Hibachi Express
Last inspected: Mar 16, 2026
55
Score
The health department has logged 10 inspections at Hibachi Express, the earliest from 2022. Hibachi Express was last inspected on Mar 16, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about nine violations before that.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged five times.
The city-wide average sits at 79, which Hibachi Express' 55 doesn't quite reach. The record is unremarkable in either direction.
10
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
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. Raw beef stored over scallops at the walk-in freezer. Operator switch it . **Corrected On-Site**
08A-17-6
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 at the screen menu. Operator contact the system administrator and he added to the screen while conducting my inspection. **Corrected On-Site**
02B-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator have a new system on the screen menu doesn't identify which is raw . Operator contact the system administrator and he added to the screen while conducting my inspection. **Corrected On-Site**
02B-01-5
Basic - Equipment in poor repair. Gasket torn bottom of prep table and bottom of make table . **Repeat Violation**
14-11-5
Basic - Food stored on floor. Bucket of mayo stored on floor back of the house operator moved it to the prep table .
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods and mop sink .. **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored over spicy mayo sauce bottom of prep table sushi station . Operator washed it . **Corrected On-Site**
08B-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor at sushi station . Operator moved to table . **Corrected On-Site**
21-38-4
55
Sep 3, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Employee using hand wash sink yo fill water for the utensils at the employee hand sink kitchen area , And observed cooking pan stored at the employee hand sink back area ne t to the 3 compartment sink .
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Operator using a stainless bowl without Handel as scoop for make table at the shrimp-vegetable and at the sushi crunch back area. **Corrected On-Site**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking water at the cook line .
12B-02-4
Basic - Equipment in poor repair. Gasket torn bottom of make table kitchen area and sushi table .
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink . **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler ,walk-in freezer .
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator fix it . **Corrected On-Site**
42-01-4
67
Jan 31, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored on top of stuffed bananas at the reach-in freezer at the kitchen. Raw shrimp and raw calamari stored on top of precooked chicken at the reach-in freezer at the kitchen. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-01-31: **Time Extended**
08A-02-6
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler . **Repeat Violation** - From follow-up inspection 2025-01-31: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment. - From follow-up inspection 2025-01-31: **Time Extended**
36-34-5
78
Jan 30, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of make table broccoli (47F - Cold Holding); lomain pasta (52F - Cold Holding); raw chicken (46F - Cold Holding); raw beef (46F - Cold Holding); raw Salmon (47F - Cold Holding) dumpling (47F - Cold Holding). Operator stated that he did checked the temperature early 2 hours ago and was at 40 f and he stored all the food on ice to cool down . **Warning**
03A-02-5
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. Raw beef stored on top of raw mussels at the reach-in freezer at the kitchen. **Corrected On-Site **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored on top of stuffed bananas at the reach-in freezer at the kitchen. Raw shrimp and raw calamari stored on top of precooked chicken at the reach-in freezer at the kitchen. **Corrected On-Site** **Repeat Violation**
08A-02-6
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. Alex expired 9-20-2024.
53B-14-5
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table . **Repeat Violation**
29-49-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Make table . **Repeat Violation**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods . **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler . **Repeat Violation**
22-16-4
45
Aug 8, 2024
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken turkey stored on top of butter at the walk-in cooler .
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored on top of krab Rangoon at the walk-in freezer.
08A-02-6
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp stored on top of cooked potatoes at the bottom of make table . **Corrected On-Site**
08A-13-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Stored raw chicken nuggets at the same container with French fries at the reach-in freezer. **Corrected On-Site**
08A-08-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee preparing sauce at front area .
13-06-4
Basic - Cutting board has cut marks and is no longer cleanable. At the Make table.
14-09-4
Basic - Standing water in bottom of reach-in-cooler. Bottom on make table.
29-49-6
Basic - Stored food not covered. Rice at walk-in freezer and mussels at the reach-in freezer . **Corrected On-Site**
08B-12-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler .
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods. **Repeat Violation**
23-03-4
Basic - Food stored on floor. Sauce stored on floor front area. **Corrected On-Site**
08B-38-4
37
Mar 25, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Washing Fruits and Vegetables
FL-42
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
50
Dec 6, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in walk in cooler prepared 12/4 . Temperature range 45F-49F. Operator discarded **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice in walk in cooler prepared 12/4 . Temperature range 45F-49F. Operator discarded **Corrected On-Site**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Chicken over raw shrimp and raw beef in walk in cooler, Raw Beef over shrimp in walk in cooler. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand sink by back prep area **Corrected On-Site**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in cooler at sushi station
23-03-4
55
Feb 6, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water on bar counter at Sushi location. Manager removed. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2023-02-06: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Employee at sushi bar drinking. Manager educated staff. **Corrective Action Taken** - From follow-up inspection 2023-02-06: **Time Extended**
12B-02-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2023-02-06: **Time Extended**
14-17-4
86
Jan 30, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (48F - Cold Holding); beef (48F - Cold Holding); shrimp (45F - Cold Holding). Less than 4 hours. Staff added ice to cool **Corrective Action Taken** **Warning**
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. Shrimp., manager added time mark. **Corrected On-Site**
03F-02-5
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. Operator located forms . **Corrective Action Taken**
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water on bar counter at Sushi location. Manager removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee at sushi bar drinking. Manager educated staff. **Corrective Action Taken**
12B-02-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
58
Jul 25, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Bowl or other container with no handle used to dispense food./ crunch, manager removed bowl. **Corrected On-Site**
14-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado , with tuna. Staff removed stickers and washed. **Corrected On-Site**
08B-17-4
90
Frequently Asked Questions
When was Hibachi Express last inspected?
The most recent health inspection at Hibachi Express on file is from Mar 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at Hibachi Express?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Hibachi Express.
How does Hibachi Express compare to other restaurants in Orlando?
Hibachi Express most recently scored 55 out of 100, which is lower than the Orlando average of 79.
Has Hibachi Express' inspection record improved over time?
Yes. Recent inspections at Hibachi Express have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hibachi Express means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Hibachi Express inspected?
Based on the inspection history on file, Hibachi Express is inspected around three times per year on average.
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