DirtyFLRestaurant Inspection Data

HIBACHI, SUSHI, RAMEN, BENTO, BOBA TEA

HIBACHI, SUSHI, RAMEN, BENTO, BOBA TEA has 7 health inspections on file for its MERRITT ISLAND location, with an overall rating of 2.9/5. Recent inspections indicate some food safety concerns.

Last inspection: Yesterday · 7 reports on file

700 E MERRITT ISLAND CSWY #3

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 7 health inspection reports

All Inspection Reports

4/15/2026· 1d ago

Visit ID: 13586594

Met Inspection Standards

2 high, 1 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. No handle scoop used in corn. Operator replaced Corrected On-Site Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans under stovetop are not inverted Corrected On-Site
  • 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. Fully thawed raw mackerel in commercial packaging bearing indicator label. SEE STOP SALE
  • 22-13-5:Basic - Iced tea dispenser not cleaned at least once every 24 hours. Spouts heavily soiled
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Cardboard shipping boxes being used to store multiple items. Plastic bottle with hollow handle used as storage container. Cardboard used as knife sheath attached to shelf support pole on cook line. Operator discarded Corrected On-Site
  • 14-55-4:Basic - Uncleanable knife sheathing in use to store knives. On cook line and at sushi bar
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over sauces. Operator moved Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw mackerel in commercial packaging bearing indicator label
  • 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 November 2025

12/2/2025· 4mo ago

Visit ID: 10932599

Met Inspection Standards

7 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Employee cleaning interior. **Corrective Action Taken** Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored in tempura mix. Manager replaced with handled scoop. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal drink above soda bibs. Manager removed drink. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under grills have grease build up. Manager has employee cleaning under grill. **Corrective Action Taken**
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Employee inverted soup spoons. Corrected On-Site

5/9/2025· 11mo ago

Visit ID: 10830474

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

5/1/2025· 11mo ago

Visit ID: 8896620

Follow-up Inspection Required

4 high, 4 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple at main prep station Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At service station multiple utensils in standing water at 78°F Corrected On-Site
  • 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. 10ppm Warning
  • 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cook touched plate of cooked food with gloved hands after handling raw beef
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw beef and raw shrimp stored above mushrooms and cut lettuce
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw beef and then began touching doors, fryer basket handles, tongs, and a plate of cooked foods without changing gloves and washing hands

11/22/2024· 1y 4mo ago

Visit ID: 8897477

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

9/24/2024· 1y 6mo ago

Visit ID: 8896064

Follow-up Inspection Required

2 int

  • 53A-05-6:Intermediate - - From initial inspection : 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/ - From follow-up inspection 2024-09-24: **Time Extended**
  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 2 employees have certificates Tonny And Fnu - From follow-up inspection 2024-09-24: **Time Extended**

9/23/2024· 1y 6mo ago

Visit ID: 8789082

Follow-up Inspection Required

4 high, 7 int, 9 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Operator discarded Corrected On-Site
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Operator discarded Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over make line. Operator moved Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Kitchen employees put on hats Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Buckets of ginger behind sushi bar and plastic bottles in office/storage room. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in standing water at 112°F. Operator discarded water Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Behind sushi bar. Provided signage Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken being thawed in standing water. Operator dumped water and placed in reach in cooler Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In multiple reach in coolers. Raw beef, raw chicken and raw fish stored over vegetables. Operator moved 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 across from flat top watermelon (78F - Cold Holding); cut lettuce (56F - Cold Holding); beef (53F - Cold Holding). Items are stored above fill line Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time marking for tempura and carrots.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed at faucet with hose attached to nozzle in rear of kitchen
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sinks in kitchen used as dump sinks.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Philadelphia roll, lobster volcano roll, Kani salad, ramen section, smoked salmon on Togo and in house menus. Operator marked each menu Corrected On-Site
  • 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/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on cook line. Corrected On-Site
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 2 employees have certificates Tonny And Fnu
  • 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. Provided documentation. Reviewed and filled in information Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled identifying liquid contents. Operator labeled Corrected On-Site