HIBACHI EXPRESS

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach observed on cook line wall. Warning - From follow-up inspection 2025-11-06: Observed 1 live roach under prep table. Operator removed roach and placed it outside and then sanitized the area. Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves in dry storage and under prep tables. Warning - From follow-up inspection 2025-11-06: Operator started removing cardboard from shelvesTime Extended Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on prep counter in sushi area. Operator discarded. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-11-06: Time Extended

High Priority - Container of medicine improperly stored. Men's vitamins stored in food preparation area near sushi bar. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat ginger dressing. Operator relocated. Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach observed on cook line wall. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Back handwash sink near walk-in in cooler has no hot water. Warning

Basic - Cardboard used to line nonfood-contact shelves in dry storage and under prep tables. Warning

Basic - Current Hotel and Restaurant license not displayed. Operator printed and displayed. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on prep counter in sushi area. Operator discarded. Corrected On-Site Repeat Violation Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee had plate food on sushi counter. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep counter in sushi area. Warning

Basic - Food not stored at least 6 inches off of the floor. Food stored on floor in freezer. Operator relocated. Corrected On-Site Warning

Basic - Plumbing system in disrepair. Back hand wash sink hot water is turned off. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet clothes on hibachi prep area near stove not store in sanitizer. Operator removed. Corrected On-Site Warning

High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket next to three compartment sink testing at 0 PPM. Employee replenished sanitizer bucket and chlorine is now testing at 50 PPM. Corrected On-Site Warning

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. The chlorine dish machine was ran several times, but the chlorine levels were testing at 0 PPM. After the employee replenished the chlorine chemical bucket with fresh product, the chlorine level tested to 50 PPM. Corrected On-Site Repeat Violation Warning

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. Observed employee wearing single service gloves wipe his nose. Educated employee and discussed with manager on duty. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2025. Repeat Violation Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Sheet pans of frozen raw chicken covered with plastic stored above sheet pans of frozen shrimp tempura. Manager moved raw chicken to bottom of speed rack. Corrected On-Site Warning

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. See stop sale. Manager time stamped sushi rice for 12pm. Corrected On-Site Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket in sushi bar area testing at 200+ PPM. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wearing single service rinse his hands off inside the three compartment sink. Warning

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Observed Rainbow Roll, Pink Lady Roll, Snow Mountain Roll, California Roll, and Spicy ICrab Roll on the menu currently lists Icarb under the establishment's offerings. I spoke with the manager on duty about updating the menu to list as Krab instead of ICrab. He was unaware of this and confirmed that he will make the necessary update. Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed expired CFM certificate for Meie Zheng 10/07/2019. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in sushi area stained. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed expired CFM certificate for Meie Zheng 10/07/2019. No other CFM certificate could be provided. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No consumer advisory or raw items marked with an asterisk (*) on the menu. Observed the menu stating the items are raw in parentheses. #4 Salmon Roll #5 Tuna Roll #7 Spicy Salmon Roll #8 Spicy Tuna Roll #5 Rainbow Roll (Raw salmon) #7 Red Dragon Roll (Tuna) #8 Pink Lady Roll (Tuna) Discussed with manager. Warning

Intermediate - 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/ Seven employee engaging with food or in food preparation without a CFM present. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired employee training certificates. No current training certificates could be provided for any employee. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black mold like substance. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda on prep table in preparation area. Repeat Violation Warning

Basic - Stored food not covered. Containers of cut cabbage, cut onions, codec broccoli, cooked shrimp, cut carrots, raw chicken, sliced tomatoes, and cut cucumber uncovered inside walk in cooler. Warning

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Observed raw shrimp put into a Togo container to be served to customer. Temp was 112 degrees. Instructed to put back on grill new temp was 145 degrees Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm ran three times Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly at sushi bar, 1 fly at cook line 1 fly back of house near back door near prep table Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. 2-1-24 let managers know of past due status. tracking number 30767076 Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 During inspection observed live roach run up the side of dishwasher. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli reach in fridge at cook line raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding); butter (51F - Cold Holding); garlic in oil (51F - Cold Holding); cut cabbage (48F - Cold Holding); raw shrimp (51F - Cold Holding) Moved all items to walk in freezer Internal temperature 50 Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit next to flat top. cooked vegetables (112F - Hot Holding) Put back on grill Warning

