HOP BO RESTAURANT
145 PALM BAY RD NE STE 109, West Melbourne FL 32904 · 3218728888
Last inspected Apr 3, 2026 · 7 visits since August 2023
FEB 24
OCT 24
APR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects found one fly in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019062972 | Nov 12, 2019 | Jan 31, 2020 | $600 |
| 4--2017027832 | Apr 27, 2017 | Aug 8, 2017 | $400 |
Inspection history
7 visits, newest first
Apr 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers soiled with grease. Walk in cooler gasket soiled with mold like substance.
Apr 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority2 Intermediate13 Basic
Show 17 findings ▾
Raw animal food stored over or with unwashed produce. Raw chicken stored over cut vegetables in walk in cooler. Raw chicken stored over soy sauce in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table; cooked chicken (47F - Cold Holding); cooked pork (47F - Cold Holding); cooked shrimp (47F - Cold Holding); raw chicken (47F - Cold Holding); raw shrimp (47F - Cold Holding); sprouts (47F - Cold Holding) all within four hour window moved to rapid chill. All temperature controlled food moved to walk in cooler for rapid chill ( no room in freezer) second temp 44-45 approximately 20 minutes later.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with debris.
No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom has no paper towels.
Bowl or other container with no handle used to dispense food. Bowl used to scoop rice.
Cardboard box used as garbage container. Cardboard box used as trash on cook line.
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. Make table digital thermometer at 47f cold holding, all proteins at 47f cold holding. Operator adjusted make table settings.
Covered waste receptacle not provided in women's bathroom. No covered woman's receptacle in employee restroom.
Equipment and utensils not properly air-dried - wet nesting. Bins wet nesting on drying rack.
Exterior door has a gap at the threshold that opens to the outside. Screen door has gap on the bottom.
Food not stored at least 6 inches off of the floor. Case of chicken stored on floor in walk in freezer.
Food stored on floor. Cooking oil stored on floor. Soy sauce stored on floor.
In-use tongs stored on equipment door handle between uses. Steering utensils stored on cart at knee level on wok line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers soiled with grease. Walk in cooler gasket soiled with mold like substance.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled with food debris bottom shelf.
Stored food not covered. Flour bin for chicken breading on shelf not covered.
Wet mop not stored in a manner to allow the mop to dry. Wet mop not stored to dry.
Nov 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate11 Basic
Show 16 findings ▾
Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Sandy a new food handler has not signed reporting agreement. Provided to operator.
Live, small flying insects found one fly in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauce in walk in cooler.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in walk in freezer, both repackaged.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Shuxiang training has expired in August of 2025.
Buildup of food debris/soil residue on equipment door handles. Back of kitchen reach in freezer has soiled handle.
Cardboard box used as garbage container. On cook line cardboard boxes being used as garbage bins.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone on food preparation area.
Employee with no hair restraint while engaging in food preparation. Two female employees cooking with no hair restraints.
Equipment and utensils not properly air-dried - wet nesting. Bins on clean dry rack wet nesting.
Food stored on floor. Cooking oil open and 3/4 full stored on floor.
In-use tongs stored on equipment door handle between uses. Whisker on cook line rack at knee level.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers soiled with grease. Make table gaskets soiled with food debris.
Reach-in freezer interior/shelves have accumulation of soil residues. Back of kitchen large reach in freezer soiled bottom shelf.
Reuse of single-service or single-use articles. Cooked chicken wings placed from fryer to reused chicken box. Educated operator that they cannot reuse any meat boxes. Placed chicken back in fryer to 165f. Reusing plastic chicken containers for other purposes.
Wall soiled with accumulated grease, food debris, and/or dust. Wall and gas lines back of cook line near hand wash sink soiled with old food.
Apr 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked vegetables - moved by staff
Handwash sink used for purposes other than handwashing. Evidence of handwashing sink used as dump sink
Bowl or other container with no handle used to dispense food. Bowls in several items used to dispense food. All removed by staff
Food stored in a prohibited area. Oil stored in bathroom- moved by employee
Food stored on floor. Soy sauce stored on floor - empty bucket placed under full buckets by staff
Single-service articles improperly stored. Boxes of pagoda food pails stored on floor in bathroom Moved by staff and placed on rack
Stored food not covered. Several items in walkin cooler not covered
Wet mop not stored in a manner to allow the mop to dry Mop stored in bucket. Hung by staff
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over soy sauce
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over beef and dumplings employee moved
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200ppm employee diluted to 100 ppm
Handwash sink used for purposes other than handwashing. Scrubber stored in hand sink owner removed
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and explained form to owner
Employee with no hair restraint while engaging in food preparation. Employ put on hat
Exterior door has a gap at the threshold that opens to the outside. Gap in door frame and a hole in screen
Food stored on floor. Soy sauce buckets. Employee moved
In-use wisk stored on equipment handle handle below waist level between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease
Stored food not covered. Items in reach in cooler
Wet mop not stored in a manner to allow the mop to dry. Hung by employee
Feb 6, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Handwash sink not accessible for employee use at all times. Measuring cup and utensils stored in handwashing sink next to triple sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls prepared Monday, sweet sour chicken prepared this morning, general tso chicken prepared Sunday, no date marks on only foods.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Coffee and bottle water on prep shelf. Manager relocated to employee shelves.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Gasket on first cooler is in poor repair
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between crack of roll top cooler and prep table
Single-service articles not stored inverted or protected from contamination. To go containers on cookline top shelf not stored inverted.
Stored food not covered. Cooked food in walk in not covered.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Operator added chlorine, 50ppm
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over ready to eat Krab sticks and spring rolls in reach in freezer Raw chicken over ready to eat sauce and noodles in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade left over food debris
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken/ cooked pork made Monday, operator added dated
Bowl or other container with no handle used to dispense food. Bowl no handle used to scoop rice
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table
Equipment in poor repair. Torn gasket on reach in cooler at beginning of cookline
Food stored on floor. Bucket of soy sauce stored on floor
Plumbing system in disrepair. Pipe for hand sink disconnected, hand sink located by triple sink
Wet wiping cloth not stored in sanitizing solution between uses. Wet rags on prep table
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested Sanitizer Bucket (Chlorine 00ppm); operator added more bleach and retested Sanitizer Bucket (Chlorine 50ppm)
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.