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Hop Bo Chinese Restaurant

Hop Bo Chinese Restaurant
2447 N Wickham Rd
Suite 120
Lake Washington Square
Melbourne, FL 32935
(321)610-6888

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: HOP BO CHINESE RESTAURANT INC
License Number: 1506099
License ID: 3961422
Inspection Visit ID: 5385631
Inspection Date: Tuesday, November 04, 2014
Inspection Number: 2442447
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
23-15-4 Basic.Accumulation of food debris/soil residue on handwash sink. Prep side HWS soiled inside
08B-44-4 Basic.Case/container/bag of food stored on floor in kitchen. Square tub of flour on floor under prep counter in kitchen and tubs of clear liquid shortening **. Repeat Violation**
36-62-4 Basic.Light not functioning. Over 3 bay sink
35B-03-4 Basic.Outer openings not protected with self-closing doors. Rear kitchen door **. Repeat Violation**
08A-26-4 Basic.Raw animal food stored above unwashed produce. Raw shell eggs over assorted fresh produce in WIC
25-44-4 Basic.Reuse of single-use gloves. Used gloves found in tub flour under prep counter **Corrected On-Site**
36-60-4 Basic.Screen in door torn/in poor repair. Rear kitchen door
25-06-4 Basic.Single-service articles not stored inverted or protected from contamination. To go containers and lids on hot line not inverted.
23-12-4 Basic.Walk-in cooler shelves soiled with encrusted food debris.
12A-11-4 High Priority.Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Prep cook used men's room that had no paper towels and failed to wash hands. Inspector entered men's rest room immediately after employee used rest room to find the hand sink had not been used as it was dry and to find no paper towels in the towel dispenser. Employee did not wash hands once he renetered the kitchen to return to his duties
31A-03-4 Intermediate.Handwash sink not accessible for employee use due to items stored in the sink. Soiled towel in prep side HWS inkitchen
32-11-5 Intermediate.Lack of paper towels in men's bathroom **Corrected On-Site**

Inspection For: HOP BO CHINESE RESTAURANT INC
License Number: 1506099
License ID: 3961422
Inspection Visit ID: 5309552
Inspection Date: Monday, August 04, 2014
Inspection Number: 2412109
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom. **. Repeat Violation** **Warning**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Handbag and paper money on counter **Warning**
08B-38-4 Basic.Food stored on floor. Tub of food on WIF floor **. Repeat Violation** **Warning**
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in WIC **. Repeat Violation** **Warning**
35B-03-4 Basic.Outer openings not protected with self-closing doors. Rear door **Warning**
25-05-4 Basic.Single-service articles improperly stored. To go dishes on cook line not inverted **. Repeat Violation** **Warning**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw beef over prepared sauces **Corrected On-Site** **. Repeat Violation** **Warning**

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: HOP BO CHINESE RESTAURANT INC
License Number: 1506099
License ID: 3961422
Inspection Visit ID: 5223675
Inspection Date: Wednesday, April 16, 2014
Inspection Number: 2380142
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
08B-44-4 Basic.Case/container/bag of food stored on floor in kitchen. Tubs of salad oil
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions in tub
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom. **Warning**
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. Bottles of water and cup of water on cook line **Corrected On-Site** **Warning**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. On cook line **Corrected On-Site** **Warning**
25-06-4 Basic.Single-service articles not stored inverted or protected from contamination. To go containers on cook line **Corrected On-Site** **Warning**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw chicken over RTE in walk in cooler **Corrected On-Site** **Warning**

