DirtyFLRestaurant Inspection Data

HIBACHI EXPRESS

Health inspection records show HIBACHI EXPRESS in LAKELAND has 6 inspections with a food safety rating of 1.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

1515 BARTOW RD

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 6 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13504642

Met Inspection Standards

1 high, 5 int, 11 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on expo line.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. By ice machine and under dish and cook line equipment Repeat Violation
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Buckets of sauces, cases of frozen fish in walk in cooler , and bags of flour and rice in storage
  • 43-01-4:Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Cot on sushi line, and in back kitchen Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sushi station
  • 40-01-4:Basic - No suitable facilities provided to store employee clothing and other possessions. Observed multiple employees items like toys on shelving by sushi station
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler racks and fan guards have accumulated food debris, dust and mold like substance Exterior of fryers have bult up food debris Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. To go cases stored on floor
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi line Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of cleaner on expo line
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wool in cook line hand sink
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi hand sink. Manager put towels. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed tooth paste and mouthwash on sushi line.

8/26/2025· 6mo ago

Visit ID: 10918995

Met Inspection Standards

1 high, 2 int, 5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cookline
  • 35A-03-4:Basic - Dead roaches on premises. 2 dead roaches in cabinet in dining room. Operator removed, then washed, rinsed and sanitized area. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under and behind cooking equipment large buildup of grease and debris.
  • 43-01-4:Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Sleeping cot in back kitchen area
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board on cook line
  • 41-07-4:High Priority - Container of medicine improperly stored. Tylenol on prep table
  • 31B-03-4:Intermediate - No soap provided at handwash sink. By dish machine
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

1/7/2025· 1y 2mo ago

Visit ID: 10752321

Met Inspection Standards

3 high, 2 int, 5 basic

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled on sushi make line
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At sushi station
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers soiled with accumulated batter and grease
  • 14-20-4:Basic - Ripped/worn plastic wrap used as shelf cover. On action shelving on cook line
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Hood system and ansul pipes soiled with accumulated grease. Walk in cooler walls soiled with mold like substance
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee plating food while holding child. Discussed proper handwashing
  • 22-11-5:High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed bamboo mat wrapped with plastic wrap. Manager stated it is changed only daily. Manager changed the plastic wrap Corrected On-Site
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For fresh salmon. Manager got aquaculture letter Corrected On-Site
  • 01D-02-4:Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Only had invoices for December and January
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sesame shaker container soiled with accumulated debris, manger changed out Corrected On-Site

8/19/2024· 1y 6mo ago

Visit ID: 8739774

Follow-up Inspection Required

2 high, 3 int, 5 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Black debris buildup in bottom of ice machine. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Peas/carrot mixer on floor in freezer. operator moved food to shelf. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of grills, fryers and table equipment on the cookline heavy soiled with grease. Repeat Violation
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Hood, filters and fire suspension pipes with dripping grease buildup on cookline.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Using Togo bags for food storage in walk-in freezer.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Soap stored over rice flour in stock area. Operator moved soap. Corrected On-Site
  • 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Crab rolls, crab Rangoon and sushi using imitation crab. Operator is having employees change menus and online menu. **Corrective Action Taken** Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Ice machine lid
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. By 3 compartment sink.Operator turn hot water back on. Corrected On-Site

3/11/2024· 2y ago

Visit ID: 8460916

Met Inspection Standards

4 int, 7 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Grease and food debris in dishmachine.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cookline Repeat Violation
  • 29-18-4:Basic - Drain cover(s) missing in mop sink.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment in back of kitchen and cookline. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Containers of food stored on floor in walk-in freezer floor under shelving.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Maketable doors on cookline Grill sides and under grill with grease buildup Fryers sides Microwave outside Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Cases of to go items stored on floor in back room. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. By 3-compartment sink. Storing lids in hand washing sink.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3- compartment sink Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. By 3-compartment sink Repeat Violation

8/1/2023· 2y 7mo ago

Visit ID: 8361191

Met Inspection Standards

1 high, 3 int, 3 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Back hallway Under cooking equipment grill and fryers grease buildup Debris under hand washing sinks.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk-in cooler Curtains by sushi cookline door
  • 25-05-4:Basic - Single-service articles improperly stored. White food containers stored on floor in back kitchen
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. Salt shakers on tables with black debris in salt.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in prep area is storing large bottle of dish detergent.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Manager replaced soap on cookline. Corrected On-Site