HIBACHI EXPRESS

Name: HIBACHI EXPRESS
Address: 9321 BEN C PRATT SIX MILE CYPRESS, PKWY SUITE 170, FORT MYERS, FL, 33966, US
Rating: 70.7

9321 BEN C PRATT SIX MILE CYPRESS, PKWY SUITE 170, FORT MYERS, FL 33966

License #4607377

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

70.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

HIBACHI EXPRESS in FORT MYERS currently holds an InspectFL Health Score of 70.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 27 total violations — 5 critical, 8 major, 14 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 April 27, 2026 shows 9 observation rows: 3 critical, 4 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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.

Disposition: Inspection Completed - No Further Action
[41-10-4] Toxic substance/chemical improperly stored. Observed butane fuel at shelf next to Make Table at sushi station. Operator placed the butane on the bottom shelf away from food items.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed salt and sugar containers not labeled.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed vacuum breaker missing at splitter at mop sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit at establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed residue buildup on cutting board at sushi station Make Table.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed large container inside the basin of ware washing area handwash sink. Operator removed the large container.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken at frontline Make Table. Operator switched the food items.
[31B-03-4] No soap provided at handwash sink. Observed no soap at handwash sink next to 3 compartment sink. Operator placed soap at handwash sink.
[08B-38-4] Food stored on floor. Observed bag of whole onions on the floor at Walk in Cooler. Operator removed the food item off the floor.

Disposition: Inspection Completed - No Further Action
[10-12-5] In-use ice scoop stored on top of ice machine between uses. Operator placed ice scoop in container.
[23-03-4] Nonfood-contact surface soiled with gray-like substance behind ice chute.
[25-32-4] Reuse of single-service or single-use articles. Observed jug being reused as scoop. Operator removed jug.
[29-08-4] Plumbing system in disrepair. Womens toilet not flushing. Operator fixed.
[36-73-4] Floor soiled/has accumulation of debris behind grill.
[41-07-4] Container of medicine improperly stored on top of reach in cooler at cook line. Operator removed medicine.
[14-31-5] Nonfood-grade bags used in direct contact with raw chicken. Operator switched to food grade container.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[11-26-1] 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 completed form.
[21-05-5] Cloth used as a food-contact surface. Observed paper towel used as food contact surface with fish. Operator removed paper towels and used deli paper instead.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[31B-03-4] No soap provided at handwash sink next to three compartment sink. Operator placed soap at handwash sink.
[51-11-4] Carbon dioxide/helium tanks not adequately secured next to back exit door. Educated operator on importance of securing tanks.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator dumped out water.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[51-18-6] No copy of latest inspection report available.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed soiled fork inside handwash sink at cook line. Operator removed fork.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Sushi bar. Operator inverted containers.

Community reaction

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Community pulse