Hibachi Express

3605 49 St N, St. Petersburg, FL 33710 · Permanent Food Service · License 6218837

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Jul 10, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Jul 10 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot), 4 intermediate (3 fixed on the spot), 7 basic
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul102026

Routine inspection

15 violations found

First visitJul 10, 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.
15 violations found:
- 4 High priority
- 4 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  -Packages of raw ground tuna fully thawed in vacuum sealed packages that specify to remove from packaging before thawing. -Cloth/rag, same kind as used for sanitize cloths, in container of sushi rice making direct contact with entire top of cooked rice.
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  See stop sale. Sushi rice held on Time was not time stamped. It also had a cloth towel/rag inside in container, so Stop Sale was issued. Operator put out new rice and time marked.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -Raw chicken and shrimp stored above sauces in walk in coolers -raw ground tuna stored in container with krab stick in cooler at sushi bar. Operator separated all raw foods from ready to eat foods.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Sanitizer Bucket (Chlorine 200ppm, diluted and retested at 50PPM)
  Fixed on the spot
Intermediate4
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  I emailed procedures to operator, who printed and then filled out paperwork.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -stained cutting boards on cookline
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  -washing machine connected to hand wash sink faucet near rear kitchen entrance Operator disconnected. -sponge stored in hand wash sink at sushi bar. Operator removed.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  -by kitchen entrance on cookline. -in women's restroom Operator put out paper towels.
  Fixed on the spot
Basic7
- Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
  -raw chicken thawing at room temperature in prep kitchen. Temped 60°F. Operator moved to walk in cooler to cool.
  Fixed on the spot
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Packages of raw ground tuna fully thawed in vacuum sealed packages that specify to remove from packaging before thawing. Stop Sale issued.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -multiple boxes of food stored on floor in walk in freezer
- Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
  Operator remade sanitize bucket without soap.
  Fixed on the spot
  Cloth used as a food-contact surface.
  -cloth/rag, same kind as used for sanitize cloths, in container of sushi rice making direct contact with entire top of cooked rice. Stop Sale issued.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
  -ice scoop stored on top of ice machine which was soiled. Operator washed and sanitized scoop and put in clean pan on top of ice machine.
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Operator printed and posted license.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.