HIBACHI EXPRESS BRADENTON INC
4533 14 ST W, Bradenton FL 34207 · 813.506.1301
Last inspected Aug 19, 2026 · 11 visits since September 2023
OCT 24
MAR 25
JUL 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in top part of reach in cooler above cold holding line pork dumplings (60F - Cold Holding). Person in charge stated they had been there for approximately 1.5 hours and placed in walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024013649 | Jan 24, 2024 | Mar 27, 2024 | $800 |
| 7--2023063400 | Sep 25, 2023 | Dec 11, 2023 | $200 |
Inspection history
11 visits, newest first
Aug 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Ice buildup in reach-in freezer.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Observed on reach in coolers and walk-in cooler gaskets soiled with mold like substance.
Outer openings not protected with self-closing doors. Observed outer openings not protected with self-closing door on east end of main kitchen area.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled with accumulated grease behind grill and fryers.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Aug 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed in back kitchen area Triple Sink (Chlorine over 200ppm ); Person in charge diluted and Triple Sink (Chlorine retested 100ppm).
Raw animal food stored over or with unwashed produce. Observed in reach in cooler in sushi area raw bacon over unwashed avocados.Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw bacon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on sushi line salmon (52F - Cold Holding); white fish (50F - Cold Holding); tuna (49F - Cold Holding); cream cheese (48F - Cold Holding); roe (51F - Cold Holding).Person in charge stated it had been in the top sushi cooler for approximately 1 hour. Educated Person in charge on cold holding foods. Person in charge placed in lower reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in grill area cooked vegetables (109F - Hot Holding); cooked chicken (114F - Hot Holding). Educated Person in charge on hot holding food and emailed Person in charge a copy of the handout. Person in charge placed on grill to reheat.
Handwash sink used for purposes other than handwashing. Observed in front kitchen area handwashing sink had a cup,scrub brush and food particles in sink. Person in charge removed and cleaned sink.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Buildup of food debris/soil residue on equipment door handles. Observed on front cooks line reach in cooler handles soiled with grease and food debris.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on cooks line cell phone on food preparation table. Person in charge removed and washed table. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Ice buildup in reach-in freezer.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
No copy of latest inspection report available.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Observed on reach in coolers and walk-in cooler gaskets soiled with mold like substance.
Outer openings not protected with self-closing doors. Observed outer openings not protected with self-closing door on east end of main kitchen area.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled with accumulated grease behind grill and fryers.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Feb 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 1 high priority.
1 High priority2 Intermediate12 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed on upper part of reach in cooler on top of food container pork dumplings (51F - Cold Holding).educated Person in charge on cold food storage.Person in charge stated it had been on top for approximately 1 hour and placed in the reach in cooler.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Handwash sink used for purposes other than handwashing. observed soiled dishes in handwashing sink in sushi area. person in charge removed and washed sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Marpine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.observed on fountain beverage machine ice shoot with mold like substance.
Carbon dioxide tanks not adequately secured by soda machine.Person in charge secured tanks.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.observed on cooks line cell phone on food preparation table. Person in charge removed and washed table.
Employee with no beard guard/restraint while engaging in food preparation.employee put on beard guard and washed hands.
Food stored on floor.observed in walk-in freezer a 5 gallon of stock stored on floor. Person in charge removed.
Ice buildup in reach-in freezer on cooks line.
No copy of latest inspection report available. No copy of latest inspection report available.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryer hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employees.
Outer openings not protected with self-closing doors. Outer openings not protected with self-closing door on east end of main kitchen area.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler and freezer shelves with rust that has pitted the surface.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with accumulated grease, food debris, and/or dust behind grill and fryers.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Oct 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority4 Intermediate9 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in top part of reach in cooler pork dumplings (53F - Cold Holding); scallops (52F - Cold Holding).Person in charge stated they had been in there for approximately 1 hour and placed them in the bottom part of reach in cooler.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Hal Huang
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Records/documents for required employee training appear to be falsified.observed management change completion date on expiration on employee training for Lou rang, Jim huia,aupp duba,jauier,Laura and Tailai.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen area.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Interior of oven/microwave has accumulation of black substance/grease/food debris.Person in charge cleaned microwave. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
No copy of latest inspection report available. No copy of latest inspection report available.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryer hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employees.
Outer openings not protected with self-closing doors. Observed: Outer openings not protected with self-closing door on east end of main kitchen area.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Single-service articles not stored inverted or protected from contamination. Single-service articles not stored inverted or protected from contamination at sushi station. Person in charge inverted. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employees.
Unwrapped single-service utensils not presented so that only the handles are touched by fountain beverage machine. Person in charge inverted with handle up.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler and freezer shelves with rust that has pitted the surface.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Wall soiled with accumulated grease, food debris, and/or dust behind grill and fryers.
Mar 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observe at sushi bar area. Employee put on gloves, cut an avocado and failed to wash hands before putting on gloves. Employee, voluntarily, discarded, avocado, remove soil, gloves, watch and put on clean gloves.
Employee washed hands with no soap in sushi bar area. Person in charge stopped employee and explained proper handwashing procedures.employee washed hands with soap.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in cooler raw chicken over raw seafood. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed chicken.
Stop Sale issued due to food not being in a wholesome, sound condition. Observe at sushi bar area. Employee put on gloves, cut an avocado and failed to wash hands before putting on gloves. Employee, voluntarily, discarded, avocado, remove soil, gloves, watch and put on clean gloves.
