HIBACHI EXPRESS
320 MOORE RD, Ocoee FL 34761 · 407-654-5099
Last inspected Feb 12, 2026 · 9 visits since December 2023
APR 24
NOV 24
MAR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw beef in walk in cooler. Operator immediately
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024031532 | Apr 16, 2024 | Jun 24, 2024 | $400 |
| 4--2023016393 | Feb 27, 2023 | Apr 19, 2023 | $400 |
Inspection history
9 visits, newest first
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Cardboard used to line nonfood-contact shelves. Underneath microwave in prep area.
Employee personal food not properly identified and segregated from food to be served to the public. Employee removed food from reach in freezer in prep area.
Food stored on floor. Several buckets of soy sauce on floor in prep area.
In-use wet wiping cloth/towel used under cutting board. Employee removed towel from under cutting board on prep table in prep area.
Show the remaining 1 finding ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over butter and garlic in prep cooler. -Raw chicken over onion in walk in cooler Operator immediately
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw beef in walk in cooler. Operator immediately
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Cooked Veggies 94F-100F hot holding less than 4hrs per operator. Operator immediately reheated to 165F for temp recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Coca cola nozzle at fountain. Operator immediately cleaned
Bowl or other container with no handle used to dispense food. Chicken and cut lettuce. Operator replaced with tongs
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table. Operator immediately moved
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone on case of cups. Operator immediately moved -Employee bag over sugar container. Operator immediately
Floor soiled/has accumulation of debris. under triple sink and dish machine
Food storage container/container lid cracked or broken. Cracked lid on dry seaweed. Operator immediately replaced
No conspicuously located ambient air temperature thermometer in holding unit. In sushi display cooler. Operator immediately placed thermometer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelves directly Under hibachi grill -fan cover in walk in cooler -Top of dish machine -Piping brhind cook line -Fire suppression piping dirty above hibachi grill
Wall soiled with accumulated grease, food debris, and/or dust. -Edge of wall behind rice cookers and prep cooler -Wall behind hibachi grill
Mar 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
No soap provided at handwash sink. By hws next to manager office. Operator refilled soap.
Cardboard used to line nonfood-contact shelves. Underneath griddle on cooks line.
Floor soiled/has accumulation of debris. Throughout facility underneath equipment.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by manager office back of the house.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer
Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. On cooks line.
Mar 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prep line reach in cooler on cooks line; shrimp (50F - Cold Holding); chicken (57F - Cold Holding); rice (52F - Cold Holding); beef (52F - Cold Holding) in reach in cooler less than 4 hours. Operator placed items on ice for temperature recovery.
No soap provided at handwash sink. By hws next to manager office. Operator refilled soap.
Cardboard used to line nonfood-contact shelves. Underneath griddle on cooks line.
Floor soiled/has accumulation of debris. Throughout facility underneath equipment.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by manager office back of the house.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer
Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. On cooks line.
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate16 Basic
Show 18 findings ▾
Toxic substance/chemical improperly stored. Glass cleaner and coffee stored together. Manager removed.
Identity of food or food product misrepresented. Crab on menu board, is actually krab. Manager changed menu board and hand menus to read Krab.
Cardboard used to line nonfood-contact shelves. Under flat top
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near dish area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Staff removed
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cook line
Floor soiled/has accumulation of debris. Under equipment throughout
Food stored on floor. Case of oil
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90F. Management discarded water
In-use wet wiping cloth/towel used under cutting board. At sushi bar. Staff removed.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer.
Light not functioning. Hood
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of tables several
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line
Unnecessary items/unused equipment on the premises. Drill used as mixer.
Unwashed fruits/vegetables stored with ready-to-eat food. Peppers over cut washed mixed vegetables.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate12 Basic
Show 16 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Sushi chef used phone and touched face without hand washing and before preparing food. Discussed with person in charge.
Handwash sink not accessible for employee use at all times. Green scrubs in sink next to cook-line. Staff removed.
No probe thermometer provided to measure temperature of food products.
