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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, 2011
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.
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 2
Total Number of Violations: 5
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.
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 4
Total Number of Violations: 8
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.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of 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.
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 8
Total Number of Violations: 20
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.
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 6
Total Number of Violations: 12
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.
Number of Critical/Risk Violations: 18
Number of Noncritical Violations: 12
Total Number of Violations: 30
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.
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 2
Total Number of Violations: 8
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.
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Total Number of Violations: 4
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.

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No (0) Food Service Inspections for July 1, 2007 - June 30, 2008
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No (0) Food Service Inspections for July 1, 2006 - June 30, 2007

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

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.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", 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, Melbourne may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can 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 "critical/noncritical" designation.


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