Bakudan
Last inspected: Jan 15, 2026
67
Score
Across the available record, Bakudan has nine inspections on file, the first dated 2023. The newest entry in the record is dated Jan 15, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly four violations earlier in the record.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
That's lower than the typical Melbourne restaurant, which scores around 84. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes put on table 1.5 hr tomatoes (55F - Cold Holding), put in walk in to rapid chill. **Corrective Action Taken**
03A-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Front counter employee Abbey does not have agreement signed, provided for employee and she signed. **Corrected On-Site**
11-26-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher not in use, not working, employee states a work order has been submitted. Using triple sink to wash, rinse and sanitize dishes. **Corrective Action Taken**
16-55-4
Basic - Floor drains soiled in kitchen
36-73-4
Basic - Old labels stuck to food containers after cleaning. Cook removed label. **Corrected On-Site**
16-46-4
67
Jul 14, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Food stored in ice used for drinks. See stop sale. Manager discarded ice
08B-56-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid spray bottles not properly labeled. Employees labeled **Corrected On-Site**
41-17-4
Basic - Ice scoop handle in contact with ice. Manager corrected. **Corrected On-Site**
10-08-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes kept with dry food storage shelf. Manager removed. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Manager put in container. **Corrected On-Site**
10-20-4
67
Dec 17, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (45F - Cold Holding); pork (45F - Cold Holding), operator turned cooler down to help cold food items on top **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation**
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to dishwasher has 5g bucket stored on it
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up
23-03-4
55
Jul 9, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
47
Mar 1, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline rolltop cooler, top items cooked chicken (45F - Cold Holding); cooked pork (47F - Cold Holding), manager put ice bags on to rapidly chill.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underneath the ice chute on the soda machine has some black mold like build up. **Corrected On-Site**
22-02-4
78
Nov 3, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Soap stored in Handwash sink **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Cook rinsed noodles in Handwash sink **Corrected On-Site**
31A-11-4
Basic - Current Hotel and Restaurant license not displayed. License posted expired April 1, 2023. License is current.
50-09-4
Basic - Old labels stuck to food containers after cleaning. Masking tape labels stuck on clean lids
16-46-4
74
Jul 18, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over noodles and cooked pork - From follow-up inspection 2023-07-18: **Time Extended**
08A-02-6
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At hand sink by dish machine - From follow-up inspection 2023-07-18: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on items in cookline unit reach in ex: cooked chicken, cooked pork No dates on cooked items in walk in cooler - From follow-up inspection 2023-07-18: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter hand sink temping at 82-83F - From follow-up inspection 2023-07-18: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2023-07-18: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water temped at 71F by noodle machine Utensils in standing water at 78F by rice hot holding **Corrected On-Site** - From follow-up inspection 2023-07-18: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease and dust - From follow-up inspection 2023-07-18: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Using bowls no handle to scoop flour and rice **Corrected On-Site** - From follow-up inspection 2023-07-18: **Time Extended**
14-01-5
52
May 16, 2023
Routine - Food
2 critical violations. 6 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for tapioca boba pearls, added to white board in back **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over noodles and cooked pork
08A-02-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Serving eggs par-cooked for ramen, must add asterisk on egg that is being served under cooked on menu board and Togo menu. **Warning**
02B-01-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 2 workers has food safety training card. Operator has books for National registry.
53B-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - No soap provided at handwash sink. At hand sink by dish machine
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on items in cookline unit reach in ex: cooked chicken, cooked pork No dates on cooked items in walk in cooler
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter hand sink temping at 82-83F
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Using bowls no handle to scoop flour and rice **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water temped at 71F by noodle machine Utensils in standing water at 78F by rice hot holding **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease and dust
23-03-4
33
Feb 2, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
55
Frequently Asked Questions
When was Bakudan last inspected?
The most recent health inspection at Bakudan on file is from Jan 15, 2026. The public record contains nine inspections in total.
What is the most common violation at Bakudan?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Bakudan.
How does Bakudan compare to other restaurants in Melbourne?
Bakudan most recently scored 67 out of 100, which is lower than the Melbourne average of 84.
Has Bakudan's inspection record improved over time?
No. Recent inspections at Bakudan have averaged around six violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bakudan means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bakudan inspected?
Based on the inspection history on file, Bakudan is inspected around three times per year on average.
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