Records/documents for required employee training do not contain all of the required information. Missing trainers certification number
Bowl or other container with no handle used to dispense food. Bowl for raw chicken and vegetables in make table
Cutting board has cut marks and is no longer cleanable. Medium white cutting board on cart
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack in the box with to go trays.
In-use knife/knives stored in cracks between pieces of equipment. Between wall and make table removed knife
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 67F
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer
No conspicuously located ambient air temperature thermometer in holding unit. In make table on cook line
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower tables in back kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. lower parts of table Fan cover in walk-in cooler
Reach-in freezer interior have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at cook line
Apr 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 2 high priority.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Sushi chef used phone and touched face without hand washing and before preparing food. Discussed with person in charge.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding); raw beef (47F); raw shrimp (47F - Cold Holding). Cook stated that he brought items from walk in and placed in the table at 11.
Handwash sink not accessible for employee use at all times. Green scrubs in sink next to cook-line. Staff removed.
No probe thermometer provided to measure temperature of food products.
Records/documents for required employee training do not contain all of the required information. Missing trainers certification number
Bowl or other container with no handle used to dispense food. Bowl for raw chicken and vegetables in make table
Cutting board has cut marks and is no longer cleanable. Medium white cutting board on cart
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack in the box with to go trays.
In-use knife/knives stored in cracks between pieces of equipment. Between wall and make table removed knife
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 67F
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer
No conspicuously located ambient air temperature thermometer in holding unit. In make table on cook line
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower tables in back kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. lower parts of table Fan cover in walk-in cooler
Reach-in freezer interior have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at cook line
Dec 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority1 Intermediate9 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff at sushi bar had hands in pockets, gloved hands to prepare food without washing hands. Manager educated staff.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.; raw beef (47F - Cold Holding); raw shrimp (47F - Cold Holding). In make table less than 4 hours. Staff added ice to cool and removed double pan..
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 bar. Assisted with updating form and writing board for time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. vegetable (107F - Hot Holding); less than 4 hours outside of temperature control. Placed on time control
Handwash sink not accessible for employee use at all times. Green scrubs in the sink on cook line. Manager removed scrubby.
Bowl or other container with no handle used to dispense food. Used in cabbage, shrimp and chicken. Manager removed
Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in back kitchen
Equipment and utensils not properly air-dried - wet nesting. Pans in dish storage. Turned dishes on the side to dry.
Food stored on floor. Oil. Manager picked up off floor
In-use knife/knives stored in cracks between pieces of equipment. Between make table and wall. Manager removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 87F, next to rice pot.
Standing water in floor drain/floor drain draining very slowly. Under dishwasher.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Battery for vehicle and drill on shelf over to go cups. Manager removed
Walk-in cooler shelves with rust that has pitted the surface.
Dec 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority1 Intermediate10 Basic
Show 16 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. Manual wash, rinse and sanitize until re-inspection
Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff at sushi bar had hands in pockets, gloved hands to prepare food without washing hands. Manager educated staff.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.; raw beef (47F - Cold Holding); raw shrimp (47F - Cold Holding). In make table less than 4 hours. Staff added ice to cool and removed double pan..
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 bar. Assisted with updating form and writing board for time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. vegetable (107F - Hot Holding); less than 4 hours outside of temperature control. Placed on time control
Handwash sink not accessible for employee use at all times. Green scrubs in the sink on cook line. Manager removed scrubby.
Bowl or other container with no handle used to dispense food. Used in cabbage, shrimp and chicken. Manager removed
Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in back kitchen
Equipment and utensils not properly air-dried - wet nesting. Pans in dish storage. Turned dishes on the side to dry.
Food stored on floor. Oil. Manager picked up off floor
In-use knife/knives stored in cracks between pieces of equipment. Between make table and wall. Manager removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 87F, next to rice pot.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler
Standing water in floor drain/floor drain draining very slowly. Under dishwasher.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Battery for vehicle and drill on shelf over to go cups. Manager removed
Walk-in cooler shelves with rust that has pitted the surface.
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.