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Hop Bo Chinese Restaurant

Hop Bo Chinese Restaurant
145 Palm Bay Rd
Suite 109
West Melbourne, FL 32904
(321)872-8888

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No (0) Emergency Closure Orders Since October 2008
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1 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

Hop Bo Chinese Restaurant either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and Hop Bo Chinese Restaurant or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2012004088 - On March 12, 2012 Hop Bo Chinese Restaurant, West Melbourne was ordered to pay $800 for violations observed during its January 03, 2012 inspection.

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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
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 5470533
Inspection Date: Wednesday, December 03, 2014
Inspection Number: 2467511
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: 13
Number of High Priority Violations: 3
Number of Intermediate Violations: 2
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
14-22-4 Basic.Can opener blade not kept sharp - observed metal shavings.
08B-17-4 Basic.Cracked egg shells on tray with whole eggs.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-02-4 Basic.Employee eating in a food preparation or other restricted area.
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting.
08B-38-4 Basic.Food stored on floor. - in walkin cooler and kitchen
29-11-4 Basic.Leaking pipe at plumbing fixture. - hand sink by 3 bin sink
08B-13-4 Basic.Stored food not covered in walk-in cooler. - cut vegetables, egg rolls, cooked chicken
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. -bean sprouts 48°f, cut cabbage 68°f, cooked noodles 71°f, operator states using time as control and was brought out 1 hour ago, not on plan nor time marked, added to plan and time marked items
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. - raw shrimp over cut vegetables in walkin cooler
08A-18-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. - chicken over shrimp
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. - was time marking items not on plan, corrected on site **Corrected On-Site**
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. - items egg tools

Inspection For: HOP BO CHINESE RESTAURANT
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 5305238
Inspection Date: Wednesday, August 13, 2014
Inspection Number: 2409117
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: 20
Number of High Priority Violations: 2
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. / bowl to scoop ice **. Repeat Violation**
24-10-4 Basic.Clean knives/utensils stored in crevices between equipment. / in between the reach in cooler and the prep table
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **. Repeat Violation**
08B-38-4 Basic.Food stored on floor. / plastic buckets and carrots in the walk in cooler and freezer
23-07-4 Basic.Gaskets with heavy slimy/mold-like build-up.
25-43-4 Basic.Plastic jug cut in half and reused as scoop.
06-05-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed in standing water. / chicken at 50 degrees f, operator states only 1/2 hr- is cooking chicken now **. Repeat Violation**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / cooks line reach in cooler **. Repeat Violation**
25-52-4 Basic.Reuse of single-use number 10 cans. / several utilized in the walk in cooler and prep area
08B-13-4 Basic.Stored food not covered in walk-in cooler. / egg rolls
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / bulk product
01B-01-4 High Priority.Dented/rusted cans present. See stop sale. / 4 swollen cans soy sauce - 2 dented cans oyster sauce **. Repeat Violation**
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. / preparing cabbage- re- educated **Corrected On-Site**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. / putting soiled containers in sink **Corrected On-Site** **. Repeat Violation**
22-22-4 Intermediate.Heavily Encrusted material on can opener blade. **. Repeat Violation**
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. / 77 degrees f
31B-03-4 Intermediate.No soap provided at handwash sink. **. Repeat Violation**
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. / for corn starch, rice, chicken/ gave one helped fill out **Corrected On-Site**
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. / cooked chicken/ egg rolls in the walk in coolermade on Monday

