HIBACHI EXPRESS

Basic - Cardboard used to line nonfood-contact shelves. Underneath microwave in prep area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee removed food from reach in freezer in prep area. Corrected On-Site

Basic - Food stored on floor. Several buckets of soy sauce on floor in prep area.

Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed towel from under cutting board on prep table in prep area. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over butter and garlic in prep cooler. -Raw chicken over onion in walk in cooler Operator immediately Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw beef in walk in cooler. Operator immediately Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Cooked Veggies 94F-100F hot holding less than 4hrs per operator. Operator immediately reheated to 165F for temp recovery Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Coca cola nozzle at fountain. Operator immediately cleaned Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Chicken and cut lettuce. Operator replaced with tongs Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table. Operator immediately moved Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone on case of cups. Operator immediately moved -Employee bag over sugar container. Operator immediately Corrected On-Site

Basic - Floor soiled/has accumulation of debris. under triple sink and dish machine

Basic - Food storage container/container lid cracked or broken. Cracked lid on dry seaweed . Operator immediately replaced Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi display cooler. Operator immediately placed thermometer Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelves directly Under hibachi grill -fan cover in walk in cooler -Top of dish machine -Piping brhind cook line -Fire suppression piping dirty above hibachi grill

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Edge of wall behind rice cookers and prep cooler -Wall behind hibachi grill

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. By hws next to manager office. Operator refilled soap. Corrected On-Site - From follow-up inspection 2025-03-26: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Underneath griddle on cooks line. Repeat Violation - From follow-up inspection 2025-03-26: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout facility underneath equipment. Repeat Violation - From follow-up inspection 2025-03-26: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by manager office back of the house. - From follow-up inspection 2025-03-26: Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer Repeat Violation - From follow-up inspection 2025-03-26: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line. Repeat Violation - From follow-up inspection 2025-03-26: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2025-03-26: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cooks line. - From follow-up inspection 2025-03-26: Time Extended

High Priority - Toxic substance/chemical improperly stored. Glass cleaner and coffee stored together. Manager removed. Corrected On-Site

Intermediate - Identity of food or food product misrepresented. Crab on menu board, is actually krab. Manager changed menu board and hand menus to read Krab. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Under flat top

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near dish area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Staff removed Repeat Violation

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cook line

Basic - Floor soiled/has accumulation of debris. Under equipment throughout

Basic - Food stored on floor. Case of oil

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90F. Management discarded water Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. At sushi bar. Staff removed. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer. Repeat Violation

Basic - Light not functioning. Hood

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of tables several

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line

Basic - Unnecessary items/unused equipment on the premises. Drill used as mixer.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Peppers over cut washed mixed vegetables.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - - From initial inspection : High Priority - 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. Sushi chef used phone and touched face without hand washing and before preparing food. Discussed with person in charge. Corrective Action Taken Repeat Violation - From follow-up inspection 2024-04-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Green scrubs in sink next to cook-line. Staff removed. Corrected On-Site Repeat Violation - From follow-up inspection 2024-04-22: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-04-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Missing trainers certification number - From follow-up inspection 2024-04-22: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl for raw chicken and vegetables in make table Repeat Violation - From follow-up inspection 2024-04-22: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Medium white cutting board on cart - From follow-up inspection 2024-04-22: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack in the box with to go trays. - From follow-up inspection 2024-04-22: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Between wall and make table removed knife Corrected On-Site - From follow-up inspection 2024-04-22: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 67F Repeat Violation - From follow-up inspection 2024-04-22: Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer Repeat Violation - From follow-up inspection 2024-04-22: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table on cook line - From follow-up inspection 2024-04-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower tables in back kitchen - From follow-up inspection 2024-04-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. lower parts of table Fan cover in walk-in cooler - From follow-up inspection 2024-04-22: Time Extended

Basic - - From initial inspection : Basic - Reach-in freezer interior have accumulation of soil residues. - From follow-up inspection 2024-04-22: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-04-22: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at cook line - From follow-up inspection 2024-04-22: Time Extended

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff at sushi bar had hands in pockets, gloved hands to prepare food without washing hands. Manager educated staff. Corrective Action Taken - From follow-up inspection 2023-12-12: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; raw beef (47F - Cold Holding); raw shrimp (47F - Cold Holding). In make table less than 4 hours. Staff added ice to cool and removed double pan.. Corrective Action Taken - From follow-up inspection 2023-12-12: Time Extended

