HIBACHI, SUSHI, RAMEN, BENTO, BOBA TEA
700 E MERRITT ISLAND CSWY #3, Merritt Island FL 32952 · 3218774599
Last inspected Apr 15, 2026 · 11 visits since September 2023
FEB 24
SEP 24
MAY 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table station cooked noodles; (52F - Cold Holding); raw chicken (50F - Cold Holding); rice (72-75F - cooling)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024001799 | Sep 26, 2023 | Mar 28, 2024 | $200 |
Inspection history
11 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over sauces. Operator moved
Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw mackerel in commercial packaging bearing indicator label
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired November 2025
Bowl or other container with no handle used to dispense food. No handle scoop used in corn. Operator replaced
Show the remaining 5 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans under stovetop are not inverted
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. Fully thawed raw mackerel in commercial packaging bearing indicator label. SEE STOP SALE
Iced tea dispenser not cleaned at least once every 24 hours. Spouts heavily soiled
Reuse of single-service or single-use articles. Cardboard shipping boxes being used to store multiple items. Plastic bottle with hollow handle used as storage container. Cardboard used as knife sheath attached to shelf support pole on cook line. Operator discarded
Uncleanable knife sheathing in use to store knives. On cook line and at sushi bar
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Accumulation of debris inside warewashing machine. Employee cleaning interior.
Bowl or other container with no handle used to dispense food. Bowl stored in tempura mix. Manager replaced with handled scoop.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal drink above soda bibs. Manager removed drink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under grills have grease build up. Manager has employee cleaning under grill.
Reach-in cooler shelves with rust that has pitted the surface.
Silverware/utensils stored upright with the food-contact surface up. Employee inverted soup spoons.
May 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 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. 10ppm
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cook touched plate of cooked food with gloved hands after handling raw beef
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw beef and raw shrimp stored above mushrooms and cut lettuce
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw beef and then began touching doors, fryer basket handles, tongs, and a plate of cooked foods without changing gloves and washing hands
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple at main prep station
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At service station multiple utensils in standing water at 78°F
Nov 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 24, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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 proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 2 employees have certificates Tonny And Fnu
Sep 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority7 Intermediate9 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In multiple reach in coolers. Raw beef, raw chicken and raw fish stored over vegetables. Operator moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler across from flat top watermelon (78F - Cold Holding); cut lettuce (56F - Cold Holding); beef (53F - Cold Holding). Items are stored above fill line
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time marking for tempura and carrots.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed at faucet with hose attached to nozzle in rear of kitchen
Handwash sink used for purposes other than handwashing. Hand wash sinks in kitchen used as dump sinks.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Philadelphia roll, lobster volcano roll, Kani salad, ramen section, smoked salmon on Togo and in house menus. Operator marked each menu
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 paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on cook line.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 2 employees have certificates Tonny And Fnu
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided documentation. Reviewed and filled in information
Spray bottle containing toxic substance not labeled. Spray bottle not labeled identifying liquid contents. Operator labeled
Accumulation of debris on exterior of warewashing machine.
Cardboard used to line food-contact shelves. Operator discarded
Cardboard used to line nonfood-contact shelves. Operator discarded
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over make line. Operator moved
Employee with no hair restraint while engaging in food preparation. Kitchen employees put on hats
Food stored on floor. Buckets of ginger behind sushi bar and plastic bottles in office/storage room.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in standing water at 112°F. Operator discarded water
No handwashing sign provided at a hand sink used by food employees. Behind sushi bar. Provided signage
Time/temperature control for safety food thawed in an improper manner. Raw chicken being thawed in standing water. Operator dumped water and placed in reach in cooler
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Varee does not have certification
Accumulation of debris on exterior of warewashing machine.
Employee with no hair restraint while engaging in food preparation. Employee making Rangoons is not wearing a hair restraint
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves over make line and next to cook line are soiled
Single-service articles not stored inverted or protected from contamination. Togo boxes stored with food contact surface facing upwards. Operator inverted
Time/temperature control for safety food thawed in an improper manner. Raw beef in standing water. Operator turned on cold running water
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Operator remade at 50ppm
Sep 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 26, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 4 high priority.