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: HOP BO CHINESE RESTAURANT
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 5255360
Inspection Date: Tuesday, June 10, 2014
Inspection Number: 2386189
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: 18
Number of High Priority Violations: 4
Number of Intermediate Violations: 5
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Bowls used to scoop flour, corn starch **Corrected On-Site**
13-03-4 Basic.Employees with no hair restraint while engaging in food preparation. **Corrected On-Site** **. Repeat Violation**
36-47-4 Basic.Hood heavily soiled with accumulated grease. Dripping
08B-44-4 Basic.Plastic bucket of food stored on floor in kitchen.
06-04-4 Basic.Raw beef (time/temperature control for safety) food thawed at room temperature. Educated operator on thawing methods. Placed under running water.
25-52-4 Basic.Reuse of single-use number 10 cans. In cook line cooler **. Repeat Violation**
08B-14-4 Basic.Stored food not covered in walk-in freezer. Cooked pork. **Corrected On-Site**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Dry storage. Buckets with corn/ potato starch, salts **Corrected On-Site**
08B-45-4 Basic.plastic buckets of food stored on floor in walk-in cooler/freezer.
01B-01-4 High Priority.6 swollen cans present. See stop sale. 30 lbs of thick soy sauce
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. Jug of home defense and can of raid
08A-05-4 High Priority.Plate of raw ground Raw stored over ready-to-eat foods in the walk in cooler. **Corrected On-Site**
08A-17-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Sheet pans of raw chicken stored over sheet pans of raw pork. **Corrected On-Site** **. Repeat Violation**
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Table blocking hand sink on cook line by 3 bay sink.
22-22-4 Intermediate.Heavy Encrusted material on can opener blade.
31B-03-4 Intermediate.No soap provided at handwash sink. **Corrected On-Site**
14-14-4 Intermediate.Nonfood-grade basting brush used in food. Metal banded brush for BBQ sauce **Corrected On-Site**
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. Cooked egg rolls, cooked pork, cooked chicken all in the walk in cooler made Sunday. **Corrected On-Site** **. Repeat Violation**

Inspection For: HOP BO CHINESE RESTAURANT
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 4954783
Inspection Date: Monday, February 03, 2014
Inspection Number: 2283337
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: 19
Number of High Priority Violations: 2
Number of Intermediate Violations: 3
Number of Basic Violations: 14
Details
ViolationObservations of Inspector [as written on inspection]
23-25-4 Basic.Build-up of grease/dust/debris on hood filters.
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom.
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable.
36-43-4 Basic.Dusty ceiling tiles and/or air conditioning vent covers. / all in kitchen
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. / in drink / sauce refrigerator
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation.
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. / bulk sugar container
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. / tall unit in front
25-33-4 Basic.Single-use containers (boxes and/or cans) reused for the storage of food. / re using metal cans to store food
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. / exterior portions of slicer
23-09-4 Basic.Soiled reach-in cooler gaskets.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **. Repeat Violation**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cooked chicken 64-70°f, cabbage 62°f, bean sprouts 54°f at room temp for 2 hours, recommended rapid chill
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer/ chicken over beef
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue.
03D-17-4 Intermediate.Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
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. / egg rolls not ate marked

Inspection For: HOP BO CHINESE RESTAURANT
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 4954784
Inspection Date: Monday, August 26, 2013
Inspection Number: 2283338
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: 16
Number of High Priority Violations: 6
Number of Intermediate Violations: 1
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Bowl salt or sugar
14-09-4 Basic.Cook line Cutting board has severe cut marks and is no longer cleanable. **. Repeat Violation**
14-10-4 Basic.Equipment or utensils not designed or constructed in a durable manner. Home made scoops from vinegar jugs
08B-30-4 Basic.Food stored in dry storage area not covered. Flour
08B-38-4 Basic.Food stored on floor. Case of cookies **Corrected On-Site**
36-47-4 Basic.Hood moderately soiled with accumulated grease.
25-52-4 Basic.Reuse of single-use number 10 cans. For green beans
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Sugar
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cases of raw pork left out at room temperature at 47° waiting to prep. Recommend rapid chill till ready to prep. Cook placed in the freezer.
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked breaded chicken,egg rolls , chicken wings raw whole shell eggs. Discard at 3pm **Corrected On-Site**
08A-02-4 High Priority.Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged.
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken and pork in the same container. **Corrected On-Site**
08A-17-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer _ all products not commercially packaged. Sheet panda of raw chicken over sheet pans of raw beef
12A-09-4 High Priority.Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After handling raw chickenremoved gloves washed hands **Corrected On-Site**
22-22-4 Intermediate.Heavily Encrusted material on can opener blade.

