HIBACHI EXPRESS
195 Malabar Road Southwest
Palm Bay, Florida, 32907
Brevard County County
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/27/2025
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored inside cooked chicken container in front line reach in cooler
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat and jacket stored next to dry foods in back kitchen area
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Walk in freezer with torn gasket Repeat Violation
- 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. White sushi rice stored hot holding in round soft wood container in back kitchen prep area Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 90F at grill area Repeat Violation
- 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. Operator has 3 new employees hired with no proof of form
Food safety inspection conducted on 1/27/2025 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 9/13/2024
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 9/13/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/11/2024
High Priority
2
Intermediate
2
Basic
9
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Card board under dry storage bin in kitchen area
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored next to food in kitchen area. Moved by manager. Corrected On-Site
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drinking in kitchen area
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
- 14-11-5:Basic - Equipment in poor repair. Front line reach in cooler on cook line with torn gasket
- 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. White sushi rice stored hot holding in round soft wood container in back kitchen prep area. Provided technical assistance
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Crack lid on dry rice bin container
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in 97F standing water at grill area. Employee discarded Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live flying insects in dining room area Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep shrimp stored over prep cut onions mix in walk in cooler. Raw prep fish stored over prep cooked eel in sushi reach in cooler. All items properly stored Corrected On-Site Warning
- 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. As per operator and verified with packing that imitation crab is being used with sushi roll #16 which advertised as crab cream cheese. Provided technical assistance and to also correct on line menu which is the same. Operator has 7 items on menu that states Ikrab but 1 item was missed during new menu being printed. Operator changed multiple hand menus showing Ikrab during inspection and sent request to have online menu updated as well. Operator had online menu changed during inspection and front menu board as well Corrected On-Site Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash sink next to three compartment sink and next to sushi reach in cooler. Manager provided soap at three compartment sink area. **Corrective Action Taken**
Food safety inspection conducted on 7/11/2024 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).
Inspection on 1/29/2024
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 1/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/3/2023
High Priority
3
Intermediate
6
Basic
4
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in kitchen. Employee removed Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler on front line with torn gasket Repeat Violation
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Observed paint brush with metal around base of bristles stored with dry utensils in storage rack area that is used for food preparation. Manager discarded Corrected On-Site Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in Freezer floor soiled with food debris
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling cooked noodles with bare hands to place in storage container for later usage. Provided technical assistance to manager and employee put on gloves to finish preparing noodles Corrected On-Site Repeat Violation Admin Complaint
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse utensils at prep sink and place in pan back on cook line to be used without sanitizing. Manager intervened and sanitize utensils Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw prep steak stored on shelf above storage container bin of yum yum sauce in walk in cooler. Moved by manager. Corrected On-Site Repeat Violation Admin Complaint
- 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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout 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. Discussed and provided the Employee Health Reporting Agreement form during the inspection and employee signed Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. At sushi bar hand wash sink on front line. Manager provided Corrected On-Site
- 53B-11-4:Intermediate - Records/documents for required employee training appear to be falsified. Employee Xiang H with training certificate with changed date of completion from 2019 to 2012 and expiration date also changed from 2022 to 2025. Reviewed with manager will need a new certificate to be completed. Also other employees training certificates completed in pencil and informed manager will need to be completed in pen Repeat Violation Admin Complaint
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with pink solution stored on front counter not labeled. Manager labeled it sanitizer Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turn off at front sushi bar counter. Manager turn hot water back on Corrected On-Site
Food safety inspection conducted on 10/3/2023 revealed 13 total violations (3 high priority, 6 intermediate, 4 basic).