HIBACHI EXPRESS
195 Malabar Road Southwest
Palm Bay, Florida, 32907
Brevard County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/17/2025
High Priority
2
Intermediate
4
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl with no handle used to dispense rice at dry storage. Operator removed the bowl. Corrected On-Site
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured near by restaurant exit door.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged 3 pounds of tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in reach-in cooler at sushi bar.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license on 12/01/2024.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged 3 pounds of tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in reach-in cooler at sushi bar.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold like substance at prep area. Operator voluntarily discarded cutting board. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store cleaning items at prep area. Operator removed all cleaning items. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near by prep area. Operator provided paper towels. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink at sushi bar. Operator provided soap. Corrected On-Site
Food safety inspection conducted on 1/17/2025 revealed 9 total violations (2 high priority, 4 intermediate, 3 basic).
Inspection on 8/21/2024
High Priority
0
Intermediate
0
Basic
6
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic container and can used as a scoop in bulk rice bin.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line shelf where tempura shrimp are stored.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used to line shelf under soup food warmer, on cook line and on table by walk in cooler.
- 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. Observed tuna thawed in commercially processed reduced oxygen packaging in reach in cooler at sushi bar.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored over roll top reach in cooler on cook line and on shelf above food served to customers in walk in cooler.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between reach in cooler and prep table on cook line. Operator moved item for proper storage. Corrected On-Site
Food safety inspection conducted on 8/21/2024 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 3/18/2024
High Priority
4
Intermediate
3
Basic
1
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided the sign during inspection. Corrected On-Site
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed shrimp kept in a cardboard container at cookline next to deep fryer. Operator replaced in a food contact surface container. Corrected On-Site
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw chicken over broccoli at Make Table. Operator removed the broccoli from underneath the raw chicken. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs behind cut lettuce at Make Table. Operator switched the food items. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container at prep area handwash sink. Operator removed the container. Observed shrimp 124F at Flat Grill. Operator reheated on the grill to a minimum of 165F. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed container at ware washing area handwash sink. Operator removed the container. Corrected On-Site
- 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. Provided the form and completed during inspection. Corrected On-Site Repeat Violation
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 3/18/2024 revealed 8 total violations (4 high priority, 3 intermediate, 1 basic).
Inspection on 10/4/2023
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed container used as a scoop in bulk rice bin.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used to line shelves of cart for bottles of oil and spices on cook line.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water at 83F. Observed spatulas for flat top grill stored in standing water on floor.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Observed scoop made from bottle in rice. Operator discarded item. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cook line not stored in sanitizer solution in between washes.
- 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. Observed no signed copies of employee health agreement. Operator had all employees on staff sign agreements. Corrected On-Site
Food safety inspection conducted on 10/4/2023 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).