HIBACHI EXPRESS FLORIDA INC
14923 N FLORIDA AVE, Tampa FL 33613 · 813-506-1301
Last inspected Jul 28, 2026 · 9 visits since September 2023
JUL 24
AUG 24
JUL 25
DEC 25
JUL 26
▼ IMPROVING
5 inspections trending up, 88 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies in soda station
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the cook line flip top unit.
Handwash sink used for purposes other than handwashing. Observed a wire scrub brush in the hand washing sink on the cook line, employee removed.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food being stored on the same shelf with no labels with food being served to the public.
Food stored on floor in the walk in cooler. Observed a box of steak on the floor in the walk in cooler.
Show the remaining 4 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the interior of the microwave with food debris build up. Employee began to clean
Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris build up in the interior of the reach in cooler on the cook line. Employee cleaned
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Observed a spray bottle with oil with no label. Observed bulk containers in the back with no labels.
Dec 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the flip top unit on the cook line.
Handwash sink used for purposes other than handwashing. Observed an employee washing a bottle in the handwashing sink on the cook line.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee items in the walk in cooler not segregated from food being sold to the public.
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Observed several bulk containers with no labels in the back prep area.
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the flip top unit on the cook line.
Handwash sink used for purposes other than handwashing. Observed dish scrubbing brushes in the handwashing sinks in the front sushi area and back cook line. Discussed proper usage of handwashing sinks.
Bowl or other container with no handle used to dispense food. Observed bowls being used as scoops in the dry storage container and in the flip top unit on the cook line. Manager removed the ones in the dry storage.
Dead roaches on premises. Observed one dead roach near the three compartment sink. Manager removed, cleaned and sanitized area.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food/drink items being stored on shelves with food being sold to the public in the walk in cooler.
Ice buildup in walk-in freezer.
Stored food not covered. Observed containers of cut vegetables stored uncovered in the walk in cooler. Manager had employee cover.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 23, 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 ▾
Wet wiping cloth not stored in sanitizing solution between uses. On sushi station and back prep table
Aug 15, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over peeled cucumbers placed back in original packaging. Manager removed cucumbers from box and placed in a prep contained and stored above raw chicken. Priority: High Priority
Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken behind raw beef in reach in cooler on cook line. Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken hot holding at 120F and 90F. Manager discarded the pan at 90F and placed the pan at 120 F in the reach in cooler to ambient cool. Priority: High Priority
Observed: Bowl or other container with no handle used to dispense food. Observed bowl in food containers in flip top unit on cook line. Priority: Basic
Jul 29, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Observed Togo bags being used to hold raw shrimp in walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Bar raw tuna (50F - Cold Holding). Manager put in freezer, and product was removed and sold before secondary temp could be taken
Establishment advertised crab on menu/menu board but served imitation crab. Observed Crab Rangoon on to go menu and on menu board. Looking at case received from distributor, ingredient lists only imitation crab is used.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Hibachi Steak cooked medium to medium week, if customer does not specify. Discussed with manager to add disclosure to menu or cook steak to 145f.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes in server cooler, Iran salad, cooked rice in sushi station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water on cook line make table
Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed multiple lights out in back prep and dish are
Light not functioning. Observed multiple lights out throughout kitchen
Stored food not covered. Observed containers of cut broccoli not covered and stacked in walk in cooler.
Unwrapped single-service utensils not presented so that only the handles are touched. Observed unwrapped spoons and forks in customer area.
Wet wiping cloth not stored in sanitizing solution between uses. On sushi station and back prep table
Jul 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 10 high priority.
10 High priority8 Intermediate9 Basic
Show 27 findings ▾
Container of medicine improperly stored. Observed bottles of medicine on back shelving. Manager put items in container
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then proceeded to put on gloves. Manager had employee wash hands but hand were re-contaminated when employee turned off water with hands and no paper towel.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed sushi cook handle nori sheets with bare hands and no gloves.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies in soda station
Nonfood-grade bags used in direct contact with food. Observed Togo bags being used to hold raw shrimp in walk in freezer.
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator receives fresh salmon and no letter of aquaculture. Manager got letter from distributor
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored behind raw beef in make line. Manager flipped pans so beef was in the back.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee drinks in ice machine buried in ice
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Bar raw tuna (50F - Cold Holding). Manager put in freezer, and product was removed and sold before secondary temp could be taken
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
Establishment advertised crab on menu/menu board but served imitation crab. Observed Crab Rangoon on to go menu and on menu board. Looking at case received from distributor, ingredient lists only imitation crab is used.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on cook line.
Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by cart. Hand sink by dish area has large bottle of soap in it
Handwash sink used for purposes other than handwashing. Manager filled Sani bucket and cook rinsed towels in sushi line hand sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Hibachi Steak cooked medium to medium week, if customer does not specify. Discussed with manager to add disclosure to menu or cook steak to 145f.
No complete written procedures available for use of time as a public health control to hold time/temperature control for safety food. Second page missing on paperwork. Manager filled out
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes in server cooler, Iran salad, cooked rice in sushi station.
Spray bottle containing toxic substance not labeled. Bottle of pink liquid in server station not labeled. Manager labeled bottles as sanitizer
Employee beverage container in ice machine/ice bin. Observed 2 employee waters and a protein drink ice machine buried under ice. Stop sale issued on ice. Manager burned ice in ice machine cleaned and sanitized Observed ensures in server cooler. Manager put in separate container
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water on cook line make table
Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed multiple lights out in back prep and dish are
Food stored on floor. Case of ginger on floor at sushi bar.
Light not functioning. Observed multiple lights out throughout kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soap dispenser on cook line soiled Gaskets at sushi bar soiled
Stored food not covered. Observed containers of cut broccoli not covered and stacked in walk in cooler.
Unwrapped single-service utensils not presented so that only the handles are touched. Observed unwrapped spoons and forks in customer area.
Wet wiping cloth not stored in sanitizing solution between uses. On sushi station and back prep table
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Observed sponge in hand wash sink next to Sushi Station. Manager removed. Observed stainless steel wool in hand sink next to cooks line. Manager removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator using Quaternary Ammonia for sanitizing but had chlorine test strips.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a small amount of mold like substance on inside flap of ice machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket on storage shelf next to single service items.
Food stored on floor. Observed raw carrots in bag stored on floor in walk in cooler. Manager moved the bag of carrots.
Sep 21, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Yummy Sauce with no date mark. Manager placed date mark on yummy sauce.
Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks in cabinet under soda machine not secured.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up debris behind nozzles on soda machine. Operator cleaned around nozzles,
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.