Hibachi Express
6011 Cypress Gardens Blvd, Winter Haven, FL 33884 · Permanent Food Service · License 6308481
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 20 routine inspection1 high priority (fixed on the spot), 8 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 20, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Beef 46°F. Inside the top section of the flip top reach in cooler across from the cook line. Ice was put under the product and the temperature settings was lowered.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Container of rice at the hand washing sink located near the walk in cooler. The rice was relocated.
Fixed on the spot
Food stored on floor.
A case of open chicken on the floor in the back prep area. The chicken was removed from off the floor.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employees preparing food on the cook line.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic bowl inside the rice cooker is being used to scoop rice.
Equipment in poor repair.
Gaskets on the reach in cooler in the sushi station.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Top and interior doors on the dishwasher.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of the cooking equipment on the cook line and exterior of the flip top reach in cooler across from the cook line. Container used for sauces on the cook line is heavily soiled.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
A stack of paper plates at the end of the front counter. The paper plates was inverted.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.