DirtyFLRestaurant Inspection Data

HIBACHI EXPRESS

195 Malabar Road Southwest
Palm Bay, Florida, 32907
Brevard County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/28/2025

Inspection #: Visit ID: 10763903

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -cornstarch container on storage shelf in kitchen. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -by ice machine. Operator placed chain around tanks. Corrected On-Site
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. -shelf under cooking equipment on cook line. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -back screen door Repeat Violation
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -rice container in kitchen. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoops on cook line, water 92F Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line -filters on hood suppression system. -filters on ice machine
  • 08B-12-5:Basic - Stored food not covered. -tempura crumbles on storage rack by ice machine. Operator covered. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocados over cut lettuce in walk in cooler.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw shrimp in reach in cooler on cook line. Operator corrected. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker at wrong location on splitter added to mop sink faucet. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -plastic guard on ice machine in kitchen Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -employee rinsed plastic container in hand sink on sushi line. Educated operator. **Corrective Action Taken**

Inspection Date: 1/31/2025

Inspection #: Visit ID: 10763773

  • 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line - From follow-up inspection 2025-01-31: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back screen door - From follow-up inspection 2025-01-31: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2025-01-31: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets -underside of soda nozzles - From follow-up inspection 2025-01-31: **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet. - From follow-up inspection 2025-01-31: Operator has breaker, has to be installed. **Time Extended** **Corrective Action Taken**

Inspection Date: 1/22/2025

Inspection #: Visit ID: 8782801

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. -bottom shelves on cook line
  • 06-09-1:Basic - 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. -tuna on sushi line, 33F, operator cut Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -back screen door
  • 08B-38-4:Basic - Food stored on floor. -yum yum sauce in walk in cooler, operator relocated Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -125F Repeat Violation
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 36-62-4:Basic - Light not functioning under hood suppression system
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets -underside of soda nozzles
  • 25-32-4:Basic - Reuse of single-service or single-use articles. -plastic jug used as scoop in rice
  • 14-17-4:Basic - Storage shelves with rust that has pitted the surface, in kitchen
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm Repeat Violation Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over raw shrimp in reach in cooler on cook line -raw shell eggs behind cabbage on make table on cook line. Operator corrected. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line Repeat Violation
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -various sushi rolls on menu board, operator marked with asterisk Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -sushi bar and back hand sink. Operator corrected Corrected On-Site

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8563517

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. - From follow-up inspection 2023-12-15: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with black mold like substance. - From follow-up inspection 2023-12-15: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2023-12-15: **Time Extended**

Inspection Date: 12/1/2023

Inspection #: Visit ID: 8480260

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in several bulk containers of flour and rice. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Shrimp on floor of freezer. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers of rice. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning
  • 11-27-4: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. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with black mold like substance.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 11-26-1: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. **Corrective Action Taken**