Hibachi Express
4401 Hoffner Ave, Orlando, FL 32812 · Permanent Food Service · License 5814191
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 Aug 28 routine inspection3 high priority (fixed by the Aug 31 follow-up), 8 basic (2 repeats)-19
- Safety score81
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 31, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Equipment in poor repair.
More time given
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
More time given
- First visitAug 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 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.
Top make table over night food ; cooked broccoli (51°F - Cold Holding); raw shrimp (49°F - Cold Holding); raw beef steak (48°F - Cold Holding); raw beef (48°F - Cold Holding); raw chicken (50°F - Cold Holding) Bottom make table over night food ; cooked ground beef (47°F - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Top make table over night food ; cooked broccoli (51°F - Cold Holding); raw shrimp (49°F - Cold Holding); raw beef steak (48°F - Cold Holding); raw beef (48°F - Cold Holding); raw chicken (50°F - Cold Holding) Bottom make table over night food ; cooked ground beef (47°F - Cold Holding).
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. 0 ppm .
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Fryer oil stored on floor at the kitchen. Soy sauce stored on floor front area sushi station. Operator removed from the floor to the shelf.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
The make table kitchen area and sushi station .
Equipment in poor repair.
Gasket torn front area sushi station .
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Mop sink .
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
Back area by the dish washer light out .
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.
- Stop sale
- An order that the food can’t be sold or served.