SHOYU HIBACHI EXPRESS AND POKE BOWL
2005 N ATLANTIC AVE #A, Cocoa Beach FL 32931 · 321.613.3216
Last inspected Aug 17, 2026 · 10 visits since July 2023
AUG 24
FEB 25
AUG 25
JAN 26
AUG 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on cook line slaw (47F - Cold Holding); raw chicken (47F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler across from hibachi grill scallops (47F - Cold Holding); beef (47F - Cold Holding); chicken (47F - Cold Holding); raw shrimp (45F - Cold Holding), operator put pans of ice to bring temperatures down.
Bowl or other container with no handle used to dispense food. Cup in brown rice, manager removed cup and replaced with handled cup
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cup on top of rice and personal items on shelf with restaurant foods
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board on hibachi side, removed
Feb 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass top reach-in cooler seaweed salad (46F - Cold Holding); krab (46F - Cold Holding); masago (51F - Cold Holding)
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Employees late to discarding time plan items. 1pm discard time. Still on counter at 1:10pm
Spray bottle containing toxic substance not labeled. Spray bottle not labeled identifying liquid contents
Cardboard used to line nonfood-contact shelves. Cardboard boxes used to store products other than original shipped products
Wet wiping cloth not stored in sanitizing solution between uses. On prep surface between uses
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored above sauces in lower holding area of reach in cooler at front counter. Operator moved
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw shrimp and then began touching sauce bottles, reach in cooler doors and spatulas without changing gloves
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over make line reach in cooler. Operator moved
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on cook line slaw (47F - Cold Holding); raw chicken (47F - Cold Holding)
Bathroom door left open other than during cleaning or maintenance. Operator closed
Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice. Operator removed
Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Paper towels in stored on shelf in restroom. Operator moved
Unwashed fruits/vegetables stored with ready-to-eat food. In reach in cooler. Operator reorganized.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to restroom
Aug 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On flat top. Operator remade
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of glass cover reach in cooler krab (45F - Cold Holding); raw tuna (47F - Cold Holding); raw salmon (47F - Cold Holding) In flip top of reach in cooler on cook line raw chicken (51F - Cold Holding); raw shelled eggs (ambient 54F - Cold Holding); cut cabbage (52F - Cold Holding)
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/ 4 employees working with no certified manager present
Bowl or other container with no handle used to dispense food. 2oz plastic soufflé cups used as scoops in chicken base. Operator discarded
Single-service articles not stored inverted or protected from contamination. Aluminum pans in office are stored with food contact surface facing upwards. Operator inverted
Stored food not covered. Container of chicken base not covered when not in use
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In lower holding area of reach in cooler on cook line. Raw shrimp stored over vegetables. Operator moved
Unwrapped single-service utensils not presented so that only the handles are touched. Single service utensils on front counter are not sorted to present handles first. Operator reorganized
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. Operator remade. 200ppm
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw scallops in bottom of main reach in cooler on cook line. Operator moved
Time/temperature control for safety food thawed in an improper manner. Raw chicken in box at triple sink being thawed at room temperature. Operator moved to refrigeration
Wood food-contact surface not properly sealed. Wood shelf in dry storage/office area
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.