Mizu Hibachi
5445 20th St #102, Vero Beach, FL 32966 · Permanent Food Service · License 4105456
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection3 high priority (1 fixed on the spot), 7 intermediate (2 fixed on the spot), 12 basic; intermediate violations cost 18 at most-45
- Complaint after follow-up on Oct 13Counts in full until a follow-up finds the problems fixed-20
- Safety score35
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 visitOct 13, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
16 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
More time given
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
More time given
Intermediate5
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
More time given
No soap or paper towels or mechanical hand drying device provided at handwash sink next to 3 bay sink
More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Called plan review, No application has been submitted for remodel. Operator has converted secondary restroom into dry storage area
Administrative complaint
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Food not stored at least 6 inches off of the floor.
More time given
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Buildup of food debris/soil residue on equipment door handles.
More time given
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
More time given
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.
More time given
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
More time given
- First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over cooked noodles in walk in cooler
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Shopping bags used to store raw chicken in freezer
Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator did not have correct sanitizer. Employee went to store and got the correct sanitizer
Fixed on the spot
Intermediate7
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.
Noodles made 2 days ago in walk in. Operator added date
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
1 employee who works front counter. Printed form. Employee signed
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator needs chlorine test strips
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on cooks line soiled.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
3 bay sink used to store dishes
No soap or paper towels or mechanical hand drying device provided at handwash sink next to 3 bay sink
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has converted secondary restroom into dry storage. Toilet and sink has been removed. spoke to plan review. Operator must submit a remodel application
Basic12
Code 08, Food protection and cross-contamination: Food stored on floor.
Fryer oil and soy sauce
Food not stored at least 6 inches off of the floor.
Sauce buckets and produce in walk in stored on wood- not 6"
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In bulk bins
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cook line equipment soiled in grease and old food debris. Hood filters are soiled in grease. Sauce bucket lids in walk in soiled in old food debris
Buildup of food debris/soil residue on equipment door handles.
Cook line cooler lids and handles are covered in old food debris. Reach in cooler/freezer handles soiled
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
3 bay sink faucet leaks when turned on
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
13 dead roaches on floor in dry storage
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Throughout kitchen under equipment. Walk in cooler floors are soiled
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.
Stored on container of utensils and prep table
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Operator is licensed as NOST. Observed 12 seats in establishment. Provided seating change evaluation form
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.
- 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.