Ebisu Japanese Rest
Last inspected: Mar 18, 2026
100
Score
The health department has logged 13 inspections at Ebisu Japanese Rest, the earliest from 2022. The latest inspection on file is from Mar 18, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
“Toxic substance/chemical improperly stored” accounts for the largest share of issues, appearing three times across the record.
Among Palm Beach Gardens restaurants, the typical score is 81; Ebisu Japanese Rest is comfortably above that bar. Taken together, the history is a positive one.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
No violations found.
100
Mar 6, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
39
Oct 14, 2025
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
52
Aug 18, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tataki, poke chips, hamachi jalapeño, sashimi appetizer, tuna avocado salad, sashimi salad. Sushi Rolls: PGA, hamachi scallion, spicy tuna and any roll or menu item that contains raw or not fully cooked animal proteins. This is not a complete list of raw or non fully cooked items on your menu. **Warning** - From follow-up inspection 2025-08-18: Tuna tataki, poke chip hamachi jalapeno and sashimi appetizer. **Time Extended**
02B-01-5
90
Jun 16, 2025
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
70
Mar 10, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
64
Oct 16, 2024
Routine - Food
No violations found.
100
Oct 15, 2024
Routine - Food
7 critical violations. 6 major violations. 1 minor violation.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer - raw beef and raw chicken not commercially packaged stored over cooked dumplings - operator moved to lower shelf. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Toxic substance/chemical improperly stored. At dry storage shelf- sanitizer spray bottle stored over cooked rice **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- Tofu 51F- cold holding , raw beef 51F- cold holding, raw chicken 51F- cold holding , gyoza 50-52F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- Tofu 51F- cold holding , raw beef 51F- cold holding, raw chicken 51F- cold holding , gyoza 50-52F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. **Corrected On-Site** **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi station- raw shell eggs stored over wasabi and sauce- operator remove and stored properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator employee washed hands properly. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler- portioned Cooked rice date marked 10/07/24 not used within 7 days - see stop sale. **Warning**
01B-28-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee prepared food then proceeded to wash hands in dump/ prep sink at cookline- educated **Warning**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Dish inside hand wash sink by cookline- operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No soap provided at handwash sink- near back door- operator provided. **Warning**
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At walk in cooler portioned brown rice not properly date marked from when it was thaw from the freezer- operator properly date marked. **Corrected On-Site** **Warning**
02C-04-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash sink at near back door- water only reached to 80F. **Warning**
27-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. At cookline- in use oranges with sticker attached not removed prior to being washed - educated operator - employee washed properly. **Corrected On-Site** **Warning**
08B-39-4
18
Apr 29, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi rice on time as a public health control. **Warning** - From follow-up inspection 2024-04-29: **Time Extended**
03F-10-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by kitchen back entrance- pot and scrub inside sink. **Warning** - From follow-up inspection 2024-04-29: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sinks in kitchen area. **Warning** - From follow-up inspection 2024-04-29: **Time Extended**
31B-04-4
78
Feb 27, 2024
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels inside container of raw bean sprouts and multiple food items throughout establishment. **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline- Miso broth 105F- hot holding- food out of temperature for 45 minutes- operator turned on stove to reheat. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored over single service chop stick holders at dry storage area by beer coolers- operator moved chemicals to lower shelf. **Corrected On-Site** **Warning**
41-10-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. At cookline- employee washed hands for 4-5 seconds then prepared food for order. **Repeat Violation** **Warning**
12A-17-4
Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by kitchen back entrance- pot and scrub inside sink. **Warning**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi rice on time as a public health control. **Warning**
03F-10-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired 2023. **Repeat Violation** **Warning**
53B-05-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping clothes stored on prep counter by cookline- operator removed. **Corrected On-Site** **Warning**
21-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen package Chicken thawing on counter at cookline- operator moved to walk in cooler. **Warning**
06-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sinks in kitchen area. **Warning**
31B-04-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly stock trap stored over ice well/ handwash sink by server station. **Repeat Violation** **Warning**
35B-08-4
33
Nov 1, 2023
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station- bamboo leaves wrapped in paper towels - educated operator employee removed bamboo leaves **Corrected On-Site**
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. At walk in cooler- non food grade / plastic - to-go/ shopping bag - used to store raw chicken- operator removed raw chicken from bag. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer - raw beef not commercially packaged stored over krab sticks- operator moved beef to lower shelf.. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shrimp stored over bamboo leaves- operator moved raw shrimp to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. At dry storage area-Gorilla glue and fire starter over single service items and containers of vinegar. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - No soap provided at handwash sink. At handwash sink near cookline- operator provided. **Corrected On-Site**
31B-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Clams/mussels/oysters removed from original container for long-term storage. Original Container of oysters with no tag- operator provided tag. **Corrected On-Site**
01C-06-5
Basic - Old labels stuck to food containers after cleaning. At disha area- clean containers with old labels still attached- educated operator- employee removed old labels **Corrected On-Site**
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled.
23-03-4
Basic - Food stored on floor. At walk in cooler container of chicken and sauces stored on floor- operator moved off floor. **Corrected On-Site**
08B-38-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. At hostess station - sticky fly trap over bin of ice - educated operator- operator removed trap.
35B-08-4
29
Jun 20, 2023
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
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
22
Oct 31, 2022
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm. Sanitizer was empty. Operator replaced and machine and primed sanitizer. Retested at 100ppm **Corrected On-Site**
22-41-4
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. Observed employee garnishing ready to eat food for service with bare hands. Discussed with employee. Employee washed hands and put gloves on
09-01-4
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed produce in walk in cooler, operator reorganized **Corrected On-Site**
08A-04-5
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. Sushi rice at sushi line has no time marking. Operator states item has been out for 2.5 hours. Operator placed time mark on item **Corrected On-Site**
03F-02-5
Intermediate - Equipment drain line draining into handwash sink. Observed at sushi line hand wash sink
31A-10-4
Intermediate - No soap provided at handwash sink. Observed at hand wash sink next to back door. Operator provided **Corrected On-Site**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler door **Repeat Violation**
23-24-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
39
Frequently Asked Questions
When was Ebisu Japanese Rest last inspected?
The most recent health inspection at Ebisu Japanese Rest on file is from Mar 18, 2026. The public record contains 13 inspections in total.
What is the most common violation at Ebisu Japanese Rest?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited three times, more than any other issue at Ebisu Japanese Rest.
How does Ebisu Japanese Rest compare to other restaurants in Palm Beach Gardens?
Ebisu Japanese Rest most recently scored 100 out of 100, which is higher than the Palm Beach Gardens average of 81.
Has Ebisu Japanese Rest's inspection record improved over time?
Results have been roughly steady. Inspections at Ebisu Japanese Rest have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Ebisu Japanese Rest means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Ebisu Japanese Rest inspected?
Based on the inspection history on file, Ebisu Japanese Rest is inspected around four times per year on average.
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