Hibachi Express
Last inspected: Jan 6, 2026
52
Score
Hibachi Express appears in inspection records nine times, starting in 2022. Hibachi Express was last inspected on Jan 6, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around 12 violations per visit versus roughly eight violations earlier in the record.
Looking across the full record, “equipment and utensils not properly air-dried - wet nesting” is the recurring theme, flagged four times.
That's lower than the typical Kissimmee restaurant, which scores around 78. The pattern in the record is worth a careful look.
9
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
52
Jul 22, 2025
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Plumbing Maintained; Sewage Disposal
FL-51
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
33
Jan 22, 2025
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over broccoli in walk in cooler.
08A-04-5
High Priority - Nonfood-grade bags used in direct contact with food. Raw meat in freezer and cooler.
14-31-5
Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. **Repeat Violation**
31A-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with buckets and bowl in sink. **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. Next to 3 compartment sink **Corrected On-Site**
31B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef at room temperature.
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cucumbers over blanched broccoli.
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wiping cloths on counters.
21-12-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks on the the cook line.
25-02-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler.
14-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Chained together but not chained to anything to prevent from falling over.
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bowls on clean storage rack. **Repeat Violation**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water 110 degrees.
10-07-4
Basic - Light not functioning. Back storage area
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. In the restroom
31B-04-4
Basic - Reuse of single-service or single-use articles. Raw pork boxed used to store tempura shrimp.
25-32-4
32
Aug 27, 2024
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
High Priority - 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. Ran machine 3 times, called manager and ran again. After lots of priming and two more runs machine began to show sanitizer level. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. 6 BUCKETS OF KIKKOMEN stored in front of back kitchen/dishwash area hand wash sink.
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of machine heavily soiled with pieces/parts from bug zapper located over dishmachine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. In several bulk containers. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line food-contact shelves. Various shelves in facility including crash cart on cookline.
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food-contact surface not smooth and easily cleanable. Scoop cut into funky shape.
14-13-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
06-06-5
Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Bug zapper that does not retain bugs placed over dishwasher. Various pieces/parts spread across top of dishwasher.
35B-06-4
Basic - No suitable facilities provided to store employee clothing and other possessions. Cell phone, keys, prescriptions on table with single service.
40-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves heavily soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.on sushi bar cutting board.
21-12-4
45
Apr 16, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - 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). Facility has 2 employee certificates; one is here, one is not her. At least 3 others are working: young girl, young man and one cook have no proof. Xiao Lin, Diana, Romeo
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in bottle at dishwash(3 bin sink area.
41-17-4
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Cardboard used to line food-contact shelves. Crash cart at fryer.
14-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice machine area with dirty container holding ice scoop.
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline rice scoops
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing shrimp in ambient air. Advised to thaw under running water.
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers stored with sushi bar stuff.
08B-17-4
58
Oct 5, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2023-10-05: Wet nesting on shelf over 3 bin sink. **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning** - From follow-up inspection 2023-10-05: Meat clever between equipment at callBack inspection. **Time Extended**
10-17-4
90
Aug 3, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Food Received at Proper Temperature
FL-12
39
Aug 1, 2022
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Container of medicine improperly stored. Prescription, aspirin and tums at sushi bar. Sushi bar employee moved items to another shelf. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp 47f, raw steak 45f employee states they were just brought to front but everything else was cold, advised rapid chill, manager moved to walk in cooler in a shallow pan. Both products no cooling, both have dropped in temp 2-3 degrees.
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Light shields throughout kitchen heavily soiled.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Water bottle and monster drink in cooler.
08B-49-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temped at 120f,
10-07-4
Basic - No suitable facilities provided to store employee clothing and other possessions. Employee cell phone and employee keys on table as well as drink cups.
40-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler And Shelving in walk in cooler
23-03-4
Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
02D-01-5
55
Jul 11, 2022
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - Handwash sink used for purposes other than handwashing. Stored containers and lids next to 3 bay sink: employee washing clothes in hand wash sink sushi area
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. In the glue trap dead roaches
35A-06-4
Basic - Accumulation of debris on drainboards or equivalent.
16-15-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher
16-21-4
Basic - Drain cover(s) missing. Under dishwasher machine
29-18-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Food prep employee
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover Walk in cooler shelves soiled Prep tables shelves
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen Repeat Violation** **Repeat Violation**
21-12-4
55
Frequently Asked Questions
When was Hibachi Express last inspected?
The most recent health inspection at Hibachi Express on file is from Jan 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Hibachi Express?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at Hibachi Express.
How does Hibachi Express compare to other restaurants in Kissimmee?
Hibachi Express most recently scored 52 out of 100, which is lower than the Kissimmee average of 78.
Has Hibachi Express' inspection record improved over time?
No. Recent inspections at Hibachi Express have averaged around 12 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Hibachi Express means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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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