HIBACHI EXPRESS
2218 JAMES L REDMAN PKWY, Plant City FL 33563 · 813-756-5518
Last inspected Jul 9, 2026 · 10 visits since October 2023
JAN 25
JUL 25
DEC 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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 rice. Manager time marked
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Non-food grade paper/paper towel used as liner for food container. Observed paper towels on pans in sushi make line
Cardboard and styrofoam used to line nonfood-contact shelves. In walk in cooler
Light not functioning. Several lights out in back kitchen
Mar 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
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 rice. Manager time marked
Handwash sink used for purposes other than handwashing. Hand sink in sushi station, employee was rinsing knife
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
In-use utensil for temperature control for safety food not stored in a clean, protected location. Bucket of spatulas in water on floor of cook line. Manager got off of floor
Dec 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
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 rice at sushi station not time marked. Manager time marked
Handwash sink not accessible for employee use at all times. Bowl in back hand sink. Manager removed
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. Raw salmon in make line not tracked from freezer.
Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. Observed multiple open bottles of water in prep areas and cook line. Discussed proper segregation with manager
Equipment and utensils not properly air-dried - wet nesting. Observed multiple stacked pans in dish area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed container of utensils in water on floor. Manager got off of floor. Rice scoop in water at 91f on cook line. Manager emptied container
No Heimlich maneuver/choking sign posted.
Jul 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Cutting board stained located behind sushi bar.
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. Individually wrapped salmon portions in walk in freezer not dated.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Using a bamboo bowl for sushi rice not fully sealed.
Exterior door has a gap at the threshold that opens to the outside. Back door has gap.
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding unit at sushi bar.
Unwrapped single-service forks and spoons located in front of sushi bar and next to soda machine not presented so that only the handles are touched.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 2 high priority.
2 High priority4 Intermediate21 Basic
Show 27 findings ▾
Non-food grade paper towel used as liner for cooked white rice inside of rice cooker.
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 for sushi rice, prepared at 10:30am operator time marked chart.
Cutting board stained located behind sushi bar.
No paper towels or mechanical hand drying device provided at handwash sink located behind sushi bar. Operator replaced.
No soap provided at handwash sink located next to cook line in kitchen.
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. Individually wrapped salmon portions in walk in freezer not dated.
Cardboard used to line food-contact shelves. Shelves lined with cardboard in walk in cooler; 4 tier shelf located near mop area.
Cloth used as a food-contact surface. Observed cloth on sushi rice. Manager removed
Cup being used as a scoop in sauce container near 3 compartment sink in back of kitchen. Manager removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items on bubble tea boxes by sushi bar; personal items on shelf with dry good storage by back door; cough syrup in cooler underneath sushi bar. Operator removed items
Equipment and utensils not properly air-dried - wet nesting. Third size pans stacked located above 3 compartment sink had wet nesting.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Using a bamboo bowl for sushi rice not fully sealed.
Exterior door has a gap at the threshold that opens to the outside. Back door has gap.
Exterior of ice chute has buildup, exterior of soda machine has buildup, AC vents in walk in cooler has buildup. Manager cleaned soda station
Food stored on floor. Box of cut broccoli crowns stored on floor next to prep table across from dish machine. Operator moved boxes to top of prep table.
Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food. Observed 2 cases of cut broccoli put back in original cardboard container. Stop sale issued
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding unit at sushi bar.
No waste receptacle installed at handwash sink provided with disposable towels. At hand washing sink located next to 3 compartment sink, operator moved trash can closer.
Observed employee drinking from water bottle on cook line. Operator educated employee.
Observed several employee beverage containers on a food preparation table on cook line, sushi bar station. Manager removed.
Open dumpster lid. Operator closed lid during the time of inspection.
Sanitizer bucket stored on the floor behind sushi bar.
Unwrapped single-service forks and spoons located in front of sushi bar and next to soda machine not presented so that only the handles are touched.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cutting board in sushi station. Manager removed
very slow draining water in handwash sink next to 3 compartment sink.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
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 rice. Manager time marked n chart.
Handwash sink not accessible for employee use at all times. Hand sink in back kitchen blocked by fryer pan. Manager removed
No paper towels or mechanical hand drying device provided at handwash sink. At sushi hand sink. Manager replaced
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between prep table and make line. Manager removed
Raw fruits/vegetables not washed prior to preparation. Observed raw zucchini and broccoli no washed before prep
Oct 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee bring drink onto cook line, remove cellphone from pocket then proceeded to make food order without washing hands. Manager educated employee and had them wash their hands.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spatulas in container on ground in water at 89f. Manager changed out container and put clean container off of floor with clean spatulas
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 Rice not time marked. Manager time marked
Toxic substance/chemical improperly stored. Observed bottle of odor ban on counter next to to go containers. Manager moved
Soap dispenser at handwash sink not working/unable to dispense soap. On cook line hand sink. Manager replaced with pump hand soap on cook line
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in cooler with packaged salads by front counter
No handwashing sign provided at a hand sink used by food employees. On sushi station
Utensils in poor condition. Observed cracked rice scoop. Manager discarded.
Feb 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw chicken in walk in cooler over par cooked broccoli. Manager moved
Establishment advertised crab on menu/menu board but served imitation crab. Operator had new item sign: crab rangoon. Operator purchased imitation crab rangoons, package from distributor labeled Crab Cheese Rangoon. Operator remade sign to show Krab Rangoon
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open bottle of water on cook line. Manager removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Car keys on prep table. Manager removed
Dec 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 10, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority7 Intermediate4 Basic
Show 12 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For farm raised Salmon from Harvest Valley. Manager got letter of aquaculture from company
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Steak on to go menu
No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar
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. All certificates expired
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.
No soap provided at handwash sink. At sushi bar
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi Rice-at Bar.
Soap dispenser at handwash sink not working/unable to dispense soap. On cook line hand sink
Accumulation of debris inside warewashing machine.
Current Hotel and Restaurant license not displayed. Current copy displayed expired 2-1-2023
Fly sticky tape hanging over food/food preparation area/food-contact equipment. In back kitchen. Manager removed
No handwashing sign provided at a hand sink used by food employees. At sushi bar
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.