Hibachi Express
Last inspected: Dec 29, 2025
67
Score
Going back to 2022, Hibachi Express has nine inspections in the public record. Inspectors last stopped by on Dec 29, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to eight violations.
“Equipment in poor repair” accounts for the largest share of issues, appearing five times across the record.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. The record is unremarkable in either direction.
9
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Dec 29, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen with plastic bottles inside. Moved by manager. **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at hand wash sink in kitchen prep area. Manager turned water valve back on **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Cardboard used to line nonfood-contact shelves. Card board under prep table in kitchen area **Repeat Violation**
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink up on prep table next to food
12B-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw prep shrimp stored thawing at room temperature at 56F. Manager place in walk in cooler **Corrective Action Taken**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored not hung at mop sink **Repeat Violation**
42-01-4
67
Aug 21, 2025
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Commercially packaged raw beef stored over bucket of sauce in walk in cooler. Moved by manager. **Corrected On-Site**
08A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 2 food handler employees hired over 60 days with no proof of training
53B-02-5
Intermediate - 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. Operator has 3 employees with no proof of form completed **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. At hand wash sink next to ware washing area. Manager provided **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve turned off at hand wash sink opal sushi bar and in kitchen on right side of entrance door. Manager turn hot water on **Corrected On-Site**
27-16-4
Basic - Cardboard used to line nonfood-contact shelves. Card board under prep table in kitchen with stored food
14-45-4
Basic - Equipment in poor repair. Reach in cooler on front line with torn gasket **Repeat Violation**
14-11-5
Basic - Food stored on floor. Bucket of teriyaki sauce stored on floor in kitchen. Moved by manager. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in 87F standing water. Manager discarded water **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. In back area at mop sink
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of white substance stored under prep table not labeled. Manager stated it flour and label it **Corrected On-Site**
02D-01-5
41
Jan 27, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - 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. Operator has 3 new employees hired with no proof of form
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Bowl stored inside cooked chicken container in front line reach in cooler
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat and jacket stored next to dry foods in back kitchen area
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist **Repeat Violation**
13-07-4
Basic - Equipment in poor repair. Walk in freezer with torn gasket **Repeat Violation**
14-11-5
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. White sushi rice stored hot holding in round soft wood container in back kitchen prep area **Repeat Violation**
14-25-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 90F at grill area **Repeat Violation**
10-07-4
67
Sep 13, 2024
Routine - Food
No violations found.
100
Jul 11, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
39
Jan 29, 2024
Routine - Food
No violations found.
100
Oct 3, 2023
Routine - Food
3 critical violations. 6 major violations. 4 minor violations.
View 13 violations
High Priority - 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 employee handling cooked noodles with bare hands to place in storage container for later usage. Provided technical assistance to manager and employee put on gloves to finish preparing noodles **Corrected On-Site** **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse utensils at prep sink and place in pan back on cook line to be used without sanitizing. Manager intervened and sanitize utensils **Corrected On-Site**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw prep steak stored on shelf above storage container bin of yum yum sauce in walk in cooler. Moved by manager. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - 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 operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrected On-Site**
11-27-4
Intermediate - 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. Discussed and provided the Employee Health Reporting Agreement form during the inspection and employee signed **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. At sushi bar hand wash sink on front line. Manager provided **Corrected On-Site**
31B-03-4
Intermediate - Records/documents for required employee training appear to be falsified. Employee Xiang H with training certificate with changed date of completion from 2019 to 2012 and expiration date also changed from 2022 to 2025. Reviewed with manager will need a new certificate to be completed. Also other employees training certificates completed in pencil and informed manager will need to be completed in pen **Repeat Violation** **Admin Complaint**
53B-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with pink solution stored on front counter not labeled. Manager labeled it sanitizer **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turn off at front sushi bar counter. Manager turn hot water back on **Corrected On-Site**
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in kitchen. Employee removed **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Reach in cooler on front line with torn gasket **Repeat Violation**
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed paint brush with metal around base of bristles stored with dry utensils in storage rack area that is used for food preparation. Manager discarded **Corrected On-Site** **Repeat Violation**
14-10-4
Basic - Floor soiled/has accumulation of debris. Walk in Freezer floor soiled with food debris
36-73-4
29
Nov 3, 2022
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - 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 employee cutting washed onions for prep with bare hands on front line make table across from grill and placing in prep pan for later use. Reviewed with person in charge and proper procedure. Employee put on gloves for remaining prep **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Prep raw beef stored on shelf over bucket of sauce in walk in cooler. Prep raw shrimp stored over cooked chicken on shelf in walk in cooler. Both items properly stored by employee **Corrected On-Site**
08A-05-6
Intermediate - 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. Employee X. Hung with expired certificate 7-1-22
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with some grease build up **Repeat Violation**
23-03-4
Basic - Equipment in poor repair. Make table reach in cooler on front line across from grill area with torn gasket **Repeat Violation**
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Power drill with attached mixer head stored on shelf in kitchen next to food and not food grade constructed **Repeat Violation**
14-10-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power drill stored on shelf in kitchen next to food. Employee removed **Corrected On-Site** **Repeat Violation**
42-03-5
Basic - Time/temperature control for safety food thawed in an improper manner. Employee thawing raw shrimp at three compartment sink area in standing water. Water temperature at 48F. Employee thawing now under running water **Corrected On-Site**
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen area next to three compartment sink. Employee place lid under bucket **Corrected On-Site**
21-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored next to dry storage food on back kitchen shelf. Employee removed **Corrected On-Site** **Repeat Violation**
40-06-5
47
Aug 9, 2022
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Raw frozen prep chicken stored in direct contact with non-food grade plastic bags in walk in freezer
14-31-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink and food bowl stored on make table next to food on front line. Moved by manager. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf on back kitchen area next to food. Moved by manager. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Make table reach in cooler at front line area with torn gasket
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Non-food grade power tool being used with attached mixer head stored on shelf in back kitchen area
14-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease build up
23-03-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance tool box stored on shelf in back kitchen next to food. Moved by manager. **Corrected On-Site**
42-03-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on sushi make table cutting board. Moved by manager. **Corrective Action Taken**
21-12-4
61
Frequently Asked Questions
When was Hibachi Express last inspected?
The most recent health inspection at Hibachi Express on file is from Dec 29, 2025. The public record contains nine inspections in total.
What is the most common violation at Hibachi Express?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at Hibachi Express.
How does Hibachi Express compare to other restaurants in Jacksonville?
Hibachi Express most recently scored 67 out of 100, which is lower than the Jacksonville average of 74.
Has Hibachi Express' inspection record improved over time?
No. Recent inspections at Hibachi Express have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hibachi Express means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Hibachi Express inspected?
Based on the inspection history on file, Hibachi Express is inspected around three times per year on average.
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