Hibachi Express
Last inspected: Feb 12, 2026
95
Score
Hibachi Express appears in inspection records 10 times, starting in 2022. The latest inspection on file is from Feb 12, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around 11 violations to closer to seven violations per visit over the last few inspections.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
The city-wide average for Port Orange sits at 67, putting Hibachi Express on the better side of that line. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2026-02-12: **Time Extended**
13-03-4
95
Dec 5, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
47
Mar 11, 2025
Complaint Full
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. -raw/undercooked chicken was completed and placed onto tray at 155F, without using food probe thermometer. After temperature verified during inspection and identification of undercooked poultry made aware to operator, some trays was closed and serves to customer without any further heat treatment. **Admin Complaint** - From follow-up inspection 2025-03-11: No raw/undercooked poultry observed during callback inspection. **Time Extended**
03C-44-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. See stop sale based on rate of cooling. **Warning** - From follow-up inspection 2025-03-11: Cooked rice did not begin cooling yet during time of inspection, not observe. Must be in compliance upon next unannounced inspection **Time Extended**
03D-01-5
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. -to go bags uses for-direct contact with food, inside chest freezer in back Nonfood-grade containers used for food storage - direct contact with food. -worn trash cans used for bull storage of rice with direct contact. - From follow-up inspection 2025-03-11: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked rice 107-118F in middle after 1 hour, 103-115F after 90 minutes without any effort to cool below 70F within 2 hours based upon rate of cooling obtained by temperatures recorded at beginning and end of inspection. Manager keeping rice inside dense container during cooling process. Advised to use sheet pans to rapidly cool rice **Warning** - From follow-up inspection 2025-03-11: Stop sale for cooked vegetables out 5 hours on a time as public health control 4 hour plan. **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice 107-118F in middle after 1 hour, 103-115F after 90 minutes without any effort to cool below 70F within 2 hours based upon rate of cooling obtained by temperatures recorded at beginning and end of inspection. Manager keeping rice inside dense container during cooling process. Advised to use sheet pans to rapidly cool rice **Warning** - From follow-up inspection 2025-03-11: Cooked rice did not begin cooling yet during time of inspection, not observe. Must be in compliance upon next unannounced inspection **Time Extended**
03D-15-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. -chest freezer in back, person in charge stated mix of personal food/food for restaurant - From follow-up inspection 2025-03-11: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris behind cooking equipment - From follow-up inspection 2025-03-11: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer - From follow-up inspection 2025-03-11: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2025-03-11: **Time Extended**
33-11-4
Basic - - From initial inspection : Basic - Reach-in freezer interior/shelves have accumulation of soil residues. -bottom shelf of stand up freezer in back prep area - From follow-up inspection 2025-03-11: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wall soiled with heavily accumulated grease, food debris, and/or dust. -backsplash behind grill - From follow-up inspection 2025-03-11: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-03-11: **Time Extended**
36-34-5
35
Mar 7, 2025
Complaint Full
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
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
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
12
Oct 30, 2024
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored above ready to eat vegetables inside walk in **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream cheese rangoons 50F sitting out on cook line. Manager stated placed out at 1130. Advised to use time as public health control. Manager added time. **Corrected On-Site**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. -inside walk in cooler
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -black substance on ceiling vents inside kitchen
36-34-5
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -20 seats, provided seating change evaluation form via email
51-15-4
Basic - Floor area(s) covered with standing water. -inside walk in cooler under condenser
36-22-4
Basic - Food not stored at least 6 inches off of the floor. -inside walk in cooler
08B-47-4
Basic - Food stored under dripping condensation water inside walk in cooler.
08B-52-4
Basic - Ice buildup in reach-in freezers.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spatulas next to grill inside standing water 91F. Advised to use metal pan and maintain 135F up for holding utensils in standing water.
10-07-4
Basic - Screen door allows for gaps at top and side of screen door.
35B-13-4
47
Mar 26, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
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
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
43
Nov 14, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken 81-122F, per operator stored in container on flat top grill less than 1 hour, operator covered and moved to hotter portion of flat top grill to reheat to 165F or above, rechecked 30 minutes later 153-155F **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef 52F, overfilled in top of reach-in cooler, operator relocated excess to lower portion of walk-in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris. -multiple cutting boards stained throughout kitchen **Repeat Violation**
22-02-4
Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turned off at valve in employee restroom, operator turned water back on, temped at 105F **Corrected On-Site**
27-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee jacket stored on dry storage shelf above flour container, operator removed **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water in walk-in cooler.
36-22-4
Basic - Food not stored at least 6 inches off of the floor. **Repeat Violation**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave soiled -equipment doors/handles soiled throughout kitchen -sides of fryers in between soiled
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on counter at sushi station, operator placed in sanitizer bucket **Corrected On-Site**
21-12-4
47
May 10, 2023
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 62F, per operator in reach-in cooler less than 1 hour, operator relocated to walk-in cooler **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over TCS sauces in walk-in cooler, operator relocated **Corrected On-Site**
08A-05-6
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 Clean-up of Vomiting and Diarrheal Events poster. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris. -inside of microwave soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in prep area blocked by buckets **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. -bowls in flour and sugar containers, operator removed **Corrected On-Site**
14-01-5
Basic - Floor soiled/has accumulation of debris. -floor underneath cookline has a heavy accumulation of grease and food debris **Repeat Violation**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -buckets of sauce and sugar stored on floor **Repeat Violation**
08B-47-4
Basic - Ice buildup in small white reach-in freezer.
14-69-4
Basic - In-use tongs stored on equipment handle between uses. **Corrected On-Site**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. -Provided Choking poster, operator posted
51-13-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink in prep area
33-38-4
Basic - Single-service articles not stored inverted or protected from contamination. -unwrapped plastic to-go containers/lids, operator inverted **Corrected On-Site**
25-06-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -unwrapped plastic forks on prep table, operator reorganized **Corrected On-Site**
25-02-4
Basic - Working containers of food removed from original container not identified by common name. -flour container lacking label, operator labeled **Corrected On-Site**
02D-01-5
33
Nov 17, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2022-11-17: **Time Extended**
35B-01-4
95
Nov 16, 2022
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
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 reorganized shelves **Corrected On-Site** **Warning**
08A-20-5
High Priority - Roach activity present as evidenced by live roaches found. -2 on floor underneath cookline. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 62F, per operator less than 2 hours, operator relocated to walk in cooler **Corrective Action Taken** **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. -container of cooked chicken 108F-159F, per operator less than 1 hour resting partially off flat top grill, operator relocated to hot portion of flat top grill **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris. -cutting boards stained throughout kitchen **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink blocked by jugs of oil **Warning**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. -bowls in rice containers, operator removed **Corrected On-Site** **Warning**
14-01-5
Basic - Cardboard used to line food-contact shelves. -cardboard lining shelf below rice cookers **Warning**
14-05-4
Basic - Dead roaches on premises. -Approximately 20 on sticky pads underneath cookline, operator discarded sticky pad and cleaned area. **Warning**
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris. -floors underneath triple sink heavily soiled with food debris -floors underneath cookline heavily soiled with food debris and grease **Warning**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -jugs of oil stored on floor in front of handwash sink **Warning**
08B-47-4
33
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 10 inspections in total.
What is the most common violation at Hibachi Express?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Hibachi Express.
How does Hibachi Express compare to other restaurants in Port Orange?
Hibachi Express most recently scored 95 out of 100, which is higher than the Port Orange average of 67.
Has Hibachi Express' inspection record improved over time?
Yes. Recent inspections at Hibachi Express have averaged around seven violations per visit, down from roughly 11 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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