HIBACHI EXPRESS
5308 LITTLE ROAD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 12/17/2024
High Priority
4
Intermediate
4
Basic
5
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.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating in sushi bar area, employee moved to dining area to eat **Corrective Action Taken**
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee handling food has a hat on with his hair hanging down on both sides
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of energy drink in cooler next to cook line, drink removed **Corrected On-Site**
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then touched clean containers without washing hands, inspector discussed proper hand washing and employee washed hands
- 12A-19-4:High Priority - Employee washed hands with cold water. Water temperature 81F, discussed proper water temperature with employee
- 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. Operator was able to determine the time rice was put on sushi bar and properly time marked rice **Corrected On-Site** **Repeat Violation**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (92F - Hot Holding) sitting on cook line, operator voluntarily discarded food **Corrective Action Taken** **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Soap and scrubber stored in hand sink on cook line Bowl stored in hand sink next to 3 compartment sink All items removed from hand sinks **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in sushi bar used to clean knife, discussed proper use of hand sink with manager **Repeat Violation**
- 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.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on 3 compartment sink with blue liquid in it not labeled
Food safety inspection conducted on 12/17/2024 revealed 13 total violations (4 high priority, 4 intermediate, 5 basic).