HIBACHI EXPRESS

Name: HIBACHI EXPRESS
Address: 2104 E BAY DR, LARGO, FL, 33771, US
Rating: 40.9

2104 E BAY DR, LARGO, FL 33771

License #6217974

🍱 Japanese/Sushi ℹ️

40.9 Grade F / 100

Failing Health Score

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Latest inspection

March 11, 2026 · 10 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HIBACHI EXPRESS in LARGO currently holds an InspectFL Health Score of 40.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 84 total violations — 27 critical, 21 major, 36 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 7, 2025

The latest inspection on March 11, 2026 shows 10 observation rows: 4 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

90%

Inspector notes

Coverage note

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Community reaction

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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
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table at sushi bar. Operator removed from counter.
[08B-38-4] Food stored on floor. 3 cases of zucchini stored on floor next to walk in cooler. Operator relocated.
[33-16-4] Open dumpster lid on shared dumpster.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoons stored in 77F water in steel containers next to rice cookers on cook line. Operator removed water from containers.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator renewed license.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs and raw chicken stored over raw shrimp in walk in cooler. Provided education to operator about proper storage.
[41-10-4] Toxic substance/chemical improperly stored. Windex stored on bottom shelf of prep table on cook line next to dried seaweed. Operator removed bottle from cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink used to thaw filet of smoked salmon. Operator removed fish from sink.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black mold like substance.
[12B-07-4] 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.
[08B-12-5] 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.
[22-39-4] 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.
[22-41-4] 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.
[12A-10-4] 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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2025.
[08A-17-6] 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.
[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. See stop sale. Manager time stamped sushi rice for 12pm.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket in sushi bar area testing at 200+ PPM.
[12A-03-4] 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.
[52-03-4] 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 establishments 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.
[53A-03-7] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in sushi area stained.
[53A-01-7] 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.
[02B-01-5] 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.
[53A-05-6] 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.
[53B-05-5] 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.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Box of steak on floor of walk in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris side table next to cook line.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handle of small oven at sushi station
[28-02-4] 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.
[12B-07-4] 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.
[08B-31-4] Food stored in undrained ice. Shrimp stored in water in walk in cooler. Manager discarded water
[06-01-5] 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
[03C-75-5] 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
[22-41-4] 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.
[35A-02-6] 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
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. 2-1-24 let managers know of past due status. tracking number 30767076
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 During inspection observed live roach run up the side of dishwasher.
[03A-02-5] 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
[03B-01-6] 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
[31B-02-4] All No paper towels or mechanical hand drying device provided at handwash sink.
[02B-04-5] 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.
[31B-03-4] No soap provided at handwash sink. Back hand wash sink manager replaced.
[05-10-4] Probe thermometer not used to ensure proper food temperatures.
[53B-14-5] 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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Used to dispense cabbage and carrots at deli cooler.
[08B-31-4] Food stored in undrained ice. Shrimp in walk in cooler in undrained ice. Manager drained ice.
[08B-38-4] Food stored on floor. Floor of walk in cooler box of egg roll. Manager moved
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cook line
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Home made plastic scoop in white rice. Red spoon In chicken flavour
[22-15-5] In-use utensil stored in 135 degree Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first. Rice utensil in standing water temp at 71F
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F at cook line. Manager moved.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Little oven At sushi station. Manger cleaned with sushi chef.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over ready to eat cabbage. Manager moved bottom shelf
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line cutting board Wet wiping cloth on prep table near cook line.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Front reach in freezer Raw salmon in container of French fries. Manger moved salmon and threw French fries away
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at cook line
[31A-09-4] Handwash sink not accessible for employee use at all times. Bowl in Hand washing sink manager moved.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Back Hand washing sink no paper towel. Manager replaced.