Hibachi Express
Last inspected: Feb 12, 2026
78
Score
The health department has logged 12 inspections at Hibachi Express, the earliest from 2022. The latest inspection on file is from Feb 12, 2026. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around 12 violations to closer to eight violations per visit over the last few inspections.
“Walk-in cooler/freezer shelves with rust” accounts for the largest share of issues, appearing seven times across the record.
Hibachi Express scores about where you'd expect for a Ocoee restaurant. Overall, the inspection record reads well.
12
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - Food stored on floor. Several buckets of soy sauce on floor in prep area.
08B-38-4
Basic - Cardboard used to line nonfood-contact shelves. Underneath microwave in prep area.
14-45-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee removed food from reach in freezer in prep area. **Corrected On-Site**
08B-49-4
Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed towel from under cutting board on prep table in prep area. **Corrected On-Site**
21-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
14-17-4
78
Oct 27, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Cooked Veggies 94F-100F hot holding less than 4hrs per operator. Operator immediately reheated to 165F for temp recovery **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over butter and garlic in prep cooler. -Raw chicken over onion in walk in cooler Operator immediately **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw beef in walk in cooler. Operator immediately **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Coca cola nozzle at fountain. Operator immediately cleaned **Corrected On-Site**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Chicken and cut lettuce. Operator replaced with tongs **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table. Operator immediately moved **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone on case of cups. Operator immediately moved -Employee bag over sugar container. Operator immediately **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. under triple sink and dish machine
36-73-4
Basic - Food storage container/container lid cracked or broken. Cracked lid on dry seaweed . Operator immediately replaced **Corrected On-Site**
14-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi display cooler. Operator immediately placed thermometer **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelves directly Under hibachi grill -fan cover in walk in cooler -Top of dish machine -Piping brhind cook line -Fire suppression piping dirty above hibachi grill
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Edge of wall behind rice cookers and prep cooler -Wall behind hibachi grill
36-27-5
39
Mar 26, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. By hws next to manager office. Operator refilled soap. **Corrected On-Site** - From follow-up inspection 2025-03-26: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cooks line. - From follow-up inspection 2025-03-26: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line. **Repeat Violation** - From follow-up inspection 2025-03-26: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2025-03-26: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Underneath griddle on cooks line. **Repeat Violation** - From follow-up inspection 2025-03-26: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout facility underneath equipment. **Repeat Violation** - From follow-up inspection 2025-03-26: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by manager office back of the house. - From follow-up inspection 2025-03-26: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer **Repeat Violation** - From follow-up inspection 2025-03-26: **Time Extended**
14-36-5
64
Mar 24, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prep line reach in cooler on cooks line ; shrimp (50F - Cold Holding); chicken (57F - Cold Holding); rice (52F - Cold Holding); beef (52F - Cold Holding) in reach in cooler less than 4 hours. Operator placed items on ice for temperature recovery. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. By hws next to manager office. Operator refilled soap. **Corrected On-Site**
31B-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cooks line.
36-27-5
Basic - Cardboard used to line nonfood-contact shelves. Underneath griddle on cooks line. **Repeat Violation**
14-45-4
Basic - Floor soiled/has accumulation of debris. Throughout facility underneath equipment. **Repeat Violation**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by manager office back of the house.
22-08-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer **Repeat Violation**
14-36-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line. **Repeat Violation**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
55
Nov 13, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
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
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
35
Apr 22, 2024
Routine - Food
1 critical violation. 3 major violations. 12 minor violations.
View 16 violations
High Priority - - From initial inspection : 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. Sushi chef used phone and touched face without hand washing and before preparing food. Discussed with person in charge. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2024-04-22: **Time Extended**
12A-10-4
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Missing trainers certification number - From follow-up inspection 2024-04-22: **Time Extended**
53B-10-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Green scrubs in sink next to cook-line. Staff removed. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-04-22: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-04-22: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl for raw chicken and vegetables in make table **Repeat Violation** - From follow-up inspection 2024-04-22: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Medium white cutting board on cart - From follow-up inspection 2024-04-22: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack in the box with to go trays. - From follow-up inspection 2024-04-22: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Between wall and make table removed knife **Corrected On-Site** - From follow-up inspection 2024-04-22: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 67F **Repeat Violation** - From follow-up inspection 2024-04-22: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer **Repeat Violation** - From follow-up inspection 2024-04-22: **Time Extended**
14-36-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table on cook line - From follow-up inspection 2024-04-22: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower tables in back kitchen - From follow-up inspection 2024-04-22: **Time Extended**
14-47-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. lower parts of table Fan cover in walk-in cooler - From follow-up inspection 2024-04-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in freezer interior have accumulation of soil residues. - From follow-up inspection 2024-04-22: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-04-22: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at cook line - From follow-up inspection 2024-04-22: **Time Extended**
21-12-4
35
Apr 16, 2024
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
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. Sushi chef used phone and touched face without hand washing and before preparing food. Discussed with person in charge. **Corrective Action Taken** **Repeat Violation**
12A-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding); raw beef (47F); raw shrimp (47F - Cold Holding). Cook stated that he brought items from walk in and placed in the table at 11. **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Green scrubs in sink next to cook-line. Staff removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing trainers certification number
53B-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. lower parts of table Fan cover in walk-in cooler
23-03-4
Basic - Reach-in freezer interior have accumulation of soil residues.
