Hop BO Chinese Restaurant

2447 N Wickham Rd #120, Melbourne, FL 32935 · Permanent Food Service · License 1506099

A
Grade A
Safety score 93 of 100
Latest visit: Sep 30, 2026 (5 weeks ago)

What drove the grade

Proof of required state approved employee training not available for some employees.Intermediate · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 30 routine inspection
    1 intermediate, 4 basic
    -7
  • Safety score93

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitSep 30, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    5 violations found:

    • 1 Intermediate
    • 4 Basic
    What the inspector cited

    Intermediate1

    • Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.

      To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator wrote 3 employees onto 1 certificate. Employees must all have individual certificates

    Basic4

    • Code 08, Food protection and cross-contamination: Food stored in a prohibited area.

      Cases of food items stored in employee restroom

      Food stored on floor.

      Cases of foods on the floor in walk-in freezer.

    • Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.

      Cooks put on hats

      Fixed on the spot

    • Code 25, Single-service items: Single-service articles stored in toilet room/locker room/garbage room/mechanical room.

      multiple cases of single service items stored in employee bathroom

    Official report, on the Florida DBPR website

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.

Most cited

Food protection and cross-contamination2
Clean clothes, hair restraints, jewelry1
Single-service items1
Manager certification and employee training1