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Hioki's Japanese Cuisine

Hioki's Japanese Cuisine
3360 Dixie Hwy NE
Palm Bay, FL 32905
(321)951-2710

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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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1 Food Service Inspection Since July 1, 2014
Inspection For: HIOKI'S JAPANESE CUISINE
License Number: 1504705
License ID: 2135379
Inspection Visit ID: 5289149
Inspection Date: Wednesday, September 17, 2014
Inspection Number: 2399727
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: 15
Number of High Priority Violations: 4
Number of Intermediate Violations: 4
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
29-09-4 Basic.Faucet/handle missing at plumbing fixture. / mop sink on the outside of the building
08B-38-4 Basic.Food stored on floor. /flour buckets in kitchen
36-47-4 Basic.Hood moderately soiled with accumulated grease.
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. / cooks line reach
14-48-4 Basic.Nonfood-contact equipment not designed and constructed in a durable manner or smooth and easily cleanable wood left side of hot soups black mold like substance- wood shelf peeling right side cooks line
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / cooks line reach in
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / container of vinegar and bulk flour
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. / raid bug soray
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / brown sauce with fresh whole garlic 98 degrees f recommended to reheat 165 degrees f
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. / cooks line raw chicken over sauce **Corrected On-Site**
41-06-4 High Priority.Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food/ cooks line. **Corrected On-Site**
22-26-4 Intermediate.Moderate Buildup of soiled material on racks in the reach-in cooler. / cooks line
05-06-4 Intermediate.Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. / digital thermometer at 43 degrees f
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / sushi product **Corrected On-Site**
22-27-4 Intermediate.Stove surfaces are heavily encrusted with grease and/or soil deposits. /

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2 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: HIOKI'S JAPANESE CUISINE
License Number: 1504705
License ID: 2135379
Inspection Visit ID: 4995275
Inspection Date: Tuesday, April 08, 2014
Inspection Number: 2311404
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: 10
Number of High Priority Violations: 3
Number of Intermediate Violations: 1
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
08B-46-4 Basic.Case/container/bag of food stored on floor in dry storage area. / hunteri jug on floor **Corrected On-Site**
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable.
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation.
16-46-4 Basic.Old labels stuck to food containers after cleaning.
08B-13-4 Basic.Stored food not covered in walk-in cooler. / open tofu
36-02-4 Basic.Unsealed concrete floor in food preparation, food storage or warewashing area. / in front of fryer
12A-09-4 High Priority.Single-use gloves not changed as needed after changing tasks or when damaged or soiled. / picked up container lid from floor, did not change gloves **Corrected On-Site**
29-34-4 High Priority.Vacuum breaker missing at hose bibb. / faucet on outside of building **. Repeat Violation**
41-06-4 High Priority.Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / stored on prep table **Corrected On-Site**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. / rinsing towels in sink

Inspection For: HIOKI'S JAPANESE CUISINE
License Number: 1504705
License ID: 2135379
Inspection Visit ID: 4995274
Inspection Date: Wednesday, October 23, 2013
Inspection Number: 2311403
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: 14
Number of High Priority Violations: 3
Number of Intermediate Violations: 3
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
36-38-4 Basic.Attached equipment soiled with accumulated dust. / ceiling light shields in kitchen and storage area cracked light soil build up
23-24-4 Basic.Buildup of food debris/soil residue on all equipment door handles.
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom.
36-11-4 Basic.Floors not maintained smooth and durable. In front of frying area
08B-38-4 Basic.Food stored on floor. / panko breads in storage area
14-52-4 Basic.Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. / storage room shelves
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / cook and sushi line reach-ins
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / observed cloth out of solution at wait staff station
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cooked rice on prep table, chef states out for 30 mins, recommend rapid chill
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / garlic butter on Cooke line recommended rapid reheat to 165 degrees f
29-34-4 High Priority.Vacuum breaker missing at hose bibb. / outside hose
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. / heavy build-up ice machine located in wait staff station
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. / tofu, sushi fish, cut melons
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.

