Habachi Express
9309 N 56 St, Temple Terrace, FL 33617 · Permanent Food Service · License 3917942
What drove the grade
Nonfood-grade containers used for food storage - direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 4 basic-13
- Safety score87
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 visitAug 3, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Observed sauce being stored in. A large non food grade container.
Code 22, Food-contact surfaces clean and sanitized: 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. Observed the dishwasher machine testing at 0ppm. Manager replaced container and retested at 50ppm.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled in the dish machine area.
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered in the freezer.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowls used as scoops in containers in the refrigerator.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees in the male restroom.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee cellphone on top a bucket of soy sauce.
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.