HIBACHI EXPRESS
3813 CLYDE MORRIS BLVD STE 101
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/11/2025
High Priority
4
Intermediate
1
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-03-11: **Time Extended**
- 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. -chest freezer in back, person in charge stated mix of personal food/food for restaurant - From follow-up inspection 2025-03-11: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris behind cooking equipment - From follow-up inspection 2025-03-11: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer - From follow-up inspection 2025-03-11: **Time Extended**
- 33-11-4:Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2025-03-11: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in freezer interior/shelves have accumulation of soil residues. -bottom shelf of stand up freezer in back prep area - From follow-up inspection 2025-03-11: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with heavily accumulated grease, food debris, and/or dust. -backsplash behind grill - From follow-up inspection 2025-03-11: **Time Extended**
- 03C-44-5:High Priority - - From initial inspection : High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. -raw/undercooked chicken was completed and placed onto tray at 155F, without using food probe thermometer. After temperature verified during inspection and identification of undercooked poultry made aware to operator, some trays was closed and serves to customer without any further heat treatment. **Admin Complaint** - From follow-up inspection 2025-03-11: No raw/undercooked poultry observed during callback inspection. **Time Extended**
- 03D-01-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. See stop sale based on rate of cooling. **Warning** - From follow-up inspection 2025-03-11: Cooked rice did not begin cooling yet during time of inspection, not observe. Must be in compliance upon next unannounced inspection **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. -to go bags uses for-direct contact with food, inside chest freezer in back Nonfood-grade containers used for food storage - direct contact with food. -worn trash cans used for bull storage of rice with direct contact. - From follow-up inspection 2025-03-11: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked rice 107-118F in middle after 1 hour, 103-115F after 90 minutes without any effort to cool below 70F within 2 hours based upon rate of cooling obtained by temperatures recorded at beginning and end of inspection. Manager keeping rice inside dense container during cooling process. Advised to use sheet pans to rapidly cool rice **Warning** - From follow-up inspection 2025-03-11: Stop sale for cooked vegetables out 5 hours on a time as public health control 4 hour plan. **Time Extended**
- 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice 107-118F in middle after 1 hour, 103-115F after 90 minutes without any effort to cool below 70F within 2 hours based upon rate of cooling obtained by temperatures recorded at beginning and end of inspection. Manager keeping rice inside dense container during cooling process. Advised to use sheet pans to rapidly cool rice **Warning** - From follow-up inspection 2025-03-11: Cooked rice did not begin cooling yet during time of inspection, not observe. Must be in compliance upon next unannounced inspection **Time Extended**
Food safety inspection conducted on 3/11/2025 revealed 12 total violations (4 high priority, 1 intermediate, 7 basic).
Inspection on 3/7/2025
High Priority
8
Intermediate
3
Basic
13
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped in control devices.
- 36-34-5:Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -chest freezer in back, person in charge stated mix of personal food/food for restaurant
- 36-73-4:Basic - Floor soiled/has accumulation of debris behind cooking equipment
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. -in back prep area
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
- 33-29-4:Basic - Grease receptacle lid open.
- 14-69-4:Basic - Ice buildup in reach-in freezer
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- 33-11-4:Basic - Missing drain plug at dumpster.
- 33-16-4:Basic - Open dumpster lid.
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. -bottom shelf of stand up freezer in back prep area
- 36-27-5:Basic - Wall soiled with heavily accumulated grease, food debris, and/or dust. -backsplash behind grill
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. -raw/undercooked chicken was completed and placed onto tray at 155F, without using food probe thermometer. After temperature verified during inspection and identification of undercooked poultry made aware to operator, some trays was closed and serves to customer without any further heat treatment. **Admin Complaint**
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. See stop sale based on rate of cooling. **Warning**
- 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. -employee donned gloves to begin preparing food for customers without washing hands
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -hamachi, no proof of parasite destruction provided from operator. Advised to contact supplier to receive proof of parasite destruction **Warning**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -to go bags uses for-direct contact with food, inside chest freezer in back Nonfood-grade containers used for food storage - direct contact with food. -worn trash cans used for bull storage of rice with direct contact.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry stored above cooked vegetables inside walk in cooler -raw salmon stored above cut vegetables inside sushi cooler
- 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. -hamachi, no proof of parasite destruction for hamachi served raw. Operator must fully cook until proof of parasite destruction is provided. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked rice 107-118F in middle after 1 hour, 103-115F after 90 minutes without any effort to cool below 70F within 2 hours based upon rate of cooling obtained by temperatures recorded at beginning and end of inspection. Manager keeping rice inside dense container during cooling process. Advised to use sheet pans to rapidly cool rice **Warning**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice 107-118F in middle after 1 hour, 103-115F after 90 minutes without any effort to cool below 70F within 2 hours based upon rate of cooling obtained by temperatures recorded at beginning and end of inspection. Manager keeping rice inside dense container during cooling process. Advised to use sheet pans to rapidly cool rice **Warning**
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. -for undercooked/raw poultry
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -numerous prepared items not date marked inside walk in cooler
Food safety inspection conducted on 3/7/2025 revealed 24 total violations (8 high priority, 3 intermediate, 13 basic).
Inspection on 10/30/2024
High Priority
2
Intermediate
0
Basic
9
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -inside walk in cooler
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -black substance on ceiling vents inside kitchen
- 51-15-4:Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -20 seats, provided seating change evaluation form via email
- 36-22-4:Basic - Floor area(s) covered with standing water. -inside walk in cooler under condenser
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -inside walk in cooler
- 08B-52-4:Basic - Food stored under dripping condensation water inside walk in cooler.
- 14-69-4:Basic - Ice buildup in reach-in freezers.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spatulas next to grill inside standing water 91F. Advised to use metal pan and maintain 135F up for holding utensils in standing water.
- 35B-13-4:Basic - Screen door allows for gaps at top and side of screen door.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored above ready to eat vegetables inside walk in **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream cheese rangoons 50F sitting out on cook line. Manager stated placed out at 1130. Advised to use time as public health control. Manager added time. **Corrected On-Site**
Food safety inspection conducted on 10/30/2024 revealed 11 total violations (2 high priority, 0 intermediate, 9 basic).