HIBACHI EXPRESS
1946 N JOHN YOUNG PKWY, Kissimmee FL 34741 · 646 321 3522
Last inspected Jul 23, 2026 · 8 visits since August 2023
AUG 24
JAN 25
JUL 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. -Paper towel used to wrap fish at sushi area and to drain oil frown fried food. -Microfiber towel used over vegetable in walk-in cooler.
Nonfood-grade bags used in direct contact with food. Shopping bags used to store meat in walk-in cooler.
Toxic substance/chemical improperly stored. Dish soap and oven cleaner stored on shelf in storage area above and with lemon juice.
Handwash sink not accessible for employee use at all times. Handwashing sink next to triple sink blocked by bowl.
Show the remaining 8 findings ▾
Soap dispenser at handwash sink not working/unable to dispense soap. Handwashing sink next to triple sink.
Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at triple sink and white substance below front counter.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Soy sauce buckets on floor adjacent to dishwasher.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops standing in water temping 115F.
Single-service articles improperly stored. Containers stored on floor in hallway.
Stored food not covered. Several containers of blanched broccoli in walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on prep table on cooks line.
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yum Yum sauce removed from reach-in cooler per operator less than an hour prior held at room temperature on pass. Operator placed in container of ice.
Spray bottle containing toxic substance not labeled. Multiple spray bottles containing yellow and white substances throughout facility. Per operator the items are degreaser and Lysol cleaner. Operator labeled.
Cutting board has cut marks and is no longer cleanable. White cutting board on cooks line.
Employee personal food not properly identified and segregated from food to be served to the public. Drinks in cooler and food on shelf on cooks line. Operator segregated.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee face mask, keys, glasses and phone stored on shelf next to containers on cooks line. Operator relocated.
Equipment in poor repair. Ice machine cover removed exposing water used for ice making. Cover placed on the floor next to machine.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Buckets of pickled ginger and soy sauce stored on floor at back of kitchen and sushi station.
Single-service articles improperly stored. Multiple boxes of sushi trays and other single serve items stored on floor near restroom. Lids on floor at front counter.
Unnecessary items/unused equipment on the premises. Inoperable Reach -in cooler used for employee personal item storage at sushi station.
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate11 Basic
Show 15 findings ▾
Nonfood-grade bags used in direct contact with food. Raw meat in freezer and cooler stored in shopping bags.
Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs stored at room temperature to be used for orders as they are placed. Operator placed in cooler.
Spray bottle containing toxic substance not labeled. Multiple spray bottles containing yellow and white substances throughout facility. Per operator the items are degreaser and Lysol cleaner.
Buildup of food debris/soil residue on equipment door handles. Microwave door handle.
Carbon dioxide/helium tanks not adequately secured. Four tanks not secured at the side of inoperable glass reactors-in cooler.
Cutting board has cut marks and is no longer cleanable. White cutting board on cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottles and of medicine stored with plates at sushi station.
Equipment in poor repair. Ice-machine cover removed and left exposed. Operator states they are awaiting repair.
Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen.
Food stored on floor. Buckets of pickled ginger and soy sauce stored on floor at back of kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled on cooks line.
Single-service articles improperly stored. Multiple boxes of sushi trays and other single serve items stored on floor near restroom.
Unnecessary items/unused equipment on the premises. Inoperable Glass reach-in cooler used for single serve storage at back of kitchen. Inoperable Reach -in cooler used for employee personal item storage at sushi station.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wiping cloths on counters.
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with food. Raw meat in freezer and cooler.
Raw animal food stored over or with unwashed produce. Raw chicken over broccoli in walk in cooler.
Handwash sink not accessible for employee use at all times. Blocked with buckets and bowl in sink.
No handwash sink located in vending machine area where employees service bulk food machines.
No soap provided at handwash sink. Next to 3 compartment sink
Carbon dioxide/helium tanks not adequately secured. Chained together but not chained to anything to prevent from falling over.
Equipment and utensils not properly air-dried - wet nesting. Metal bowls on clean storage rack.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water 110 degrees.
Light not functioning. Back storage area
No handwashing sign provided at a hand sink used by food employees. In the restroom
Reuse of single-service or single-use articles. Raw pork boxed used to store tempura shrimp.
Time/temperature control for safety food thawed in an improper manner. Beef at room temperature.
Unwashed fruits/vegetables stored with ready-to-eat food. Cucumbers over blanched broccoli.
Unwrapped single-service utensils not presented so that only the handles are touched. Forks on the the cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wiping cloths on counters.
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate11 Basic
Show 13 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. Ran machine 3 times, called manager and ran again. After lots of priming and two more runs machine began to show sanitizer level. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Handwash sink not accessible for employee use at all times. 6 BUCKETS OF KIKKOMEN stored in front of back kitchen/dishwash area hand wash sink.
Accumulation of debris on exterior of warewashing machine. Top of machine heavily soiled with pieces/parts from bug zapper located over dishmachine.
Bowl or other container with no handle used to dispense food. In several bulk containers.
Cardboard used to line food-contact shelves. Various shelves in facility including crash cart on cookline.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting.
Food-contact surface not smooth and easily cleanable. Scoop cut into funky shape.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Insect control device used to electrocute or stun insects not designed to retain insect within the device. Bug zapper that does not retain bugs placed over dishwasher. Various pieces/parts spread across top of dishwasher.
No suitable facilities provided to store employee clothing and other possessions. Cell phone, keys, prescriptions on table with single service.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves heavily soiled.
Wet wiping cloth not stored in sanitizing solution between uses.on sushi bar cutting board.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff). Facility has 2 employee certificates; one is here, one is not her. At least 3 others are working: young girl, young man and one cook have no proof. Xiao Lin, Diana, Romeo
Spray bottle containing toxic substance not labeled. Blue liquid in bottle at dishwash(3 bin sink area.
Bowl or other container with no handle used to dispense food.
Cardboard used to line food-contact shelves. Crash cart at fryer.
Equipment and utensils not properly air-dried - wet nesting.
In-use ice scoop stored on soiled surface between uses. Ice machine area with dirty container holding ice scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline rice scoops
Time/temperature control for safety food thawed in an improper manner. Thawing shrimp in ambient air. Advised to thaw under running water.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers stored with sushi bar stuff.
Oct 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting.
In-use knife/knives stored in cracks between pieces of equipment.
Aug 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw foods at cookline temped at raw shrimp 49f, raw steak 45f; advised rapid chill to 41 or colder.
Employee washed hands in a sink other than an approved handwash sink. Employee washed in 3 bin sink.
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.
Handwash sink not accessible for employee use at all times. Bus pan in sink basin.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Warning is on takeout menu but does not appear to be in facility. Sent copy to manager.
Bowl or other container with no handle used to dispense food.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment and utensils not properly air-dried - wet nesting.
In-use knife/knives stored in cracks between pieces of equipment.
Uncovered food stored near sink exposed to splash. Sushi bar area.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avacados with sushi fish etc.
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.