HIBACHI EXPRESS
3813 CLYDE MORRIS BLVD STE 101, Port Orange FL 32129 · 386-777-5888
Last inspected May 14, 2026 · 8 visits since November 2023
MAR 24
OCT 24
MAR 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. See stop sale based on rate of cooling.
★ 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 |
|---|---|---|---|
| 4--2025035686 | Mar 7, 2025 | May 29, 2025 | $200 |
Inspection history
8 visits, newest first
May 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Spray bottle containing toxic substance not labeled. Not labeled glass cleaner. Operator label it
Feb 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee with no hair restraint while engaging in food preparation.
Dec 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw shrimp over cooked egg omelette (tamago) at reach in freezer
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. CORRECTIONS MUST BE MADE TO THE FOLLOWING MENUS: In-store, Togo, and online. - M16 Roll with smoked salmon - Tuna Lover Roll - Green Devil Roll - Red Dragon Roll - Uptown Hot Girl Roll with masago - Akuma Roll - Pink Lady Roll - Shrimp Tempura Roll with masago - Salmon Tempura Roll with masago - Mexican Roll with masago - Philadelphia Roll with smoked salmon
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. - Magestic Bleach not able to sanitize food contact surfaces. Operator bought sanitizing bleach from near by grocery store.
Bowl or other container with no handle used to dispense food. - metal bowl no handle used to scoop raw chicken at walk in cooler
Buildup of food debris/soil residue on equipment door handles. - cookline cooler door handle including flip top covers - reach in freezer door handle - walk in cooler door handle
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - pop up tent cover and desk lamp on top of dry foods at storage rack
Employee with no hair restraint while engaging in food preparation.
Insect control device installed over food preparation area. - at sushi bar. Employee unplugged and moved
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cabinet storing trash can at sushi station - wooden shelves next to fryers
Outer openings not protected with self-closing doors. - back door self closing device broken
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado over opened box of miso paste at walk in cooler.
Mar 11, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. -raw/undercooked chicken was completed and placed onto tray at 155F, without using food probe thermometer. After temperature verified during inspection and identification of undercooked poultry made aware to operator, some trays was closed and serves to customer without any further heat treatment.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. See stop sale based on rate of cooling.
Nonfood-grade bags used in direct contact with food. -to go bags uses for-direct contact with food, inside chest freezer in back Nonfood-grade containers used for food storage - direct contact with food. -worn trash cans used for bull storage of rice with direct contact.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked rice 107-118F in middle after 1 hour, 103-115F after 90 minutes without any effort to cool below 70F within 2 hours based upon rate of cooling obtained by temperatures recorded at beginning and end of inspection. Manager keeping rice inside dense container during cooling process. Advised to use sheet pans to rapidly cool rice
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice 107-118F in middle after 1 hour, 103-115F after 90 minutes without any effort to cool below 70F within 2 hours based upon rate of cooling obtained by temperatures recorded at beginning and end of inspection. Manager keeping rice inside dense container during cooling process. Advised to use sheet pans to rapidly cool rice
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee personal food not properly identified and segregated from food to be served to the public. -chest freezer in back, person in charge stated mix of personal food/food for restaurant
Floor soiled/has accumulation of debris behind cooking equipment
Ice buildup in reach-in freezer
Missing drain plug at dumpster.
Reach-in freezer interior/shelves have accumulation of soil residues. -bottom shelf of stand up freezer in back prep area
Wall soiled with heavily accumulated grease, food debris, and/or dust. -backsplash behind grill
Mar 7, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 24 violations recorded, 8 high priority.
