HIBACHI EXPRESS SUN POINT INC
East College Avenue
Florida, 33570
Hillsborough County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/5/2025
High Priority
3
Intermediate
2
Basic
9
Total
14
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. Self service ice chute.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in breading. Repeat Violation
- 12B-04-4:Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee food on rice cooker. Employee removed at time of inspection. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Sushi ginger on floor. Repeat Violation
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 83 F.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep tables throughout kitchen. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over noodles in walk in cooler.
- 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. No time mark on sushi rice held on time. 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.Steak 108 F Repeat Violation
- 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/ observed 5+ employees with no certified food manager on site. Manager arrived at time of inspection. Corrected On-Site Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink on cook line temped 81 F, ran approximately 2 minutes. Retemp 90 F. Corrected On-Site
Food safety inspection conducted on 2/5/2025 revealed 14 total violations (3 high priority, 2 intermediate, 9 basic).
Inspection on 9/9/2024
High Priority
3
Intermediate
3
Basic
11
Total
17
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. Ice machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour. Repeat Violation
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. At sushi bar.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler on cook line. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Dish machine tested 0 ppm chlorine. Establishment was not using dish machine at time of inspection. Advised operator to use 3 compartment sink until dish machine is working properly.
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape over prep table.
- 08B-38-4:Basic - Food stored on floor. Beef in walk in cooler on floor.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep areas throughout kitchen. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled in dry storage.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse container without sanitizing. Operator sanitized at time of inspection. 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 and the time removed from temperature control cannot be determined. Sushi rice held on time not time marked.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef 119 F in steam well, advised employee to reheat. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine.
- 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/ Observed 4+ employees working with no food manager on site. Food manager arrived at time of inspection. Corrected On-Site
- 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. Rice in rice at sushi bar not date marked.
Food safety inspection conducted on 9/9/2024 revealed 17 total violations (3 high priority, 3 intermediate, 11 basic).
Inspection on 1/3/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of rice. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in cooler.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee gum above reach in cooler. Employee phone on prep table. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking food with no hair restraint.
- 14-72-4:Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Hood filters removed at time of inspection. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board at sushi bar.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over noodles in walk in cooler, operator removed noodles at time of inspection. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp 115 F on counter.
- 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. Sent to operator at time of inspection. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use wet wiping cloth in handwash sink.
Food safety inspection conducted on 1/3/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 7/12/2023
High Priority
1
Intermediate
2
Basic
10
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. Ice machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of rice next to walk in freezer. Repeat Violation
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. At sushi area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over water bottles, operator removed at time of inspection. Employee shoes over bag of rice. **Corrective Action Taken**
- 14-72-4:Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at handwash sink on cook line.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados over cut lettuce in walk in cooler.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0ppm, operator remade tested 50 ppm. Corrected On-Site
- 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. Tested 0 ppm, operator primed tested 50 ppm. Corrected On-Site
- 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. Sent operator written procedure at time of inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Self service soda machine.
Food safety inspection conducted on 7/12/2023 revealed 13 total violations (1 high priority, 2 intermediate, 10 basic).