Inspection For: HOP BO CHINESE RESTAURANT INC
License Number: 1506099
License ID: 3961422
Inspection Visit ID: 4956218
Inspection Date: Tuesday, January 21, 2014
Inspection Number: 2284443
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of High Priority Violations: 4
Number of Intermediate Violations: 2
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
24-27-4 Basic.Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. In kitchen area next to rice cooker
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area.
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Ball cap on cook line
08B-38-4 Basic.Food stored on floor. Tub of pork on kitchen floor **Corrected On-Site**
23-06-4 Basic.Heavy Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom shelves on cook line and storage shelf in kitchen
14-70-4 Basic.Ice buildup in walk-in freezer. On floor and condenser
10-02-4 Basic.In-use utensil not stored on a clean portion of food preparation or cooking equipment. Flour scoop on top of cans on shelf **Corrected On-Site**
22-54-4 High Priority.Equipment and utensils rinsed after the application of the sanitizer solution. Work tables in back kitchen
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. Blue tub used for marinating pork
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch slurry found at 71° at 3:30pm recommend rapid chill. Operator discarded and will make small batches and keep in reach in cooler **Corrected On-Site**
41-02-4 High Priority.Toxic substance/chemical stored by or with food. Oven cleaner next to food on cooks line **. Repeat Violation**
22-05-4 Intermediate.Cutting board(s) stained/soiled. **. Repeat Violation**
31A-02-4 Intermediate.Handwash sink not accessible for employee use due to being blocked by table next to 3 bay sink in kitchen area **. Repeat Violation**

Inspection For: HOP BO CHINESE RESTAURANT INC
License Number: 1506099
License ID: 3961422
Inspection Visit ID: 5128094
Inspection Date: Tuesday, November 26, 2013
Inspection Number: 2284444
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. **Warning**. Tempura chicken, roasted pork etc.

Inspection For: HOP BO CHINESE RESTAURANT INC
License Number: 1506099
License ID: 3961422
Inspection Visit ID: 4956219
Inspection Date: Thursday, September 19, 2013
Inspection Number: 2284444
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 21
Number of High Priority Violations: 3
Number of Intermediate Violations: 6
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Rice, sugar, flour. **Warning**
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. Pans of chicken **Warning**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Cigarettes, phone and lighter. **Warning**
23-21-4 Basic.Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
08B-38-4 Basic.Food stored on floor. Oil, onions flour **Warning**
23-09-4 Basic.Heavily Soiled reach-in cooler gaskets. **Warning**
36-47-4 Basic.Hood soiled with accumulated grease. **Warning**
35B-03-4 Basic.Outer openings not protected with self-closing doors. Screen door **Warning**
25-52-4 Basic.Reuse of single-use number 10 cans. **Warning**
08B-13-4 Basic.Stored food not covered in walk-in cooler. Egg rolls, pork, vegetables **Warning**
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry. **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
12A-16-4 High Priority.Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer. **Warning**
41-11-4 High Priority.Toxic substance/chemical stored by or with single-service items. Lysol **Warning**
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. **Warning**
22-05-4 Intermediate.Cutting board(s)heavily stained/soiled. **Warning**
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. To the right of cook line and sink area. **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Front sink **Warning**
05-08-4 Intermediate.No metal stem-type thermometer provided to measure temperature of food products. **Warning**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

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2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: HOP BO CHINESE RESTAURANT INC
License Number: 1506099
License ID: 3961422
Inspection Visit ID: 4956219
Inspection Date: Thursday, September 19, 2013
Inspection Number: 2284444
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 21
Number of High Priority Violations: 3
Number of Intermediate Violations: 6
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Rice, sugar, flour. **Warning**
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. Pans of chicken **Warning**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Cigarettes, phone and lighter. **Warning**
23-21-4 Basic.Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
08B-38-4 Basic.Food stored on floor. Oil, onions flour **Warning**
23-09-4 Basic.Heavily Soiled reach-in cooler gaskets. **Warning**
36-47-4 Basic.Hood soiled with accumulated grease. **Warning**
35B-03-4 Basic.Outer openings not protected with self-closing doors. Screen door **Warning**
25-52-4 Basic.Reuse of single-use number 10 cans. **Warning**
08B-13-4 Basic.Stored food not covered in walk-in cooler. Egg rolls, pork, vegetables **Warning**
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry. **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
12A-16-4 High Priority.Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer. **Warning**
41-11-4 High Priority.Toxic substance/chemical stored by or with single-service items. Lysol **Warning**
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. **Warning**
22-05-4 Intermediate.Cutting board(s)heavily stained/soiled. **Warning**
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. To the right of cook line and sink area. **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Front sink **Warning**
05-08-4 Intermediate.No metal stem-type thermometer provided to measure temperature of food products. **Warning**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Inspection For: HOP BO CHINESE RESTAURANT INC
License Number: 1506099
License ID: 3961422
Inspection Visit ID: 4705416
Inspection Date: Wednesday, December 12, 2012
Inspection Number: 2218994
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical.- Observed dented/rusted cans. Baby corn and bamboo shoots badly dented. Stop sale issued
02-22-1 Critical.- Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken and pork not date marked in walk in cooler
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Breaded chicken at 71f, bean sprouts 70f on prep table. At room temperature for 2 hours recommended rapid chill. Item put in reach in cooler.
08A-26-1 Critical.- Observed raw animal food stored over ready-to-eat food. Raw chicken over cut onion cook line cooler
08A-28-1 Critical.- Observed food stored on floor. Raw chicken in walk in cooler
12B-07-1 Critical.- Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Water on table by crock pots
14-37-1 Observed cutting board heavily grooved/pitted and no longer easily cleanable.
14-51-1 Observed nonfood-grade containers used for food storage. Non food grade plastic bucket used to hold sauce in reach in cooler. Grocery bags used to store raw pork in freezer. Trash can used to store rice with no liner
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
22-17-1 Critical.- Observed moderately soiled reach-in cooler gaskets. Cook line
24-08-1 Equipment and utensils not properly air-dried. Wet nesting
31-09-1 Critical.- Handwash sink not accessible for employee use at all times. Prep area **Corrected On-Site**