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3 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: HIOKI'S JAPANESE CUISINE
License Number: 1504705
License ID: 2135379
Inspection Visit ID: 4995274
Inspection Date: Wednesday, October 23, 2013
Inspection Number: 2311403
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: 14
Number of High Priority Violations: 3
Number of Intermediate Violations: 3
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
36-38-4 Basic.Attached equipment soiled with accumulated dust. / ceiling light shields in kitchen and storage area cracked light soil build up
23-24-4 Basic.Buildup of food debris/soil residue on all equipment door handles.
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom.
36-11-4 Basic.Floors not maintained smooth and durable. In front of frying area
08B-38-4 Basic.Food stored on floor. / panko breads in storage area
14-52-4 Basic.Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. / storage room shelves
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / cook and sushi line reach-ins
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / observed cloth out of solution at wait staff station
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cooked rice on prep table, chef states out for 30 mins, recommend rapid chill
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / garlic butter on Cooke line recommended rapid reheat to 165 degrees f
29-34-4 High Priority.Vacuum breaker missing at hose bibb. / outside hose
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. / heavy build-up ice machine located in wait staff station
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. / tofu, sushi fish, cut melons
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.

Inspection For: HIOKI'S JAPANESE CUISINE
License Number: 1504705
License ID: 2135379
Inspection Visit ID: 4659100
Inspection Date: Friday, May 10, 2013
Inspection Number: 2186656
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: 17
Number of High Priority Violations: 2
Number of Intermediate Violations: 7
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person
35B-01-4 Basic.Exterior door has a gap at the threshold that opens to the outside. Rear door
10-04-4 Basic.In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Flour has to go cup in it
33-16-4 Basic.Open dumpster lid.
23-05-4 Basic.Rust residue build-up on nonfood-contact surface. Hot towel box
38-04-4 Basic.Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
14-64-4 Basic.Waste receptacles not designed to be easy cleanable and to facilitate maintenance. Womans room trash can is wood
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **. Repeat Violation**
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shrimp is over raw carrots in the walk in
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw shrimp and squid over ready to eat ice cream in working containers in white upright freezer
22-02-4 Intermediate.Accumulation of food debris/grease on food-contact surface. 1 burner stove under hood
22-62-4 Intermediate.Ice chute soiled/build up of mold-like substance/slime. **. Repeat Violation**
22-28-4 Intermediate.Interior of walk cooler door soiled with accumulation of rust
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form mailed to operator
14-16-4 Intermediate.Observed towel in use to oil the grill.
22-18-4 Intermediate.Old labels stuck on food containers in walk in. Onions are in a seaweed container
53B-10-4 Intermediate.Records/documents for required employee training do not contain all of the required information. Social security numbers missing

Inspection For: HIOKI'S JAPANESE CUISINE
License Number: 1504705
License ID: 2135379
Inspection Visit ID: 4659101
Inspection Date: Monday, October 08, 2012
Inspection Number: 2186657
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: 9
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
05-09-1 Critical.- No conspicuously located thermometer in holding unit. /cooks line reach in cooler
08A-26-1 Critical.- Observed raw animal food stored over ready-to-eat food. /raw whole shell eggs stored over sushi salmon sushi reach in cooler Corrected On Site.
15-35-1 Wood shelving in back room heavily soiled/mold like causing odor shelving needs to be smooth durable non absorbant and easily cleanable also woid shelving under soup steamerwood shelving sushi area press board peeling
15-35-1 metal shelving in walk in cooler heavily rusted peeling/chipping
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. /sushi area
22-20-1 Critical.- Observed heavy buildup of slime in the interior lip and shoot of ice machine.
22-28-1 Critical.- Observed interior of reach-in cooler moderate to heavy soiled with accumulation of food residue. /cooks line reach in cooler
23-03-1 Observed heavy build-up of grease/ on fan and wire shelving above the 3 compartment sink by dishmachine
23-05-1 Observed heavy residue/rust build-up front of reach in cooler doir waite station

