Hibachi Express

195 Malabar Rd NW Unit 4, Palm Bay, FL 32907 · Permanent Food Service · License 1506787

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Jul 23, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 23 routine inspection
3 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 2 repeats), 10 basic (6 repeats); basic violations cost 12 at most
-31
Safety score69

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

Inspection history

1 inspection · 1 visit

Jul232026

Routine inspection

16 violations found

First visitJul 23, 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.
16 violations found:
- 3 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Eight packages of ground tuna thawed without removing from vacuum.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw beef over seaweed in upright reach in freezer.
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw beef over raw shrimp and raw shrimp over ready to eat imitation crab in walk in cooler.
  Fixed on the spot
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade soiled.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Back kitchen hand wash sink blocked by fryer oil.
  Repeat violation
  Handwash sink used for purposes other than handwashing.
  Hand wash sink at sushi bar had strainer with cabbage in it. Operator attempted to wash soiled tongs in hand wash sink. Stopped prior to doing so.
  Fixed on the spotRepeat violation
Basic10
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Eight 113g pouches of ground tuna thawed without removing from vacuum seal.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Soy sauce stored on floor.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Tong handle in raw beef container.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Upright freezer gaskets soiled torn.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Upright reach in freezer has blood on bottom shelf.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler at sushi bar gaskets soiled with mold like substance. Make table gaskets soiled with mold like substance. White chest reach in freezer gaskets soiled with food debris, x2. Walk in cooler gaskets soiled with mold like substance.
  Repeat violation
- Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
  Spoons and forks on front line.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  Unisex restroom.
  Repeat violation
- Code 33, Garbage and refuse: Open dumpster lid.
  Both dumpsters have open lids.
  Unnecessary items/unused equipment on the premises.
  Broken ice maker near triple sink.
  Repeat violation
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.

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.