Intermediate - All No paper towels or mechanical hand drying device provided at handwash sink. Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Salmon sushi Tuna sushi on menu not identified as raw on menu. Warning

Intermediate - No soap provided at handwash sink. Back hand wash sink manager replaced. Warning

Intermediate - Probe thermometer not used to ensure proper food temperatures. Warning

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. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Handle of small oven at sushi station Warning

Basic - Condensation or other drainage not disposed of according to law. During inspection observed small leak from ceiling near dishwasher leaking on floor. Employee used a bucket to catch water. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. During walk through observed cup on shelf above deli cooler. Warning

Basic - Food stored in undrained ice. Shrimp stored in water in walk in cooler. Manager discarded water Corrected On-Site Warning

Basic - Food stored on floor. Box of steak on floor of walk in freezer Warning

Basic - Nonfood-contact surface soiled with grease, food debris side table next to cook line. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. During walk through observed raw chicken in three compartment sink. No running water. Sink full of water. No running water, raw chicken 55 degrees. Educated. Employee put chicken into walk in fridge Warning

High Priority - Container of medicine improperly stored.on counter

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.peeling carrots bare handed

High Priority - In-use utensil stored in unclean water not at or above 135 degrees Fahrenheit.removed water and got clean utensils

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler chicken (58F - Cold Holding); shrimp (53F - Cold Holding); beef (55F - Cold Holding); shelled eggs (57F - Cold Holding) manger moved to walk in cooler sushi bar top cream cheese (44F - Cold Holding); salmon (46F - Cold Holding); crab (46F - Cold Holding) manger moved to bottom reach in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.chicken in picnic cooler by grill 115 degrees moved to walk in Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - bottle containing toxic substance not labeled.soap in sushi bar

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler soiled Counter

Intermediate - Handwash sink used for purposes other than handwashing. Pipe on hand sink. Manager moved Corrected On-Site

Intermediate - 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/6 employees

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. There is not one hanging in the restaurant but there is one on the posted to go menu. Inspector emailed to operator to post Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food.

Basic - Food stored on floor. Buckets of food on floor Food stores on floor of freezer

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.sugar and flour

Basic - Raw fruits/vegetables not washed prior to preparation.carrots being cut

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.

Basic - Single-service articles not stored inverted or protected from contamination.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live flies at dry storage rack Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken covered on rack over wontons on trays in walk-in freezer -raw shrimp over packaged lettuce in walk-in cooler -raw chicken over lettuce Operator rearranged some items during time of inspection. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs (63°F - Cold Holding) -butter (67°F - Cold Holding) Operator moved to reach in cooler during time of inspection. Items held out for less than 4 hours Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked noodles (119°F - Hot Holding)discussed reheating to 165 °F Warning

Intermediate - Handwash sink used for purposes other than handwashing. -container with water in handsink next to rice cooker Operator moved container during time of inspection. Corrected On-Site Warning

Basic - -Cardboard used to line food-contact shelves at prep station in back prep area Warning

Basic - Bowl or other container with no handle used to dispense food. -bowls used to scoop raw chicken and beef at prep station Repeat Violation Warning

Basic - Carbon dioxide/helium tanks not adequately secured. -at ice machine Warning

Basic - Cloth used as a food-contact surface. -wet wiping cloth used to cover sushi rice Operator moved items during time of inspection. Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -cup with water, Red Bull, and water bottle on shelf above prep station in kitchen area Employee moved items during time of inspection. Corrected On-Site Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -AirPods on shelf with food items Operator moved AirPods during time of inspection. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal and plastic containers on dish drying rack Warning

Basic - Food stored on floor. -bottles of oil on floor in dry storage room Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice spoon in water at 100 °F Operator discarded water during time of inspection. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of rice cooker -rack next to fryer has accumulation of food residue -sides of fryers have accumulation of grease Warning

Basic - Single-service items for customer self-service not properly protected to prevent contamination. -spoons unwrapped and knives are not stored with handle in one direction next to soda fountain Warning

Basic - Time/temperature control for safety food thawed in an improper manner. -raw chicken thawing in standing water at prep sink in back prep area Discussed proper thawing procedures with operator Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -on prep table in back prep area Repeat Violation Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Discussed proper concentration with operator Warning

Basic - Wiping cloth sanitizing solution stored on the floor. -at cooks line Warning