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4 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: HIOKI'S JAPANESE CUISINE
License Number: 1504705
License ID: 2135379
Inspection Visit ID: 4599432
Inspection Date: Thursday, May 17, 2012
Inspection Number: 2158307
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: 10
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
06-05-1 Critical.- Observed potentially hazardous food thawed in standing water. /raw fish Corrected On Site.
08A-05-1 Critical.- Fruits/vegetables not washed prior to preparation. /scallions Corrected On Site.
08A-15-1 Critical.- observed plated salads stored on top of each-bottom of plates touching salads recommended parchment paper/saran in between to avoid cross contamination Corrected On Site.
15-35-1 walk in cooler door heavily rusted
16-03-1 Critical.- Observed dish machine racks heavily soiled
23-04-1 Observed heavy build-up of mold-like substance on piping under sink by dishmachine
23-05-1 Observed residue build-up on all storage shelving-and woid shelving not smooth durable non absorbant or easily cleanable
23-07-1 Observed moderate gaskets with slimy/mold-like build-up. /salad cooler
37-11-1 Observed walk in cooler fan soiled with accumulated dust and wall black like substance
41B-03-1 Critical.- Observed unlabeled spray bottle. /cleaner dishmachine area Corrected On Site.

Inspection For: HIOKI'S JAPANESE CUISINE
License Number: 1504705
License ID: 2135379
Inspection Visit ID: 4536062
Inspection Date: Thursday, January 19, 2012
Inspection Number: 2077725
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: HIOKI'S JAPANESE CUISINE
License Number: 1504705
License ID: 2135379
Inspection Visit ID: 4317493
Inspection Date: Wednesday, January 18, 2012
Inspection Number: 2077725
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: 12
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 3
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. / salmon. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /phfS in sushi reach in cooler/recommended rapid chill to 41 degrees f or below-out of temperature for less than 3 hrs
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /butter cooks line less than 2 hrs recommended rapid chill to 41 degrees f or below
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. /sushi reach in operator turned up because it had froze up-forgot to adjust
05-09-1 Critical. No conspicuously located thermometer in holding unit. /sushi or reach in cooler
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. /sushi foods Corrected On Site.
13-03-1 Observed employee with no hair restraint. Sushi chef Corrected On Site. Repeat Violation.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. /cooks line. Repeat Violation.
22-20-1 Critical. Observed heavy buildup of slime in the interior of ice machine. Repeat Violation.
22-28-1 Critical. Observed interior of reach-in cooler moderately soiled with accumulation of food residue. /cooks line
24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. /pots,pans,bowls
41A-10-1 Critical. Observed toxic item improperly stored. /chlorine for fish tank stored right hand side of reach in cooler

Inspection For: HIOKI'S JAPANESE CUISINE
License Number: 1504705
License ID: 2135379
Inspection Visit ID: 4317494
Inspection Date: Wednesday, October 19, 2011
Inspection Number: 2077726
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: 11
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed batter mixture cold held at greater than 41 degrees Fahrenheit. Found at 83F. Cook discarded wiilingly
08A-26-1 Critical. Observed raw fish and beef stored over mousseake and pineapple chunks in RIF
13-03-1 Observed employee with no hair restraint. Corrected On Site.
14-37-1 Observed individual cutting boards grooved/pitted and no longer cleanable.
15-32-1 Observed reach-in cooler gasket badly torn. Cook line
16-03-1 Critical. Observed moderate accumulation of debris in warewashing machine and associated equipment.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
22-20-1 Critical. Observed heavy buildup of slime in the interior of ice machine. Repeat Violation.
23-06-1 Observed build-up of food debris, grease in drawers under char grill
23-07-1 Observed gaskets with slimy/mold-like build-up. Chest freezer
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.

