DirtyFLRestaurant Inspection Data

HIBACHI EXPRESS

Health inspection records show HIBACHI EXPRESS in LAKELAND has 5 inspections with a food safety rating of 2.1/5. Recent inspections indicate some food safety concerns.

5186 County Line Road
Lakeland, Florida, 33811
Polk County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/16/2025

Inspection #: Visit ID: 10883192

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Carry out containers on top of the sushi reach in cooler on the front counter. The containers was inverted. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in a bulk container of water on the prep table next to the walk in freezer.
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. White plastic fork inside the caddy at the condiment station.
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
  • 12A-20-4:High Priority - Employee rinsed hands with no soap. At the 3 compartment sink.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over bulk containers of soy sauce inside the walk in cooler.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed his hands at the 3 compartment sink.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Product inside the walk in cooler. Chicken, beef

Inspection Date: 3/28/2025

Inspection #: Visit ID: 10714493

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Stainless bowl used to scoop chicken in the top section of the flip top reach in cooler. Bowl was removed. Corrected On-Site
  • 08B-48-4:Basic - Employee preparing food in customer section of dining area. Employee prepping salad at the front counter next to the cash register. I had the employee to take the product to the kitchen. **Corrective Action Taken**
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 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. 3-27-2022

Inspection Date: 11/6/2024

Inspection #: Visit ID: 8775019

  • 51-18-6:Basic - No copy of latest inspection report available.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine 00 ppm. Operator changed the sanitizer 50 ppm Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over cut carrots inside the walk in cooler. The eggs was relocated. Beef,shrimp, over vegetables in the top section of the flip top reach in cooler acfrom the cook line. The products was relocated. Corrected On-Site
  • 11-27-4: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. Provided a copy to her email **Corrective Action Taken**

Inspection Date: 3/7/2024

Inspection #: Visit ID: 8471845

  • 08B-38-4:Basic - Food stored on floor. Bucket of onions in the floor in the dishwasher area.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons for rice in water at 81F next to the rice cooker across from the cook line. The water was discarded. **Corrective Action Taken**
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Bulk container of shrimp thawing in standing water on the prep table across from the 3 compartment sink.
  • 03F-02-5: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 and the time removed from temperature control cannot be determined. Sushi rice. The manager was able to determine the time and marked it. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plastic container inside the hand washing sink next to the 3 compartment sink. The container was removed. Corrected On-Site

Inspection Date: 8/14/2023

Inspection #: Visit ID: 8374178

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make Line: raw shrimp (45F - Cold Holding); raw chicken (44F - Cold Holding); raw seasoned chicken (46F - Cold Holding). Manager put ice on product and removed containers of hot noodles from cooler. Product re-temped at 41f 20 minutes later Corrected On-Site
  • 11-27-4: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. Emailed to operator **Corrective Action Taken**
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Mamager had employees started signing off on reporting agreements **Corrective Action Taken**
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator ran out of bleach. Operator went and got container of approved bleach. Corrected On-Site Admin Complaint