Hibachi Express
Last inspected: Feb 26, 2026
19
Score
Hibachi Express has been inspected eight times since 2022. On Feb 26, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around 16 violations each.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded seven times.
The city-wide average sits at 71, which Hibachi Express' 19 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
3
Critical latest
6
Major latest
12
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
3 critical violations. 6 major violations. 12 minor violations.
View 21 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over packaged sauces, raw beef over beer beer in walk in cooler, order corrected **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line - fried shrimp (81F - Hot Holding), held less than 4 hours, staff reheated in fryer, 182F **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at soda machine used as dump sink **Repeat Violation**
31A-11-4
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/ 6 employees present at start of inspection with no valid CFM. Manager arrived from store during inspection **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sinks in kitchen or prep room, restocked **Corrected On-Site**
31B-02-4
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.
53B-13-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Not all certifications properly filled out
53B-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Utensils stacked in hand sink in prep area, removed **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table next to rice warmers
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 jacket on top of bags of rice next to rear kitchen door
40-06-5
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine **Repeat Violation**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, removed **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. In front of flat top **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 74F water **Repeat Violation**
10-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing at room temp in prep area **Repeat Violation**
06-01-5
19
Oct 14, 2025
Routine - Food
2 critical violations. 3 major violations. 15 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and tuna over cut oranges and unpackaged tea in walk in cooler, order corrected **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - tempura shrimp 2:45 (84F - Cold Holding), cooked at 11:30, moved to cooler **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink on cook line, used as dump sink
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to manager **Repeat Violation**
03F-10-5
Intermediate - Records/documents for required employee training do not contain all of the required information. All employee training completed July 2025, most certificates not completely filled out
53B-10-4
Basic - Ice scoop handle in contact with ice. Next to soda machine
10-08-5
Basic - Food stored on floor. Cooking oil on floor near fryers **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. Next to dry storage
51-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
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. Motor on dish machine not properly functioning, all equipment washed and sanitized in triple sink
16-55-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at soda machine
24-08-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops stored on top of exterior of ice machine, removed for cleaning **Corrected On-Site** **Repeat Violation**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Fryer handles on cook line **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 84F standing water on cook line
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar soiled
22-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw squid thawing in standing water, moved to cold running water **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
26
Mar 26, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - - From initial inspection : 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. 10ppm, operator primmed system, 50ppm **Corrected On-Site** **Warning** - From follow-up inspection 2025-03-26: DM 0ppm, air in chemical lines not dispensing proper concentration, system primed **Time Extended** **Corrected On-Site**
22-41-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 4aw beef over noodles, shell eggs over produce in walk-in cooler, order corrected **Corrected On-Site** **Warning** - From follow-up inspection 2025-03-26: Shell eggs over produce in walk in cooler, order corrected **Time Extended** **Corrected On-Site**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at sushi bar with time stamp of 9-1:30, inspected at 3:15pm. Staff discarded and replaced with new rice **Warning** - From follow-up inspection 2025-03-26: No time mark on sushi rice **Time Extended**
03F-04-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to locate employee training at time of inspection **Warning** - From follow-up inspection 2025-03-26: Staff unable to provided proof of training for any employees during inspection. Person in charge stated ServeSaff books still on order **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Food stored on floor. Boxes of frozen seafood on floor in walk-in freezer **Warning** - From follow-up inspection 2025-03-26: Boxes of frozen seafood on floor in walk-in freezer Box of produce on floor in walk in cooler **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. In front of fryers **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
10-20-4
45
Jan 22, 2025
Routine - Food
5 critical violations. 5 major violations. 7 minor violations.
View 17 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. 10ppm, operator primmed system, 50ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 4aw beef over noodles, shell eggs over produce in walk-in cooler, order corrected **Corrected On-Site** **Warning**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 cracked shell eggs on tray in walk-in cooler **Warning**
01B-14-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice at sushi bar with time stamp of 9-1:30, inspected at 3:15pm. Staff discarded and replaced with new rice **Warning**
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at sushi bar with time stamp of 9-1:30, inspected at 3:15pm. Staff discarded and replaced with new rice **Warning**
03F-04-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Stained cutting boards on cook line **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to locate employee training at time of inspection **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. Hand sink on cook line, replaced **Corrected On-Site** **Warning**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Procedures emailed to operator **Warning**
03F-10-5
Basic - Food stored on floor. Boxes of frozen seafood on floor in walk-in freezer **Warning**
08B-38-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine **Warning**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. In front of fryers **Warning**
10-20-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets on floor in kitchen **Warning**
21-44-1
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in freezer light broken **Warning**
38-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. ROP tuna in reach in cooler at sushi bar thawing, not removed from vacuum packaging. Item still frozen, staff punctured packaging **Corrected On-Site** **Warning**
06-01-5
20
Aug 1, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
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
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
39
Jan 8, 2024
Routine - Food
2 critical violations. 3 major violations. 14 minor violations.