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3 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: HOP BO CHINESE RESTAURANT
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 4954784
Inspection Date: Monday, August 26, 2013
Inspection Number: 2283338
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: 16
Number of High Priority Violations: 6
Number of Intermediate Violations: 1
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Bowl salt or sugar
14-09-4 Basic.Cook line Cutting board has severe cut marks and is no longer cleanable. **. Repeat Violation**
14-10-4 Basic.Equipment or utensils not designed or constructed in a durable manner. Home made scoops from vinegar jugs
08B-30-4 Basic.Food stored in dry storage area not covered. Flour
08B-38-4 Basic.Food stored on floor. Case of cookies **Corrected On-Site**
36-47-4 Basic.Hood moderately soiled with accumulated grease.
25-52-4 Basic.Reuse of single-use number 10 cans. For green beans
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Sugar
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cases of raw pork left out at room temperature at 47° waiting to prep. Recommend rapid chill till ready to prep. Cook placed in the freezer.
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked breaded chicken,egg rolls , chicken wings raw whole shell eggs. Discard at 3pm **Corrected On-Site**
08A-02-4 High Priority.Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged.
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken and pork in the same container. **Corrected On-Site**
08A-17-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer _ all products not commercially packaged. Sheet panda of raw chicken over sheet pans of raw beef
12A-09-4 High Priority.Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After handling raw chickenremoved gloves washed hands **Corrected On-Site**
22-22-4 Intermediate.Heavily Encrusted material on can opener blade.

Inspection For: HOP BO CHINESE RESTAURANT
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 4694589
Inspection Date: Monday, March 04, 2013
Inspection Number: 2210838
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: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
08B-55-4 Basic.Raw fruits/vegetables not washed prior to cutting/shredding. **Corrected On-Site**
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. A non handle bowl is used to portion raw foods
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable.
14-43-4 Basic.Gaskets/seals on holding unit in poor repair.
14-45-4 Basic.Cardboard used to line nonfood-contact shelves.
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair.
22-05-4 Intermediate.Cutting board(s) stained/soiled.
36-47-4 Basic.Hood soiled with accumulated grease.
36-73-4 Basic.Floor soiled/has accumulation of debris. In the walk in cooler
53A-05-4 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**

Inspection For: HOP BO CHINESE RESTAURANT
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 4694590
Inspection Date: Tuesday, October 23, 2012
Inspection Number: 2210839
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: 7
Number of Noncritical Violations: 3
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. Corrected On Site.
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken, fried at 79 to 110 df in the backroom. Rapid chill to 41 df or less Corrected On Site.
08A-28-1 Critical.- Observed food stored on cardboard chicken box tops Corrected On Site. Corrected On Site.
08A-28-1 Critical.- Observed food stored on floor. Bag of oinins on the floor
08A-28-1 Critical.- Observed food stored on floor. Carrots on the walk incooler floor. 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. Corrected On Site.
13-03-1 Observed employee with no hair restraint.
23-05-1 Observed residue build-up on nonfood-contact surface. On the walk in cooler shelves
31-09-1 Critical.- Handwash sink not accessible for employee use at all times. Bloked by a large bowel of cooked rice Corrected On Site.
33-16-1 Observed open dumpster lid.

