HIBACHI EXPRESS
195 Malabar Road Southwest
Palm Bay, Florida, 32907
Brevard County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/22/2025
High Priority
2
Intermediate
3
Basic
11
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Chained together but not chained to anything to prevent from falling over.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bowls on clean storage rack. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water 110 degrees.
- 36-62-4:Basic - Light not functioning. Back storage area
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In the restroom
- 25-32-4:Basic - Reuse of single-service or single-use articles. Raw pork boxed used to store tempura shrimp.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef at room temperature.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cucumbers over blanched broccoli.
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks on the the cook line.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wiping cloths on counters.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw meat in freezer and cooler.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over broccoli in walk in cooler.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked with buckets and bowl in sink. Repeat Violation
- 31A-01-4:Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Next to 3 compartment sink Corrected On-Site
Food safety inspection conducted on 1/22/2025 revealed 16 total violations (2 high priority, 3 intermediate, 11 basic).
Inspection on 8/27/2024
High Priority
1
Intermediate
1
Basic
11
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of machine heavily soiled with pieces/parts from bug zapper located over dishmachine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In several bulk containers. Corrected On-Site
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Various shelves in facility including crash cart on cookline.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Scoop cut into funky shape.
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
- 35B-06-4:Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Bug zapper that does not retain bugs placed over dishwasher. Various pieces/parts spread across top of dishwasher.
- 40-01-4:Basic - No suitable facilities provided to store employee clothing and other possessions. Cell phone, keys, prescriptions on table with single service.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves heavily soiled.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.on sushi bar cutting board.
- 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. Ran machine 3 times, called manager and ran again. After lots of priming and two more runs machine began to show sanitizer level. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. 6 BUCKETS OF KIKKOMEN stored in front of back kitchen/dishwash area hand wash sink.
Food safety inspection conducted on 8/27/2024 revealed 13 total violations (1 high priority, 1 intermediate, 11 basic).
Inspection on 4/16/2024
High Priority
0
Intermediate
2
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Crash cart at fryer.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice machine area with dirty container holding ice scoop.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline rice scoops
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing shrimp in ambient air. Advised to thaw under running water.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers stored with sushi bar stuff.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff). Facility has 2 employee certificates; one is here, one is not her. At least 3 others are working: young girl, young man and one cook have no proof. Xiao Lin, Diana, Romeo
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in bottle at dishwash(3 bin sink area.
Food safety inspection conducted on 4/16/2024 revealed 9 total violations (0 high priority, 2 intermediate, 7 basic).
Inspection on 10/5/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2023-10-05: Wet nesting on shelf over 3 bin sink. **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning - From follow-up inspection 2023-10-05: Meat clever between equipment at callBack inspection. **Time Extended**
Food safety inspection conducted on 10/5/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 8/3/2023
High Priority
1
Intermediate
5
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Sushi bar area. Warning
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avacados with sushi fish etc. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw foods at cookline temped at raw shrimp 49f, raw steak 45f; advised rapid chill to 41 or colder. **Corrective Action Taken** Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed in 3 bin sink. Corrected On-Site 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. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bus pan in sink basin. Repeat Violation Warning
- 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. Warning
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Warning is on takeout menu but does not appear to be in facility. Sent copy to manager. Warning
Food safety inspection conducted on 8/3/2023 revealed 12 total violations (1 high priority, 5 intermediate, 6 basic).