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3 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: HIOKI'S JAPANESE CUISINE
License Number: 1504705
License ID: 2135379
Inspection Visit ID: 4190091
Inspection Date: Monday, April 18, 2011
Inspection Number: 1968719
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: HIOKI'S JAPANESE CUISINE
License Number: 1504705
License ID: 2135379
Inspection Visit ID: 3972152
Inspection Date: Tuesday, February 15, 2011
Inspection Number: 1968719
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: 3
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided on sushi menu. Parasite destruction confirmed and consumer advisory posted at register.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Salmon for sushi.
22-20-1 Critical. Observed buildup of slime in the interior of ice machine.

Inspection For: HIOKI'S JAPANESE CUISINE
License Number: 1504705
License ID: 2135379
Inspection Visit ID: 3972153
Inspection Date: Thursday, September 09, 2010
Inspection Number: 1968720
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 Critical/Risk Violations: 4
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
05-05-1 Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Broken
08B-04-1 Critical. Observed cloth used as a food-contact surface. Sushi rice Corrected On Site.
14-41-1 Food-contact surface not smooth and easily cleanable. Wooden sushi wraps
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Sushi counter. Corrected On Site.
22-20-1 Critical. Observed HEAVY buildup of slime in the interior of ice machine. TOP. Repeat Violation.
22-28-1 Critical. Observed interior of sushin reach-in coolers moderatly soiled with accumulation of food residue.
42-03-1 Wet mop not hung to dry.

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4 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: HIOKI'S JAPANESE CUISINE
License Number: 1504705
License ID: 2135379
Inspection Visit ID: 3871914
Inspection Date: Tuesday, June 01, 2010
Inspection Number: 1859309
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: HIOKI'S JAPANESE CUISINE
License Number: 1504705
License ID: 2135379
Inspection Visit ID: 3638267
Inspection Date: Monday, March 29, 2010
Inspection Number: 1859309
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: 14
Number of Critical/Risk Violations: 13
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice. Corrected On Site. Repeat Violation.
02-27-1 Critical. Failure to maintain freezing records on nonexempt fish for 90 days. FOR FRESH trigger fish and other fresh fish used for sushi bar.
05-09-1 Critical. No conspicuously located thermometer in RIF Tthat is used for parasite destruction for sushi
08A-26-1 Critical. Observed raw tray of raw fish stored over clean diced vegitables in the cook line RIC. Corrected On Site.
08A-26-1 Critical. Observed raw salmon cover with saran wrap stored over clean vegitables in RIF. Corrected On Site.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Sushi chef Corrected On Site.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Dicing fruit without wearing gloves. Corrected On Site.
12A-17-1 Critical. Observed employee improperly washing hands. While still wearing gloves. Corrected On Site.
14-41-1 Food-contact surface not smooth and easily cleanable. Wooden bamboo wraps and wooden sushi bowl for rice
22-11-1 Critical. Heavy mold like substance in wooden sushi bowl.
22-20-1 Critical. Observed HEAVY buildup of slime in the interior of ice machine. Waitstaff area
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Washing fruit in the hand sink in kitchen
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Kitchen
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 05/31/2010.

Inspection For: HIOKI'S JAPANESE CUISINE
License Number: 1504705
License ID: 2135379
Inspection Visit ID: 3554137
Inspection Date: Monday, July 06, 2009
Inspection Number: 1718917
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 Critical/Risk Violations: 1
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
22-21-1 Critical. Violation: 22-21-1Observed soil heavy buildup inside ice bin. /cleaned needs to be more detailed to next unannounced inspection

Inspection For: HIOKI'S JAPANESE CUISINE
License Number: 1504705
License ID: 2135379
Inspection Visit ID: 3638268
Inspection Date: Monday, July 06, 2009
Inspection Number: 1859310
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: 6
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. /sushi rice
14-35-1 Observed tin foil used as shelf cover. /kitchen area
14-51-1 Observed nonfood-grade containers used for food storage. /sushi rice in cooler
22-20-1 Critical. Observed buildup of slime in the interior of ice machine. /extended-needs more detailing showed operator with flash light aas that still needed to be detailed. Repeat Violation.
33-16-1 Observed open dumpster lid.
37-04-1 Observed wall soiled with accumulated heavy black debris in walk in cooler

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2 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: HIOKI'S JAPANESE CUISINE
License Number: 1504705
License ID: 2135379
Inspection Visit ID: 3257543
Inspection Date: Tuesday, April 28, 2009
Inspection Number: 1718917
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: 4
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. / before putting on gloves
22-21-1 Critical. Observed soil heavy buildup inside ice bin.
29-17-1 Waste line at soda gun holster in waite staff area not draining properly
53A-19-1 Critical. Observed expired Food Manager Certification.