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3 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: HOP BO CHINESE RESTAURANT INC
License Number: 1506099
License ID: 3961422
Inspection Visit ID: 4369739
Inspection Date: Monday, June 18, 2012
Inspection Number: 2114459
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 28
Number of Critical/Risk Violations: 21
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical.- Observed 3 badly dented cans of bamboo shoots. 20 lbs
02-22-1 Critical.- Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked breaded chicken,cooked bbq pork,dumplings in the walkin cooler
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked breaded chicken on cook line counter 55F to 59F recommend rapid chill.
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sprouts 80F operator discarded
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch not held at 41F or below found at 86F
08A-28-1 Critical.- Observed containers food stored on floor of walkin cooler.
08A-28-1 Critical.- Observed food stored on floor. Walkin freezer
08A-29-1 Critical.- Observed uncovered cooked and raw food in walkin cooler
08A-29-1 Critical.- Observed uncovered food in holding unit/dry storage area. Walkin freezer
08B-05-1 Critical.- Observed employees using same utensil to handle raw and cooked product. Corrected On Site.
08B-05-1 Critical.- Observed employees food not seperated from restaurant food
14-22-1 Can opener blade not readily removable for cleaning or replacement. Corrected On Site. Operator discarded
14-51-1 Observed nonfood-grade containers used for food storage. Garbage bags used as food storeage
22-11-1 Critical.- Prep table heavily soiled
22-28-1 Critical.- Observed interior of cook line reach-in cooler moderatly soiled with accumulation of food residue.
23-06-1 Observed heavy build-up of food debris, dust or dirt on exterior of equipment and shelves
23-07-1 Observed gaskets with slimy/mold-like build-up. Cook line RIC
24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. /metal box under 3 bay sink
28-02-1 Critical.- Condensation or other drainage not disposed of according to law. Standing water at the bottom of cook line RIC
31-09-1 Critical.- Handwash sink not accessible for employee use at all times. Dishes in hand sink by 3 bay sink
32-04-1 Critical.- Bathroom not enclosed with tight-fitting, self-closing doors. Ladies restroom
32-10-1 Critical.- Covered waste receptacle not provided in women's bathroom.
36-13-1 Observed grease accumulated under cooking equipment.
37-10-1 Observed attached equipment soiled with accumulated grease. Hood filters
41A-02-1 Critical.- Observed oven cleaner stored by food. Corrected On Site.
41A-07-1 Critical.- Observed container of medicine improperly stored.
41B-09-1 Critical.- Insecticide/rodenticide use not in compliance with regulations. Home defense
53B-08-1 Critical.- No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Expirered issued 1/1/09

