Hibachi Express & Ramen
1837 N Military Trl Ste A, West Palm Beach, FL 33409 · Permanent Food Service · License 6023294
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection10 high priority (9 fixed on the spot), 3 intermediate (2 fixed on the spot), 2 basic-42
- Complaint after follow-up on Sep 3Counts in full until a follow-up finds the problems fixed-20
- Safety score38
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 visitSep 3, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Fixed on the spot
- First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority10
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
raw shrimp (44°F - Cold Holding); boiled eggs (45°F - Cold Holding); in cooler at cook line ; food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved in deeper pans and placed in ice; raw chicken (51°F - Cold Holding); in walk-in cooler; as per operator food out of temperature for approximately 2 hours: as per operator food delivered and left in the kitchen; food moved in walk-in freezer; boba (70°F - Cold Holding) at front counter; food rehydrated in the morning and left at room temperature; food out of temperature for approximately 2 hours; placed on four hour time ;
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
pork (79°F - Hot Holding); chicken stock (111°F - Hot Holding) at cook line ; as per operator food out of temperature for approximately 2 hours; food placed on 4 hour plan ;
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw chicken not commercially packaged over noodles in walk-in freezer ; operator stored properly
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw pork bones over cooked broccoli in walk-in cooler; stored properly
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw eggs over raw pork in walk-in cooler. Raw steak over raw shrimp in cooler at cook line; Stored properly
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employees touching dirty dishes , leaving cook line touching boxes and returned continued to cook foods without changing gloves and washing hands first; educated and employees washed hands;
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Observed plastic bottles of sauces and cooking wine stored in raw chicken boxes at cook line; operator removed
Fixed on the spot
Nonfood-grade bags used in direct contact with food.
Shopping bags in direct contact with raw meat in walk-in cooler; advised to remove
Non-food grade paper/paper towel used as liner for food container.
Paper towel used as a liner in the raw steak container; removed;
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee manually washing dishes with soap and water only and no sanitizer as a final step; educated; three compartment sink properly set up with chlorine at 50 ppm
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
fried salmon tempura (58-64°F - Cooling) at 2:58 to 60°F at 4:00 since 11:30 ; in walk-in cooler; at this rate food will not reach 41°F or below within 6 hours; food covered and stored in plastic containers; placed in the freezer ;
Fixed on the spot
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Emailed the plan and advised to print, fill out and have all foods on four hour plan written down ;
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink by dishwasher
Provided
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food- raw chicken and raw beef in cooler at cook line;
Removed
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 200ppm); fixed at 100 ppm
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.