High Priority - - From initial inspection : High Priority - 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. Sushi bar. Assisted with updating form and writing board for time mark. - From follow-up inspection 2023-12-12: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. vegetable (107F - Hot Holding); less than 4 hours outside of temperature control. Placed on time control Corrective Action Taken - From follow-up inspection 2023-12-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Green scrubs in the sink on cook line. Manager removed scrubby. Corrected On-Site - From follow-up inspection 2023-12-12: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Used in cabbage, shrimp and chicken. Manager removed Corrected On-Site - From follow-up inspection 2023-12-12: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in back kitchen - From follow-up inspection 2023-12-12: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in dish storage. Turned dishes on the side to dry. Corrective Action Taken - From follow-up inspection 2023-12-12: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Oil. Manager picked up off floor Corrected On-Site - From follow-up inspection 2023-12-12: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and wall. Manager removed Corrected On-Site - From follow-up inspection 2023-12-12: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 87F, next to rice pot. - From follow-up inspection 2023-12-12: Time Extended

Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. Under dishwasher. - From follow-up inspection 2023-12-12: Time Extended

Basic - - From initial inspection : 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. Battery for vehicle and drill on shelf over to go cups . Manager removed Corrected On-Site - From follow-up inspection 2023-12-12: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2023-12-12: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp above lettuce in walk in cooler. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Bottom table on grill.

Basic - In-use wet wiping cloth/towel used under cutting board. Under large board at sushi station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood grease build up. Lids on bulk sauces.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. 2 large white boards. Repeat Violation - From follow-up inspection 2023-02-28: Time Extended

Intermediate - - From initial inspection : 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. Provided operator with form. Form must be filled out by each individual employee and kept on file in facility. Corrective Action Taken - From follow-up inspection 2023-02-28: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Under microwave oven. - From follow-up inspection 2023-02-28: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Repeat Violation - From follow-up inspection 2023-02-28: Time Extended

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. Tested through 3 cycles 0ppm. Retested at 100ppm. Repeat High priority violations may result in Administrative Complaint.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used in beef. Corrected On-Site

High Priority - 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 for 2 hours per operator. Marked correct time on container. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards are soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Chopsticks in sink on cook line. Corrected On-Site

Intermediate - No soap provided at handwash sink. Ware wash area. Corrected On-Site

Intermediate - Non-service animals permitted in the premises of the establishment. Dog in lap at table in dining room.

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) 866-372-7233. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls used on the entire make table.

Basic - Food stored on floor. Case on individual packaged soy sauce on floor at front counter.Bag of Carrots in walk in cooler. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and wall.

Basic - No copy of latest inspection report available.

Basic - Wet mop not stored in a manner to allow the mop to dry. Stored inside wringer. Corrected On-Site

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Chlorine reading 0ppm Warning - From follow-up inspection 2022-05-04: Time Extended

High Priority - - From initial inspection : High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Sushi chef Warning - From follow-up inspection 2022-05-04: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Fish over noodles in three door freezer. Operator moved Corrected On-Site Warning - From follow-up inspection 2022-05-04: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Eggs over shrimp, chicken over whole muscle beef in walk-in cooler. Operator moved Corrected On-Site Repeat Violation Warning - From follow-up inspection 2022-05-04: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (80F - Hot Holding)operator states out less the. 2 hours. - From follow-up inspection 2022-05-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. double tuna roll Warning - From follow-up inspection 2022-05-04: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On dry shelf near dish machine Warning - From follow-up inspection 2022-05-04: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bag of carrots in walk-in cooler Repeat Violation Warning - From follow-up inspection 2022-05-04: Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Soufflé cups near soda machine. Operator inverted Corrected On-Site Warning - From follow-up inspection 2022-05-04: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Open bags of rice near back door Warning - From follow-up inspection 2022-05-04: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cookline. Repeat Violation Warning - From follow-up inspection 2022-05-04: Time Extended

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Hands dried on cloth .

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken above cabbage. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Raid above case of coke. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Fish in hand sink in ware wash area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at end of cook line Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. All bulk containers cups used and bowls used on cook line.

Basic - Carbon dioxide/helium tanks not adequately secured. Behind sushi station.

Basic - Cardboard used to line nonfood-contact shelves. 2 shelves in back of kitchen. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in front of make table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Large bowls and bus tubs on clean storage rack. Repeat Violation

Basic - Food stored on floor. Bag of rice in the prep area and individual sauce containers front counter.Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 80°F rechecked at 140°F. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in back of kitchen and toaster oven behind sushi station. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood slight grease build up.

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. All bulk containers. Corrected On-Site