HIBACHI EXPRESS
2104 East Bay Drive
Florida, 33771
Eldorado Village
Pinellas County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 3 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/5/2025
High Priority
7
Intermediate
8
Basic
3
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black mold like substance. **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda on prep table in preparation area. **Repeat Violation** **Warning**
- 08B-12-5:Basic - Stored food not covered. Containers of cut cabbage, cut onions, codec broccoli, cooked shrimp, cut carrots, raw chicken, sliced tomatoes, and cut cucumber uncovered inside walk in cooler. **Warning**
- 22-39-4:High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket next to three compartment sink testing at 0 PPM. Employee replenished sanitizer bucket and chlorine is now testing at 50 PPM. **Corrected On-Site** **Warning**
- 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. The chlorine dish machine was ran several times, but the chlorine levels were testing at 0 PPM. After the employee replenished the chlorine chemical bucket with fresh product, the chlorine level tested to 50 PPM. **Corrected On-Site** **Repeat Violation** **Warning**
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wearing single service gloves wipe his nose. Educated employee and discussed with manager on duty. **Warning**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2025. **Repeat Violation** **Warning**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Sheet pans of frozen raw chicken covered with plastic stored above sheet pans of frozen shrimp tempura. Manager moved raw chicken to bottom of speed rack. **Corrected On-Site** **Warning**
- 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. See stop sale. Manager time stamped sushi rice for 12pm. **Corrected On-Site** **Warning**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket in sushi bar area testing at 200+ PPM. **Warning**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wearing single service rinse his hands off inside the three compartment sink. **Warning**
- 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Observed Rainbow Roll, Pink Lady Roll, Snow Mountain Roll, California Roll, and Spicy ICrab Roll on the menu currently lists Icarb under the establishment's offerings. I spoke with the manager on duty about updating the menu to list as Krab instead of ICrab. He was unaware of this and confirmed that he will make the necessary update. **Warning**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed expired CFM certificate for Meie Zheng 10/07/2019. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in sushi area stained. **Warning**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Observed expired CFM certificate for Meie Zheng 10/07/2019. No other CFM certificate could be provided. **Warning**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No consumer advisory or raw items marked with an asterisk (*) on the menu. Observed the menu stating the items are raw in parentheses. #4 Salmon Roll #5 Tuna Roll #7 Spicy Salmon Roll #8 Spicy Tuna Roll #5 Rainbow Roll (Raw salmon) #7 Red Dragon Roll (Tuna) #8 Pink Lady Roll (Tuna) Discussed with manager. **Warning**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Seven employee engaging with food or in food preparation without a CFM present. **Warning**
- 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. Observed expired employee training certificates. No current training certificates could be provided for any employee. **Warning**
Food safety inspection conducted on 3/5/2025 revealed 18 total violations (7 high priority, 8 intermediate, 3 basic).
Inspection on 9/18/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli reach in fridge at cook line raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding); butter (51F - Cold Holding); garlic in oil (51F - Cold Holding); cut cabbage (48F - Cold Holding); raw shrimp (51F - Cold Holding) Moved all items to walk in freezer Internal temperature 50 **Warning** - From follow-up inspection 2024-09-18: Deli reach in cooler at cook line raw chicken (50F - Cold Holding); raw beef (50F - Cold Holding); butter (51F - Cold Holding); garlic in oil (51F - Cold Holding); cut cabbage (50F - Cold Holding); raw shrimp (51F - Cold Holding) Moved all items to walk in freezer **Admin Complaint** **Corrective Action Taken**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit next to flat top. cooked vegetables (112F - Hot Holding) Put back on grill **Warning** - From follow-up inspection 2024-09-18: In pan sitting on counter next to flat top. cooked beef (110F - Hot Holding) Employee discarded **Admin Complaint**
Food safety inspection conducted on 9/18/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 9/5/2024
High Priority
7
Intermediate
5
Basic
7
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handle of small oven at sushi station **Warning**
- 28-02-4:Basic - Condensation or other drainage not disposed of according to law. During inspection observed small leak from ceiling near dishwasher leaking on floor. Employee used a bucket to catch water. **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. During walk through observed cup on shelf above deli cooler. **Warning**
- 08B-31-4:Basic - Food stored in undrained ice. Shrimp stored in water in walk in cooler. Manager discarded water **Corrected On-Site** **Warning**
- 08B-38-4:Basic - Food stored on floor. Box of steak on floor of walk in freezer **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris side table next to cook line. **Warning**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. During walk through observed raw chicken in three compartment sink. No running water. Sink full of water. No running water, raw chicken 55 degrees. Educated. Employee put chicken into walk in fridge **Warning**
- 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Observed raw shrimp put into a Togo container to be served to customer. Temp was 112 degrees. Instructed to put back on grill new temp was 145 degrees **Warning**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm ran three times Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly at sushi bar, 1 fly at cook line 1 fly back of house near back door near prep table **Warning**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 2-1-24 let managers know of past due status. tracking number 30767076 **Corrected On-Site** **Warning**
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 During inspection observed live roach run up the side of dishwasher. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli reach in fridge at cook line raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding); butter (51F - Cold Holding); garlic in oil (51F - Cold Holding); cut cabbage (48F - Cold Holding); raw shrimp (51F - Cold Holding) Moved all items to walk in freezer Internal temperature 50 **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit next to flat top. cooked vegetables (112F - Hot Holding) Put back on grill **Warning**
- 31B-02-4:Intermediate - All No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Salmon sushi Tuna sushi on menu not identified as raw on menu. **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Back hand wash sink manager replaced. **Warning**
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
- 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. **Warning**
Food safety inspection conducted on 9/5/2024 revealed 19 total violations (7 high priority, 5 intermediate, 7 basic).