Hibachi Express
Last inspected: Mar 3, 2026
70
Score
Hibachi Express appears in inspection records four times, starting in 2024. Hibachi Express was last inspected on Mar 3, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around five violations each.
“Food stored covered” comes up most often, recorded two times in the inspection record.
Restaurants in Smyrna average 85, so Hibachi Express trails the local norm. The inspection history reads as standard for a restaurant of this size.
4
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 3, 2026
Routine
2 major violations. 3 minor violations. 3 corrected on site.
View 5 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed ice bin in main kitchen with black solid/mold like substance. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed a black bucket stored in handwashing sink in the main kitchen. CA: A handwashing facility may not be used for purposes other than handwashing. COS: bucket removed
511-6-1.06(2)(o)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed the following food items uncovered and exposed to overhead contamination: main kitchen by the grill: sugar salt, bucket of flour uncovered walk in cooler in main kitchen: scallops, broccoli reach in cooler: chicken CA: all foods stored shall be covered and protected from overhead contamination. COS: food covered
511-6-1.04(4)(c)
12C - wiping cloths: properly used and stored
Inspector notes: Observed, throughout front food service, damp cloths in use for wiping food and nonfood-contact surfaces stored on counter tops. C/A: Cloths/towels in use for sanitizing food and nonfood-contact surfaces shall be stored in between use in sanitizer 50-100 ppm (cl) or 200-400 ppm (quat).
511-6-1.04(4)(m)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed several large containers and pans wet stacking in the ware washing area in main kitchen CA Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
511-6-1.05(10)(a)
70
Jun 26, 2025
Routine
2 major violations. 5 minor violations. 3 corrected on site.
View 7 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed, in drive thru, ice bin with black solid/mold in interior rear. Observed ice machine in front food service with black solid debris/mold on ice shield and in ice chute. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
511-6-1.05(7)(a)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed, in main kitchen and drive thru, spray bottles with a yellow liquid in them with no label or name of the chemical. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: PIC wrote the common name of the chemical on the bottle.
511-6-1.07(6)(b)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed, in front food service, salt, sugar, and msg stored uncovered, cut non tcs vegetables stored on container uncovered, fried chicken bites in prep top cooler bottom stored uncovered, and powder used for frying on counter stored uncovered and unprotected from overhead contamination. CA: Storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC placed covers and plastic cover on all food.
511-6-1.04(4)(c)
12C - wiping cloths: properly used and stored
Inspector notes: Observed, throughout front food service, damp cloths in use for wiping food and nonfood-contact surfaces stored on counter tops. C/A: Cloths/towels in use for sanitizing food and nonfood-contact surfaces shall be stored in between use in sanitizer 50-100 ppm (cl) or 200-400 ppm (quat).
511-6-1.04(4)(m)
18 - insects, rodents, and animals not present
Inspector notes: Observed, throughout facility, live roaches (multiple) and flies on walls, floor, and flying throughout (flies) the facility. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting incoming shipments of food and supplies, routinely inspecting the premises for evidence of pests, using methods, if pests are found, such as trapping devices or other means of pest control, and eliminating harborage conditions.
511-6-1.07(5)(k)
18 - insects, rodents, and animals not present
Inspector notes: Observed, in rear of kitchen, door leading to outside has a gap to where insects/pests can enter facility. CA: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings.
511-6-1.07(2)(m)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed, in main kitchen, an employee beverage cup filled with orange liquid with no lid or straw, a powerade bottle on top of the ice machine, and an employee beverage on a counter in main kitchen. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Employee discarded beverages and placed lid and straw on the open cups.
511-6-1.03(5)(k)
64
Sep 6, 2024
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed, in main kitchen, multiple TCS foods (cream cheese, crab stick, chicken wings) stored in reach in cooler cold holding above 41°F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC moved all TCS food that was placed in reach in cooler this morning to walk in cooler.
511-6-1.04(6)(f)
18 - insects, rodents, and animals not present
Inspector notes: Observed multiple dead roaches on ground in main kitchen and about 5 live roaches in main kitchen on ground and wall in dish washing area. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control and eliminating harborage conditions.
511-6-1.07(5)(k)
82
Jan 5, 2024
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed spray bottle not labeled with common name of chemical. PIC stated it was sanitizer. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: PIC labeled container.
511-6-1.07(6)(b)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Observed fried chicken wings stored in a cardboard box. CA: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. COS: PIC placed wings in a plastic container.
511-6-1.05(1)(a)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Upon entering the kitchen, observed containers of food on the ground in the main prep area and barrels of sauces on the ground in the walk in cooler. CA: Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination, and at least 6 inches (15 cm) above the floor.
511-6-1.04(4)(q)
82
Frequently Asked Questions
When was Hibachi Express last inspected?
The most recent health inspection at Hibachi Express on file is from Mar 3, 2026. The public record contains four inspections in total.
What is the most common violation at Hibachi Express?
Across the inspection record, “food stored covered” has been cited two times, more than any other issue at Hibachi Express.
How does Hibachi Express compare to other restaurants in Smyrna?
Hibachi Express most recently scored 70 out of 100, which is lower than the Smyrna average of 85.
Has Hibachi Express' inspection record improved over time?
Results have been roughly steady. Inspections at Hibachi Express have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hibachi Express 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 inspected?
Based on the inspection history on file, Hibachi Express is inspected around two times per year on average.
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