Sushi Ramen Bobba Tea

2150 Harris Ave NE, Palm Bay, FL 32905 · Permanent Food Service · License 1505456

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Intermediate · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
1 intermediate (fixed on the spot), 10 basic (4 repeats); basic violations cost 12 at most
-14
Safety score86

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct292026

Routine inspection

11 violations found

First visitOct 29, 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.
11 violations found:
- 1 Intermediate
- 10 Basic
What the inspector cited
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Japanese curry and miso soup. Walk in cooler
  Fixed on the spot
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Salt
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Frozen chicken freezer
  Fixed on the spot
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee milk walk in cooler
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Make table
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Walk in freezer
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Drink cups front counter
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Make table
Official report, on the Florida DBPR website

Earlier inspections 1

Aug132026C73Complaint inspection17 violations, 2 high priority No follow-up needed

First visitAug 13, 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.
17 violations found:
- 2 High priority
- 3 Intermediate
- 12 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cooked chicken 53f cold holding. Sm make table. Above chill line in cooler. Educated employee. Rapid chill check 41f cold holding Repeat Violation
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  400+ ppm. Corrected to 75ppm
  Fixed on the spot
Intermediate3
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Employee rinsed hands in triple sink. Educated
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived after inspection started
  Fixed on the spot
  Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Fnuranto, Fendy,Devi, Dewi
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Flour
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bean sprouts walk in cooler Frying oil
  Fixed on the spotRepeat violation
  Employee personal food not properly identified and segregated from food to be served to the public.
  Walk in cooler
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Educated employee
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Cup used to scoop tempura sauce walk in cooler
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Walk in freezer
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Accumulation of debris on exterior of warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets sm make table
  Hood filters
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
  2 under hood fan
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Fixed on the spot
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.