Hibachi Express Sun Point
Last inspected: Mar 9, 2026
52
Score
Hibachi Express Sun Point appears in inspection records eight times, starting in 2022. The latest inspection on file is from Mar 9, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around 12 violations each.
Across the inspection history, “bowl or other container with no handle used to dispense food” is the issue that surfaces most often, recorded five times.
Restaurants in Ruskin average 75, so Hibachi Express Sun Point trails the local norm. There are enough flags in the record to merit a second thought.
8
Inspections
1
Critical latest
1
Major latest
8
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Rice 76 F sitting in counter, employee placed in walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Self service soda machine.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in seasoning. **Repeat Violation**
14-01-5
Basic - Clean, single-use gloves not handled in a sanitary manner. Used gloves left on cutting board.
25-30-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on fryer oil. **Repeat Violation**
40-06-5
Basic - Food storage container/container lid cracked or broken. Rice container lid cracked.
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 80, employee emptied at time of inspection. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in cooler next to salad.
12B-13-4
Basic - Reuse of single-service or single-use articles. Cut up plastic container in rice.
25-32-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**
42-01-4
52
Oct 2, 2025
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 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 held on time not time marked. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 117 F- retemp 147 F, vegetables 126 F- retemp 182 F on cook top, employee turned up heat. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board across from walk in cooler.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Fan blocking handwash sink on cook line. Sponge in handwash sink.
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar, manager removed at time of inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board across from walk in cooler.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to rice cooker. Employee removed at 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. Phone on prep table at sushi bar. **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking food with no hair restraint.
13-03-4
Basic - Food stored on floor. Broccoli on the floor. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 98 F. **Repeat Violation**
10-07-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons not handle first.
25-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table. **Repeat Violation**
21-12-4
37
Feb 5, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
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
Sewage and Wastewater Properly Disposed
FL-27
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
33
Sep 9, 2024
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse container without sanitizing. Operator sanitized at time of inspection. **Corrected On-Site**
22-45-4
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 held on time not time marked.
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef 119 F in steam well, advised employee to reheat. **Repeat Violation**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine.
22-02-4
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/ Observed 4+ employees working with no food manager on site. Food manager arrived at time of inspection. **Corrected On-Site**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in rice at sushi bar not date marked.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour. **Repeat Violation**
14-01-5
Basic - Carbon dioxide tanks not adequately secured. At sushi bar.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler on cook line. **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. Employees phone on prep table. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Dish machine tested 0 ppm chlorine. Establishment was not using dish machine at time of inspection. Advised operator to use 3 compartment sink until dish machine is working properly.
14-11-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape over prep table.
35B-08-4
Basic - Food stored on floor. Beef in walk in cooler on floor.
08B-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep areas throughout kitchen. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled in dry storage.
02D-01-5
27
Jan 3, 2024
Complaint Full
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over noodles in walk in cooler, operator removed noodles at time of inspection. **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. Shrimp 115 F on counter.
03B-01-6
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. Sent to operator at time of inspection. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use wet wiping cloth in handwash sink.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of rice. **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in cooler.
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 gum above reach in cooler. Employee phone on prep table. **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking food with no hair restraint.
13-03-4
Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Hood filters removed at time of inspection. **Repeat Violation**
14-72-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board at sushi bar.
21-12-4
45
Jul 12, 2023
Routine - Food
1 critical violation. 2 major violations. 10 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 0 ppm, operator primed tested 50 ppm. **Corrected On-Site**
22-41-4
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. Sent operator written procedure at time of inspection. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Self service soda machine.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of rice next to walk in freezer. **Repeat Violation**
14-01-5
Basic - Carbon dioxide tanks not adequately secured. At sushi area.
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over water bottles, operator removed at time of inspection. Employee shoes over bag of rice. **Corrective Action Taken**
40-06-5
Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
14-72-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
35B-08-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at handwash sink on cook line.
29-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados over cut lettuce in walk in cooler.
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0ppm, operator remade tested 50 ppm. **Corrected On-Site**
21-07-4
43
Jan 9, 2023
Routine - Food
4 minor violations.
View 4 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
82
Jul 20, 2022
Complaint Full
1 critical violation. 4 major violations. 3 minor violations.
View 8 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. Dishwasher tested 0ppm of quaternary ammonium. Manager added bucket of sanitizer to dishwasher. **Corrected On-Site**
22-41-4
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/. Owner showed up and has his manager food certification. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink next to 3 compartment sink in back kitchen area. Owner placed paper towels at hand washing sink. **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at end of cooks line has a pot stored in it.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonia test strips at time of inspection.
16-37-1
Basic - Food stored on floor. Box of eel stored on floor inside walk in freezer. Owner removed eel and properly stored it. **Corrected On-Site**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Containers of food used for cooking has no labeling of ingredients cart on cooks line.
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket's inside reach in cooler on cooks line are torn and in disrepair.
23-03-4
50
Frequently Asked Questions
When was Hibachi Express Sun Point last inspected?
The most recent health inspection at Hibachi Express Sun Point on file is from Mar 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Hibachi Express Sun Point?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited five times, more than any other issue at Hibachi Express Sun Point.
How does Hibachi Express Sun Point compare to other restaurants in Ruskin?
Hibachi Express Sun Point most recently scored 52 out of 100, which is lower than the Ruskin average of 75.
Has Hibachi Express Sun Point's inspection record improved over time?
Results have been roughly steady. Inspections at Hibachi Express Sun Point have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hibachi Express Sun Point 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 Sun Point inspected?
Based on the inspection history on file, Hibachi Express Sun Point is inspected around two times per year on average.
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