HIBACHI EXPRESS SUN POINT INC
3064 E COLLEGE AVE, Ruskin FL 33570 · 813-645-8888
Last inspected Mar 9, 2026 · 6 visits since July 2023
JAN 24
SEP 24
FEB 25
OCT 25
MAR 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
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. Sent to operator at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
What the inspector wrote — 10 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Rice 76 F sitting in counter, employee placed in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Self service soda machine.
Bowl or other container with no handle used to dispense food. Bowl with no handle in seasoning.
Clean, single-use gloves not handled in a sanitary manner. Used gloves left on cutting board.
Show the remaining 6 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on fryer oil.
Food storage container/container lid cracked or broken. Rice container lid cracked.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 80, employee emptied at time of inspection.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in cooler next to salad.
Reuse of single-service or single-use articles. Cut up plastic container in rice.
Wet mop not stored in a manner to allow the mop to dry.
Oct 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority2 Intermediate10 Basic
Show 14 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 held on time not time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 117 F- retemp 147 F, vegetables 126 F- retemp 182 F on cook top, employee turned up heat.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board across from walk in cooler.
Handwash sink not accessible for employee use at all times. Fan blocking handwash sink on cook line. Sponge in handwash sink.
Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar, manager removed at time of inspection.
Cutting board has cut marks and is no longer cleanable. White cutting board across from walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to rice cooker. Employee removed at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table at sushi bar.
Employee with no hair restraint while engaging in food preparation. Observed employee cooking food with no hair restraint.
Food stored on floor. Broccoli on the floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 98 F.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons not handle first.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table.
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over noodles in walk in cooler.
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. No time mark on sushi rice held on time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Steak 108 F
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/ observed 5+ employees with no certified food manager on site. Manager arrived at time of inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink on cook line temped 81 F, ran approximately 2 minutes. Retemp 90 F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Self service ice chute.
Bowl or other container with no handle used to dispense food. Bowl with no handle in breading.
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee food on rice cooker. Employee removed at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table.
Food stored on floor. Sushi ginger on floor.
Hood filter missing from automatic fire suppression/exhaust system.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 83 F.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep tables throughout kitchen.
Sep 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse container without sanitizing. Operator sanitized at time of inspection.
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 held on time not time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef 119 F in steam well, advised employee to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine.
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/ Observed 4+ employees working with no food manager on site. Food manager arrived at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in rice at sushi bar not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Bowl with no handle in flour.
Carbon dioxide tanks not adequately secured. At sushi bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table.
Equipment in poor repair. Dish machine tested 0 ppm chlorine. Establishment was not using dish machine at time of inspection. Advised operator to use 3 compartment sink until dish machine is working properly.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape over prep table.
Food stored on floor. Beef in walk in cooler on floor.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep areas throughout kitchen.
Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled in dry storage.
Jan 3, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over noodles in walk in cooler, operator removed noodles at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp 115 F on counter.
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. Sent to operator at time of inspection.
Handwash sink used for purposes other than handwashing. Observed employee use wet wiping cloth in handwash sink.
Bowl or other container with no handle used to dispense food. Bowl with no handle in container of rice.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee gum above reach in cooler. Employee phone on prep table.
Employee with no hair restraint while engaging in food preparation. Observed employee cooking food with no hair restraint.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Hood filters removed at time of inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board at sushi bar.
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate10 Basic
Show 13 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. Tested 0 ppm, operator primed tested 50 ppm.
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. Sent operator written procedure at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Self service soda machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Bowl with no handle in container of rice next to walk in freezer.
Carbon dioxide tanks not adequately secured. At sushi area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over water bottles, operator removed at time of inspection. Employee shoes over bag of rice.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at handwash sink on cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados over cut lettuce in walk in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0ppm, operator remade tested 50 ppm.
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.