22-16-4
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 cutting board at cook line
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Bowl for raw chicken and vegetables in make table **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Medium white cutting board on cart
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack in the box with to go trays.
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between wall and make table removed knife **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 67F **Repeat Violation**
10-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer **Repeat Violation**
14-36-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table on cook line
05-09-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower tables in back kitchen
14-47-4
30
Dec 12, 2023
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff at sushi bar had hands in pockets, gloved hands to prepare food without washing hands. Manager educated staff. **Corrective Action Taken** - From follow-up inspection 2023-12-12: **Time Extended**
12A-07-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; raw beef (47F - Cold Holding); raw shrimp (47F - Cold Holding). In make table less than 4 hours. Staff added ice to cool and removed double pan.. **Corrective Action Taken** - From follow-up inspection 2023-12-12: **Time Extended**
03A-02-5
High Priority - - From initial inspection : 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 bar. Assisted with updating form and writing board for time mark. - From follow-up inspection 2023-12-12: **Time Extended**
03F-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. vegetable (107F - Hot Holding); less than 4 hours outside of temperature control. Placed on time control **Corrective Action Taken** - From follow-up inspection 2023-12-12: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Green scrubs in the sink on cook line. Manager removed scrubby. **Corrected On-Site** - From follow-up inspection 2023-12-12: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Used in cabbage, shrimp and chicken. Manager removed **Corrected On-Site** - From follow-up inspection 2023-12-12: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in back kitchen - From follow-up inspection 2023-12-12: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in dish storage. Turned dishes on the side to dry. **Corrective Action Taken** - From follow-up inspection 2023-12-12: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Food stored on floor. Oil. Manager picked up off floor **Corrected On-Site** - From follow-up inspection 2023-12-12: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and wall. Manager removed **Corrected On-Site** - From follow-up inspection 2023-12-12: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 87F, next to rice pot. - From follow-up inspection 2023-12-12: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. Under dishwasher. - From follow-up inspection 2023-12-12: **Time Extended**
29-19-4
Basic - - From initial inspection : Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Battery for vehicle and drill on shelf over to go cups . Manager removed **Corrected On-Site** - From follow-up inspection 2023-12-12: **Time Extended**
42-03-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2023-12-12: **Time Extended**
14-17-4
32
Dec 4, 2023
Routine - Food
5 critical violations. 1 major violation. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. vegetable (107F - Hot Holding); less than 4 hours outside of temperature control. Placed on time control **Corrective Action Taken**
03B-01-6
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. Manual wash, rinse and sanitize until re-inspection **Warning**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff at sushi bar had hands in pockets, gloved hands to prepare food without washing hands. Manager educated staff. **Corrective Action Taken**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; raw beef (47F - Cold Holding); raw shrimp (47F - Cold Holding). In make table less than 4 hours. Staff added ice to cool and removed double pan.. **Corrective Action Taken**
03A-02-5
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 bar. Assisted with updating form and writing board for time mark.
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Green scrubs in the sink on cook line. Manager removed scrubby. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Used in cabbage, shrimp and chicken. Manager removed **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in back kitchen
36-32-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in dish storage. Turned dishes on the side to dry. **Corrective Action Taken**
24-08-4
Basic - Food stored on floor. Oil. Manager picked up off floor **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and wall. Manager removed **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 87F, next to rice pot.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler
23-03-4
Basic - Standing water in floor drain/floor drain draining very slowly. Under dishwasher.
29-19-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Battery for vehicle and drill on shelf over to go cups . Manager removed **Corrected On-Site**
42-03-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
26
May 8, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Washing Fruits and Vegetables
FL-42
67
Feb 28, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : 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. Provided operator with form. Form must be filled out by each individual employee and kept on file in facility. **Corrective Action Taken** - From follow-up inspection 2023-02-28: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. 2 large white boards. **Repeat Violation** - From follow-up inspection 2023-02-28: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Under microwave oven. - From follow-up inspection 2023-02-28: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2023-02-28: **Time Extended**
42-01-4
74
Aug 8, 2022
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 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 through 3 cycles 0ppm. Retested at 100ppm. Repeat High priority violations may result in Administrative Complaint.
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used in beef. **Corrected On-Site**
14-86-1
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 for 2 hours per operator. Marked correct time on container. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards are soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Chopsticks in sink on cook line. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Ware wash area. **Corrected On-Site**
31B-03-4
Intermediate - Non-service animals permitted in the premises of the establishment. Dog in lap at table in dining room.
35A-22-5
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. **Repeat Violation**
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. Bowls used on the entire make table.
14-01-5
Basic - Food stored on floor. Case on individual packaged soy sauce on floor at front counter.Bag of Carrots in walk in cooler. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and wall.
10-17-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Wet mop not stored in a manner to allow the mop to dry. Stored inside wringer. **Corrected On-Site**
42-01-4
30
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 12 inspections in total.
What is the most common violation at Hibachi Express?
Across the inspection record, “walk-in cooler/freezer shelves with rust” has been cited seven times, more than any other issue at Hibachi Express.
How does Hibachi Express compare to other restaurants in Ocoee?
Hibachi Express most recently scored 78 out of 100, which is about the same as the Ocoee average of 76.
Has Hibachi Express' inspection record improved over time?
Yes. Recent inspections at Hibachi Express have averaged around eight violations per visit, down from roughly 12 earlier in the 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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