Hibachi Express
Last inspected: Apr 7, 2026
82
Score
Going back to 2022, Hibachi Express has 10 inspections in the public record. The most recent visit was on Apr 7, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
The pattern that stands out is “handwash sink used for purposes other than handwashing”, which has been cited four times.
Hibachi Express scores about where you'd expect for a Zephyrhills restaurant. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubber and hand sink at the front counter, employee removed scrubber from hand sink. **Corrected On-Site**
31A-11-4
Basic - Open dumpster lid. Operator close lid on dumpster. **Corrected On-Site**
33-16-4
Basic - Food stored on floor. Observed containers of cooking oil stored on floor operator removed containers of loyal front floor.. **Corrected On-Site**
08B-38-4
82
Nov 17, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Employee removed bucket lids from hand sink in ware washing area. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
22-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Employee removed oil boxes from floor in prep area. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs on fryer door. **Corrected On-Site**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in sink. Employee turn water on stead stream. **Corrected On-Site**
06-01-5
Basic - Cardboard used to line nonfood-contact shelves. Employee removed cardboard from bottom shelf of prep table. **Corrected On-Site**
14-45-4
64
Jan 29, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Employee washed hands with no soap. At sushi bar area discussion with manager the importance of hand washing
12A-20-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sauces in portion Cups sitting on top of raw shelled eggs in reach in cooler make table across from flat top grill. Employee removed to proper storage raw chicken same cooler stored above vegetables employee removed to proper storage **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. Cook veggies 130 f in steam table employee reheated on stove to 165 f **Corrected On-Site**
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in mop sink
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Storing bucket lids in the hand washing sink by three compartment sink. Employee removed lids at time of inspection **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Cloth used as a food-contact surface. Used to cover the rice **Repeat Violation**
21-05-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee eggs stored with salads in salad reach in cooler employee removed eggs **Corrected On-Site**
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 phone on prep table.
40-06-5
Basic - Food stored on floor. Oil case on floor by three compartment sink
08B-38-4
43
Aug 13, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Equipment drain line draining into handwash sink. Sushi cooler draining into hand wash sink **Repeat Violation**
31A-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Equipment stored in hand wash sink in rear kitchen. Lid removed from hand wash sink. **Corrected On-Site**
31A-11-4
Basic - Cloth used as a food-contact surface. Wiping cloth used to cover rice in rice cooker behind sushi bar. Wiping cloth was removed.
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable. Behind sushi bar **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on clean prep table. Operator removed employee beverage.
12B-07-4
Basic - Stored food not covered. Walk in cooler prepared onions and broccoli. Operator covered broccoli. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Discussed the need to label all food removed from its original container.
02D-01-5
64
Apr 16, 2024
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Equipment drain line from sushi bar draining into handwash sink. At sushi station. Manager removed **Warning** - From follow-up inspection 2024-04-16: Manager removed line **Time Extended** **Corrected On-Site**
31A-10-4
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed packs of chicken, salmon and tuna in walk in freezer not time tracked **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
02C-04-5
Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed bamboo bowl made out of pieces of bamboo tied together with metal strapping **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
14-25-5
Basic - - From initial inspection : Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed multiple lights out in back kitchen and dish room. **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
38-11-4
74
Apr 12, 2024
Complaint Full
2 critical violations. 4 major violations. 4 minor violations.
View 10 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. Dish machine tested at 0ppm. Manager set up three compartment sink **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Bar: salmon (44F - Cold Holding); tuna (44F - Cold Holding); minced tuna (45F - Cold Holding); tuna (44F - Cold Holding). Ambient temperature in cooler was 45f **Warning**
03A-02-5
Intermediate - Equipment drain line from sushi bar draining into handwash sink. At sushi station. Manager removed **Warning**
31A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on sushi make line soiled **Warning**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed packs of chicken, salmon and tuna in walk in freezer not time tracked **Warning**
02C-04-5
Basic - Cutting board has cut marks and is no longer cleanable. On sushi make line **Warning**
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. Observed no chemicals pumping into dish machine while running **Warning**
16-55-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed bamboo bowl made out of pieces of bamboo tied together with metal strapping **Warning**
14-25-5
Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed multiple lights out in back kitchen and dish room. **Warning**
38-11-4
41
Aug 17, 2023
Complaint Full
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
26
Apr 7, 2023
Routine - Food
No violations found.
100
Apr 4, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Single-service articles improperly stored Observed plastic silverware stored on the floor. - From follow-up inspection 2023-04-04: Observed Togo silverware stored on the floor. **Time Extended**
25-05-4
95
Aug 25, 2022
Complaint Full
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 20 lbs of cooked ride at 57f. Rice was put in cooler last night and temperature was at 57f. **Warning**
01B-02-5
High Priority - Toxic substance/chemical improperly stored. Observed bug spray stored under the triple sink near food. **Warning**
41-10-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves with no hand washing. **Warning**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked rice. Owner moved the shrimp below the rice. **Warning**
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed the owner wash his hands in the triple sink. **Warning**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand sink with a scrubbie inside the sink. **Warning**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no labels or dates on items prepped spring rolls. **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the ice machine with black mold like substance on the inside. **Warning**
22-20-5
Basic - Clean utensils stored between equipment and wall. Observed knives stored in between the equipment. **Warning**
24-14-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed the cutting board with excessive grooves making it hard to clean. **Warning**
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Observed an open bottle of water stored in the reach in cooler, **Warning**
12B-02-4
Basic - Food stored on floor. Observed soy sauce, oil, and onions stored on the kitchen floor. **Repeat Violation** **Warning**
08B-38-4
29
Frequently Asked Questions
When was Hibachi Express last inspected?
The most recent health inspection at Hibachi Express on file is from Apr 7, 2026. The public record contains 10 inspections in total.
What is the most common violation at Hibachi Express?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Hibachi Express.
How does Hibachi Express compare to other restaurants in Zephyrhills?
Hibachi Express most recently scored 82 out of 100, which is about the same as the Zephyrhills average of 83.
Has Hibachi Express' inspection record improved over time?
Results have been roughly steady. Inspections at Hibachi Express have averaged around seven violations per visit across the recent 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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