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4 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: HOP BO CHINESE RESTAURANT
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 4572292
Inspection Date: Tuesday, April 03, 2012
Inspection Number: 2104891
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Admin. Complaint Callback Not Complied - Corrections to violations that resulted in an administrative complaint were not completed at the time of inspection. Violations may not be noted again on these inspection reports.
Total Number of Violations: 5
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
1 02. 24. 1-observed no time marking on foods held under time as public health control-chicken,rice,garlic n oil,egg rolls
1 08a. 28. 1-observed egg rolls,cooked chicken uncovered in walk in cooler
1 08a. 29. 1-observed carrots,onions on the floor in the walk in cooler
1 14. 35. 1-observed absorbed grease cardboard utiluzed as shelf covers
1 22. 22. 1-observed can opener extremely heavy with accumulated debris

Inspection For: HOP BO CHINESE RESTAURANT
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 4357107
Inspection Date: Tuesday, April 03, 2012
Inspection Number: 2104890
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 11
Number of Critical/Risk Violations: 8
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. /cooked egg rolls,cooked beef,pork,chicken in the walk in cooler
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. /chicken ,rice,garlic,egg rolls Corrected On Site.
08A-05-1 Critical. Fruits/vegetables not washed prior to preparation. Carrots,celery not washed before cutting Corrected On Site.
08A-28-1 Critical. Observed food stored on floor. /carrots,onions/walk in cooler. Repeat Violation. Corrected On Site.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. /egg rolls,cooked chicken not covered in the walk in cooler. Repeat Violation. 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. /carrots,celery Corrected On Site.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. /rice scoop Corrected On Site.
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 Corrected On Site.
14-35-1 Observed heavily absorbed grease cardboard boxes utilized as shelf covers. Repeat Violation.
14-37-1 Observed cutting board on the reach in cooler heavily grooved/pitted and no longer cleanable.
22-22-1 Critical. Observed heavily encrusted material on can opener. Repeat Violation.

Inspection For: HOP BO CHINESE RESTAURANT
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 4501632
Inspection Date: Tuesday, January 03, 2012
Inspection Number: 2104891
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 7
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Violation: 02-24-1Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Repeat Violation. Time not not indicated till I came in
08A-28-1 Critical. Violation: 08A-28-1Observed containers of food stored on walkin cooler floor. Repeat Violation. Food stored on floor in walkin cooler
08A-29-1 Critical. Violation: 08A-29-1Observed uncovered cooked food in walkin cooler that is not cooling also freezer Corrected On Site. Repeat Violation. Uncovered cooked chicken cooked pork and cooked egg rolls not covered
08B-04-1 Critical. Violation: 08B-04-1Observed egg cartons being used as a food-contact surface to absorb grease from cooked chicken. Egg cartons used to absorbed grease from cooked breaded chicken
14-35-1 Violation: 14-35-1Observed card board used as shelf cover. Repeat Violation. Card board being used to cover shelves
22-22-1 Critical. Violation: 22-22-1Observed heavy encrusted material on can opener. Repeat Violation. Can opener heavly crusted
31-09-1 Critical. Violation: 31-09-1Handwash sink not accessible for employee use at all times/dishes in hand sink. Corrected On Site. Repeat Violation. Lid in hand sink

Inspection For: HOP BO CHINESE RESTAURANT
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 4357108
Inspection Date: Thursday, October 27, 2011
Inspection Number: 2104891
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: 13
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 2
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.
03B-03-1 Critical. Cooked dumplings not held at 135 degrees Fahrenheit or above. Found 94F
03D-01-1 Critical. Observed food being cooled by nonapproved method. Cooling cooked foods at room temperature
03D-06-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked at 2:00 pm left out to cool. Recommend rapud chilling or reheat to 165F
08A-28-1 Critical. Observed containers of food stored on walkin cooler floor. Repeat Violation.
08A-29-1 Critical. Observed uncovered cooked food in walkin cooler that is not cooling also freezer Corrected On Site. Repeat Violation.
08B-04-1 Critical. Observed egg cartons being used as a food-contact surface to absorb grease from cooked chicken.
09-01-1 Critical. Observed improper use of bowl with no handle to scoop diced bbq pork in the walkin cooler Corrected On Site.
12B-01-1 Critical. Observed employee eating while preparing food. Corrected On Site.
14-31-1 Reuse of soy sauce can for corn starch mixture. Repeat Violation.
14-35-1 Observed card board used as shelf cover. Repeat Violation.
22-22-1 Critical. Observed heavy encrusted material on can opener. Repeat Violation.
31-09-1 Critical. Handwash sink not accessible for employee use at all times/dishes in hand sink. Corrected On Site. Repeat Violation.

