HIBACHI EXPRESS
195 Malabar Road Southwest
Palm Bay, Florida, 32907
Brevard County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 12/4/2024
High Priority
4
Intermediate
0
Basic
9
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Pan with no handle in rice near back door. Cup in garlic in walk in cooler. Manager removed. Corrected On-Site Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Posted license expired 6/1/24
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White board at triple sink Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink on top of salmon in walk in freezer. Manager removed. Corrected On-Site
- 10-02-4:Basic - In-use utensil not stored properly between use. Cooking utensils in water at 84F on cook line. Tongs on oven door handle. Ice bucket not inverted. Sushi mats on top of sushi case at front counter. Manager changed water to 140F, flipped over ice bucket and moved sushi mat. **Corrective Action Taken** Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Two stacks of to go trays on top shelf above cook line. Manager flipped over. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel at sushi bar. Placed in bucket. Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At sushi bar 0 ppm. Manager refreshed then 100 ppm. Corrected On-Site
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Two male employee touched clothes and continued to cook without washing hands. Repeat Violation Admin Complaint
- 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. Manager touched slice avocado at sushi bar with bare hands.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Thank you bag on top of noodles on cook line. Manager discarded. Corrected On-Site Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar: raw bacon on shelf over sauce. In walk in cooler: case of raw shell eggs on shelf over noodles. Manager moved all. Corrected On-Site Repeat Violation Admin Complaint
Food safety inspection conducted on 12/4/2024 revealed 13 total violations (4 high priority, 0 intermediate, 9 basic).
Inspection on 6/12/2024
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 6/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/9/2024
High Priority
6
Intermediate
5
Basic
6
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Multiple bowls no handle inside food containers(raw chicken, flour, sugar and crumbs). Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At the triple sink area, observed cutting boards heavily stained also with deep cutting marks.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables at the cook line and sushi bar area, manager moved all. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At the cook line, observed four tongs on oven handle.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, rice spoon in standing 90F water, Manager discarded water. Corrected On-Site Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Multiple single service at the dry storage area and front line not inverted. Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. At the front counter area, next to handwash sink, observed four containers of medicines next to single use paper, Manager moved all medicines. Corrected On-Site
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee at the cook line working before at the triple sink with dirty utensils started cooking vegetables and chicken without washing his hands.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee washed strainers with soap, rinsed and immediately after placed strainer on shelf above triple sink with already cleaned containers, Inspector instructed to sanitize i using the dish machine. **Corrective Action Taken**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In walk-in cooler, observed multiple thank you bags with food in direct contact with the bags.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the sushi bar area, raw bacon stored above ready to eat fish, Manager 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. At the cook line on stove, observed vegetables at 92F, per Manager vegetables were cooked around 12:30. Repeat Violation Admin Complaint
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands with dish soapy water at the triple sink, Inspector instructed to washed hands proper at the hand sink.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line, pot inside sink, manager moved. Corrected On-Site Repeat Violation
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No current certification for the establishment. Warning
- 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/ Four food handlers employees, no manager on site. Repeat Violation Admin Complaint
- 31B-03-4:Intermediate - No soap provided at handwash sink. At the cook line, soap dispenser in disrepair and unable to dispense soap, also no paper towel, Manager provided both. Corrected On-Site
Food safety inspection conducted on 4/9/2024 revealed 17 total violations (6 high priority, 5 intermediate, 6 basic).
Inspection on 12/1/2023
High Priority
6
Intermediate
5
Basic
5
Total
16
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 at the end of the cook line with mold like substance.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside rice container and raw chicken container, manager removed. Corrected On-Site Repeat Violation
- 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 jackets on top of togo trays and clean equipment, manager moved. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. At the cook line, gray tubs with broccoli on floor, employee moved off the floor. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Multiple to go containers not inverted. Employee inverted all. Corrected On-Site Repeat Violation
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, observed white rice cooked 11/30/2023 at 52F.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, observed white rice cooked 11/30/2023 at 52F.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the sushi bar area working with raw fish started wearing gloves and no hand washed occurred, Inspector instructed employee to wash his hands. Corrected On-Site
- 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. At the sushi bar area, observed male employee cutting raw fish for sushi with bare hands, Inspector instructed to stop and washed hands and use gloves to continue working with the fish. **Corrective Action Taken**
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At the cook line spatulas and spoons in 78F water, inspector instructed to washed utensils and placed it in Hot water. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, shrimp 125F, per employee shrimps were cooked 1hr prior of taking temperature, shrimp will be served within the next hour. Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the sushi bar area, plates and pots inside sink, employe moved all. 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/ Six food working employees, no manager 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. For one male employee
- 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. For one male employee. Repeat Violation Admin Complaint
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at the cook line, no hot water available due to faucet in disrepair, Employee fixed during inspection. Corrected On-Site
Food safety inspection conducted on 12/1/2023 revealed 16 total violations (6 high priority, 5 intermediate, 5 basic).