DirtyFLRestaurant Inspection Data

HIBACHI EXPRESS

7306 Gall Boulevard
Florida, 33541
Pasco County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/29/2025

Inspection #: Visit ID: 8858451

  • 21-05-5:Basic - Cloth used as a food-contact surface. Used to cover the rice Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee eggs stored with salads in salad reach in cooler employee removed eggs 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. Employee phone on prep table.
  • 08B-38-4:Basic - Food stored on floor. Oil case on floor by three compartment sink
  • 12A-20-4:High Priority - Employee washed hands with no soap. At sushi bar area discussion with manager the importance of hand washing
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sauces in portion Cups sitting on top of raw shelled eggs in reach in cooler make table across from flat top grill. Employee removed to proper storage raw chicken same cooler stored above vegetables employee removed to proper storage 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. Cook veggies 130 f in steam table employee reheated on stove to 165 f Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in mop sink
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Storing bucket lids in the hand washing sink by three compartment sink. Employee removed lids at time of inspection Corrected On-Site Repeat Violation

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8720818

  • 21-05-5:Basic - Cloth used as a food-contact surface. Wiping cloth used to cover rice in rice cooker behind sushi bar. Wiping cloth was removed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Behind sushi bar Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on clean prep table. Operator removed employee beverage.
  • 08B-12-5:Basic - Stored food not covered. Walk in cooler prepared onions and broccoli. Operator covered broccoli. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Discussed the need to label all food removed from its original container.
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Sushi cooler draining into hand wash sink Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Equipment stored in hand wash sink in rear kitchen. Lid removed from hand wash sink. Corrected On-Site

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8652621

  • 14-25-5:Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed bamboo bowl made out of pieces of bamboo tied together with metal strapping Warning - From follow-up inspection 2024-04-16: **Time Extended**
  • 38-11-4:Basic - - From initial inspection : Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed multiple lights out in back kitchen and dish room. Warning - From follow-up inspection 2024-04-16: **Time Extended**
  • 31A-10-4:Intermediate - - From initial inspection : Intermediate - Equipment drain line from sushi bar draining into handwash sink. At sushi station. Manager removed Warning - From follow-up inspection 2024-04-16: Manager removed line **Time Extended** Corrected On-Site
  • 02C-04-5:Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed packs of chicken, salmon and tuna in walk in freezer not time tracked Warning - From follow-up inspection 2024-04-16: **Time Extended**

Inspection Date: 4/12/2024

Inspection #: Visit ID: 8652323

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On sushi make line Warning
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed no chemicals pumping into dish machine while running Warning
  • 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed bamboo bowl made out of pieces of bamboo tied together with metal strapping Warning
  • 38-11-4:Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed multiple lights out in back kitchen and dish room. Warning
  • 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. Dish machine tested at 0ppm. Manager set up three compartment sink Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Bar: salmon (44F - Cold Holding); tuna (44F - Cold Holding); minced tuna (45F - Cold Holding); tuna (44F - Cold Holding). Ambient temperature in cooler was 45f Warning
  • 31A-10-4:Intermediate - Equipment drain line from sushi bar draining into handwash sink. At sushi station. Manager removed Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on sushi make line soiled Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed packs of chicken, salmon and tuna in walk in freezer not time tracked Warning

Inspection Date: 8/17/2023

Inspection #: Visit ID: 8475398

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage mug to clean dishes, operator removed. 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. Glasses next to small to go ramekins Operator removed Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Inside of rice cooker on cook line scratched
  • 08B-38-4:Basic - Food stored on floor. Onions by back door Operator removed Corrected On-Site
  • 36-64-5:Basic - Objectionable odors in sushi bar and kitchen
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple in kitchen
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies under three compartment sink
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 52F Operator states it was moved from the walk in cooler 10 minutes ago. Moved to reach in cooler Two door cooler- Cut tomatoes 50F Operator voluntarily discarded. Cream cheese 43F 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. Wrapped chicken on top of microwave 113F Put into the walk in to properly Discussed cooling guidelines with operator 77 F at end of inspection **Corrective Action Taken**
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Sushi bar hand sink
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Owner Shang Li expired 8/6/23
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Lids in sink Operator removed Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two line cooks named Albi and Mike
  • 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. Cut tomatoes, cut lettuce from Tuesday
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates missing information.