EBISU JAPANESE REST
7100 FAIRWAY DR, Palm Beach Gardens FL 33418 · 561.622.4495
Last inspected Mar 18, 2026 · 11 visits since November 2023
OCT 24
MAR 25
JUN 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections trending up, 45 points better than where it started.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At back area hand sink - no hot water.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $840
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024016036 | Feb 27, 2024 | Jun 6, 2024 | $400 |
| 2--2015006759 | Jan 20, 2015 | Mar 2, 2015 | $440 |
Inspection history
11 visits, newest first
Mar 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), Dishmachine is not properly sanitizing. Advised operator to set up three compartment sink to properly wash, rinse, and sanitize all dishes until dish machine is repaired.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line, Employee touched soiled wiping cloth then proceeded to prepare food without changing gloves and washing hands. Advised operator of proper hand washing. Operator educated employee. Employee washed hands, changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw chicken stored above cooked rice and mushrooms Raw eggs stored over spinach. Advised operator of proper storage. Operator stored correctly.
Handwash sink used for purposes other than handwashing. At cook line designated Hand sink used for other purposes as evident by bottle of chemical spray, food debris, and utensils in sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink near cooked line.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At rear of kitchen designated hand sink, water temperature less than 85F.
Food stored on floor. At walk in cooler, food-chicken, stored on floor.
Wet wiping cloth not stored in sanitizing solution between uses. At cook line, wet wiping cloths not stored in sanitizing solution.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At cook line and sushi station, soiled wet wiping cloth used to wipe surfaces, handle pots. Operator removed soiled wiping cloth.
Working containers of food removed from original container not identified by common name. At cook line, Working containers with breadcrumbs, rice, flour, and bottles with cooking wine, oil, vinegar not labeled.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate0 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. At cookline area - non food grade paper towels lining containers of lemon - operator removed.
Employee washed hands in a sink other than an approved handwash sink. Employee touched their face then proceeded to wash their hands in three compartment sink- educated operator- employee washed their hands properly.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by cardboard boxes - operator removed.
Handwash sink used for purposes other than handwashing. Sponge in hand sink - operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler raw bean sprouts prepped Saturday 10/11- not date marked- operator date marked.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At back area hand sink - no hot water.
Aug 18, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tataki, poke chips, hamachi jalapeño, sashimi appetizer, tuna avocado salad, sashimi salad. Sushi Rolls: PGA, hamachi scallion, spicy tuna and any roll or menu item that contains raw or not fully cooked animal proteins. This is not a complete list of raw or non fully cooked items on your menu.
Jun 16, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over fully cooked krab at walk in freezer, both products not in commercial packaging at walk in freezer.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tataki, poke chips, hamachi jalapeño, sashimi appetizer, tuna avocado salad, sashimi salad. Sushi Rolls: PGA, hamachi scallion, spicy tuna and any roll or menu item that contains raw or not fully cooked animal proteins. This is not a complete list of raw or non fully cooked items on your menu.
Food stored on floor. Raw shell eggs and pot of soup/sauce stored on floor at walk in cooler.
Plumbing system in disrepair. Hand wash sink inoperable by back door.
Mar 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish and raw shrimp over teriyaki sauce and ginger dressing at walk in cooler. Operator stored properly.
No paper towels or mechanical hand drying device provided at handwash sink. By back door.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
Exterior door has a gap at the threshold that opens to the outside. At back screen door.
Food stored on floor. Canned soda and plastic water bottles stored on floor by bathrooms.
Oct 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority6 Intermediate1 Basic
Show 14 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler- portioned Cooked rice date marked 10/07/24 not used within 7 days - see stop sale.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator employee washed hands properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer - raw beef and raw chicken not commercially packaged stored over cooked dumplings - operator moved to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi station- raw shell eggs stored over wasabi and sauce- operator remove and stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- Tofu 51F- cold holding, raw beef 51F- cold holding, raw chicken 51F- cold holding, gyoza 50-52F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- Tofu 51F- cold holding, raw beef 51F- cold holding, raw chicken 51F- cold holding, gyoza 50-52F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
Toxic substance/chemical improperly stored. At dry storage shelf- sanitizer spray bottle stored over cooked rice
Employee washed hands in a sink other than an approved handwash sink. Employee prepared food then proceeded to wash hands in dump/ prep sink at cookline- educated
Handwash sink used for purposes other than handwashing. Dish inside hand wash sink by cookline- operator removed.
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/
No soap provided at handwash sink- near back door- operator provided.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At walk in cooler portioned brown rice not properly date marked from when it was thaw from the freezer- operator properly date marked.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash sink at near back door- water only reached to 80F.
Raw fruits/vegetables not washed prior to preparation. At cookline- in use oranges with sticker attached not removed prior to being washed - educated operator - employee washed properly.
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. At handwash sink by kitchen back entrance- pot and scrub inside sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi rice on time as a public health control.
No handwashing sign provided at a hand sink used by food employees. At handwash sinks in kitchen area.
Feb 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. At cookline- employee washed hands for 4-5 seconds then prepared food for order.
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels inside container of raw bean sprouts and multiple food items throughout establishment.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline- Miso broth 105F- hot holding- food out of temperature for 45 minutes- operator turned on stove to reheat.
Toxic substance/chemical improperly stored. Chemical spray bottle stored over single service chop stick holders at dry storage area by beer coolers- operator moved chemicals to lower shelf.
Handwash sink used for purposes other than handwashing. At handwash sink by kitchen back entrance- pot and scrub inside sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi rice on time as a public health control.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired 2023.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly stock trap stored over ice well/ handwash sink by server station.
No handwashing sign provided at a hand sink used by food employees. At handwash sinks in kitchen area.
Time/temperature control for safety food thawed in an improper manner. Frozen package Chicken thawing on counter at cookline- operator moved to walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping clothes stored on prep counter by cookline- operator removed.
Nov 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container. At sushi station- bamboo leaves wrapped in paper towels - educated operator employee removed bamboo leaves
Nonfood-grade bags used in direct contact with food. At walk in cooler- non food grade / plastic - to-go/ shopping bag - used to store raw chicken- operator removed raw chicken from bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer - raw beef not commercially packaged stored over krab sticks- operator moved beef to lower shelf..
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shrimp stored over bamboo leaves- operator moved raw shrimp to lower shelf.
Toxic substance/chemical improperly stored. At dry storage area-Gorilla glue and fire starter over single service items and containers of vinegar.
No soap provided at handwash sink. At handwash sink near cookline- operator provided.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clams/mussels/oysters removed from original container for long-term storage. Original Container of oysters with no tag- operator provided tag.
Exterior door has a gap at the threshold that opens to the outside.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. At hostess station - sticky fly trap over bin of ice - educated operator- operator removed trap.
Food stored on floor. At walk in cooler container of chicken and sauces stored on floor- operator moved off floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled.
Old labels stuck to food containers after cleaning. At disha area- clean containers with old labels still attached- educated operator- employee removed old labels
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.