HIBACHI EXPRESS
7578 SE MARICAMP RD #111, Ocala FL 34472 · 352.680.0022
Last inspected Aug 12, 2026 · 9 visits since December 2023
DEC 24
MAY 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Manager touched slice avocado at sushi bar with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority0 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Establishment is open and selling food to the public with a license that expired 6/1/2026.
Bowl or other container with no handle used to dispense food. Bowl in crunchies near walk in cooler. Bowl in sugar near walk in cooler. Bowl in rice near triple sink. Bowl in garlic and oil in walk in cooler. All were removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat and clothes on top of mayonnaise containers and soy sauce buckets. All were removed.
In-use knife/knives stored in cracks between pieces of equipment and tongs stored on oven door handle. Two knives in crack between prep table and reach in make table. Two pair of tongs on oven door handle. All were removed during this inspection.
Show the remaining 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease
Single-service articles not stored inverted or protected from contamination. Foam trays on top shelf at cook line not inverted. Manager flipped over.
Wet wiping cloth not stored in sanitizing solution between uses. Two wet towels at sushi bar. One wet towel on cook line. All were placed in sani bucket.
Feb 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Male employee at the sushi bar area washed hands and used white wet towel to dry hands, inspector addressed situation, employee used paper towels.
Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee peeling raw shrimp strayed working with cleaned utensils and plates at the cook line, o hand washed occurred.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored above raw beef and raw salmon (sushi rolls) covered under consumer advisory. Manager moved trays and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, at room temperature rice 64F, manager voluntarily discarded.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Digital menu for sushi doesn't identify raw items, during inspection manager turned off the digital menu (TV). Paper menu on site with consumer advisory and raw items identified
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the sushi bar area, manager provided.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for digital menu, Inspector printed and manager posted consumer advisory.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line, noodles no date marked, also tofu, per manager food was cooked/opened 02/023/26.
Current Hotel and Restaurant license not displayed. Posted license expired, 2024.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink (energy drink) next to utensils at the cook line, employee moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on top of oil jugs, manager moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled with food residue.
Oct 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the sushi bar area, white rice 81F and 80F, per manager rice was cooked last night
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the sushi bar area, white rice 81F and 80F, per manager rice was cooked last night
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs stored above cooked noodles.
Handwash sink used for purposes other than handwashing. At the sushi bar area, employee filled bucket at the sink.
No soap provided at handwash sink. Handwash sink at the cook line.
Bowl or other container with no handle used to dispense food. Bowl no handle inside crispy noodle container.
Current Hotel and Restaurant license not displayed. Expired license posted June 1, 2024.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near walk-in cooler, manager moved.
In-use tongs stored on equipment door handle between uses. At the cook line two tongs on oven handle, manager moved.
Single-service articles not stored inverted or protected from contamination. To go containers not inverted, Manger inverted.
May 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken container stored above tray of cut raw beef, Manager moved.
Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, items stored inside sink, Manager moved all.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the sushi bar area, manager provided.
Original container of toxic substance or chemical does not bear the manufacturer's label. Bottle with blue liquid not labeled, manager labeled soap.
Cloth used as a food-contact surface. At the sushi bar area, white cloth in direct contact with sushi rice, employee removed the cloth.
In-use wet wiping cloth/towel used under cutting board. At the prep area, white cloth under in use green cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets
Single-service articles not stored inverted or protected from contamination. To go containers at the dry storage and sushi bar area not inverted, manager inverted all.
Dec 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority0 Intermediate9 Basic
Show 13 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Two male employee touched clothes and continued to cook without washing hands.
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. Manager touched slice avocado at sushi bar with bare hands.
Nonfood-grade bags used in direct contact with food. Thank you bag on top of noodles on cook line. Manager discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar: raw bacon on shelf over sauce. In walk in cooler: case of raw shell eggs on shelf over noodles. Manager moved all.
Bowl or other container with no handle used to dispense food. Pan with no handle in rice near back door. Cup in garlic in walk in cooler. Manager removed.
