HIBACHI EXPRESS SUN POINT INC

Name: HIBACHI EXPRESS SUN POINT INC
Address: 3064 E COLLEGE AVE, RUSKIN, FL, 33570, US
Rating: 65.1

3064 E COLLEGE AVE, RUSKIN, FL 33570

License #3917750

🍱 Japanese/Sushi ℹ️

65.1 Grade F / 100

Failing Health Score

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Latest inspection

March 9, 2026 · 10 findings · 1 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

HIBACHI EXPRESS SUN POINT INC in RUSKIN currently holds an InspectFL Health Score of 65.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 9, 2026. Across those visits, inspectors documented 65 total violations — 11 critical, 10 major, 44 minor.

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The latest inspection on March 9, 2026 shows 10 observation rows: 1 critical, 1 major, and 8 minor.

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Inspector notes

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HIBACHI EXPRESS SUN POINT INC 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 with no handle in seasoning.
[25-30-4] Clean, single-use gloves not handled in a sanitary manner. Used gloves left on cutting board.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on fryer oil.
[14-38-4] Food storage container/container lid cracked or broken. Rice container lid cracked.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 80, employee emptied at time of inspection.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in cooler next to salad.
[25-32-4] Reuse of single-service or single-use articles. Cut up plastic container in rice.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Rice 76 F sitting in counter, employee placed in walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Self service soda machine.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar, manager removed at time of inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. White cutting board across from walk in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to rice cooker. Employee removed at time of inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table at sushi bar.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee cooking food with no hair restraint.
[08B-38-4] Food stored on floor. Broccoli on the floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 98 F.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons not handle first.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table.
[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. Sushi Rice held on time not time marked.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 117 F- retemp 147 F, vegetables 126 F- retemp 182 F on cook top, employee turned up heat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board across from walk in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Fan blocking handwash sink on cook line. Sponge in handwash sink.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Self service ice chute.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in breading.
[12B-04-4] Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee food on rice cooker. Employee removed at time of inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table.
[08B-38-4] Food stored on floor. Sushi ginger on floor.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 83 F.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep tables throughout kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over noodles in walk in cooler.
[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. No time mark on sushi rice held on time.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Steak 108 F
[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/ observed 5+ employees with no certified food manager on site. Manager arrived at time of inspection.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink on cook line temped 81 F, ran approximately 2 minutes. Retemp 90 F.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in flour.
[51-11-4] Carbon dioxide tanks not adequately secured. At sushi bar.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler on cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table.
[14-11-5] Equipment in poor repair. Dish machine tested 0 ppm chlorine. Establishment was not using dish machine at time of inspection. Advised operator to use 3 compartment sink until dish machine is working properly.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape over prep table.
[08B-38-4] Food stored on floor. Beef in walk in cooler on floor.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep areas throughout kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled in dry storage.
[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 container without sanitizing. Operator sanitized at time of inspection.
[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. Sushi rice held on time not time marked.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef 119 F in steam well, advised employee to reheat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine.
[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/ Observed 4+ employees working with no food manager on site. Food manager arrived at time of inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in rice at sushi bar not date marked.