8 High priority3 Intermediate13 Basic
Show 24 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. -raw/undercooked chicken was completed and placed onto tray at 155F, without using food probe thermometer. After temperature verified during inspection and identification of undercooked poultry made aware to operator, some trays was closed and serves to customer without any further heat treatment.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. See stop sale based on rate of cooling.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee donned gloves to begin preparing food for customers without washing hands
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -hamachi, no proof of parasite destruction provided from operator. Advised to contact supplier to receive proof of parasite destruction
Nonfood-grade bags used in direct contact with food. -to go bags uses for-direct contact with food, inside chest freezer in back Nonfood-grade containers used for food storage - direct contact with food. -worn trash cans used for bull storage of rice with direct contact.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry stored above cooked vegetables inside walk in cooler -raw salmon stored above cut vegetables inside sushi cooler
Stop Sale issued due to food originating from an unapproved source. -hamachi, no proof of parasite destruction for hamachi served raw. Operator must fully cook until proof of parasite destruction is provided.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked rice 107-118F in middle after 1 hour, 103-115F after 90 minutes without any effort to cool below 70F within 2 hours based upon rate of cooling obtained by temperatures recorded at beginning and end of inspection. Manager keeping rice inside dense container during cooling process. Advised to use sheet pans to rapidly cool rice
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice 107-118F in middle after 1 hour, 103-115F after 90 minutes without any effort to cool below 70F within 2 hours based upon rate of cooling obtained by temperatures recorded at beginning and end of inspection. Manager keeping rice inside dense container during cooling process. Advised to use sheet pans to rapidly cool rice
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. -for undercooked/raw poultry
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -numerous prepared items not date marked inside walk in cooler
Accumulation of dead or trapped in control devices.
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee personal food not properly identified and segregated from food to be served to the public. -chest freezer in back, person in charge stated mix of personal food/food for restaurant
Floor soiled/has accumulation of debris behind cooking equipment
Fly sticky tape hanging over food/food preparation area/food-contact equipment. -in back prep area
Garbage on the ground and/or pad around dumpster.
Grease receptacle lid open.
Ice buildup in reach-in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Missing drain plug at dumpster.
Open dumpster lid.
Reach-in freezer interior/shelves have accumulation of soil residues. -bottom shelf of stand up freezer in back prep area
Wall soiled with heavily accumulated grease, food debris, and/or dust. -backsplash behind grill
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored above ready to eat vegetables inside walk in
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream cheese rangoons 50F sitting out on cook line. Manager stated placed out at 1130. Advised to use time as public health control. Manager added time.
Bowl or other container with no handle used to dispense food. -inside walk in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -black substance on ceiling vents inside kitchen
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -20 seats, provided seating change evaluation form via email
Floor area(s) covered with standing water. -inside walk in cooler under condenser
Food not stored at least 6 inches off of the floor. -inside walk in cooler
Food stored under dripping condensation water inside walk in cooler.
Ice buildup in reach-in freezers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spatulas next to grill inside standing water 91F. Advised to use metal pan and maintain 135F up for holding utensils in standing water.
Screen door allows for gaps at top and side of screen door.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee failed to wash hands prior to putting on gloves to prepare sushi rolls, inspector educated employee, employee removed and discarded his gloves, washed his hands, and replaced gloves
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee failed to sanitize large stainless steel bowl after cleaning. Operator set up chlorine sanitizer, employee sanitized bowl.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in walk-in cooler, per operator opened on 3/24/3024, operator dated
Floor area(s) covered with standing water. -walk-in cooler
Floor soiled/has accumulation of debris. -walk-in cooler floor underneath sauce buckets soiled
Food not stored at least 6 inches off of the floor. -walk-in cooler: buckets of sauce and ginger stored on the floor, operator relocated
Ice buildup in reach-in freezer and/or walk-in freezer. -white reach-in freezer
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of white reach-in freezer that faces the reach-in cooler has an accumulation of grease and food debris -exterior of microwave lightly soiled
Reuse of single-service or single-use articles. -egg cartons, employee discarded
Unwrapped single-service utensils not presented so that only the handles are touched. -plastic spoons/forks in container at front counter, operator reorganized
Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths on prep tables, operator relocated to sanitizer bucket
Nov 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef 52F, overfilled in top of reach-in cooler, operator relocated excess to lower portion of walk-in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken 81-122F, per operator stored in container on flat top grill less than 1 hour, operator covered and moved to hotter portion of flat top grill to reheat to 165F or above, rechecked 30 minutes later 153-155F
Food-contact surface soiled with food debris. -multiple cutting boards stained throughout kitchen
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turned off at valve in employee restroom, operator turned water back on, temped at 105F
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee jacket stored on dry storage shelf above flour container, operator removed
Floor area(s) covered with standing water in walk-in cooler.
Food not stored at least 6 inches off of the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave soiled -equipment doors/handles soiled throughout kitchen -sides of fryers in between soiled
Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on counter at sushi station, operator placed in sanitizer bucket
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.