SHOYU HIBACHI EXPRESS AND POKE BOWL
2005 N ATLANTIC AVE #A
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/5/2025
High Priority
1
Intermediate
0
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Operator closed **Corrected On-Site**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice. Operator removed **Corrected On-Site**
- 25-18-4:Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Paper towels in stored on shelf in restroom. Operator moved **Corrected On-Site**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In reach in cooler. Operator reorganized. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on cook line slaw (47F - Cold Holding); raw chicken (47F - Cold Holding) **Repeat Violation**
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to restroom
Food safety inspection conducted on 2/5/2025 revealed 6 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 8/29/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/27/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. 2oz plastic soufflé cups used as scoops in chicken base. Operator discarded **Corrected On-Site**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans in office are stored with food contact surface facing upwards. Operator inverted **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. Container of chicken base not covered when not in use **Corrected On-Site**
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On flat top. Operator remade **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of glass cover reach in cooler krab (45F - Cold Holding); raw tuna (47F - Cold Holding); raw salmon (47F - Cold Holding) In flip top of reach in cooler on cook line raw chicken (51F - Cold Holding); raw shelled eggs (ambient 54F - Cold Holding); cut cabbage (52F - Cold Holding) **Warning**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees working with no certified manager present
Food safety inspection conducted on 8/27/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).