Inspection For: HOP BO CHINESE RESTAURANT INC
License Number: 1506099
License ID: 3961422
Inspection Visit ID: 4510944
Inspection Date: Friday, November 18, 2011
Inspection Number: 2147328
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08A-24-1 Critical. Observed sheet pan of raw chicken over raw beef in walkin freezer. Corrected On Site.
14-31-1 Observed egg cartons being used to absorb grease from cooked chicken. Corrected On Site.
23-06-1 Observed heavy build-up of food debris, dust or dirt on exterior of microwave. Repeat Violation.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Dishes in hand sink. Corrected On Site.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Food in hand sick by rice cooker

Inspection For: HOP BO CHINESE RESTAURANT INC
License Number: 1506099
License ID: 3961422
Inspection Visit ID: 4369740
Inspection Date: Tuesday, July 19, 2011
Inspection Number: 2114460
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Bulk containers. Corn starch,flour,salt. Repeat Violation.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
22-26-1 Critical. Observed buildup of soiled material on racks in the walk-in cooler.
23-06-1 Observed build-up of food debris, dust or dirt on exterior of microwave
24-06-1 Observed clean utensils/equipment stored on reused egg crates
35A-08-1 Critical. Observed 1 live flies in kitchen. Corrected On Site. Killed
40-04-1 Observed personal care item stored with food. Storage shelves
41B-09-1 Critical. Insecticide/rodenticide use not in compliance with regulations. Jug of home defense

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3 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: HOP BO CHINESE RESTAURANT INC
License Number: 1506099
License ID: 3961422
Inspection Visit ID: 4188768
Inspection Date: Monday, April 11, 2011
Inspection Number: 2010079
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: HOP BO CHINESE RESTAURANT INC
License Number: 1506099
License ID: 3961422
Inspection Visit ID: 4031688
Inspection Date: Friday, February 11, 2011
Inspection Number: 2010079
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 20
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
01B-15-1 Critical. Stop Sale issued due to reuse of card board boxes that stored raw items being reused to stored cooked ribs and clean vegitables
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken,cooked diced ribs,cooked egg rolls in the walkin cooler. Repeat Violation.
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Blue and grey bins for dry storage. Rice,flour,corn starch. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch mixture 75F and fresh garlic oil. Repeat Violation.
06-04-1 Critical. Observed raw chicken thawed at room temperature.
06-05-1 Critical. Observed raw chicken thawed in standing water.
08A-24-1 Critical. Observed sheet pans of raw chicken stored over sheet pans of raw beef in the walkin freezer. Repeat Violation. Repeat Violation.
08A-26-1 Critical. Observed shet pans of raw chicken and raw beef over sheet pand of cooked dumplings in WIF.
08A-26-1 Critical. Observed opened containers of raw chicken and beef stored over sauces in the walkin cooler
08A-28-1 Critical. Observed bag of onions stored on the floor under 3 bay sink. Repeat Violation.
08A-29-1 Critical. Observed clean diced vegitables,cooked chicken not covered in the walkin cooler. Repeat Violation.
14-37-1 Observed individual cutting board badly grooved/pitted and no longer cleanable. Heavy mold line build up grained into board. Repeat Violation.
14-50-1 Observed a nonfood-grade brush used to clean wok. Using metal scrubbie
14-51-1 Observed nonfood-grade containers used for food storage. Blue containers in walkin freezer. Repeat Violation.
22-27-1 Critical. Observed food-contact surfaces encrusted with heavy grease and/or soil deposits. Smoker
24-10-1 Observed in use meat cleaver stored in crevices between equipment. Repeat Violation.
26-02-1 Observed reuse of single-service articles. Metal food cans
26-02-1 Observed reuse of card board boxes that was for raw items reused for cooked pork ribs in the walkin freezer and clean diced vegitables in the walkin cooler.
40-01-1 No suitable facilities provided to store employee clothing and other possessions. Jackets,shirts on prep table. Repeat Violation.
51-18-1 No copy of latest inspection report. Looked last inspection online

