Hibachi Express
490 US Hwy 27 N Ste 1320, Lake Placid, FL 33852 · Permanent Food Service · License 3801222
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection3 high priority (fixed on the spot), 2 intermediate (1 repeat), 3 basic (2 repeats)-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Two flats of Raw shell eggs (75°F - Ambient air temperature ) on line. Operator discarded.
Fixed on the spot
Stop Sale issued due to adulteration of food product.
Sushi rice with a towel inside. Operator removed towel.
Fixed on the spot
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Two flats of Raw shell eggs (75°F - Ambient air temperature ) on line. Operator discarded.
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime: cutting boards on line.
Repeat violation
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor under shelf in walk in freezer.
Operator removed and stored correctly
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves under bottom of prep tables and under beef in walk in cooler.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the ice chute: Ice chute at soda machine.
Operator cleaned and sanitized.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.