Inspection Report

Florida DBPR Inspection Report
Enforcement

HIBACHI EXPRESS

5921 UNIVERSITY BLVD W STE 1 · JACKSONVILLE · Duval County · FL 32216

Restaurant history →

Inspection Summary

Inspection dateOctober 3, 2023
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionAdministrative complaint recommended
Resultfollow_up_required
Inspection number3355307
Visit number1
Inspection Visit ID8374567
DBPR license2612664

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
3 High Priority6 Intermediate4 Basic0 Critical0 Non-Critical13 Total
MEMBER-ONLY COMPARISON

See what changed since the last inspection.

Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.

Unlock comparison

All DBPR Inspector Observations

13 full violation description(s) documented by the inspector during this visit.

High Priority 3

#5High Priority09-01-4

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling cooked noodles with bare hands to place in storage container for later usage. Provided technical assistance to manager and employee put on gloves to finish preparing noodles **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Corrected On-SiteRepeat ViolationAdmin Complaint
#6High Priority22-45-4

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse utensils at prep sink and place in pan back on cook line to be used without sanitizing. Manager intervened and sanitize utensils **Corrected On-Site**

Corrected On-Site
#7High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw prep steak stored on shelf above storage container bin of yum yum sauce in walk in cooler. Moved by manager. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Corrected On-SiteRepeat ViolationAdmin Complaint

Intermediate 6

#8Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrected On-Site**

Corrected On-Site
#9Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided the Employee Health Reporting Agreement form during the inspection and employee signed **Corrected On-Site**

Corrected On-Site
#10Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. At sushi bar hand wash sink on front line. Manager provided **Corrected On-Site**

Corrected On-Site
#11Intermediate53B-11-4

Intermediate – Records/documents for required employee training appear to be falsified. Employee Xiang H with training certificate with changed date of completion from 2019 to 2012 and expiration date also changed from 2022 to 2025. Reviewed with manager will need a new certificate to be completed. Also other employees training certificates completed in pencil and informed manager will need to be completed in pen **Repeat Violation** **Admin Complaint**

Repeat ViolationAdmin Complaint
#12Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. Spray bottle with pink solution stored on front counter not labeled. Manager labeled it sanitizer **Corrected On-Site**

Corrected On-Site
#13Intermediate27-16-4

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turn off at front sushi bar counter. Manager turn hot water back on **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in kitchen. Employee removed **Corrected On-Site**

Corrected On-Site
#2Basic14-11-5

Basic – Equipment in poor repair. Reach in cooler on front line with torn gasket **Repeat Violation**

Repeat Violation
#3Basic14-10-4

Basic – Equipment or utensils not designed or constructed in a durable manner. Observed paint brush with metal around base of bristles stored with dry utensils in storage rack area that is used for food preparation. Manager discarded **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation
#4Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Walk in Freezer floor soiled with food debris

Inspector observations synchronized from DBPR on October 21, 2026 12:36 PM.

Violation category totals
Category 8 · Food protection and cross-contamination
1 observation(s)
Category 9 · Bare-hand contact with ready-to-eat food / AOP
1 observation(s)
Category 11 · Employee health knowledge / ill employees
2 observation(s)
Category 12 · Handwashing and hygienic practices
1 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
2 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)
Category 27 · Safe water source and hot/cold water under pressure
1 observation(s)
Category 31 · Handwash sinks, supplies and signage
1 observation(s)
Category 36 · Floors, walls, ceilings, attached equipment and ventilation
1 observation(s)
Category 41 · Chemicals and toxic substances
1 observation(s)
Category 53 · Food manager certification / employee training verification
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.