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3 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: HOP BO CHINESE RESTAURANT
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 3974316
Inspection Date: Tuesday, March 22, 2011
Inspection Number: 1970225
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: 7
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. /chicken wings 63 degrees f,breaded chicken 73 degrees f. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /corn starch mixture operator will discard at 4 p. M has been out for 3 hrs discussed the time as public health control utilized for other products may do the same as long as time is marked properly
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. /raw chicken (not hermically sealed) over uncovered wontons walk in freezer
08A-28-1 Critical. Observed food stored on floor. /walj in cooler carrots Corrected On Site.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. /walk in freezer. Repeat Violation.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. /rice scoop
14-35-1 Observed ripped/worn/soiled card board used as shelf cover. /under prep table
14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food. /soy sauce can utilized for corn starch mixture cooks line
14-49-1 Observed re-use of egg crates to drain grease from chicken. Repeat Violation.
22-22-1 Critical. Observed heavily encrusted material on can opener.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. /for storing lids Corrected On Site.

Inspection For: HOP BO CHINESE RESTAURANT
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 4142683
Inspection Date: Monday, January 10, 2011
Inspection Number: 1970226
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
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 3974317
Inspection Date: Monday, November 08, 2010
Inspection Number: 1970226
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: 16
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 7
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 DICED BBQ PORK,COOKED CHICKEN,COOKED EGG ROLLS,COOKED WONTONS,COOKED CHICKEN ALL FOUND IN WALKIN COOLER. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings 67Fand breaded chicken 54F on cook line counter. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked wontons 54F in cook line RIC
08A-24-1 Critical. Observed sheet pans of raw chicken stored over raw sheet pans of raw beef,bagged of raw pirk over bags of raw shrimp that they do themselves in walkin freezer
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. CLEAN DICED VEGITABLES COOKED CHICKEN RAW CHICKEN RAW BEEF ALL FOUND IN WALKIN COOLER
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. AFTER WASHING DISHES THAN WORKING WITH FOOD Corrected On Site.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 110F. Repeat Violation.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE THAT WAS WASHING DISHES DID NOT CHANGE GLOVES SND WASH HANDS WHEN GLOVES WERE CHANGED. Repeat Violation.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Bowls used as scoops for flour
14-51-1 Observed nonfood-grade containers used for food storage. Green containers used for bulk foods. Repeat Violation.
15-31-1 Observed card board used to cover shelves on cook line
18-02-1 Observed dishes being rinsed with water and stored to dry
22-18-1 Critical. Observed heavy soil residue on lids to cover sauces.
26-02-1 Observed reuse of single-service articles. Egg crates to absorb grease off chicken
26-02-1 Observed reuse of single-service articles. Tops of vinegar bottles cut to use as scoops for cooked rice.
41B-10-1 Critical. Pesticide use not in accordance with manufacturer's directions. Can of raid. Repeat Violation.