View 19 violations
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 at bar
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open package of dumplings directly over shell eggs in cooler on cook line, removed. Shell eggs over whole potatoes in walk-in cooler **Corrective Action Taken** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Ice chute soiled on self service soda machine **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cleaning supplies in hand sink next to three comp sink **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. Hand sink next to ice machine
31B-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in glass cooler under sushi bar **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and wallet on prep table at sushi bar **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Cracked plastic scoop in bin of vegetables in walk-in cooler
14-11-5
Basic - Food stored on floor. Soy sauce buckets on floor in walk-in cooler **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in seasoning bins
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 73F water, removed **Corrected On-Site**
10-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli being prepped without being washed prior **Repeat Violation**
08B-39-4
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. Power tools stored on shelf with dry goods
42-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in rice bin and bag of tempura batter **Repeat Violation**
14-01-5
Basic - Carbon dioxide tanks not adequately secured. In dry storage **Repeat Violation**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
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. DM sanitizer not properly dispensing, operator set up chlorine sanitizer in triple sink 50ppm **Corrective Action Taken**
16-55-4
27
Jul 10, 2023
Routine - Food
4 critical violations. 4 major violations. 13 minor violations.
View 21 violations
High Priority - Nonfood-grade bags used in direct contact with food. Multiple food items in to-go bags in walk-in freezer **Repeat Violation** **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over French fries in walk-in freezer, order corrected **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler on cook line, tofu (48F - Cold Holding); cut cabbage (46F - Cold Holding), operator adjusted temperature and closed lid **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator unable to provide proof of parasite destruction, all fish invoices at home **Warning**
01D-01-5
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. Cashier (Joseph) observed preparing sauce cups, no food handler training. Discussed requirements with operator **Warning**
53B-13-5
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Per Operator, all invoices for raw fish at home **Warning**
01D-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Ice chute and soda nozzles on self service soda machine soiled **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cleaning supplies in hand sink in prep area, items removed **Corrected On-Site** **Warning**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Metal bowl in raw chicken on cook line, plastic bowl in panino breeding, removed **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Carbon dioxide tanks not adequately secured. Dry storage room, secured **Corrected On-Site** **Warning**
51-11-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on prep tables, removed **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Chewing gum next to roe in fish cooler at sushi bar, removed **Corrected On-Site** **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on soy sauce buckets in prep room, removed **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Food stored on floor. Bag of onions on floor of walk-in cooler, placed on shelf. Cooking oil on floor in dry storage, placed on milk crate **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster. Accumulation of cardboard boxes on ground outside rear kitchen door **Warning**
33-19-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in tofu, cooler at cook line **Warning**
10-06-5
Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli not washed before prep **Warning**
08B-39-4
Basic - Stored food not covered. Multiple items in walk-in cooler **Repeat Violation** **Warning**
08B-12-5
19
Dec 21, 2022
Routine - Food
6 critical violations. 3 major violations. 20 minor violations.
View 29 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over vegetables in walk-in cooler -raw beef and shrimp over miso soup in walk in cooler Discussed proper hierarchy with operator during time of inspection.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked rice (72F - Cold Holding) Operator stated that rice was cooked on the 12/20/22 and is used for sushi rice Discussed the Time as a public health control form to operator during time of inspection.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fried shrimp (70F - Hot Holding) Discussed reheating to 165 degrees Fahrenheit with operator and keeping Time/temperature controlled for safety foods above 135 degrees Fahrenheit
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. -Dishwasher (Chlorine 0ppm) Discussed using three compartment sink until dishwashing machine is fixed
22-41-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee at cooks line handled raw chicken then began handling single service bowls without washing hands Discussed proper hand washing procedures with operator during time of inspection.
12A-12-4
High Priority - Nonfood-grade bags used in direct contact with food. -meat products in thank you bags in walk-in freezer
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board at three compartment sink **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -observed scrubber and food particles in hand sink next to three compartment sink **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottles on chemical rack next to ice machine Operator labeled during time of inspection. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop rice at ice machine **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on prep table in kitchen area Operator moved items during time of inspection. **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. -jacket on shelf with food items served to the public in dry storage room -cellphone on prep table at sushi bar **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. -employee prepping sushi
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans above three compartment sink **Repeat Violation**
24-08-4
Basic - Food stored on floor. -bucket of soy sauce on the floor in kitchen area **Repeat Violation**
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. -table top at steam table next to hand sink in kitchen area
14-13-4
Basic - Ice buildup in reach-in freezer chest at cooks line **Repeat Violation**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -spoon handle in seasoning container at dishwashing machine **Repeat Violation**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop in standing water 71 degrees Fahrenheit **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwaves below stream table has accumulation of food residue **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -standing fan above prep station has accumulation of dust **Repeat Violation**
23-03-4
Basic - Stored food not covered. -food items in reach in freezer chest at cooks line -panko at sushi bar **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. -bacon and krab at sushi thawing at room temperature at sushi bar Discussed proper thawing procedures with operator during time of inspection.
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed box of tomatoes above washed and cut vegetables in walk-in cooler Discussed proper hierarchy with operator during time of inspection. Operator began rearranging during time of inspection. **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -on prep table at cooks line and at sushi bar **Repeat Violation**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket at front counter(Chlorine 0ppm) Discussed proper concentration with operator during time of inspection. **Repeat Violation**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. -at rice warmers adjacent to cooks line
21-38-4
Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line **Repeat Violation**
02D-01-5
11
Frequently Asked Questions
When was Hibachi Express last inspected?
The most recent health inspection at Hibachi Express on file is from Feb 26, 2026. The public record contains eight inspections in total.
What is the most common violation at Hibachi Express?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited seven times, more than any other issue at Hibachi Express.
How does Hibachi Express compare to other restaurants in Seminole?
Hibachi Express most recently scored 19 out of 100, which is lower than the Seminole average of 71.
Has Hibachi Express' inspection record improved over time?
Results have been roughly steady. Inspections at Hibachi Express have averaged around 16 violations per visit across the recent 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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