Hop Bo Restaurant
Last inspected: Apr 3, 2026
86
Score
Across the available record, Hop Bo Restaurant has nine inspections on file, the first dated 2022. On Apr 3, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up more issues than earlier ones, averaging around 12 violations lately compared to roughly nine violations before.
“Food stored on floor” comes up most often, recorded three times in the inspection record.
That puts the facility ahead of the local pack: the average West Melbourne restaurant scores 76. On the whole, the file is mixed but not concerning.
9
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with debris. **Corrected On-Site** - From follow-up inspection 2026-04-03: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers soiled with grease. Walk in cooler gasket soiled with mold like substance. **Repeat Violation** - From follow-up inspection 2026-04-03: **Time Extended**
23-03-4
86
Apr 2, 2026
Routine - Food
2 critical violations. 2 major violations. 13 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table; cooked chicken (47F - Cold Holding); cooked pork (47F - Cold Holding); cooked shrimp (47F - Cold Holding); raw chicken (47F - Cold Holding); raw shrimp (47F - Cold Holding); sprouts (47F - Cold Holding) all within four hour window moved to rapid chill. All temperature controlled food moved to walk in cooler for rapid chill ( no room in freezer) second temp 44-45 approximately 20 minutes later. **Warning**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over cut vegetables in walk in cooler. Raw chicken stored over soy sauce in walk in cooler. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with debris. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom has no paper towels.
31B-02-4
Basic - Food stored on floor. Cooking oil stored on floor. Soy sauce stored on floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Steering utensils stored on cart at knee level on wok line. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers soiled with grease. Walk in cooler gasket soiled with mold like substance. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled with food debris bottom shelf. **Repeat Violation**
22-16-4
Basic - Stored food not covered. Flour bin for chicken breading on shelf not covered. **Corrected On-Site**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not stored to dry.
42-01-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice. **Corrected On-Site**
14-01-5
Basic - Cardboard box used as garbage container. Cardboard box used as trash on cook line. **Repeat Violation**
33-02-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table digital thermometer at 47f cold holding, all proteins at 47f cold holding. Operator adjusted make table settings.
14-74-7
Basic - Covered waste receptacle not provided in women's bathroom. No covered woman's receptacle in employee restroom.
32-12-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Bins wet nesting on drying rack. **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door has gap on the bottom.
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Case of chicken stored on floor in walk in freezer. **Corrected On-Site**
08B-47-4
32
Nov 19, 2025
Routine - Food
4 critical violations. 1 major violation. 11 minor violations.
View 16 violations
High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Sandy a new food handler has not signed reporting agreement. Provided to operator. **Corrective Action Taken**
11-04-5
High Priority - Live, small flying insects found one fly in kitchen.
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauce in walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in walk in freezer, both repackaged. **Corrected On-Site**
08A-17-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Shuxiang training has expired in August of 2025.
53B-14-5
Basic - Buildup of food debris/soil residue on equipment door handles. Back of kitchen reach in freezer has soiled handle.
23-24-4
Basic - Cardboard box used as garbage container. On cook line cardboard boxes being used as garbage bins.
33-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone on food preparation area. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Two female employees cooking with no hair restraints. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Bins on clean dry rack wet nesting.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Whisker on cook line rack at knee level. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers soiled with grease. Make table gaskets soiled with food debris.
23-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Back of kitchen large reach in freezer soiled bottom shelf.
22-16-4
Basic - Reuse of single-service or single-use articles. Cooked chicken wings placed from fryer to reused chicken box. Educated operator that they cannot reuse any meat boxes. Placed chicken back in fryer to 165f. Reusing plastic chicken containers for other purposes.
25-32-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and gas lines back of cook line near hand wash sink soiled with old food.
36-27-5
Basic - Food stored on floor. Cooking oil open and 3/4 full stored on floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
29
Apr 4, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked vegetables - moved by staff **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Evidence of handwashing sink used as dump sink **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowls in several items used to dispense food. All removed by staff **Corrected On-Site**
14-01-5
Basic - Food stored in a prohibited area. Oil stored in bathroom- moved by employee **Corrected On-Site**
08B-37-4
Basic - Food stored on floor. Soy sauce stored on floor - empty bucket placed under full buckets by staff **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Single-service articles improperly stored. Boxes of pagoda food pails stored on floor in bathroom Moved by staff and placed on rack **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Several items in walkin cooler not covered **Repeat Violation**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry Mop stored in bucket. Hung by staff **Corrected On-Site** **Repeat Violation**
42-01-4
58
Oct 31, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
37
Feb 6, 2024
Complaint Full
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Handwash sink not accessible for employee use at all times. Measuring cup and utensils stored in handwashing sink next to triple sink **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls prepared Monday, sweet sour chicken prepared this morning, general tso chicken prepared Sunday, no date marks on only foods. **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Coffee and bottle water on prep shelf. Manager relocated to employee shelves. **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gasket on first cooler is in poor repair **Repeat Violation**
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between crack of roll top cooler and prep table **Corrected On-Site**
10-17-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cookline top shelf not stored inverted. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Cooked food in walk in not covered. **Corrected On-Site**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Operator added chlorine, 50ppm **Corrected On-Site** **Repeat Violation**
21-07-4
58
Aug 17, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
47
Jan 4, 2023
Complaint Full
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
37
Aug 2, 2022
Routine - Food
6 critical violations. 3 major violations. 8 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Green hose attached under triple sink does not have a vacuum breaker.
29-34-4
High Priority - Dented/rusted cans present. See stop sale. Bamboo shoots 3 cans.
01B-01-4
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Non disinfecting bleach on hand to sanitize wares. **Corrected On-Site**
22-48-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over buckets of sauce and noodles in walk in cooler.
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw chicken bowl sitting in pan of sugar snap peas.
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Hydrogen peroxide stored over flour. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener dirty.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, sweet and sour chicken, general Tso chicken. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Cleaning agents. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in soy sauce and in dry rice. **Corrected On-Site**
14-01-5
Basic - Food stored in a prohibited area. Various cooking oils stored in employee restroom.
08B-37-4
Basic - Food-contact surface not smooth and easily cleanable. Drill on hand used to mix sauce and batters. When asked what the drill is used for, was told to mix sauce and batters. Removed from premises. **Corrected On-Site**
14-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 92f water. **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline cooler. **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both hand wash sinks soiled with food debris. **Corrected On-Site**
23-03-4
Basic - Reuse of single-service or single-use articles. Metal cans,cardboard boxes, plastic containers cut in half for scoop.
25-32-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over washed and cut vegetables in walk in cooler .
08B-17-4
20
Frequently Asked Questions
When was Hop Bo Restaurant last inspected?
The most recent health inspection at Hop Bo Restaurant on file is from Apr 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Hop Bo Restaurant?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Hop Bo Restaurant.
How does Hop Bo Restaurant compare to other restaurants in West Melbourne?
Hop Bo Restaurant most recently scored 86 out of 100, which is higher than the West Melbourne average of 76.
Has Hop Bo Restaurant's inspection record improved over time?
No. Recent inspections at Hop Bo Restaurant have averaged around 12 violations per visit, up from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Hop Bo Restaurant 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 Hop Bo Restaurant inspected?
Based on the inspection history on file, Hop Bo Restaurant is inspected around two times per year on average.
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