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: HOP BO CHINESE RESTAURANT
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 3635786
Inspection Date: Thursday, May 06, 2010
Inspection Number: 1857609
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: 19
Number of Critical/Risk Violations: 14
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented/rusted cans. /5 cans
01B-15-1 Critical. Stop Sale issued due to adulteration of food product.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. /cook products in walk in cooler ribs,chicken
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Owner states only out forv1 1/2 hrs recommended rapid chill Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /sprouts cooks line recommended rapid chill Corrected On Site. Repeat Violation.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried rice cooks line recommended rapid reheat to 165 degrees f Corrected On Site.
03D-01-1 Critical. Observed food being cooled by nonapproved method. /putting in large containers to cool than covering
06-04-1 Critical. Observed potentially hazardous food thawed at room temperature. /pork ribs Corrected On Site.
08A-15-1 Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. /large bowl of fried rice stored in front of employee handwashing sink (cross contamination from water washing hands) Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken over sauce in walk in cooler Corrected On Site.
08A-28-1 Critical. Observed food stored on floor. /buckets of sauce/ carrots. Repeat Violation.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. /rice scoop
12A-16-1 Critical. Observed employee transfering cooked chickrn to another container than drop one on floor pick up to throw in trash than goung to continue process without changing glives and washing handsa Corrected On Site.
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. Repeat Violation.
14-49-1 Observed single-use containers cut nilk container utilized as a scoop for raw onion Corrected On Site.
14-51-1 Observed nonfood-grade containers used for food storage. Bulk storage. Repeat Violation. Repeat Violation.
14-51-1 Observed nonfood-grade containers used for food storage. /for cooked chicken in freezer
22-22-1 Critical. Observed heavily encrusted material on can opener. Corrected On Site. Repeat Violation. Repeat Violation.
41A-04-1 Critical. Observed toxic item on premise that is not required for the operation of establishment. /raid bug spray

Inspection For: HOP BO CHINESE RESTAURANT
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 3635787
Inspection Date: Tuesday, October 27, 2009
Inspection Number: 1857610
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: 7
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /sprouts prep area opetator states only out 1 hr recommended rapid chill Corrected On Site.
08A-28-1 Critical. Observed food stored on floor. /walk in freezer Corrected On Site.
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. /rice 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. /preparing won ton Corrected On Site.
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 glives Corrected On Site.
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. Repeat Violation.
14-50-1 Observed a nonfood-grade basting brush used in food. /on cooks ne
14-50-1 Observed a nonfood-grade basting brush used in food. /prep area
14-51-1 Observed nonfood-grade containers used for food storage. /bulk storage
22-17-1 Critical. Observed heavily soiled reach-in cooler gaskets. /cooks line
22-22-1 Critical. Observed moderetly encrusted material on can opener.
34-09-1 Observed heavy grease on the ground and/or pad around grease receptacle.

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5 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: HOP BO CHINESE RESTAURANT
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 3569130
Inspection Date: Wednesday, May 20, 2009
Inspection Number: 1824133
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]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Eggrolls, cooked chicken have no datemarking on it.
08A-19-1 Critical. Observed torn packages/bags of food exposing the contents to contamination. Observed an open bag of cornstarch, not protected, not in a covered container.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area, observed food uncovered in walkin freezer.
09-05-1 Critical. Observed a plastic bowl used as scoop and stored in cornstarch bag. Repeat Violation.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable; line cooler cutting board badly stained and scored.
15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
40-04-1 Observed cook's wallet and cell phone on shelf above line cooler with single service items.

Inspection For: HOP BO CHINESE RESTAURANT
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 3482344
Inspection Date: Friday, February 13, 2009
Inspection Number: 1717197
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
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 3255022
Inspection Date: Thursday, December 11, 2008
Inspection Number: 1717197
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]
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. Plastic bowl used as scoop in cornstarch.
10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoops, handle down in bulk containers of flour, cornstarch, msg, etc.
53A-19-1 Critical. Observed expired Food Manager Certification. Mgrs certification expired on 12/4/08. This violation must be corrected by : 2/11/09.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro All emplyee traing cards are expired. Establishment needs to retrain all employees. This violation must be corrected by : 2/11/09.

Inspection For: HOP BO CHINESE RESTAURANT
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 3414805
Inspection Date: Tuesday, October 07, 2008
Inspection Number: 1717198
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
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 3255023
Inspection Date: Monday, July 28, 2008
Inspection Number: 1717198
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: 13
Number of Critical/Risk Violations: 9
Number of Noncritical 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. Eggrolls and cooked pork held more then 24 hours have no datemarking.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw shell eggs in bin with cabbage.
08A-28-1 Critical. Observed food stored on floor in walkin freezer.
08A-29-1 Critical. Observed uncovered food in freezer. Repeat Violation.
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. Observed employees prepping vegetabed with bare hands.
12A-20-1 Critical. Observed employee wash hands with no soap.
15-28-1 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. One filter in hood is being pulled up by ventilation system, leaving an open space. Repeat Violation.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
22-11-1 Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Cutting board observed with buildup of food soil on reach-in cooler at cook's line.
22-17-1 Critical. Observed soiled reach-in cooler gaskets at coo's line cooler. Repeat Violation.
23-03-1 Observed heavy build-up of grease on hood filters. Repeat Violation.
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory in employee bathroom and at back handwashing sink near 3 compartment sink. All handwashing sinks should have soap for employees to wash their hands. Repeat Violation.
34-09-1 Observed grease on the ground and/or pad around grease receptacle.