Inspection For: HIOKI'S JAPANESE CUISINE
License Number: 1504705
License ID: 2135379
Inspection Visit ID: 3257544
Inspection Date: Wednesday, November 19, 2008
Inspection Number: 1718918
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: 6
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
05-06-1 Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. / digital thermometer -needs new battery
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. /prep table
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. /needed to change the container
22-21-1 Critical. Observedheavy soil buildup inside ice bin. Repeat Violation.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. /front handsink Corrected On Site.
42-03-1 Wet mop not hung to dry.

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2 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: HIOKI'S JAPANESE CUISINE
License Number: 1504705
License ID: 2135379
Inspection Visit ID: 2946910
Inspection Date: Thursday, March 27, 2008
Inspection Number: 1601149
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 Critical/Risk Violations: 6
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Repeat Violation.
02-27-1 Critical. Failure to maintain freezing records on nonexempt fish for 90 days. Freah salmon
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Yellow fin and salmon in sushi deli case. Repeat Violation.
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.
10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs hanging from stove handle
12B-03-1 Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Sushi bar
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Cook line RIC
22-20-1 Critical. Observed buildup of slime in the interior of ice machine sheild
23-03-1 Observed heavybuild-up of grease on hood filters
36-15-1 Observed moderate food debris accumulated on kitchen floor.
37-04-1 Observed wall soiled with heavyly accumulated black debris in walkin cooler
37-06-1 Observed wall soiled with accumulated grease. By fryers
37-18-1 Observed dusty ceiling inside walkin cooler

Inspection For: HIOKI'S JAPANESE CUISINE
License Number: 1504705
License ID: 2135379
Inspection Visit ID: 2946911
Inspection Date: Tuesday, December 04, 2007
Inspection Number: 1601150
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: 9
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
02-09-1 Critical. Label on a food item packaged on-site lacking required information. Frozen salmon
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice. Has ph tester but strip did not change
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Spray bottles of water
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sonch and white tuna in sushi deli case
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cutting carrots without gloves Corrected On Site.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons
22-17-1 Critical. Observed soiled reach-in cooler gaskets. Salad RIC in waitstaff area
23-08-1 Observed soda gun holster with accumulated slime/debris. Waitstaff area
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Ice in handsink in kitchen

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: HIOKI'S JAPANESE CUISINE
License Number: 1504705
Inspection Date: Tuesday, May 22, 2007
Inspection Number: 1462116
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: 11
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 8
Details
1 risk violation of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 violation of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 21 which requires:
  • “Wiping cloths clean, used properly, stored”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 violation of code 25 which requires:
  • “Single service items properly stored, handled, dispensed”
1 violation of code 36 which requires:
  • “Floors properly constructed, clean, drained, coved”
2 violations of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 violation of code 40 which requires:
  • “Employee lockers provided and used, clean”

Inspection For: HIOKI'S JAPANESE CUISINE
License Number: 1504705
Inspection Date: Tuesday, November 07, 2006
Inspection Number: 1462118
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 Critical/Risk Violations: 7
Number of Noncritical Violations: 6
Details
3 risk violations of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
2 violations of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
4 violations of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 risk violation of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 critical violation of code 35 which requires:
  • “35a - Presence of insects/rodents. Animals prohibited.”
  • “35b - Outer openings protected from insects, rodent proof.”
1 violation of code 36 which requires:
  • “Floors properly constructed, clean, drained, coved”
1 violation of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Hioki's Japanese Cuisine in Palm Bay 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 Palm Bay's Hioki's Japanese Cuisine.

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 Hioki's Japanese Cuisine 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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