection and has large gaps on top and bottom and is not self closing.
35B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several towels throughout kitchen. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Several bulk containers of flour, sugar, salt, etc.
02D-01-5
14
Oct 20, 2022
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
27
Frequently Asked Questions
When was Hibachi Express last inspected?
The most recent health inspection at Hibachi Express on file is from Feb 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Hibachi Express?
Across the inspection record, “employee beverage container on a food preparation table” has been cited four times, more than any other issue at Hibachi Express.
How does Hibachi Express compare to other restaurants in Ocala?
Hibachi Express most recently scored 100 out of 100, which is higher than the Ocala average of 78.
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 low risk rating mean?
A low risk rating at Hibachi Express means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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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