HIBACHI EXPRESS BRADENTON INC
4533 14 ST W
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/7/2025
High Priority
4
Intermediate
1
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen area.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven/microwave has accumulation of grease/food debris by across from wok station. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employees. **Repeat Violation**
- 51-18-6:Basic - No copy of latest inspection report available.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryer hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employees. **Repeat Violation**
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed: Outer openings not protected with self-closing door on east end of main kitchen area.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single-service articles not stored inverted or protected from contamination at sushi station. Person in charge inverted. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
- 08B-12-5:Basic - Stored seafood not wrapped and stored on rack in reach in freezer. Person in charge removed and wrapped seafood. **Corrected On-Site**
- 14-17-4:Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observe at sushi bar area. Employee put on gloves, cut an avocado and failed to wash hands before putting on gloves. Employee, voluntarily, discarded, avocado, remove soil, gloves, watch and put on clean gloves. **Corrective Action Taken**
- 12A-20-4:High Priority - Employee washed hands with no soap in sushi bar area. Person in charge stopped employee and explained proper handwashing procedures.employee washed hands with soap . **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in cooler raw chicken over raw seafood. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed chicken. **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observe at sushi bar area. Employee put on gloves, cut an avocado and failed to wash hands before putting on gloves. Employee, voluntarily, discarded, avocado, remove soil, gloves, watch and put on clean gloves.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lou rang and Jin hui
Food safety inspection conducted on 3/7/2025 revealed 13 total violations (4 high priority, 1 intermediate, 8 basic).
Inspection on 10/29/2024
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 33-19-4:Basic - Garbage on pad around dumpster on east side of building.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of grease/food debris by sushi station. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryer hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
- 33-16-4:Basic - Open dumpster lid on east side of building. Person in charge closed lid. **Corrected On-Site**
- 35B-03-4:Basic - Outer openings not protected with self-closing door on east end of main kitchen area.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination at sushi station. Person in charge inverted. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
- 22-41-4: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.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in top part of reach in cooler above cold holding line pork dumplings (60F - Cold Holding). Person in charge stated they had been there for approximately 1.5 hours and placed in walk in cooler. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge went to store and purchased test strips. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 10/29/2024 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).