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. Lou rang and Jin hui
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven/microwave has accumulation of grease/food debris by across from wok station. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employees.
No copy of latest inspection report available.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryer hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employees.
Outer openings not protected with self-closing doors. Observed: Outer openings not protected with self-closing door on east end of main kitchen area.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Single-service articles not stored inverted or protected from contamination. Single-service articles not stored inverted or protected from contamination at sushi station. Person in charge inverted. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Stored seafood not wrapped and stored on rack in reach in freezer. Person in charge removed and wrapped seafood.
Walk-in cooler and freezer shelves with rust that has pitted the surface.
Oct 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in top part of reach in cooler above cold holding line pork dumplings (60F - Cold Holding). Person in charge stated they had been there for approximately 1.5 hours and placed in walk in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge went to store and purchased test strips. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Garbage on pad around dumpster on east side of building.
Interior of oven/microwave has accumulation of grease/food debris by sushi station. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryer hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Open dumpster lid on east side of building. Person in charge closed lid.
Outer openings not protected with self-closing door on east end of main kitchen area.
Single-service articles not stored inverted or protected from contamination at sushi station. Person in charge inverted. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Feb 1, 2024□ 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 ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area above fryers and grill hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Jan 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority5 Intermediate8 Basic
Show 15 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 in back kitchen area Dishwasher (Chlorine 000ppm); Person in charge Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 3 compartment sink 100ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Walk in cooler in back kitchen area raw Chicken over raw Beef. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw Chicken.
Establishment advertised crab on menu/menu board but served imitation crab. Establishment advertised crab on menu/menu board but served imitation crab. Repeat violation from routine inspection 9/21/23 and 5/26/23 As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back area of kitchen, meat cutter soiled with dried food debris. Person in charge stated it has not been used for approximately three weeks.
Handwash sink not accessible for employee use at all times. Observed in back kitchen area across from dish machine box of produce blocking Handwashing sink. Person in charge removed box of produce. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Spray bottle containing toxic substance not labeled. Spray bottle containing toxic substance not labeled in dishwasher area. Person in charge stated it was bleach and water. Person in charge labeled bottle. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Accumulation of black/green mold-like substance in the interior of the ice bin in front kitchen area.
Employee personal food not properly identified and segregated from food to be served to the public in Walk in cooler
Food stored on floor. Observed: Food stored on floor. Observed in Sushi area pickled ginger container stored on floor. Person in charge removed from floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in Sushi area microwave soiled with dried food particles. Person in charge cleaned microwave. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area above fryers and grill hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Single-service articles not stored inverted or protected from contamination. Observed in sushi area single service items stored upright. Person in charge inverted. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Unwrapped single-service utensils not presented so that only the handles are touched by fountain beverage machine. Person in charge put all handles first.
Wet mop not stored in a manner to allow the mop to dry. Wet mop not stored in a manner to allow the mop to dry in back kitchen area. Person in charge inverted mop. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Sep 25, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Beef steak over Miso soup pot. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy. Person in charge removed Raw Beef steak.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area above fryers and grill hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Sep 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority7 Intermediate7 Basic
Show 17 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed in front kitchen area employees touched hair and hat and grabbed a single service lid for food. Educated Person in charge on Handwashing and glove use. Employee discarded lid, washed hands and put on clean gloves.
Employee washed hands with no soap. Observed in front kitchen area employee washed hands with no soap. Educated Person in charge on Handwashing procedures and emailed hand out to Person in charge. Employee washed hands with soap.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Beef steak over Miso soup pot. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy. Person in charge removed Raw Beef steak.
Employee washed hands in a sink other than an approved handwash sink. Observed in back kitchen area, employee washed hands in 3 compartment sink. Educated Person in charge on Handwashing procedures. Person in charge washed hands in Handwashing sink.
Establishment advertised crab on menu/menu board but served imitation crab. Establishment advertised crab on menu/menu board but served imitation crab. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back area of kitchen, meat cutter soiled with dried food debris. Person in charge stated it was used to cut raw meat approximately 3 day ago.
Handwash sink not accessible for employee use at all times. Observed in back kitchen area across from dish machine food cart blocking Handwashing sink. Person in charge moved cart.
Handwash sink used for purposes other than handwashing. Observed by Sushi area metal scrub pad, multiple brushes and soiled dishes in Handwashing sink. Educated Person in charge on Handwashing sink use. Person in charge removed all items.
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.
Spray bottle containing toxic substance not labeled. Spray bottle containing toxic substance not labeled in dishwasher area. Person in charge stated it was bleach and water. Person in charge labeled bottle. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Bowl or other container with no handle used to dispense food. Observed multiple no handle containers used to dispense food in all area of the kitchen and Walk in cooler. Person in charge removed bowls. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee
Current Hotel and Restaurant license not displayed. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Food stored on floor. Observed in Sushi area pickled ginger container stored on floor. Person in charge removed from floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris Observed in Sushi area microwave soiled with dried food particles. Person in charge cleaned microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area above fryers and grill hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Single-service articles not stored inverted or protected from contamination. Observed in sushi area single service items stored upright. Person in charge inverted. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Wet mop not stored in a manner to allow the mop to dry in back kitchen area. Person in charge inverted mop.
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.