DirtyFLRestaurant Inspection Data

HIBACHI EXPRESS

320 Moore Road
Florida, 34761
Orange County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 3/26/2025

Inspection #: Visit ID: 10805313

  • 14-45-4:Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Underneath griddle on cooks line. Repeat Violation - From follow-up inspection 2025-03-26: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout facility underneath equipment. Repeat Violation - From follow-up inspection 2025-03-26: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by manager office back of the house. - From follow-up inspection 2025-03-26: **Time Extended**
  • 14-36-5:Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer Repeat Violation - From follow-up inspection 2025-03-26: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line. Repeat Violation - From follow-up inspection 2025-03-26: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2025-03-26: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cooks line. - From follow-up inspection 2025-03-26: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. By hws next to manager office. Operator refilled soap. Corrected On-Site - From follow-up inspection 2025-03-26: **Time Extended**

Inspection Date: 3/24/2025

Inspection #: Visit ID: 10719272

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Underneath griddle on cooks line. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout facility underneath equipment. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by manager office back of the house.
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cooks line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prep line reach in cooler on cooks line ; shrimp (50F - Cold Holding); chicken (57F - Cold Holding); rice (52F - Cold Holding); beef (52F - Cold Holding) in reach in cooler less than 4 hours. Operator placed items on ice for temperature recovery. **Corrective Action Taken** Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. By hws next to manager office. Operator refilled soap. Corrected On-Site

Inspection Date: 11/13/2024

Inspection #: Visit ID: 8752885

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Under flat top
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near dish area.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Staff removed Repeat Violation
  • 36-08-4:Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cook line
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment throughout
  • 08B-38-4:Basic - Food stored on floor. Case of oil
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90F. Management discarded water Corrected On-Site Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At sushi bar. Staff removed. Corrected On-Site
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer. Repeat Violation
  • 36-62-4:Basic - Light not functioning. Hood
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of tables several
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Drill used as mixer.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Peppers over cut washed mixed vegetables.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Glass cleaner and coffee stored together. Manager removed. Corrected On-Site
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. Crab on menu board, is actually krab. Manager changed menu board and hand menus to read Krab. Corrected On-Site

Inspection Date: 4/22/2024

Inspection #: Visit ID: 8654687

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl for raw chicken and vegetables in make table Repeat Violation - From follow-up inspection 2024-04-22: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Medium white cutting board on cart - From follow-up inspection 2024-04-22: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack in the box with to go trays. - From follow-up inspection 2024-04-22: **Time Extended**
  • 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Between wall and make table removed knife Corrected On-Site - From follow-up inspection 2024-04-22: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 67F Repeat Violation - From follow-up inspection 2024-04-22: **Time Extended**
  • 14-36-5:Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer Repeat Violation - From follow-up inspection 2024-04-22: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table on cook line - From follow-up inspection 2024-04-22: **Time Extended**
  • 14-47-4:Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower tables in back kitchen - From follow-up inspection 2024-04-22: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. lower parts of table Fan cover in walk-in cooler - From follow-up inspection 2024-04-22: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in freezer interior have accumulation of soil residues. - From follow-up inspection 2024-04-22: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-04-22: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at cook line - From follow-up inspection 2024-04-22: **Time Extended**
  • 12A-10-4:High Priority - - From initial inspection : 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. Sushi chef used phone and touched face without hand washing and before preparing food. Discussed with person in charge. **Corrective Action Taken** Repeat Violation - From follow-up inspection 2024-04-22: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Green scrubs in sink next to cook-line. Staff removed. Corrected On-Site Repeat Violation - From follow-up inspection 2024-04-22: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-04-22: **Time Extended**
  • 53B-10-4:Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Missing trainers certification number - From follow-up inspection 2024-04-22: **Time Extended**

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8565353

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl for raw chicken and vegetables in make table Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Medium white cutting board on cart
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack in the box with to go trays.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between wall and make table removed knife Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 67F Repeat Violation
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table on cook line
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower tables in back kitchen
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. lower parts of table Fan cover in walk-in cooler
  • 22-16-4:Basic - Reach-in freezer interior have accumulation of soil residues.
  • 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 cutting board at cook line
  • 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. Sushi chef used phone and touched face without hand washing and before preparing food. Discussed with person in charge. **Corrective Action Taken** Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding); raw beef (47F); raw shrimp (47F - Cold Holding). Cook stated that he brought items from walk in and placed in the table at 11. Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Green scrubs in sink next to cook-line. Staff removed. Corrected On-Site Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Missing trainers certification number

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8564939

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Used in cabbage, shrimp and chicken. Manager removed Corrected On-Site - From follow-up inspection 2023-12-12: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in back kitchen - From follow-up inspection 2023-12-12: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in dish storage. Turned dishes on the side to dry. **Corrective Action Taken** - From follow-up inspection 2023-12-12: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Oil. Manager picked up off floor Corrected On-Site - From follow-up inspection 2023-12-12: **Time Extended**
  • 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and wall. Manager removed Corrected On-Site - From follow-up inspection 2023-12-12: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 87F, next to rice pot. - From follow-up inspection 2023-12-12: **Time Extended**
  • 29-19-4:Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. Under dishwasher. - From follow-up inspection 2023-12-12: **Time Extended**
  • 42-03-5:Basic - - From initial inspection : Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Battery for vehicle and drill on shelf over to go cups . Manager removed Corrected On-Site - From follow-up inspection 2023-12-12: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2023-12-12: **Time Extended**
  • 12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff at sushi bar had hands in pockets, gloved hands to prepare food without washing hands. Manager educated staff. **Corrective Action Taken** - From follow-up inspection 2023-12-12: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; raw beef (47F - Cold Holding); raw shrimp (47F - Cold Holding). In make table less than 4 hours. Staff added ice to cool and removed double pan.. **Corrective Action Taken** - From follow-up inspection 2023-12-12: **Time Extended**
  • 03F-02-5:High Priority - - From initial inspection : 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 bar. Assisted with updating form and writing board for time mark. - From follow-up inspection 2023-12-12: **Time Extended**
  • 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. vegetable (107F - Hot Holding); less than 4 hours outside of temperature control. Placed on time control **Corrective Action Taken** - From follow-up inspection 2023-12-12: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Green scrubs in the sink on cook line. Manager removed scrubby. Corrected On-Site - From follow-up inspection 2023-12-12: **Time Extended**

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8365959

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Used in cabbage, shrimp and chicken. Manager removed Corrected On-Site
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in back kitchen
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in dish storage. Turned dishes on the side to dry. **Corrective Action Taken**
  • 08B-38-4:Basic - Food stored on floor. Oil. Manager picked up off floor Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and wall. Manager removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 87F, next to rice pot.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Under dishwasher.
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Battery for vehicle and drill on shelf over to go cups . Manager removed Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 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. Manual wash, rinse and sanitize until re-inspection Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff at sushi bar had hands in pockets, gloved hands to prepare food without washing hands. Manager educated staff. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; raw beef (47F - Cold Holding); raw shrimp (47F - Cold Holding). In make table less than 4 hours. Staff added ice to cool and removed double pan.. **Corrective Action Taken**
  • 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 bar. Assisted with updating form and writing board for time mark.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. vegetable (107F - Hot Holding); less than 4 hours outside of temperature control. Placed on time control **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Green scrubs in the sink on cook line. Manager removed scrubby. Corrected On-Site