HIBACHI EXPRESS
5186 COUNTY LINE RD, Lakeland FL 33811 · 267.474.7903
Last inspected Aug 12, 2026 · 7 visits since August 2023
NOV 24
MAR 25
OCT 25
MAR 26
AUG 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. Emailed to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 12, 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
What the inspector wrote — 3 findings
Handwash sink not accessible for employee use at all times. Hand washing sink at the front counter locked by a cart with a rice cooker on it, the cart was relocated.
Employee with no hair restraint while engaging in food preparation. Employee preparing food on the cook line.
Single-service articles not stored inverted or protected from contamination. Carry out containers on the top of the reach in cooler on the front line. The containers was inverted to protect from dust.
Mar 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over carrots inside the walk in cooler.
Employee with no hair restraint while engaging in food preparation. Employee preparing food on the cook line.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee rinsed hands with no soap. At the 3 compartment sink.
Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over bulk containers of soy sauce inside the walk in cooler.
Handwash sink used for purposes other than handwashing. Employee rinsed his hands at the 3 compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Product inside the walk in cooler. Chicken, beef
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Carry out containers on top of the sushi reach in cooler on the front counter. The containers was inverted.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in a bulk container of water on the prep table next to the walk in freezer.
Unwrapped single-service utensils not presented so that only the handles are touched. White plastic fork inside the caddy at the condiment station.
Walk-in cooler interior/shelves have accumulation of soil residues.
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3-27-2022
Bowl or other container with no handle used to dispense food. Stainless bowl used to scoop chicken in the top section of the flip top reach in cooler. Bowl was removed.
Employee preparing food in customer section of dining area. Employee prepping salad at the front counter next to the cash register. I had the employee to take the product to the kitchen.
Walk-in cooler shelves with rust that has pitted the surface.
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine 00 ppm. Operator changed the sanitizer 50 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over cut carrots inside the walk in cooler. The eggs was relocated. Beef,shrimp, over vegetables in the top section of the flip top reach in cooler acfrom the cook line. The products was relocated.
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 a copy to her email
No copy of latest inspection report available.
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
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. The manager was able to determine the time and marked it.
Handwash sink used for purposes other than handwashing. Plastic container inside the hand washing sink next to the 3 compartment sink. The container was removed.
Food stored on floor. Bucket of onions in the floor in the dishwasher area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons for rice in water at 81F next to the rice cooker across from the cook line. The water was discarded.
Time/temperature control for safety food thawed in an improper manner. Bulk container of shrimp thawing in standing water on the prep table across from the 3 compartment sink.
Aug 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make Line: raw shrimp (45F - Cold Holding); raw chicken (44F - Cold Holding); raw seasoned chicken (46F - Cold Holding). Manager put ice on product and removed containers of hot noodles from cooler. Product re-temped at 41f 20 minutes later
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. Emailed to operator
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. Mamager had employees started signing off on reporting agreements
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator ran out of bleach. Operator went and got container of approved bleach.
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.