Inspection For: HOP BO CHINESE RESTAURANT INC
License Number: 1506099
License ID: 3961422
Inspection Visit ID: 4031689
Inspection Date: Tuesday, August 03, 2010
Inspection Number: 2010080
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Bulk storage containers. Repeat Violation.
08A-28-1 Critical. Observed bags of rice stored on floor in kitchen Corrected On Site.
08A-28-1 Critical. Observed food stored on floor in walkin cooler and walkin frezzerr. Corrected On Site.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Flour,corn starch
13-03-1 Observed employee with no hair restraint. Corrected On Site.
14-51-1 Observed nonfood-grade containers used for food storage. Blue bins for flour,corn starch,sugar and rice
22-27-1 Critical. Observed smoker HEAVILY encrusted with grease and/or soil deposits.
23-03-1 Observed moderate build-up of grease on hood filters. Repeat Violation.
23-07-1 Observed All gaskets on cook line with slimy/mold-like build-up.
24-10-1 Observed utensils stored in crevices between equipment. Meat cleavers
26-02-1 Observed reuse of single-service articles. Top of of jug being used as a scoop for cooked rice.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Kitchen Corrected On Site.

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: HOP BO CHINESE RESTAURANT INC
License Number: 1506099
License ID: 3961422
Inspection Visit ID: 3695143
Inspection Date: Monday, April 19, 2010
Inspection Number: 1898916
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 30
Number of Critical/Risk Violations: 18
Number of Noncritical Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
01b Critical. Wholesome, sound condition
02 Critical. Original container: properly labeled, date marking
03a Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
03a Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
03b Critical. Hot food at proper temperatures
05 Critical. Thermometers provided and conspicuously placed
08a Critical. Food protection during storage, preparation, display, service, transportation
08a Critical. Food protection during storage, preparation, display, service, transportation
08a Critical. Food protection during storage, preparation, display, service, transportation
10 In use food dispensing utensils properly stored
13 Clean clothes, hair restraints
14 Food contact surfaces designed, constructed, maintained, installed, located
14 Food contact surfaces designed, constructed, maintained, installed, located
21 Wiping cloths clean, used properly, stored
22 Critical. Food contact surfaces of equipment and utensils clean
22 Critical. Food contact surfaces of equipment and utensils clean
22 Critical. Food contact surfaces of equipment and utensils clean
23 Non-food contact surfaces clean
23 Non-food contact surfaces clean
23 Non-food contact surfaces clean
25 Single service items properly stored, handled, dispensed
25 Single service items properly stored, handled, dispensed
27 Critical. Water source safe, hot and cold under pressure
31 Critical. Toilet and handwashing facilities, number, convenient, designed, installed
32 Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
33 Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
35a Critical. Presence of insects/rodents. Animals prohibited
35b Critical. Outer openings protected from insects, rodent proof
40 Employee lockers provided and used, clean
41 Critical. Toxic items properly stored, labeled and used

Inspection For: HOP BO CHINESE RESTAURANT INC
License Number: 1506099
License ID: 3961422
Inspection Visit ID: 3695144
Inspection Date: Wednesday, August 26, 2009
Inspection Number: 1898917
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08A-28-1 Critical. Observed cases of fortune cookies stored on floor by restrooms
08A-28-1 Critical. Observed food stored on floor. Bag of flour and bag of rice in kitchen Corrected On Site.
08A-29-1 Critical. Observed uncovered bag of uncooked rice in dry storage area. Corrected On Site.
08B-04-1 Critical. Observed cloth used as a food-contact surface. Broccoli in the walkin cooler.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bulk sugar. Repeat Violation.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bag of rice. Repeat Violation.
24-10-1 Observed utensils stored in crevices between equipment. Meat cleaver.
25-04-1 Observed single-service items stored on floor. By restrooms

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1 Food Service Inspection for July 1, 2008 - June 30, 2009
Inspection For: HOP BO CHINESE RESTAURANT INC
License Number: 1506099
License ID: 3961422
Inspection Visit ID: 3551064
Inspection Date: Thursday, April 23, 2009
Inspection Number: 1819768
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked pork ribs,cooked egg rolls,cooked chicken all located in the walkin cooler
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Uncooked rice
23-03-1 Observed moderate build-up of grease on hood filters
50-06-1 Critical. License expired within 30 days after expiration date.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Hop Bo Chinese Restaurant in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's Hop Bo Chinese Restaurant.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Hop Bo Chinese Restaurant may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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