HIBACHI EXPRESS
5921 UNIVERSITY BLVD W STE 1, Jacksonville FL 32216 · 904.813.7665
Last inspected Jun 5, 2026 · 9 visits since October 2023
JAN 25
AUG 25
DEC 25
MAY 26
JUN 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live flying insects in dining room area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2020035887 | Jul 1, 2020 | Aug 18, 2020 | $400 |
Inspection history
9 visits, newest first
Jun 5, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate10 Basic
What the inspector wrote — 10 findingsThe state's own report →
Bowl or other container with no handle used to dispense food. Bowl stored in dry rice under prep table in kitchen
Cardboard used to line nonfood-contact shelves. Multiple card board stored under non-food contact shelves in kitchen
Equipment in poor repair. Walk in freezer with torn gasket. Front line reach in cooler with torn gasket
Equipment or utensils not designed or constructed in a durable manner. Non-food grade power tool used and stored under dry storage shelf in kitchen
Show the remaining 6 findings ▾
Food storage container/container lid cracked or broken. Cover lid is cracked in disrepair on dry white rice bin in kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 80F ambient temperature at grill area. Employee discarded
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under handle of reach in cooler soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored at grill area
May 21, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
No probe thermometer provided to measure temperature of food products. Operator has no probe thermometer
Cardboard used to line nonfood-contact shelves. Under food prep table in kitchen area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on top of front line reach in cooler
Equipment in poor repair. Walk in cooler with torn gasket. Glass reach in cooler on front line with torn gasket
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on shelf in walk in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils stored in 99F standing water at grill area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
Wet mop not stored in a manner to allow the mop to dry. Wet mop not hung at mop sink
Wet wiping cloth not stored in sanitizing solution between uses. At front line grill station. Manager place in sanitizer bucket
Dec 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen with plastic bottles inside. Moved by manager.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at hand wash sink in kitchen prep area. Manager turned water valve back on
Cardboard used to line nonfood-contact shelves. Card board under prep table in kitchen area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink up on prep table next to food
Time/temperature control for safety food thawed in an improper manner. Raw prep shrimp stored thawing at room temperature at 56F. Manager place in walk in cooler
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored not hung at mop sink
Aug 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Commercially packaged raw beef stored over bucket of sauce in walk in cooler. Moved by manager.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 2 food handler employees hired over 60 days with no proof of training
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has 3 employees with no proof of form completed
No soap provided at handwash sink. At hand wash sink next to ware washing area. Manager provided
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve turned off at hand wash sink opal sushi bar and in kitchen on right side of entrance door. Manager turn hot water on
Cardboard used to line nonfood-contact shelves. Card board under prep table in kitchen with stored food
Equipment in poor repair. Reach in cooler on front line with torn gasket
Food stored on floor. Bucket of teriyaki sauce stored on floor in kitchen. Moved by manager.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in 87F standing water. Manager discarded water
Wet mop not stored in a manner to allow the mop to dry. In back area at mop sink
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables
Working containers of food removed from original container not identified by common name. Container of white substance stored under prep table not labeled. Manager stated it flour and label it
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has 3 new employees hired with no proof of form
Bowl or other container with no handle used to dispense food. Bowl stored inside cooked chicken container in front line reach in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat and jacket stored next to dry foods in back kitchen area
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
Equipment in poor repair. Walk in freezer with torn gasket
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. White sushi rice stored hot holding in round soft wood container in back kitchen prep area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 90F at grill area
Sep 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live flying insects in dining room area
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep shrimp stored over prep cut onions mix in walk in cooler. Raw prep fish stored over prep cooked eel in sushi reach in cooler. All items properly stored
Establishment advertised crab on menu/menu board but served imitation crab. As per operator and verified with packing that imitation crab is being used with sushi roll #16 which advertised as crab cream cheese. Provided technical assistance and to also correct on line menu which is the same. Operator has 7 items on menu that states Ikrab but 1 item was missed during new menu being printed. Operator changed multiple hand menus showing Ikrab during inspection and sent request to have online menu updated as well. Operator had online menu changed during inspection and front menu board as well
No soap provided at handwash sink. At hand wash sink next to three compartment sink and next to sushi reach in cooler. Manager provided soap at three compartment sink area.
Cardboard used to line nonfood-contact shelves. Card board under dry storage bin in kitchen area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored next to food in kitchen area. Moved by manager.
Employee eating in a food preparation or other restricted area. Employee drinking in kitchen area
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
Equipment in poor repair. Front line reach in cooler on cook line with torn gasket
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. White sushi rice stored hot holding in round soft wood container in back kitchen prep area. Provided technical assistance
Food storage container/container lid cracked or broken. Crack lid on dry rice bin container
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in 97F standing water at grill area. Employee discarded
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 3, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority6 Intermediate4 Basic
Show 13 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling cooked noodles with bare hands to place in storage container for later usage. Provided technical assistance to manager and employee put on gloves to finish preparing noodles
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse utensils at prep sink and place in pan back on cook line to be used without sanitizing. Manager intervened and sanitize utensils
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw prep steak stored on shelf above storage container bin of yum yum sauce in walk in cooler. Moved by manager.
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 Clean-Up of Vomiting and Diarrheal Events handout
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided the Employee Health Reporting Agreement form during the inspection and employee signed
No soap provided at handwash sink. At sushi bar hand wash sink on front line. Manager provided
Records/documents for required employee training appear to be falsified. Employee Xiang H with training certificate with changed date of completion from 2019 to 2012 and expiration date also changed from 2022 to 2025. Reviewed with manager will need a new certificate to be completed. Also other employees training certificates completed in pencil and informed manager will need to be completed in pen
Spray bottle containing toxic substance not labeled. Spray bottle with pink solution stored on front counter not labeled. Manager labeled it sanitizer
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turn off at front sushi bar counter. Manager turn hot water back on
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in kitchen. Employee removed
Equipment in poor repair. Reach in cooler on front line with torn gasket
Equipment or utensils not designed or constructed in a durable manner. Observed paint brush with metal around base of bristles stored with dry utensils in storage rack area that is used for food preparation. Manager discarded
Floor soiled/has accumulation of debris. Walk in Freezer floor soiled with food debris
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.