HIBACHI EXPRESS

Name: HIBACHI EXPRESS
Address: 5921 UNIVERSITY BLVD W STE 1, JACKSONVILLE, FL, 32216, US
Rating: 61.1

5921 UNIVERSITY BLVD W STE 1, JACKSONVILLE, FL 32216

License #2612664

🍱 Japanese/Sushi ℹ️

61.1 Grade F / 100

Failing Health Score

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Latest inspection

June 5, 2026 · 10 findings · 0 critical

Complaint Full

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The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HIBACHI EXPRESS in JACKSONVILLE currently holds an InspectFL Health Score of 61.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on June 5, 2026. Across those visits, inspectors documented 70 total violations — 6 critical, 16 major, 48 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 13, 2024

The latest inspection on June 5, 2026 shows 10 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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

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Community reaction

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Community pulse

Would you eat here?

HIBACHI EXPRESS has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl stored in dry rice under prep table in kitchen
[14-45-4] Cardboard used to line nonfood-contact shelves. Multiple card board stored under non-food contact shelves in kitchen
[14-11-5] Equipment in poor repair. Walk in freezer with torn gasket. Front line reach in cooler with torn gasket
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Non-food grade power tool used and stored under dry storage shelf in kitchen
[14-38-4] Food storage container/container lid cracked or broken. Cover lid is cracked in disrepair on dry white rice bin in kitchen
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 80F ambient temperature at grill area. Employee discarded
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under handle of reach in cooler soiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored at grill area

Disposition: Met Inspection Standards
[14-45-4] Cardboard used to line nonfood-contact shelves. Card board under prep table in kitchen with stored food
[14-11-5] Equipment in poor repair. Reach in cooler on front line with torn gasket
[08B-38-4] Food stored on floor. Bucket of teriyaki sauce stored on floor in kitchen. Moved by manager.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 87F standing water. Manager discarded water
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. In back area at mop sink
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of white substance stored under prep table not labeled. Manager stated it flour and label it
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Commercially packaged raw beef stored over bucket of sauce in walk in cooler. Moved by manager.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 2 food handler employees hired over 60 days with no proof of training
[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 has 3 employees with no proof of form completed
[31B-03-4] No soap provided at handwash sink. At hand wash sink next to ware washing area. Manager provided
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve turned off at hand wash sink opal sushi bar and in kitchen on right side of entrance door. Manager turn hot water on

Disposition: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves. Card board under dry storage bin in kitchen area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored next to food in kitchen area. Moved by manager.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drinking in kitchen area
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
[14-11-5] Equipment in poor repair. Front line reach in cooler on cook line with torn gasket
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. White sushi rice stored hot holding in round soft wood container in back kitchen prep area. Provided technical assistance
[14-38-4] Food storage container/container lid cracked or broken. Crack lid on dry rice bin container
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 97F standing water at grill area. Employee discarded
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live flying insects in dining room area
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep shrimp stored over prep cut onions mix in walk in cooler. Raw prep fish stored over prep cooked eel in sushi reach in cooler. All items properly stored
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. As per operator and verified with packing that imitation crab is being used with sushi roll #16 which advertised as crab cream cheese. Provided technical assistance and to also correct on line menu which is the same. Operator has 7 items on menu that states Ikrab but 1 item was missed during new menu being printed. Operator changed multiple hand menus showing Ikrab during inspection and sent request to have online menu updated as well. Operator had online menu changed during inspection and front menu board as well
[31B-03-4] No soap provided at handwash sink. At hand wash sink next to three compartment sink and next to sushi reach in cooler. Manager provided soap at three compartment sink area.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in kitchen. Employee removed
[14-11-5] Equipment in poor repair. Reach in cooler on front line with torn gasket
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Observed paint brush with metal around base of bristles stored with dry utensils in storage rack area that is used for food preparation. Manager discarded
[36-73-4] Floor soiled/has accumulation of debris. Walk in Freezer floor soiled with food debris
[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. Observed employee handling cooked noodles with bare hands to place in storage container for later usage. Provided technical assistance to manager and employee put on gloves to finish preparing noodles
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse utensils at prep sink and place in pan back on cook line to be used without sanitizing. Manager intervened and sanitize utensils
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw prep steak stored on shelf above storage container bin of yum yum sauce in walk in cooler. Moved by manager.
[11-27-4] 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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout
[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. Discussed and provided the Employee Health Reporting Agreement form during the inspection and employee signed
[31B-03-4] No soap provided at handwash sink. At sushi bar hand wash sink on front line. Manager provided
[53B-11-4] Records/documents for required employee training appear to be falsified. Employee Xiang H with training certificate with changed date of completion from 2019 to 2012 and expiration date also changed from 2022 to 2025. Reviewed with manager will need a new certificate to be completed. Also other employees training certificates completed in pencil and informed manager will need to be completed in pen
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with pink solution stored on front counter not labeled. Manager labeled it sanitizer
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turn off at front sushi bar counter. Manager turn hot water back on