Hibachi Express Wesley Chapel
Last inspected: Apr 17, 2026
61
Score
Inspectors have visited Hibachi Express Wesley Chapel 10 times, with records going back to 2022. The newest entry in the record is dated Apr 17, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has not been favorable: recent inspections average around 13 violations each, up from closer to eight violations before.
“Accumulation of black/green mold-like substance” accounts for the largest share of issues, appearing six times across the record.
Restaurants in Wesley Chapel average 85, so Hibachi Express Wesley Chapel trails the local norm. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler a bulk box of eggs stored on top shelf above gray container bins with prepared broccoli and carrots. Employee moved box to bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in back prep area holding old siracha bottles. Discussed with employees only using hand washing sinks to wash hands.employee removed bottles. **Corrected On-Site**
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/ Kyle Li is the only Certified Food Manger and was not present at beginning of inspection with 3 employee prepping raw meat, 1 employee preparing sushi orders, and two employee preparing hibachi orders, and 2 servers. Kyle arrived later into the inspection and we discussed getting another employee certified as a manger for when he is absent.
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed white interior ice shield of ice machine had accumulation of black mold-like substance. Employee sanitized. **Corrected On-Site**
22-20-5
Basic - Single-service articles not stored inverted or protected from contamination. Togo forks not all facing the same direction in gray separation container. Employee fixed. **Corrected On-Site**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed closed bags of unwashed potatoes and sweet potatoes stored above bins of prepared broccoli and carrots in walk in cooler. Employee moved items so unwashed produce and vegetables were below bins.
08B-17-4
61
Sep 15, 2025
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Observed 1 dented can of soy sauce being dented in the dry storage area. Stop Sale Issued. **Warning** - From follow-up inspection 2025-09-15: Dented can of soy sauce in dry storage. **Time Extended**
01B-01-4
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed several bags of meat being stored in non food grade bags in the walk in freezer. **Warning** - From follow-up inspection 2025-09-15: **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting being stored under prep tables. **Warning** - From follow-up inspection 2025-09-15: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in the interior of the ice machine. **Warning** - From follow-up inspection 2025-09-15: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed a bowl being used as a scoop in the dry storage container, in the tempura making station, and in the walk in cooler. Manager removed one of them. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-09-15: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable under the prep table. **Warning** - From follow-up inspection 2025-09-15: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a cup of coffee being stored on the sushi make line. Manger removed coffee. Observed an employee drink in the reach in cooler on the cook line. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-09-15: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked wet containers above the three compartment sink. **Warning** - From follow-up inspection 2025-09-15: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed bags of meat in being stored on the floor in the walk in freezer. **Warning** - From follow-up inspection 2025-09-15: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on the tempura batter station/cart on the cook line. **Warning** - From follow-up inspection 2025-09-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Stored food not covered. Observed a container of chicken being stored in the reach in cooler on the cook line and a box of vegetable paste in the walk in cooler. **Warning** - From follow-up inspection 2025-09-15: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-09-15: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet clothes on the prep table. Discussed placing them in sanitizer buckets in between uses. **Warning** - From follow-up inspection 2025-09-15: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Observed a bamboo bowl in the kitchen that's used for sushi rice. Discussed not using soft wood in the kitchen with the operator. **Warning** - From follow-up inspection 2025-09-15: **Time Extended**
14-06-4
39
Sep 3, 2025
Routine - Food
3 critical violations. 3 major violations. 12 minor violations.
View 18 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 1 dented can of soy sauce being dented in the dry storage area. Stop Sale Issued. **Warning**
01B-01-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed several bags of meat being stored in non food grade bags in the walk in freezer. **Warning**
14-31-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 pack of tuna thawed out in its packaging even though the instructions state to remove before thawing. Stop Sale Issued. **Warning**
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the handwashing sink in the sushi area and on the cook line being used for other purposes. Observed a wire brush in the sink on the cook line and an employee washing a cloth in the sushi bar area. Discussed the use of handwashing sink. **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the display menu and to go menus not identifying what items are/can be served raw or undercooked. **Warning**
02B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting being stored under prep tables. **Warning**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in the interior of the ice machine. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl being used as a scoop in the dry storage container, in the tempura making station, and in the walk in cooler. Manager removed one of them. **Corrective Action Taken** **Warning**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable under the prep table. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a cup of coffee being stored on the sushi make line. Manger removed coffee. Observed an employee drink in the reach in cooler on the cook line. **Corrective Action Taken** **Warning**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked wet containers above the three compartment sink. **Warning**
24-08-4
Basic - Food stored on floor. Observed bags of meat in being stored on the floor in the walk in freezer. **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on the tempura batter station/cart on the cook line. **Warning**
23-03-4
Basic - Stored food not covered. Observed a container of chicken being stored in the reach in cooler on the cook line and a box of vegetable paste in the walk in cooler. **Warning**
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Observed the handwashing sink leaking into a container on the cook line. **Warning**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet clothes on the prep table. Discussed placing them in sanitizer buckets in between uses. **Warning**
21-12-4
Basic - Wood food-contact surface not properly sealed. Observed a bamboo bowl in the kitchen that's used for sushi rice. Discussed not using soft wood in the kitchen with the operator. **Warning**
14-06-4
26
Jan 29, 2025
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Container in handwashing sink at server line. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed debris build up on interior shield.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Container in scoop of tempura powered on cook line.
