HIBACHI BUFFET
735 North Courtenay Parkway
Florida, 32953
Brevard County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/21/2025
High Priority
7
Intermediate
1
Basic
13
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. All stalls
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple prep tables **Repeat Violation**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cooks
- 36-22-4:Basic - Floor area(s) covered with standing water. Dish area
- 08B-38-4:Basic - Food stored on floor. Cases of seasoning on the floor in dry storage. Bag of potatoes on the floor in walk in cooler. Operator moved **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of fryers **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf over make line in kitchen is heavily soiled. Walk in cooler shelves have an accumulation of mold like substance
- 33-16-4:Basic - Open dumpster lid.
- 29-08-4:Basic - Plumbing system in disrepair. Consistent leak below dishwasher
- 25-05-4:Basic - Single-service articles improperly stored. Cases of single service plastic soufflé cups stored on the floor in storage room. Operator moved **Corrected On-Site** **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Krab and raw fish being thawed in standing water. Operator moved to walk in cooler **Corrected On-Site**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler. Unwashed produce stored above ready to eat foods.
- 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. 0ppm **Warning**
- 12A-20-4:High Priority - Employee washed hands with no soap. Multiple employees washing hands without soap.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Prep workers rinsed cutting boards used for raw chicken and beef with water and then placed on rack as cleaned for use.
- 41-26-4:High Priority - Nonfood-grade lubricant in use on food-contact surfaces. Construction drill used as mixer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored over cooked chicken. Raw tuna over krab salad. Operator moved **Corrected On-Site** **Repeat Violation**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler. Raw beef stored above raw seafood. Operator moved **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. **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No hand wash sinks in kitchen have soap. Operator sent employee to purchase from adjacent store **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 4/21/2025 revealed 21 total violations (7 high priority, 1 intermediate, 13 basic).
Inspection on 10/18/2024
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 10/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/8/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at sushi bar raw salmon (47F - Cold Holding); raw tuna (47F - Cold Holding); cream cheese (47F - Cold Holding); krab (47F - Cold Holding); eel (47F - Cold Holding). In flip top of reach in cooler on cook line cooked potatoes (57F - Cold Holding); crawfish (56F - Cold Holding) stored above fill line of unit. In walk in cooler nearest rear exit cooked noodles (51F - Cold Holding); cut cabbage (51F - Cold Holding); bean sprouts (51F - Cold Holding); cut melon (51F - Cold Holding). On buffet shredded cheese (50F - Cold Holding); buttermilk ranch (50F - Cold Holding); cut melon (58F - Cold Holding) **Repeat Violation** **Warning** - From follow-up inspection 2024-10-03: In sushi reach in cooler raw salmon 47F, raw tuna 47F, masago 47F, cream cheese 47F In walk in cooler cut cabbage 51F, cut melon 56F, cooked noodles 55F Operator is still storing foods in non-operational walk in cooler and reach in cooler at time of callback. **Admin Complaint** - From follow-up inspection 2024-10-08: Walk in cooler below 41°F Sushi bar lower hold unit below 41°F. Sushi bar display reach in cooler not in use/functioning. In flip top of reach in cooler on cook line. Cooked potatoes 50°F, cooked noodles 53°F, raw beef 45°F. All foods stored above fill line of unit **Admin Complaint**
Food safety inspection conducted on 10/8/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/3/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at sushi bar raw salmon (47F - Cold Holding); raw tuna (47F - Cold Holding); cream cheese (47F - Cold Holding); krab (47F - Cold Holding); eel (47F - Cold Holding). In flip top of reach in cooler on cook line cooked potatoes (57F - Cold Holding); crawfish (56F - Cold Holding) stored above fill line of unit. In walk in cooler nearest rear exit cooked noodles (51F - Cold Holding); cut cabbage (51F - Cold Holding); bean sprouts (51F - Cold Holding); cut melon (51F - Cold Holding). On buffet shredded cheese (50F - Cold Holding); buttermilk ranch (50F - Cold Holding); cut melon (58F - Cold Holding) **Repeat Violation** **Warning** - From follow-up inspection 2024-10-03: In sushi reach in cooler raw salmon 47°F, raw tuna 47°F, masago 47°F, cream cheese 47°F In walk in cooler cut cabbage 51°F, cut melon 56°F, cooked noodles 55°F Operator is still storing foods in non-operational walk in cooler and reach in cooler at time of callback. **Admin Complaint**
Food safety inspection conducted on 10/3/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/2/2024
High Priority
7
Intermediate
6
Basic
16
Total
29
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelves over make line. Operator moved **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in service station
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor of walk in freezer
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in gap between reach in coolers on make line. Operator took to dish **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on pipes in front of cooking equipment and on front of fryer doors. Operator moved **Corrected On-Site** **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water at 84°F. Operator took to dish **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom
- 25-32-4:Basic - Reuse of single-service or single-use articles. Rangoons stored in cardboard container used to ship shrimp.
- 25-05-4:Basic - Single-service articles improperly stored. Multiple cases of single service items stored on the floor behind sushi bar.
- 08B-12-5:Basic - Stored food not covered. In multiple reach in coolers and walk in cooler. Multiple food items are not covered during storage
- 14-55-4:Basic - Uncleanable knife sheath in use to store knives. At sushi bar. Wooden knife sheath in use. Operator removed **Corrected On-Site**
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At service station **Repeat Violation**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm at service station. Operator remade to 50ppm **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name. In kitchen and service stations
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Croutons, scallions , and fried chips not protected in buffet areas **Warning**
- 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. Employee prepping onions with bare hands
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler and multiple reach in coolers: Raw shrimp over cut cabbage. Raw beef over sauces. Raw chicken over egg rolls . Raw chicken over mussels. Raw beef over cut cabbage. Raw beef over cooked shrimp. Operator moved **Corrected On-Site**
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard missing at salad bar **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at sushi bar raw salmon (47F - Cold Holding); raw tuna (47F - Cold Holding); cream cheese (47F - Cold Holding); krab (47F - Cold Holding); eel (47F - Cold Holding). In flip top of reach in cooler on cook line cooked potatoes (57F - Cold Holding); crawfish (56F - Cold Holding) stored above fill line of unit. In walk in cooler nearest rear exit cooked noodles (51F - Cold Holding); cut cabbage (51F - Cold Holding); bean sprouts (51F - Cold Holding); cut melon (51F - Cold Holding). On buffet shredded cheese (50F - Cold Holding); buttermilk ranch (50F - Cold Holding); cut melon (58F - Cold Holding) **Repeat Violation** **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. Cut melons, shredded cheese , buttermilk ranch, section A of sushi bar. No time marks or exceeds time markings. All above 41°F **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In buffet shredded cheese (50F - Cold Holding); buttermilk ranch (50F - Cold Holding); cut melon (58F - Cold Holding)
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machines have an accumulation of mold like substance
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Multiple hand wash sinks have cleaning tools in wells **Repeat Violation**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired in June 2024
- 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**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink to the left of dish area. Operator stocked **Corrected On-Site** **Repeat Violation**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide written procedures
Food safety inspection conducted on 10/2/2024 revealed 29 total violations (7 high priority, 6 intermediate, 16 basic).