Hop BO Restaurant

145 Palm Bay Rd NE Ste 109, West Melbourne, FL 32904 · Permanent Food Service · License 1505480

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Oct 7, 2026 (4 weeks ago)

What drove the grade

Dented/rusted cans present.High priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
2 high priority (no follow-up needed), 3 intermediate (fixed on the spot), 5 basic
-17
Safety score83

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

Inspection history

1 inspection · 1 visit

Oct72026

Routine inspection

10 violations found

First visitOct 7, 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.
10 violations found:
- 2 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Haday signature oyster sauce. 1 can 5 l lb
- Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
  Cooked chicken wings stored in used cardboard box in walk in cooler.
Intermediate3
- 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.
  All cooked chicken in walk in cooler did not have a date mark, employee date marked all product
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Blocked with boxes, manager removed.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Wire scrubbie stored in front counter hand sink. Operator discarded
  Fixed on the spot
Basic5
- Code 08, Food protection and cross-contamination: Stored food not covered.
  All cooked chicken in walk in cooler stored uncovered.
  Food stored on floor.
  Lo mein noodle stored on walk in cooler floor, employee moved to shelf.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Rice scoop stored in water 90°F, cook discarded water
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Both 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.
  Operator removed.
  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.
Stop sale: An order that the food can’t be sold or served.