14-01-5
Basic - Food stored on floor. Observed bucket of food powder by ice machine.
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed yellow cloth towel at counter at sushi bar.
21-12-4
74
Jan 15, 2025
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Onions stored with chemicals, manager removed at time of inspection. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Sushi roller in handwash sink, manager removed at time of inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottles not labeled.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice. Manager removed bowls. **Corrected On-Site**
14-01-5
Basic - Duct tape used to repair nonfood-contact surface. Tape on walk in freezer door. **Repeat Violation**
14-71-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket on bag of rice.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
24-08-4
Basic - Food stored on floor. Sauce on floor throughout kitchen.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in cooler and prep table, manager removed at time of inspection. **Corrected On-Site** **Repeat Violation**
10-17-4
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 - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks not all facing the same direction.
25-02-4
Basic - Working containers of food removed from original container not identified by common name. Container of baking soda not labeled, manager labeled at time of inspection. **Corrected On-Site**
02D-01-5
45
Nov 13, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shelled eggs in walk-in cooler Corrected observed employee place raw chicken on bottom shelf **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed cooking utensils stored in hand sink on cookline Corrected-observed employee remove **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice scoop with black mold like substance on scoop Corrective action observed employee place in dish area
22-02-4
Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used on walk-in freezer door handle
14-71-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knifes stored between cookline reachin cooler and prep table Corrected -observed employee place in dish area **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temped at 75 degrees in container for rice scoop Corrected -observed employee voluntarily discard water **Corrected On-Site**
10-07-4
Basic - Reuse of single-service or single-use articles. Observed plastic containers used a rice scoop Corrected observed employee discard **Corrected On-Site**
25-32-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold inside ice machine adjacent to rice cooker
22-20-5
55
Sep 12, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-09-12: **Time Extended**
11-27-4
90
Jul 13, 2023
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over garlic and oil and raw chicken over white sauce. **Warning**
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. **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed the handsink blocked with lids in the sink. **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. 3-20-18 expired **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled.Observed spray bottles in the back kitchen not labeled. **Warning**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic milk containers cut into scoops. **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a purse stored with food. **Warning**
40-06-5
Basic - Food stored on floor. Observed multiple boxes of chicken and beef stored on the floor. **Warning**
08B-38-4
43
Jan 18, 2023
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
18
Jul 19, 2022
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled soiled dishes with gloves. Did not wash hands and change gloves before resuming work with clean dishes. Discussed with manager. Employee washed hands. **Corrective Action Taken**
12A-07-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching cooked broccoli with bare hands. Discussed with manager. **Repeat Violation**
09-01-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel lining sushi rice. Manager removed. **Corrected On-Site**
14-86-1
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction provided from Asami. Invoice from Asami provided with letter stating salmon is farm raised and pellet fed. **Corrected On-Site**
01D-01-5
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. No time mark for sushi rice and shrimp tempura. Manager marked time for both items. **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. **Repeat Violation**
01D-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink in back kitchen blocked by dish. Manager removed dishes. Hand sink at sushi bar hd container inside. Manager removed. **Corrected On-Site**
31A-09-4
Basic - Food storage container/container lid cracked or broken. Bulk bin lid broken. Manager replaced during inspection. **Corrected On-Site**
14-38-4
Basic - Food stored on floor. Boxes of fish stored on floor in walk in freezer.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled.
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense rice.
14-01-5
29
Frequently Asked Questions
When was Hibachi Express Wesley Chapel last inspected?
The most recent health inspection at Hibachi Express Wesley Chapel on file is from Apr 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Hibachi Express Wesley Chapel?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited six times, more than any other issue at Hibachi Express Wesley Chapel.
How does Hibachi Express Wesley Chapel compare to other restaurants in Wesley Chapel?
Hibachi Express Wesley Chapel most recently scored 61 out of 100, which is lower than the Wesley Chapel average of 85.
Has Hibachi Express Wesley Chapel's inspection record improved over time?
No. Recent inspections at Hibachi Express Wesley Chapel have averaged around 13 violations per visit, up from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hibachi Express Wesley Chapel 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 Wesley Chapel inspected?
Based on the inspection history on file, Hibachi Express Wesley Chapel is inspected around three times per year on average.
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