HIBACHI EXPRESS
195 MALABAR RD NW STE 4 · PALM BAY · Brevard County · FL 32907
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
37 full violation description(s) documented by the inspector during this visit.
High Priority 9
35A-02-5High Priority – 15 to 20 Live, small flying insects next to rice cooker on the cook line, 4 flies next to freezer in kitchen.
41-02-4High Priority – Can of raid stored next to can goods on the dry storage rack.
12A-05-4High Priority – Employee ate then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi bar c.h raw salmon 58°tuna 51° cooked eel 50°cream cheese50° cooked shrimp 50° reach in cooler c.h spicy tuna 51° raw salmon 50° cooked rice 50° imitation crab 59° cream cheese 45° volcano krab 59° in cooler over night. Cook line cooler c.h Raw beef 44° to 47° raw chicken 35° cooked beef 39° raw chicken range 44°to 49° due to being over stocked. Recommend to rapid chill **Repeat Violation** **Admin Complaint**
08A-05-4High Priority – Raw animal food stored over ready-to-eat food. Raw conch over ice cream, cheese cake in the chest freezer.
08A-09-4High Priority – Raw chicken and raw shell eggs stored over sauces, cut clean vegetables in walk-in cooler.
08A-22-4High Priority – Raw chicken over beef, raw beef over seafood in upright freezers.
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Dead flys in oil
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Intermediate 4
02C-03-4Intermediate – Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Portion cream cheese at the sushi bar. Cream cheese and krab mixture in walk in cooler.
31A-03-4Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Bowl and wooden spoon in the hand sink on the cook line and front line sushi bar. **Repeat Violation**
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Under hand sink in kitchen **Repeat Violation**
Basic 24
23-15-4Basic – Accumulation of food debris/soil residue on handwash sink.
14-01-4Basic – Bowl or other container with no handle used to dispense food. Bowl used to scoop rice. **Repeat Violation**
08B-38-4Basic – Buckets of sauce, rice stored on floor in the walk in cooler
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Cook line equipment.
14-05-4Basic – Cardboard used to line food-contact shelves. In kitchen
24-06-4Basic – Clean utensils or equipment stored in dirty drawer or rack.
28-02-4Basic – Condensation or other drainage not disposed of according to law. Drain line from walk in cooler draining into a bucket.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Over cutting board in the kitchen.
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. In front line sushi cooler and chest freezer.
40-06-4Basic – Employee personal items stored in or above a food preparation area. Cell phone on prep table.
08B-48-4Basic – Employee preparing food in customer section of dining area. Portioning soy sauce
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Back door
36-24-5Basic – Glass door to the entrance of building cracked.
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment.
10-20-4Basic – In-use tongs stored on equipment door handle between uses.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. 86°
06-05-4Basic – Potentially hazardous (time/temperature control for safety) food thawed in standing water. Thawing raw fish at room temperature still frozen. **Repeat Violation**
08B-30-4Basic – Rice stored in dry storage area not covered. **Corrected On-Site** **Repeat Violation**
42-05-5Basic – Storage of tools on shelf above or with clean equipment and utensils, single service items, and/or clean linens.
08B-13-4Basic – Stored food not covered in walk-in cooler. Raw chicken, clean cut vegetables, wontons etc in the walk in cooler **Repeat Violation**
08B-17-4Basic – Unwashed fruits/vegetables stored over clean cut vegetables, cooked rice, sauces etc in the walk in cooler
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. Mop head in mop strainer
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. On cook line counter **Repeat Violation**
Inspector observations synchronized from DBPR on August 11, 2026 1:22 AM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
9 observation(s)
3 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.