Hibachi Express
7306 Gall Blvd, Zephyrhills, FL 33541 · Permanent Food Service · License 6113630
What drove the grade
1 live roach present underneath rice warmers on cook line on floor near cove molding.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection4 high priority (1 fixed by the Jul 21 follow-up, 3 fixed on the spot), 3 basic (1 repeat)-16
- Administrative complaint on Jul 15, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score72
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 visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR websiteWhat was still cited
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked behind walk-n cooler area in rear of kitchen.
Operator has removed items but path is still incredibly tight.
More time givenFixed on the spot
- First visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Observed Cream Cheese (49°F - Cold Holding); Tofu (49°F - Cold Holding) in walk-in cooler at 62°F. Issued stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Raw Chicken (49°F - Cold Holding); Raw Shell Eggs (49°F - Ambient Air Temperature); Raw Beef (49°F - Cold Holding); Cream Cheese (49°F - Cold Holding); Tofu (49°F - Cold Holding) in walk-in cooler at 62°F. Operator started to repair thermostat at time of inspection.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control on sushi rice.
Operator marked.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: 1 live roach present underneath rice warmers on cook line on floor near cove molding.
Operator eliminated and removed.
Fixed on the spotAdministrative complaint
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor in walk-in freezer underneath shelves.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine chute in dining area.
Soda dispensing area also soiled with black/green mold-like substance. Operator started to clean and sanitize.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: 1 dead roach on premises near front counter on floor.
Operator removed.
Fixed on the spot
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked behind walk-n cooler area in rear of kitchen.
For reporting purposes only.
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.
- 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.