HIBACHI EXPRESS
9321 BEN C PRATT SIX MILE CYPRESS, Fort Myers FL 33966 · 2397668887
Last inspected Apr 27, 2026 · 6 visits since October 2023
MAR 24
AUG 24
JAN 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license on 12/01/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken at frontline Make Table. Operator switched the food items.
Toxic substance/chemical improperly stored. Observed butane fuel at shelf next to Make Table at sushi station. Operator placed the butane on the bottom shelf away from food items.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed vacuum breaker missing at splitter at mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed residue buildup on cutting board at sushi station Make Table.
Show the remaining 5 findings ▾
Handwash sink not accessible for employee use at all times. Observed large container inside the basin of ware washing area handwash sink. Operator removed the large container.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit at establishment.
No soap provided at handwash sink. Observed no soap at handwash sink next to 3 compartment sink. Operator placed soap at handwash sink.
Food stored on floor. Observed bag of whole onions on the floor at Walk in Cooler. Operator removed the food item off the floor.
Working containers of food removed from original container not identified by common name. Observed salt and sugar containers not labeled.
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate12 Basic
Show 18 findings ▾
Container of medicine improperly stored on top of reach in cooler at cook line. Operator removed medicine.
Nonfood-grade bags used in direct contact with raw chicken. Operator switched to food grade container.
Handwash sink used for purposes other than handwashing. Observed soiled fork inside handwash sink at cook line. Operator removed fork.
No chlorine 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. Operator completed form.
No soap provided at handwash sink next to three compartment sink. Operator placed soap at handwash sink.
Carbon dioxide/helium tanks not adequately secured next to back exit door. Educated operator on importance of securing tanks.
Cloth used as a food-contact surface. Observed paper towel used as food contact surface with fish. Operator removed paper towels and used deli paper instead.
Covered waste receptacle not provided in women's bathroom.
Floor soiled/has accumulation of debris behind grill.
In-use ice scoop stored on top of ice machine between uses. Operator placed ice scoop in container.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator dumped out water.
No copy of latest inspection report available.
Nonfood-contact surface soiled with gray-like substance behind ice chute.
Plumbing system in disrepair. Women's toilet not flushing. Operator fixed.
Reuse of single-service or single-use articles. Observed jug being reused as scoop. Operator removed jug.
Single-service articles not stored inverted or protected from contamination. Sushi bar. Operator inverted containers.
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license on 12/01/2024.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged 3 pounds of tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in reach-in cooler at sushi bar.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold like substance at prep area. Operator voluntarily discarded cutting board.
Handwash sink used for purposes other than handwashing. Handwashing sink used to store cleaning items at prep area. Operator removed all cleaning items.
No paper towels or mechanical hand drying device provided at handwash sink near by prep area. Operator provided paper towels.
No soap provided at handwash sink at sushi bar. Operator provided soap.
Bowl with no handle used to dispense rice at dry storage. Operator removed the bowl.
Carbon dioxide tanks not adequately secured near by restaurant exit door.
Commercially processed reduced oxygen packaged 3 pounds of tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in reach-in cooler at sushi bar.
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Bowl or other container with no handle used to dispense food. Observed plastic container and can used as a scoop in bulk rice bin.
Cardboard used to line food-contact shelves. Observed cardboard used to line shelf where tempura shrimp are stored.
Cardboard used to line nonfood-contact shelves. Observed cardboard used to line shelf under soup food warmer, on cook line and on table by walk in cooler.
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. Observed tuna thawed in commercially processed reduced oxygen packaging in reach in cooler at sushi bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored over roll top reach in cooler on cook line and on shelf above food served to customers in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between reach in cooler and prep table on cook line. Operator moved item for proper storage.
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Observed shrimp kept in a cardboard container at cookline next to deep fryer. Operator replaced in a food contact surface container.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw chicken over broccoli at Make Table. Operator removed the broccoli from underneath the raw chicken.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs behind cut lettuce at Make Table. Operator switched the food items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container at prep area handwash sink. Operator removed the container. Observed shrimp 124F at Flat Grill. Operator reheated on the grill to a minimum of 165F.
Handwash sink not accessible for employee use at all times. Observed container at ware washing area handwash sink. Operator removed the container.
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. Provided the form and completed during inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No Heimlich maneuver/choking sign posted. Provided the sign during inspection.
Oct 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 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. Observed no signed copies of employee health agreement. Operator had all employees on staff sign agreements.
Bowl or other container with no handle used to dispense food. Observed container used as a scoop in bulk rice bin.
Cardboard used to line nonfood-contact shelves. Observed cardboard used to line shelves of cart for bottles of oil and spices on cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water at 83F. Observed spatulas for flat top grill stored in standing water on floor.
Reuse of single-service or single-use articles. Observed scoop made from bottle in rice. Operator discarded item.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cook line not stored in sanitizer solution in between washes.
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.