HIBACHI EXPRESS
5308 LITTLE RD, New Port Richey FL 34655 · 6463715968
Last inspected May 20, 2026 · 8 visits since July 2023
JAN 24
DEC 24
JUN 25
DEC 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. Provided operator with printed copy of 5030-104
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024018446 | Jan 25, 2024 | May 2, 2024 | $200 |
Inspection history
8 visits, newest first
May 20, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Paper towels under multiple sushi items
Stop Sale issued due to food not being in a wholesome, sound condition. Ahi tuna completely thawed in package which states to remove before thawing. 2 solid pieces, 4 ground packages
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. Rice put into warmer 45 minutes ago, operator put time on chart
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker bonnet missing.
Show the remaining 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards in prep area stained
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. Ahi tuna completely thawed in package which states to remove before thawing. 2 solid pieces, 4 ground packages, see stop sale.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water on cook line- 104F, operator dumped water out of pan, will wash utensils every 4 hours,
Water leaking from pipe and/or faucet/handle. hand wash sink on cook line drip, will not shut off.
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate4 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken and raw shrimp stored cut onions and cabbage on shelf in walk-in cooler. Operator placed raw items below ready to eat.
Stop Sale issued due to food not being in a wholesome, sound condition. 4lbs of Commercially processed reduced oxygen packaged tuna 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. Located in reach-in cooler at sushi bar.
Failure to maintain freezing records on nonexempt fish for 90 days.
Handwash sink next to three-compartment sink used to store single-serve containers inside bowl. Operator removed items.
No proof provided that three recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Paper towel dispenser at handwash sink next to three-compartment sink not working/unable to dispense paper towels. Operator replaced battery. Able to dispense paper towels.
Spray bottle on bottom shelf of table in warewashing area containing multi-surface cleaner not labeled. Operator labeled spray bottle multi-surface cleaner.
4lbs of Commercially processed reduced oxygen packaged tuna 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. Located in reach-in cooler at sushi bar.
Accumulation of black substance in the interior of the ice machine/bin. Located in kitchen.
Employee personal beverage not properly identified and segregated from food to be served to the public in reach-in cooler in kitchen. Operator discarded beverage.
Stored food not covered. Cut carrots and onions not covered in walk-in cooler.
Jun 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and hair then handled clean utensils and clean containers without washing hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above seaweed salad in reach in cooler on cook line, raw chicken moved to bottom shelf
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 and the time removed from temperature control cannot be determined. Sushi rice no time mark, employee was able to determine what time rice was put out at sushi bar and properly time marked rice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (109F - Hot Holding); cooked beef (130F - Hot Holding) sitting in pan on cook line, employee voluntarily discarded food
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink
Handwash sink not accessible for employee use at all times. Bowl stored in hand sink in kitchen, bowl removed
No soap provided at handwash sink. No soap at hand sink by 3 compartment sink, soap restocked
Accumulation of black mold-like substance in the interior of the ice machine/bin. Self service ice chute
Employee with no hair restraint while engaging in food preparation. Employees put hair restraint on
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet sanitizer towels out on cook line, wet sanitizer towels removed and put inside sanitizer buckets
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then touched clean containers without washing hands, inspector discussed proper hand washing and employee washed hands
Employee washed hands with cold water. Water temperature 81F, discussed proper water temperature with employee
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 and the time removed from temperature control cannot be determined. Operator was able to determine the time rice was put on sushi bar and properly time marked rice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (92F - Hot Holding) sitting on cook line, operator voluntarily discarded food
Handwash sink not accessible for employee use at all times. Soap and scrubber stored in hand sink on cook line Bowl stored in hand sink next to 3 compartment sink All items removed from hand sinks
Handwash sink used for purposes other than handwashing. Hand sink in sushi bar used to clean knife, discussed proper use of hand sink with manager
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Spray bottle on 3 compartment sink with blue liquid in it not labeled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the inside of the dishmachine.
Employee eating in a food preparation or other restricted area. Employee eating in sushi bar area, employee moved to dining area to eat
Employee with ineffective hair restraint while engaging in food preparation. Employee handling food has a hat on with his hair hanging down on both sides
Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of energy drink in cooler next to cook line, drink removed
Jan 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel used for cooked shrimp and raw tuna in cooler at sushi bar, paper towel used for fried shrimp at sushi bar
Accumulation of lime scale on the inside of the dishmachine.
Jan 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority2 Intermediate1 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm, explained to manager that they need to sanitize all dishes in 3 compartment sink
Non-food grade paper/paper towel used as liner for food container. Paper towel used for cooked shrimp and raw tuna in cooler at sushi bar, paper towel used for fried shrimp at sushi bar
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw salmon for sushi rolls, no parasite destruction
Nonfood-grade containers used for food storage - direct contact with food. Yum yum sauce stored in grey trash can
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding) in reach in cooler on cook line, product is stocked over the top of the pan, manager removed half of the product and put in walk in cooler
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 and the time removed from temperature control cannot be determined. Sushi rice no time marked, manager was able to determine what time the rice went to shush bar and correctly time marked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken (74F - Hot Holding) sitting out on cook line, employee voluntarily discarded
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. Provided operator with printed copy of 5030-104
Handwash sink used for purposes other than handwashing. Hand sink in sushi bar used to rinse towel
Accumulation of lime scale on the inside of the dishmachine.
Jul 27, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate9 Basic
Show 17 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, operator primed machine, still 0 ppm, called for repair.
Non-food grade paper/paper towel used as liner for food container. At sushi counter under fried shrimp and roe.
Nonfood-grade containers used for food storage - direct contact with food. Rice in gray trash cans.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Trays of raw chicken over shrimp, operator moved chicken to bottom shelf
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 rice not time marked on chart since the 17th. Operator wrote time on chart.
Toxic substance/chemical improperly stored. At front counter, spray bottle of cleaner on counter over ramekins of sauce, oper moved to bottom shelf
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sushi counter > 200 ppm
Handwash sink used for purposes other than handwashing. To go cup in sink at sushi counter, scrubby in sink on cook line, both removed. Discussed proper use of hand wash sink with person in charge
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead insects under soda machine in lobby
Bowl or other container with no handle used to dispense food. In bulk rice in trash cans, removed and replaced with measuring cup
Food stored on floor. 2 buckets of tea on floor at sushi counter, moved to walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas by flat top grill in water 78F, operator dumped water out, discussed washing utensils every 4 hours or holding them in pan of water on grill at 135F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter behind soda machine in lobby has black mold like substance Gray/ green mold like substance behind nozzles of soda machine in lobby, operator cleaned and sanitized.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. On sushi counter and cook line lift top, moved to bucket
Wet wiping cloths stored in detergent and sanitizer mixed together. At front counter, operator emptied and filled with sanitizer and water
Working containers of food removed from original container not identified by common name.squirt bottles on cook line crash cart not labeled.
Jul 27, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Tested at 10ppm. Detergent and sanitizer lines were flipped. Manager corrected lines and re-primed machine. Re tested at 50 ppm
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.