DirtyFLRestaurant Inspection Data

SHOYU HIBACHI EXPRESS AND POKE BOWL

SHOYU HIBACHI EXPRESS AND POKE BOWL located in COCOA BEACH has undergone 8 health department inspections, achieving a 2.8/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

2005 N ATLANTIC AVE #A

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 8 health inspection reports

All Inspection Reports

2/3/2026· 1mo ago

Visit ID: 13623075

Met Inspection Standards
  • N/A:No Violations Were Observed

1/30/2026· 1mo ago

Visit ID: 13502971

Follow-up Inspection Required

2 high, 1 int, 2 basic

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard boxes used to store products other than original shipped products
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep surface between uses
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass top reach-in cooler seaweed salad (46F - Cold Holding); krab (46F - Cold Holding); masago (51F - Cold Holding) Warning
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Employees late to discarding time plan items. 1pm discard time. Still on counter at 1:10pm
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled identifying liquid contents

8/25/2025· 6mo ago

Visit ID: 10953438

Met Inspection Standards

2 high, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over make line reach in cooler. Operator moved Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored above sauces in lower holding area of reach in cooler at front counter. Operator moved Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw shrimp and then began touching sauce bottles, reach in cooler doors and spatulas without changing gloves

2/5/2025· 1y 1mo ago

Visit ID: 8873076

Met Inspection Standards

1 high, 4 basic

  • 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

8/29/2024· 1y 6mo ago

Visit ID: 8872867

Met Inspection Standards
  • N/A:No Violations Were Observed

8/27/2024· 1y 6mo ago

Visit ID: 8722926

Follow-up Inspection Required

2 high, 1 int, 3 basic

  • 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

2/13/2024· 2y ago

Visit ID: 8460817

Met Inspection Standards

1 high, 2 basic

  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Single service utensils on front counter are not sorted to present handles first. Operator reorganized Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. Operator remade. 200ppm Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In lower holding area of reach in cooler on cook line. Raw shrimp stored over vegetables. Operator moved Corrected On-Site

7/28/2023· 2y 7mo ago

Visit ID: 8345238

Met Inspection Standards

1 high, 2 basic

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in box at triple sink being thawed at room temperature. Operator moved to refrigeration Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Wood shelf in dry storage/office area
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw scallops in bottom of main reach in cooler on cook line. Operator moved Corrected On-Site