HIBACHI, SUSHI, RAMEN, BENTO, BOBA TEA

Name: HIBACHI, SUSHI, RAMEN, BENTO, BOBA TEA
Address: 700 E MERRITT ISLAND CSWY #3, MERRITT ISLAND, FL, 32952, US
Rating: 76.4

700 E MERRITT ISLAND CSWY #3, MERRITT ISLAND, FL 32952

License #1506546

🍱 Japanese/Sushi ℹ️

76.4 Grade C / 100

Mixed Health Record

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Latest inspection

April 15, 2026 · 9 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HIBACHI, SUSHI, RAMEN, BENTO, BOBA TEA in MERRITT ISLAND currently holds an InspectFL Health Score of 76.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 46 total violations — 10 critical, 10 major, 26 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 9, 2025

The latest inspection on April 15, 2026 shows 9 observation rows: 2 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

71%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

HIBACHI, SUSHI, RAMEN, BENTO, BOBA TEA has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. No handle scoop used in corn. Operator replaced
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans under stovetop are not inverted
[06-09-1] 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
[22-13-5] Iced tea dispenser not cleaned at least once every 24 hours. Spouts heavily soiled
[25-32-4] 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
[14-55-4] Uncleanable knife sheathing in use to store knives. On cook line and at sushi bar
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over sauces. Operator moved
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw mackerel in commercial packaging bearing indicator label
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired November 2025

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-05-4] Cardboard used to line food-contact shelves. Operator discarded
[14-45-4] Cardboard used to line nonfood-contact shelves. Operator discarded
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over make line. Operator moved
[13-03-4] Employee with no hair restraint while engaging in food preparation. Kitchen employees put on hats
[08B-38-4] Food stored on floor. Buckets of ginger behind sushi bar and plastic bottles in office/storage room.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in standing water at 112°F. Operator discarded water
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Behind sushi bar. Provided signage
[06-01-5] 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
[08A-05-6] 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
[03A-02-5] 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
[03F-02-5] 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.
[29-34-4] 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
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sinks in kitchen used as dump sinks.
[02B-01-5] 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
[53A-05-6] 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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on cook line.
[53B-02-5] 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
[03F-10-5] 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
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle not labeled identifying liquid contents. Operator labeled