HIBACHI BUFFET
735 N COURTENAY PKWY · MERRITT ISLAND · Brevard County · FL 32953
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
32 full violation description(s) documented by the inspector during this visit.
High Priority 13
35A-02-7High Priority – 1 Live, small flying insects found in the kitchen.
01B-01-4High Priority – Dented can of ketchup present. See stop sale.
22-41-4High 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. 0 ppm **Repeat Violation** **Warning**
08B-56-4High Priority – Food stored in ice used for drinks. See stop sale.
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Large metal pan and small metal pans. **Repeat Violation** **Warning**
08B-01-4High Priority – Hibachi grill self-service buffet lacking adequate sneezeguards or other proper protection from contamination. Observed customer at the grill area looking over grill **Warning**
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. Plastic shopping bags with printed ink Used in direct contact with food items stored in walk in cooler
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw shrimp over cooked crawfish in the walk in cooler. **Corrected On-Site**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in the walk in cooler. **Corrected On-Site** **Repeat Violation**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Cans of drinks stored in ice in the ice machine.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi cooler cooked shrimp (46F – Cold Holding); fish eggs (46F – Cold Holding) In flip top of reach in cooler on cook line cooked mussels (51F – Cold Holding)stored above fill line of unit **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet middle unit next to hibachi pot stickers (93F – Hot Holding); cooked chicken (91F – Hot Holding); egg rolls (126F – Hot Holding); chicken wings (126F – Hot Holding); Rangoon (127F – Hot Holding) recommend to reheat to 165F **Repeat Violation** **Warning**
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under dish area
Intermediate 7
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Used flyswatter on prep table
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Metal scrubbier in the hand sink at the hibachi **Corrected On-Site**
53A-01-7Intermediate – Manager or person in charge lacking proof of food manager certification. Chuck
31B-03-4Intermediate – No soap provided at handwash sink. Employee restroom **Repeat Violation**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator by email
14-14-4Intermediate – Nonfood-grade drill used for mixing.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi grade fish stored in the reach in cooler. .
Basic 12
22-20-5Basic – 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 **Repeat Violation**
14-01-5Basic – Bowl or other container with no handle used to dispense food. Bowl used as a scoop
08B-38-4Basic – Buckets of potatoes and sprouts stored on floor in the walk in cooler. In the walk in freezer bus tubs of raw meats on the floor. **Corrected On-Site** **Repeat Violation**
14-45-4Basic – Cardboard used to line nonfood-contact shelves. Under prep table in kitchen
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen **Repeat Violation**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Sushi chef **Repeat Violation**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Cups at the server area
36-22-4Basic – Floor area(s) covered with standing water. In front of the dish machine. **Repeat Violation**
10-12-5Basic – In-use ice scoop stored on soiled surface between uses. Top of ice machine
08B-12-5Basic – Noodles at buffet not covered. Bag of rice and cooked panco not covered in the dry storage area. In the walk in cooler several buckets of food not covered.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Raw fish being thawed in standing water **Repeat Violation**
02D-01-5Basic – 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
Inspector observations synchronized from DBPR on August 20, 2026 4:57 PM.
Violation category totals
2 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
6 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.