HIBACHI EXPRESS
260 CITRUS TOWER BLVD SUITE A, Clermont FL 34711 · 3524329588
Last inspected Jun 10, 2026 · 9 visits since December 2023
DEC 23
JAN 25
MAY 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ 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 |
|---|---|---|---|
| 4--2019037111 | Apr 11, 2019 | Aug 5, 2019 | $400 |
Inspection history
9 visits, newest first
Jun 10, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards above triple sink and on cook line -interior of reach in cooler on cook line
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. -sushi prep
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.
Dumpster located outside lid is broken.
Show the remaining 5 findings ▾
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -flour, rice containers in back kitchen
Floor drains soiled/has accumulation of debris under dish machine and triple sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior rice and dry goods containers in back kitchen -curtains leading to front area from kitchen -exterior of rice cooker -gaskets on reach in cooler on cook line
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms over prepped onions in walk in cooler, operator moved mushrooms to unwashed shelf.
May 28, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate6 Basic
Show 11 findings ▾
Establishment advertised crab on menu/menu board but served imitation crab. -Menu items on main menu, take out menu and on menu boards state Crab, with a "C" not imitation with a "K". Operator has new menus being made stating "krab"
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards above triple sink and on cook line -interior of reach in cooler on cook line
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Rolls containing cold smoked salmon-Alaska Roll and Philadelphia Roll. Amazing Roll and Sushi and Sashimi sides
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. -sushi prep
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.
Dumpster located outside lid is broken.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -flour, rice containers in back kitchen
Floor drains soiled/has accumulation of debris under dish machine and triple sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior rice and dry goods containers in back kitchen -curtains leading to front area from kitchen -exterior of rice cooker -gaskets on reach in cooler on cook line
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms over prepped onions in walk in cooler, operator moved mushrooms to unwashed shelf.
May 27, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority6 Intermediate8 Basic
Show 17 findings ▾
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. -0 ppm, ran machine 3 times and primed sanitizer
Raw animal food stored over or with unwashed produce. -raw beef over unwashed zucchini in walk in cooler, operator moved beef to bottom storage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg rolls (79F - Cold Holding), cook line, less than four hours per operator. Recommended operator use Time as a Public Health Control. -raw shrimp tempura (49F - Cold Holding); raw scallops (50F - Cold Holding), reach in cooler on cook line, less than four hours per operator, moved to walk in cooler for quick chill.
Establishment advertised crab on menu/menu board but served imitation crab. -Menu items on main menu, take out menu and on menu boards state Crab, with a "C" not imitation with a "K". Operator has new menus being made stating "krab"
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards above triple sink and on cook line -interior of reach in cooler on cook line
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Rolls containing cold smoked salmon-Alaska Roll and Philadelphia Roll. Amazing Roll and Sushi and Sashimi sides
No paper towels or mechanical hand drying device provided at handwash sink. -back kitchen, operator supplied
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. -sushi prep
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.
Dumpster located outside lid is broken.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -flour, rice containers in back kitchen
Floor drains soiled/has accumulation of debris under dish machine and triple sink
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -122F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior rice and dry goods containers in back kitchen -curtains leading to front area from kitchen -exterior of rice cooker -gaskets on reach in cooler on cook line
Single-service articles not stored inverted or protected from contamination. -sushi and hibachi take out containers, operator inverted
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms over prepped onions in walk in cooler, operator moved mushrooms to unwashed shelf.
Dec 22, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler shelves are soiled
No soap provided at handwash sink. -sushi bar
Accumulation of debris on exterior of warewashing machine.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides of walk in cooler -wall in walk in cooler -exterior sides of cooking equipment on cook line, exterior containers in kitchen
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables over prepped carrots and onions in walk in cooler, operator placed unwashed underneath the prepped food.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
May 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw shrimp in reach in cooler on cook line. Operator corrected.
Vacuum breaker at wrong location on splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -plastic guard on ice machine in kitchen
Handwash sink used for purposes other than handwashing. -employee rinsed plastic container in hand sink on sushi line. Educated operator.
Bowl or other container with no handle used to dispense food. -cornstarch container on storage shelf in kitchen.
Carbon dioxide/helium tanks not adequately secured. -by ice machine. Operator placed chain around tanks.
Cardboard used to line nonfood-contact shelves. -shelf under cooking equipment on cook line.
Exterior door has a gap at the threshold that opens to the outside. -back screen door
Food not stored at least 6 inches off of the floor. -rice container in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoops on cook line, water 92F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line -filters on hood suppression system. -filters on ice machine
Stored food not covered. -tempura crumbles on storage rack by ice machine. Operator covered.
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocados over cut lettuce in walk in cooler.
Jan 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Vacuum breaker missing on fitting/splitter added to mop sink faucet.
Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line
Exterior door has a gap at the threshold that opens to the outside. -back screen door
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets -underside of soda nozzles
Jan 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority4 Intermediate12 Basic
Show 19 findings ▾
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. -0 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over raw shrimp in reach in cooler on cook line -raw shell eggs behind cabbage on make table on cook line. Operator corrected.
Vacuum breaker missing on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -various sushi rolls on menu board, operator marked with asterisk
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
No soap provided at handwash sink. -sushi bar and back hand sink. Operator corrected
Cardboard used to line nonfood-contact shelves. -bottom shelves on cook line
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -tuna on sushi line, 33F, operator cut
Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line
Exterior door has a gap at the threshold that opens to the outside. -back screen door
Food stored on floor. -yum yum sauce in walk in cooler, operator relocated
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -125F
Interior of microwave has accumulation of black substance/grease/food debris.
Light not functioning under hood suppression system
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets -underside of soda nozzles
Reuse of single-service or single-use articles. -plastic jug used as scoop in rice
Storage shelves with rust that has pitted the surface, in kitchen
Dec 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with black mold like substance.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
Dec 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with black mold like substance.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Bowl or other container with no handle used to dispense food. Bowl in several bulk containers of flour and rice.
Carbon dioxide/helium tanks not adequately secured.
Food stored on floor. Shrimp on floor of freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
Working containers of food removed from original container not identified by common name. Bulk containers of rice.
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.