HIBACHI EXPRESS
7306 GALL BLVD, Zephyrhills FL 33541 · 813-323-1558
Last inspected Jul 21, 2026 · 9 visits since August 2023
AUG 24
JAN 25
NOV 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
1 live roach present underneath rice warmers on cook line on floor near cove molding. Operator eliminated and removed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
- From initial inspection : Marked exit/path to marked exit blocked behind walk-n cooler area in rear of kitchen. For reporting purposes only.
Jul 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 8 findings ▾
1 live roach present underneath rice warmers on cook line on floor near cove molding. Operator eliminated and removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cream Cheese (49F - Cold Holding); Tofu (49F - Cold Holding) in walk-in cooler at 62F. Issued stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw Chicken (49F - Cold Holding); Raw Shell Eggs (49F - Ambient Air Temperature); Raw Beef (49F - Cold Holding); Cream Cheese (49F - Cold Holding); Tofu (49F - Cold Holding) in walk-in cooler at 62F. Operator started to repair thermostat at time of inspection.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control on sushi rice. Operator marked.
1 dead roach on premises near front counter on floor. Operator removed.
Accumulation of black/green mold-like substance in the interior of the ice machine chute in dining area. Soda dispensing area also soiled with black/green mold-like substance. Operator started to clean and sanitize.
Food stored on floor in walk-in freezer underneath shelves.
Marked exit/path to marked exit blocked behind walk-n cooler area in rear of kitchen. For reporting purposes only.
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Observed scrubber and hand sink at the front counter, employee removed scrubber from hand sink.
Food stored on floor. Observed containers of cooking oil stored on floor operator removed containers of loyal front floor..
Open dumpster lid. Operator close lid on dumpster.
Nov 17, 2025Inspection Completed - No Further ActionRoutine 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. Cutting boards stained with food debris.
Handwash sink used for purposes other than handwashing. Employee removed bucket lids from hand sink in ware washing area.
Cardboard used to line nonfood-contact shelves. Employee removed cardboard from bottom shelf of prep table.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Employee removed oil boxes from floor in prep area.
In-use tongs stored on equipment door handle between uses. Employee removed tongs on fryer door.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in sink. Employee turn water on stead stream.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Employee washed hands with no soap. At sushi bar area discussion with manager the importance of hand washing
Raw animal food stored over/not properly separated from ready-to-eat food. Sauces in portion Cups sitting on top of raw shelled eggs in reach in cooler make table across from flat top grill. Employee removed to proper storage raw chicken same cooler stored above vegetables employee removed to proper storage
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook veggies 130 f in steam table employee reheated on stove to 165 f
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in mop sink
Handwash sink used for purposes other than handwashing. Storing bucket lids in the hand washing sink by three compartment sink. Employee removed lids at time of inspection
Cloth used as a food-contact surface. Used to cover the rice
Employee personal food not properly identified and segregated from food to be served to the public. Employee eggs stored with salads in salad reach in cooler employee removed eggs
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
Food stored on floor. Oil case on floor by three compartment sink
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Equipment drain line draining into handwash sink. Sushi cooler draining into hand wash sink
Handwash sink used for purposes other than handwashing. Equipment stored in hand wash sink in rear kitchen. Lid removed from hand wash sink.
Cloth used as a food-contact surface. Wiping cloth used to cover rice in rice cooker behind sushi bar. Wiping cloth was removed.
Cutting board has cut marks and is no longer cleanable. Behind sushi bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on clean prep table. Operator removed employee beverage.
Stored food not covered. Walk in cooler prepared onions and broccoli. Operator covered broccoli.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Discussed the need to label all food removed from its original container.
Apr 16, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Equipment drain line from sushi bar draining into handwash sink. At sushi station. Manager removed
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed packs of chicken, salmon and tuna in walk in freezer not time tracked
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed bamboo bowl made out of pieces of bamboo tied together with metal strapping
Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed multiple lights out in back kitchen and dish room.
Apr 12, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 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. Dish machine tested at 0ppm. Manager set up three compartment sink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Bar: salmon (44F - Cold Holding); tuna (44F - Cold Holding); minced tuna (45F - Cold Holding); tuna (44F - Cold Holding). Ambient temperature in cooler was 45f
Equipment drain line from sushi bar draining into handwash sink. At sushi station. Manager removed
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on sushi make line soiled
No probe thermometer provided to measure temperature of food products.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed packs of chicken, salmon and tuna in walk in freezer not time tracked
Cutting board has cut marks and is no longer cleanable. On sushi make line
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed no chemicals pumping into dish machine while running
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed bamboo bowl made out of pieces of bamboo tied together with metal strapping
Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed multiple lights out in back kitchen and dish room.
Aug 17, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate6 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies under three compartment sink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 52F Operator states it was moved from the walk in cooler 10 minutes ago. Moved to reach in cooler Two door cooler- Cut tomatoes 50F Operator voluntarily discarded. Cream cheese 43F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wrapped chicken on top of microwave 113F Put into the walk in to properly Discussed cooling guidelines with operator 77 F at end of inspection
Equipment drain line draining into handwash sink. Sushi bar hand sink
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Owner Shang Li expired 8/6/23
Handwash sink not accessible for employee use at all times. Lids in sink Operator removed
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two line cooks named Albi and Mike
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes, cut lettuce from Tuesday
Records/documents for required employee training do not contain all of the required information. Certificates missing information.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage mug to clean dishes, operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses next to small to go ramekins Operator removed
Equipment in poor repair. Inside of rice cooker on cook line scratched
Food stored on floor. Onions by back door Operator removed
Objectionable odors in sushi bar and kitchen
Wet wiping cloth not stored in sanitizing solution between uses. Multiple in kitchen
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.