HIBACHI EXPRESS
3605 49 ST N, Saint Petersburg FL 33710 · 727-202-6646
Last inspected Jul 10, 2026 · 2 visits since January 2026
JAN 26
JUL 26
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
2 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate7 Basic
What the inspector wrote — 15 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken and shrimp stored above sauces in walk in coolers -raw ground tuna stored in container with krab stick in cooler at sushi bar. Operator separated all raw foods from ready to eat foods.
Stop Sale issued due to food not being in a wholesome, sound condition. -Packages of raw ground tuna fully thawed in vacuum sealed packages that specify to remove from packaging before thawing. -Cloth/rag, same kind as used for sanitize cloths, in container of sushi rice making direct contact with entire top of cooked rice.
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. See stop sale. Sushi rice held on Time was not time stamped. It also had a cloth towel/rag inside in container, so Stop Sale was issued. Operator put out new rice and time marked.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm, diluted and retested at 50PPM)
Show the remaining 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards on cookline
Handwash sink used for purposes other than handwashing. -washing machine connected to hand wash sink faucet near rear kitchen entrance Operator disconnected. -sponge stored in hand wash sink at sushi bar. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. -by kitchen entrance on cookline. -in women's restroom Operator put out paper towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. I emailed procedures to operator, who printed and then filled out paperwork.
Clean utensils or equipment stored in dirty drawer or rack. -ice scoop stored on top of ice machine which was soiled. Operator washed and sanitized scoop and put in clean pan on top of ice machine.
Cloth used as a food-contact surface. -cloth/rag, same kind as used for sanitize cloths, in container of sushi rice making direct contact with entire top of cooked rice. Stop Sale issued.
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. Packages of raw ground tuna fully thawed in vacuum sealed packages that specify to remove from packaging before thawing. Stop Sale issued.
Current Hotel and Restaurant license not displayed. Operator printed and posted license.
Food stored on floor. -multiple boxes of food stored on floor in walk in freezer
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -raw chicken thawing at room temperature in prep kitchen. Temped 60F. Operator moved to walk in cooler to cool.
Wet wiping cloths stored in detergent and sanitizer mixed together. Operator remade sanitize bucket without soap.
Jan 14, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Dishwasher (Chlorine 0ppm, operator put proper chemical and retested at 50PPM)
Unwashed fruits/vegetables stored above ready-to-eat food. -unwashed avocados and celery stored above cream cheese in walk in cooler. Operator moved unwashed produce to lower shelf.
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.