HIBACHI EXPRESS
5308 LITTLE ROAD
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
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).
Inspection on 1/29/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2024-01-29: **Time Extended**
- 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used for cooked shrimp and raw tuna in cooler at sushi bar, paper towel used for fried shrimp at sushi bar Repeat Violation Warning - From follow-up inspection 2024-01-29: **Time Extended**
Food safety inspection conducted on 1/29/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 1/25/2024
High Priority
7
Intermediate
2
Basic
1
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Warning
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm, explained to manager that they need to sanitize all dishes in 3 compartment sink Repeat Violation Admin Complaint
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used for cooked shrimp and raw tuna in cooler at sushi bar, paper towel used for fried shrimp at sushi bar Repeat Violation Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw salmon for sushi rolls, no parasite destruction Warning
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Yum yum sauce stored in grey trash can Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding) in reach in cooler on cook line, product is stocked over the top of the pan, manager removed half of the product and put in walk in cooler **Corrective Action Taken** 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. Sushi rice no time marked, manager was able to determine what time the rice went to shush bar and correctly time marked 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. fried chicken (74F - Hot Holding) sitting out on cook line, employee voluntarily discarded **Corrective Action Taken** Warning
- 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 operator with printed copy of 5030-104 Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in sushi bar used to rinse towel Repeat Violation Warning
Food safety inspection conducted on 1/25/2024 revealed 10 total violations (7 high priority, 2 intermediate, 1 basic).
Inspection on 7/27/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : 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. Tested at 10ppm. Detergent and sanitizer lines were flipped. Manager corrected lines and re-primed machine. Re tested at 50 ppm Corrected On-Site Warning - From follow-up inspection 2023-07-27: 0 ppm, operator called for repair **Time Extended**
Food safety inspection conducted on 7/27/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/27/2023
High Priority
7
Intermediate
1
Basic
9
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead insects under soda machine in lobby
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In bulk rice in trash cans, removed and replaced with measuring cup Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. 2 buckets of tea on floor at sushi counter, moved to walk in cooler Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas by flat top grill in water 78F, operator dumped water out, discussed washing utensils every 4 hours or holding them in pan of water on grill at 135F. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter behind soda machine in lobby has black mold like substance Gray/ green mold like substance behind nozzles of soda machine in lobby, operator cleaned and sanitized. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi counter and cook line lift top, moved to bucket Corrected On-Site
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At front counter, operator emptied and filled with sanitizer and water Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.squirt bottles on cook line crash cart not labeled.
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, operator primed machine, still 0 ppm, called for repair . Repeat Violation
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi counter under fried shrimp and roe.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice in gray trash cans.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Trays of raw chicken over shrimp, operator moved chicken to bottom shelf Corrected On-Site
- 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. Sushi rice not time marked on chart since the 17th. Operator wrote time on chart. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. At front counter, spray bottle of cleaner on counter over ramekins of sauce, oper moved to bottom shelf
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sushi counter > 200 ppm
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. To go cup in sink at sushi counter, scrubby in sink on cook line, both removed. Discussed proper use of hand wash sink with person in charge
Food safety inspection conducted on 7/27/2023 revealed 17 total violations (7 high priority, 1 intermediate, 9 basic).