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2 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: HOP BO CHINESE RESTAURANT
License Number: 1505480
License ID: 3697062
Inspection Visit ID: 3018329
Inspection Date: Tuesday, February 12, 2008
Inspection Number: 1624662
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: 5
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Egg rolls in walkin cooler not covered.
10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Soup bowl used as scoop, no handle, left in cornstarch.
15-28-1 Hood filters are not tight-fitting and firmly held in place - leaving open spaces.
22-17-1 Critical. Observed soiled reach-in cooler gaskets on reachin across from cook's line.
23-03-1 Observed very heavybuild-up of grease on hood filters above cook's line.
25-06-1 Observed single-service articles stored without protection from contamination. Styrofoam containers under front table, on paper bags, not inverted or protected.
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory in kitchen next to 3 compartment sink.
41B-09-1 Critical. Insecticide/rodenticide use not in compliance with regulations. Raid for ants and roaches not for use in restaurants.
45-36-1 Critical. Hood suppression system tag out-of-date. Hood tagged 05/07

Inspection For: HOP BO CHINESE RESTAURANT
License Number: 1505480
License ID: 2859171
Inspection Visit ID: 2860755
Inspection Date: Wednesday, September 05, 2007
Inspection Number: 1546547
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]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Raw shell eggs rice, noodles and chicken held at room temperature , no time marking.
08A-16-1 Critical. Observed food stored in a prohibited area; fried rice cooling right next to handwashing sink, not protected from splashing from handwashing sink in kitchen.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Eggs and raw chicken stored over vegetables in walkin cooler.
10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
14-51-1 Observed nonfood-grade containers used for food storage. Grocery bags used for food storage in freezer.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Utensils stored in handwashing sink.
41A-04-1 Critical. Observed toxic item on premise that is not required for the operation of establishment. Antifreeze on premises, not necessary for restaurant.

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3 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: HOP BO CHINESE RESTAURANT
License Number: 1505480
Inspection Date: Friday, June 22, 2007
Inspection Number: 1489931
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
License Number: 1505480
Inspection Date: Wednesday, May 16, 2007
Inspection Number: 1489931
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: 18
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 7
Details
1 risk violation 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.”
3 risk violations 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 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.)”
3 violations 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.”
2 violations of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 violation of code 36 which requires:
  • “Floors properly constructed, clean, drained, coved”
1 risk violation of code 41 which requires:
  • “41a - Toxic substances properly stored.”
  • “41b - Toxic substances properly labeled, used.”
2 critical violations of code 45 which requires:
  • “Fire extinguishers - proper and sufficient (For Reporting Purposes Only)”
1 critical violation of code 47 which requires:
  • “Electrical wiring - adequate, good repair (For Reporting Purposes Only)”
1 critical violation of code 50 which requires:
  • “Current license, properly displayed.”

Inspection For: HOP BO CHINESE RESTAURANT
License Number: 1505480
Inspection Date: Thursday, August 31, 2006
Inspection Number: 1489932
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: 6
Number of Noncritical Violations: 4
Details
1 critical violation of code 05 which requires:
  • “Thermometers provided and conspicuously placed.”
2 risk violations 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”
2 violations of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
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 violation of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 critical violation of code 47 which requires:
  • “Electrical wiring - adequate, good repair (For Reporting Purposes Only)”

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 West 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 West 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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