HIBACHI EXPRESS
3813 CLYDE MORRIS BLVD STE 101 · PORT ORANGE · Volusia County · FL 32129
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
24 full violation description(s) documented by the inspector during this visit.
High Priority 8
03C-44-5High Priority – Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. -raw/undercooked chicken was completed and placed onto tray at 155F, without using food probe thermometer. After temperature verified during inspection and identification of undercooked poultry made aware to operator, some trays was closed and serves to customer without any further heat treatment. **Admin Complaint**
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. See stop sale based on rate of cooling. **Warning**
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee donned gloves to begin preparing food for customers without washing hands
01D-01-5High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -hamachi, no proof of parasite destruction provided from operator. Advised to contact supplier to receive proof of parasite destruction **Warning**
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. -to go bags uses for-direct contact with food, inside chest freezer in back Nonfood-grade containers used for food storage – direct contact with food. -worn trash cans used for bull storage of rice with direct contact.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry stored above cooked vegetables inside walk in cooler -raw salmon stored above cut vegetables inside sushi cooler
01B-04-5High Priority – Stop Sale issued due to food originating from an unapproved source. -hamachi, no proof of parasite destruction for hamachi served raw. Operator must fully cook until proof of parasite destruction is provided. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked rice 107-118F in middle after 1 hour, 103-115F after 90 minutes without any effort to cool below 70F within 2 hours based upon rate of cooling obtained by temperatures recorded at beginning and end of inspection. Manager keeping rice inside dense container during cooling process. Advised to use sheet pans to rapidly cool rice **Warning**
Intermediate 3
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice 107-118F in middle after 1 hour, 103-115F after 90 minutes without any effort to cool below 70F within 2 hours based upon rate of cooling obtained by temperatures recorded at beginning and end of inspection. Manager keeping rice inside dense container during cooling process. Advised to use sheet pans to rapidly cool rice **Warning**
05-13-5Intermediate – Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. -for undercooked/raw poultry
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -numerous prepared items not date marked inside walk in cooler
Basic 13
35A-06-4Basic – Accumulation of dead or trapped in control devices.
36-34-5Basic – Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. -chest freezer in back, person in charge stated mix of personal food/food for restaurant
36-73-4Basic – Floor soiled/has accumulation of debris behind cooking equipment
35B-08-4Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment. -in back prep area
33-19-4Basic – Garbage on the ground and/or pad around dumpster.
33-29-4Basic – Grease receptacle lid open.
14-69-4Basic – Ice buildup in reach-in freezer
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
33-11-4Basic – Missing drain plug at dumpster.
33-16-4Basic – Open dumpster lid.
22-16-4Basic – Reach-in freezer interior/shelves have accumulation of soil residues. -bottom shelf of stand up freezer in back prep area
36-27-5Basic – Wall soiled with heavily accumulated grease, food debris, and/or dust. -backsplash behind grill
Inspector observations synchronized from DBPR on September 13, 2026 1:06 PM.
Violation category totals
3 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.