Hibachi Express
Last inspected: Aug 11, 2025
100
Score
Inspectors have visited Hibachi Express eight times, with records going back to 2022. The most recent report on file is from Aug 11, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about seven violations before that.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up four times.
The city-wide average for Tarpon Springs sits at 77, putting Hibachi Express on the better side of that line. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Aug 11, 2025
Routine - Food
No violations found.
100
Jul 28, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler - unwashed tomatoes, avocado, mushrooms over cut onions, cut leafy greens. Operator moved dirty produce to bottom **Corrected On-Site** **Warning**
08A-04-5
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. 10 ppm after 3 cycles. **Warning**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook left kitchen, dropped of dirty dishes, rinsed hands for 4 seconds then went back into kitchen, took bowl out of reach in cooler, manager asked cook to wash hands properly. **Corrective Action Taken** **Warning**
12A-16-4
Basic - Abrasives and detergents not removed during the rinse process. There is still soap in the well and inside the machine, chlorine 10 ppm **Warning**
16-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi counter, operator Mede sanitizer bucket, 50 ppm, operator put towel in bucket **Corrected On-Site** **Warning**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket on cook line 10 ppm, corrected to 50 ppm **Corrected On-Site** **Warning**
21-07-4
55
Jan 2, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above carrots in walk-in cooler. Operator removed carrots from below eggs. **Corrected On-Site**
08A-05-6
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used as a scoop in cornstarch in dry-storage area. **Repeat Violation**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee beverage stored in reach-in cooler at sushi bar not segregated from food being served to the public. Operator removed items. **Corrected On-Site**
08B-49-4
Basic - Stored food not covered. Peeled onions in five container in walk-in cooler are not covered.
08B-12-5
Basic - Unwrapped single-service utensils stored near soda machine in dining area not presented so that only the handles are touched.
25-02-4
70
Aug 22, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. To go menus and menu board state crab not imitation crab, on package and case states imitation crab sticks, **Admin Complaint**
52-03-4
Basic - Accumulation of black 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. To go container used in rice container, container removed **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Reach in cooler gaskets on cook line torn
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cook line
23-03-4
Basic - Cloth used as a food-contact surface. Cloth towel on top of sushi rice, towel removed **Corrected On-Site**
21-05-5
70
Feb 5, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef in reach in cooler on cook line
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024
50-17-3
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Grey trash cans used for cut lettuce and sauce in walk in cooler
14-15-4
Basic - Cutting board has cut marks and is no longer cleanable. Red cutting boards
14-09-4
61
Aug 8, 2023
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above cooked chicken in reach in cooler, raw chicken iced to bottom shelf **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (48F - Cold Holding); shrimp (47F - Cold Holding) top rail of reach in cooler on cook line, manager added ice bags **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Scoop stored in hand sink by dish machine
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Scoop rinsed off in hand sink by dish machine
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board on reach in cooler on cook line **Repeat Violation**
21-12-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna still in original packaging in reach in cooler thawed, manager removed from packaging **Corrective Action Taken**
06-09-1
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook chewing gum while cooking food, cook discarded gum **Corrected On-Site**
12B-09-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee package of gum in reach in cooler on cook line above cooked chicken, gum removed **Corrected On-Site**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint, employee put hat on **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. All reach in cooler gaskets torn Walk in cooler gasket torn
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cooler gaskets soiled **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of drink in sushi cooler
12B-13-4
41
Feb 20, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (45F - Cold Holding) 41F, Beef (46F - Cold Holding) 43F, operator added ice bags to items **Corrected On-Site**
03A-02-5
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. Inspector provided operator with DBPR HR 5030-104, operator printed and posted next to choking poster **Corrected On-Site**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items in walk in cooler not date marked
02C-02-5
Basic - Floor soiled/has accumulation of debris. Under coolers and cooking equipment on cook line Under 3 compartment sink
36-73-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment Reach in cooler gaskets soiled **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on wok station, wet cloth removed **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line at 0ppm, operator refilled sanitizer bucket now at 100ppm **Corrected On-Site**
21-07-4
55
Sep 8, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw shrimp then touched the handle of sushi rice lid without changing gloves
12A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Plate in hand sink in sushi bar, plate removed **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Self service ice chute
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Sushi cook no hair restraint on, he put hat on **Corrected On-Site**
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in sushi bar
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at sushi bar
23-03-4
Basic - Wood non food-contact surface not properly sealed. Wood in walk in freezer and wood in dry storage with food stored on it not sealed
14-06-4
61
Frequently Asked Questions
When was Hibachi Express last inspected?
The most recent health inspection at Hibachi Express on file is from Aug 11, 2025. The public record contains eight 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 four times, more than any other issue at Hibachi Express.
How does Hibachi Express compare to other restaurants in Tarpon Springs?
Hibachi Express most recently scored 100 out of 100, which is higher than the Tarpon Springs average of 77.
Has Hibachi Express' inspection record improved over time?
Yes. Recent inspections at Hibachi Express have averaged around four violations per visit, down from roughly seven 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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