HIBACHI EXPRESS

Name: HIBACHI EXPRESS
Address: 3605 49 ST N, ST. PETERSBURG, FL, 33710, US
Rating: 83

3605 49 ST N, ST. PETERSBURG, FL 33710

License #6218837

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

83 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

July 10, 2026 · 15 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 ST. PETERSBURG currently holds an InspectFL Health Score of 83 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 10, 2026. Across those visits, DBPR recorded 15 total findings; InspectFL has detailed violation rows for 13 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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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

None on file yet

The latest inspection on July 10, 2026 shows 13 observation rows: 4 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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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DBPR

Community reaction

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Community pulse

Would you eat here?

HIBACHI EXPRESS has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -raw chicken thawing at room temperature in prep kitchen. Temped 60F. Operator moved to walk in cooler to cool.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Operator remade sanitize bucket without soap.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm, diluted and retested at 50PPM)
[50-09-4] Current Hotel and Restaurant license not displayed. Operator printed and posted license.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -by kitchen entrance on cookline. -in womens restroom Operator put out paper towels.
[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. Sushi rice held on Time was not time stamped. It also had a cloth towel/rag inside in container, so Stop Sale was issued. Operator put out new rice and time marked.
[08B-38-4] Food stored on floor. -multiple boxes of food stored on floor in walk in freezer
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -Packages of raw ground tuna fully thawed in vacuum sealed packages that specify to remove from packaging before thawing. -Cloth/rag, same kind as used for sanitize cloths, in container of sushi rice making direct contact with entire top of cooked rice.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken and shrimp stored above sauces in walk in coolers -raw ground tuna stored in container with krab stick in cooler at sushi bar. Operator separated all raw foods from ready to eat foods.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards on cookline
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -ice scoop stored on top of ice machine which was soiled. Operator washed and sanitized scoop and put in clean pan on top of ice machine.
[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. Packages of raw ground tuna fully thawed in vacuum sealed packages that specify to remove from packaging before thawing. Stop Sale issued.
[21-05-5] Cloth used as a food-contact surface. -cloth/rag, same kind as used for sanitize cloths, in container of sushi rice making direct contact with entire top of cooked rice. Stop Sale issued.