Current Hotel and Restaurant license not displayed. Posted license expired 6/1/24
Cutting board has cut marks and is no longer cleanable. White board at triple sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink on top of salmon in walk in freezer. Manager removed.
In-use utensil not stored properly between use. Cooking utensils in water at 84F on cook line. Tongs on oven door handle. Ice bucket not inverted. Sushi mats on top of sushi case at front counter. Manager changed water to 140F, flipped over ice bucket and moved sushi mat.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
Single-service articles not stored inverted or protected from contamination. Two stacks of to go trays on top shelf above cook line. Manager flipped over.
Wet wiping cloth not stored in sanitizing solution between uses. One towel at sushi bar. Placed in bucket.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At sushi bar 0 ppm. Manager refreshed then 100 ppm.
Jun 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority5 Intermediate6 Basic
Show 17 findings ▾
Container of medicine improperly stored. At the front counter area, next to handwash sink, observed four containers of medicines next to single use paper, Manager moved all medicines.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee at the cook line working before at the triple sink with dirty utensils started cooking vegetables and chicken without washing his hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee washed strainers with soap, rinsed and immediately after placed strainer on shelf above triple sink with already cleaned containers, Inspector instructed to sanitize i using the dish machine.
Nonfood-grade bags used in direct contact with food. In walk-in cooler, observed multiple thank you bags with food in direct contact with the bags.
Raw animal food stored over/not properly separated from ready-to-eat food. At the sushi bar area, raw bacon stored above ready to eat fish, Manager moved.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line on stove, observed vegetables at 92F, per Manager vegetables were cooked around 12:30.
Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands with dish soapy water at the triple sink, Inspector instructed to washed hands proper at the hand sink.
Handwash sink not accessible for employee use at all times. Handwash sink at the cook line, pot inside sink, manager moved.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No current certification for the establishment.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Four food handlers employees, no manager on site.
No soap provided at handwash sink. At the cook line, soap dispenser in disrepair and unable to dispense soap, also no paper towel, Manager provided both.
Bowl or other container with no handle used to dispense food. Multiple bowls no handle inside food containers(raw chicken, flour, sugar and crumbs).
Cutting board has cut marks and is no longer cleanable. At the triple sink area, observed cutting boards heavily stained also with deep cutting marks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables at the cook line and sushi bar area, manager moved all.
In-use tongs stored on equipment door handle between uses. At the cook line, observed four tongs on oven handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, rice spoon in standing 90F water, Manager discarded water.
Single-service articles not stored inverted or protected from contamination. Multiple single service at the dry storage area and front line not inverted.
Dec 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority5 Intermediate5 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, observed white rice cooked 11/30/2023 at 52F.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, observed white rice cooked 11/30/2023 at 52F.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the sushi bar area working with raw fish started wearing gloves and no hand washed occurred, Inspector instructed employee to wash his hands.
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. At the sushi bar area, observed male employee cutting raw fish for sushi with bare hands, Inspector instructed to stop and washed hands and use gloves to continue working with the fish.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At the cook line spatulas and spoons in 78F water, inspector instructed to washed utensils and placed it in Hot water.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, shrimp 125F, per employee shrimps were cooked 1hr prior of taking temperature, shrimp will be served within the next hour.
Handwash sink not accessible for employee use at all times. Handwash sink at the sushi bar area, plates and pots inside sink, employe moved all.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Six food working employees, no manager on site.
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. For one male employee
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. For one male employee.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at the cook line, no hot water available due to faucet in disrepair, Employee fixed during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the end of the cook line with mold like substance.
Bowl or other container with no handle used to dispense food. Bowl no handle inside rice container and raw chicken container, manager removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on top of togo trays and clean equipment, manager moved.
Food stored on floor. At the cook line, gray tubs with broccoli on floor, employee moved off the floor.
Single-service articles not stored inverted or protected from contamination. Multiple to go containers not inverted. Employee inverted all.
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.