HIBACHI EXPRESS

Name: HIBACHI EXPRESS
Address: 3950 S US 17-92 #1072, CASSELBERRY, FL, 32707, US
Rating: 74.3

3950 S US 17-92 #1072, CASSELBERRY, FL 32707

License #6904751

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

74.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

HIBACHI EXPRESS in CASSELBERRY currently holds an InspectFL Health Score of 74.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 22 total violations — 3 critical, 3 major, 16 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 3, 2026 included 1 critical violation, 1 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[03F-02-5] 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. -Butter on cooks line. Operator placed correct time.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee wearing watch.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - exterior of freezer in back area.
[36-36-4] Ceiling tile missing. - dry storage area
[35B-09-4] Screen in door torn/in poor repair.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. - employee washed hands in 3 compartment sink. operator coached employee.
[08B-38-4] Food stored on floor. - cooking oil
[22-16-4] Reach-in freezerinterior/shelves have accumulation of soil residues.
[51-18-6] No copy of latest inspection report available.

Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna completely thawed in walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board sushi station
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Operator hung
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee cutting broccoli without washing
[09-01-4] 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. Employee cutting broccoli with bare hand for storage
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. White rice at sushi station time marked but no written plan Butter on cookline time marked Provided operator with a time plan and she filled out.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Bottom of screen door
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of reach in freezer
[36-36-4] Ceiling tile missing. In storage room
[02D-01-5] Working containers of food removed from original container not identified by common name. Bin of sugar on storage shelf Operator labeled
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna completely thawed in walk in cooler

Community reaction

What do locals think?

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Community pulse