HIBACHI BUFFET
735 N COURTENAY PKWY · MERRITT ISLAND · Brevard County · FL 32953
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
29 full violation description(s) documented by the inspector during this visit.
High Priority 7
08B-02-4High Priority – Displayed food not properly protected from contamination. Croutons, scallions , and fried chips not protected in buffet areas **Warning**
09-01-4High 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-05-6High 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-01-4High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard missing at salad bar **Warning**
03A-02-5High 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-04-5High 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-01-6High 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)
Intermediate 6
22-02-4Intermediate – 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-11-4Intermediate – Handwash sink used for purposes other than handwashing. Multiple hand wash sinks have cleaning tools in wells **Repeat Violation**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired in June 2024
11-26-1Intermediate – 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-03-4Intermediate – No soap provided at handwash sink. Hand wash sink to the left of dish area. Operator stocked **Corrected On-Site** **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. Operator unable to provide written procedures
Basic 16
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles
12B-07-4Basic – 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**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Cups in service station
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. On floor of walk in freezer
10-17-4Basic – 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**
10-20-4Basic – 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**
10-07-4Basic – 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**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Women's restroom
25-32-4Basic – Reuse of single-service or single-use articles. Rangoons stored in cardboard container used to ship shrimp.
25-05-4Basic – Single-service articles improperly stored. Multiple cases of single service items stored on the floor behind sushi bar.
08B-12-5Basic – Stored food not covered. In multiple reach in coolers and walk in cooler. Multiple food items are not covered during storage
14-55-4Basic – Uncleanable knife sheath in use to store knives. At sushi bar. Wooden knife sheath in use. Operator removed **Corrected On-Site**
21-03-4Basic – Wet wiping cloths stored in detergent and sanitizer mixed together. At service station **Repeat Violation**
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm at service station. Operator remade to 50ppm **Corrected On-Site**
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. In kitchen and service stations
Inspector observations synchronized from DBPR on September 23, 2026 1:19 PM.
Violation category totals
1 observation(s)
4 observation(s)
4 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.