Shoyu Hibachi Express and Poke Bowl
2005 N Atlantic Ave #A, Cocoa Beach, FL 32931 · Permanent Food Service · License 1507189
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection1 high priority (fixed on the spot), 3 basic-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooler across from hibachi grill scallops (47°F - Cold Holding); beef (47°F - Cold Holding); chicken (47°F - Cold Holding); raw shrimp (45°F - Cold Holding), operator put pans of ice to bring temperatures down.
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cup in brown rice, manager removed cup and replaced with handled cup
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
On cutting board on hibachi side, removed
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cup on top of rice and personal items on shelf with restaurant foods
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.