HIBACHI EXPRESS
348 HAVENDALE BLVD, Auburndale FL 33823 · 917.330.8981
Last inspected Aug 4, 2026 · 7 visits since July 2023
5 inspections, one direction. The current grade is the worst on record.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed water temperature 82F, employee removed utensils from water and replaced utensils.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
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. Observed Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 50ppm), employee prime to comply.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cut carrots in walk in cooler, employee moved raw chicken.
Handwash sink used for purposes other than handwashing. Observed stainless steel wool in sink, operator removed steel wool.
No paper towels or mechanical hand drying device provided at handwash sink. Observed on cook line, operator refilled paper towels.
Show the remaining 3 findings ▾
Bowl or other container with no handle used to dispense food. Observed in flip top unit.
Employee with no hair restraint while engaging in food preparation. Observed on male employee during food preparation in back area, employee put on hair protection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 87F on cook line. Operator removed from use.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Equipment in poor repair. Hand washing sink by the dishwasher
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over dishwasher, operator removed tape from over dishwasher expo.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Observed utensils in sink in sushi station, operator removed utensils.
No handwashing sign provided at a hand sink used by food employees. Observed at sushi station.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Bowl or other container with no handle used to dispense food. Observed in flip top unit in chicken.
In-use knife/knives stored in cracks between pieces of equipment. Observed between table and flip top unit.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Accumulation of debris in the interior of the ice machine/bin. Observed on interior shield.
Bowl or other container with no handle used to dispense food. Observed in vegetable in flip top unit. Operator removed bowls.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over salads in walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed debris on interior shield.
In-use knife/knives stored in cracks between pieces of equipment. Observed between table and flip top unit, employee removed knife from between equipment.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on cookline counter.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 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. Observed Dishwasher (Chlorine 0ppm), employee replaced empty chlorine bucket and complied Dishwasher (Chlorine 100ppm)
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed water temperature 82F, employee removed utensils from water and replaced utensils.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter.
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.