Inspection Atlas
Georgia Inspection Scores
Locality
GAFL
Statesboro, Bulloch County

Hibachi Express

309 TORMENTA WAY STE C3 STATESBORO, GA 30458

Food
Latest score
80
Jun 1, 2026
City
Statesboro
County
Bulloch
Inspections
4

Score history

Inspection scores over time for this facility.

Inspection history

Georgia inspection history is score-based, with violations grouped under each recorded inspection.

Jun 1, 2026

Routine

Score: 805 violations
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6-1A - proper cold holding temperatures

9 ptsCorrected: YesRepeat: No

Observed foot items above 41F (cucumber, boba, sushi, & Yum Yum sauce) Once prepared, foods must either be held above 135F or cooled to 41F for holding. COS food items discarded

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)

4 ptsCorrected: NoRepeat: No

Observed dishes in the handwashing sink. CA- dishes must be placed in designated areas. Remove dishes

11A - proper cooling methods used: adequate equipment for temperature control

Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)

3 ptsCorrected: NoRepeat: No

Observed chicken improperly cooling in container with tightly fitting lid CA: Foods shall cool partially uncovered or in shallow containers.

12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(q) - food storage (c)

3 ptsCorrected: YesRepeat: No

Observed pot of teriyaki sauce placed on the floor. COS- PIC moved pot to table

14A - in-use utensils: properly stored

Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)

1 ptsCorrected: NoRepeat: No

Observed bowls being used to scoop meats. CA- all in use utensils must have a handle and stored in an upright position to prevent contamination.

Feb 10, 2026

Routine

Score: 864 violations
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6-2 - proper date marking and disposition

Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)

4 ptsCorrected: NoRepeat: Yes

Observed house-made "yum yum" sauce not dated for 7-day discard. Observed salad containers not dated for 7-day discard.

CA: Date mark all foods made/prepped in house and held over 24 hours.

8-2B - toxic substances properly identified, stored, used

Regulation: 511-6-1.07(6)(c) - storage, separation (p)

4 ptsCorrected: YesRepeat: No

Observed chemical cleaning spray bottle stored on hung on rack next to microwave. CA: Keep all chemicals stored in chemical storage when not in use. COS: Removed

11A - proper cooling methods used: adequate equipment for temperature control

Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)

3 ptsCorrected: NoRepeat: No

Observed cut/prepped meats improperly cooling in tightly wrapped container with wrapping collecting heavy condensation. CA: Foods shall cool partially uncovered or in shallow containers.

11D - thermometers provided and accurate

Regulation: 511-6-1.05(2)(k) - temperature measuring device (tmd), food - accuracy (pf)

3 ptsCorrected: YesRepeat: Yes

Each cooler must have an accurate thermometer in the interior. The display on the outside of equipment is not adequate. COS: Thermometers placed in cooling units.

Jul 28, 2025

Routine

Score: 805 violations
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6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: NoRepeat: No

Observed pork cold holding with internal temperature above 41F. Once cooked, foods must either be held above 135F or cooled to 41F for holding. COS pork discarded.

6-1B - proper hot holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)

9 ptsCorrected: YesRepeat: No

Observed multiple fried foods stored on counter at ambient temperature to be re-fried when customer orders. Once cooked to proper temperature, food must either be held above 135F or cooled below 41F for holding until customer orders and can then be re-fried to 165F before service. COS out of temp foods discarded.

2-2B - proper eating, tasting, drinking, or tobacco use

Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)

4 ptsCorrected: YesRepeat: No

Observed partially consumed employee beverage in opened can stored in cooler with uncovered food items. Employees must eat/drink away from food prep areas. Employee drinks are allowed in cup with lid/straw and stored as to not contaminate food, food contact surfaces, utensils, or equipment. COS drink moved from cooler.

6-2 - proper date marking and disposition

Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)

4 ptsCorrected: NoRepeat: No

Prepared ready-to-eat foods must be clearly marked with 7-day discard date by which food must be consumed or discarded. Preparation date counts as day-1, so if an item is made on Monday, it must be consumed or discarded by end of day Sunday.

11D - thermometers provided and accurate

Regulation: 511-6-1.05(2)(x) - tmd, located in refrigerators/ hot holding (pf, c)

3 ptsCorrected: NoRepeat: No

Each cooler must have an accurate thermometer in the interior. The display on the outside of equipment is not adequate.

Jan 13, 2025

Initial

Score: 961 violation
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8-2B - toxic substances properly identified, stored, used

Regulation: 511-6-1.07(6)(b) - working containers, common name (pf)

4 ptsCorrected: YesRepeat: No

Observed chemicals stored with no labels. Working container such as spray bottle must be labeled with common name of chemical. COS chemicals removed.