Hibachi Express Bradenton INC
4533 14 St W, Bradenton, FL 34207 · Permanent Food Service · License 5105845
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection4 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 7 basic (6 repeats); basic violations cost 12 at most-29
- Administrative complaint on Aug 18, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitAug 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on sushi line salmon (52°F - Cold Holding); white fish (50°F - Cold Holding); tuna (49°F - Cold Holding); cream cheese (48°F - Cold Holding); roe (51°F - Cold Holding).Person in charge stated it had been in the top sushi cooler for approximately 1 hour. Educated Person in charge on cold holding foods. Person in charge placed in lower reach in cooler .
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in grill area cooked vegetables (109°F - Hot Holding); cooked chicken (114°F - Hot Holding). Educated Person in charge on hot holding food and emailed Person in charge a copy of the handout. Person in charge placed on grill to reheat.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed in reach in cooler in sushi area raw bacon over unwashed avocados.Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw bacon.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Observed in back kitchen area Triple Sink (Chlorine over 200ppm ); Person in charge diluted and Triple Sink (Chlorine retested 100ppm).
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed in front kitchen area handwashing sink had a cup,scrub brush and food particles in sink. Person in charge removed and cleaned sink.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Fixed on the spotRepeat violation
Basic7
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed over grill and fryers hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Observed on reach in coolers and walk-in cooler gaskets soiled with mold like substance.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Observed on front cooks line reach in cooler handles soiled with grease and food debris.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Observed outer openings not protected with self-closing door on east end of main kitchen area.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed Wall soiled with accumulated grease behind grill and fryers.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
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 on cooks line cell phone on food preparation table. Person in charge removed and washed table. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Fixed on the spotRepeat violation
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.