4 High priority6 Intermediate17 Basic
Show 27 findings ▾
Container of medicine improperly stored. First aid kit improperly stored corrected
Metal stem-type thermometer soiled. Probe thermometer is soiled
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table station cooked noodles; (52F - Cold Holding); raw chicken (50F - Cold Holding); rice (72-75F - cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop sale noodles 52F cold holding, stop sale raw chicken 50F cold holding, stop sale white rice 72-75 cold holding, stop sale head cabbages 79F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice sitting on counter and hydrated noodle sitting in ambient air cooling in 80 ambient air water
Food-contact surface soiled with food debris, mold-like substance or slime. Portable cuttings boards are soiled, counter top for food preparation are soiled not being clean enough, wire metal food cart holding condiments soiled
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared beef not identified operator working on fixing the menu
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. Observed noodles in reach in cooler commercial product not dated
Probe thermometer not used to ensure proper food temperatures. Operator Not able to find thermometer, inspector found it
Spray bottle containing toxic substance not labeled. Observed clear like liquid not labeled. Operator discarded it
Building components, attachments or fixtures in poor repair. Broken tile
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean dishes store on bottom rack utensil not inverted
Employee personal food not properly identified and segregated from food to be served to the public. Reach in freezer prep sink reach in cooler. Blue crabs hotdogs and butter operator removed items corrected
Equipment in poor repair. Exterior chest reach in freezer rusted
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Measuring cup use has scoop for bulk dry items stored outside of bin on rack
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles of scoops touch tcs food in dry scoops bins
In-use wet wiping cloth/towel used under cutting board. Wiping cloth bucket on cutting boards
No handwashing sign provided at a hand sink used by food employees. No Hand Wash Sink at the bar area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled in reach in cooler. Bottom shelves of preps tables all through location extremely soiled. Table legs of all prep and equipment soiled Exterior of all equipment on cook line soiled Wire shelving on cookline soiled Wire shelving holding dry containers heavenly soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line are soiled
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket improperly stored on cutting board
Stored food not covered. Storage containers not tight fitted operator corrected
Time/temperature control for safety food thawed in an improper manner. Case of chicken thawing in ambient air temp, in thermometer reading 41F cold holding for the chicken
Unclean building components, attachments or fixtures. Floors, wall, ceiling, is soiled needs cleaning
Wet wiping cloth not stored in sanitizing solution between uses. On cook line store on prep tables
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Improper strength under 25ppm then retesting to 200ppm. Then retested at 100 ppm no tests strip onsite for operator
Working containers of food removed from original container not identified by common name. Squeeze water bottle not labeled on cook line
Sep 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 36 recorded, 6 high priority.
6 High priority9 Intermediate21 Basic
Show 36 findings ▾
Container of medicine improperly stored. First aid kit improperly stored corrected
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dish washing machine is not putting out sanitizing the equipment
Metal stem-type thermometer soiled. Probe thermometer is soiled
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs store in reach in cooler over Ready To Eat foods corrected
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table station cooked noodles; (52F - Cold Holding); raw chicken (50F - Cold Holding); rice (72-75F - cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop sale noodles 52F cold holding, stop sale raw chicken 50F cold holding, stop sale white rice 72-75 cold holding, stop sale head cabbages 79F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice sitting on counter and hydrated noodle sitting in ambient air cooling in 80 ambient air water
Food-contact surface soiled with food debris, mold-like substance or slime. Portable cuttings boards are soiled, counter top for food preparation are soiled not being clean enough, wire metal food cart holding condiments soiled
Handwash sink used for purposes other than handwashing. Observed cooking pt store in Hand Wash Sink, operator removed, using Hand Wash Sink for dump station at wait station
Manager or person in charge lacking proof of food manager certification. Manager card of sight. Need to see it next day call back
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared beef not identified operator working on fixing the menu
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chemical test strips on dish machine for sanitation
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. Observed noodles in reach in cooler commercial product not dated
Probe thermometer not used to ensure proper food temperatures. Operator Not able to find thermometer, inspector found it
Spray bottle containing toxic substance not labeled. Observed clear like liquid not labeled. Operator discarded it
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine lid is soiled
Building components, attachments or fixtures in poor repair. Broken tile
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean dishes store on bottom rack utensil not inverted
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 reach in cooler maintaining 49-50F cold holding operator called for repairs
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator has to use 3 compartment sink as dish washing machine is inoperable
Employee personal food not properly identified and segregated from food to be served to the public. Reach in freezer prep sink reach in cooler. Blue crabs hotdogs and butter operator removed items corrected
Equipment in poor repair. Exterior chest reach in freezer rusted
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Measuring cup use has scoop for bulk dry items stored outside of bin on rack
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles of scoops touch tcs food in dry scoops bins
In-use wet wiping cloth/towel used under cutting board. Wiping cloth bucket on cutting boards
No handwashing sign provided at a hand sink used by food employees. No Hand Wash Sink at the bar area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled in reach in cooler. Bottom shelves of preps tables all through location extremely soiled. Table legs of all prep and equipment soiled Exterior of all equipment on cook line soiled Wire shelving on cookline soiled Wire shelving holding dry containers heavenly soiled
Plumbing system in disrepair. Observed Hand Wash Sink next 3 compartment sink pipes leaking water as water is on
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line are soiled
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket improperly stored on cutting board
Stored food not covered. Storage containers not tight fitted operator corrected
Time/temperature control for safety food thawed in an improper manner. Case of chicken thawing in ambient air temp, in thermometer reading 41F cold holding for the chicken
Unclean building components, attachments or fixtures. Floors, wall, ceiling, is soiled needs cleaning
Wet wiping cloth not stored in sanitizing solution between uses. On cook line store on prep tables
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Improper strength under 25ppm then retesting to 200ppm. Then retested at 100 ppm no tests strip onsite for operator
Working containers of food removed from original container not identified by common name. Squeeze water bottle not labeled on cook line
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.