Irashiai 2 Japanese Bistro
Last inspected: Feb 5, 2026
95
Score
Across the available record, Irashiai 2 Japanese Bistro has 10 inspections on file, the first dated 2022. The latest inspection on file is from Feb 5, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly four violations earlier in the record.
The pattern that stands out is “raw animal foods not properly separated”, which has been cited four times.
That puts the facility ahead of the local pack: the average Palm Bay restaurant scores 76. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2026-02-05: **Time Extended**
16-21-4
95
Dec 3, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
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 pork. Chicken repackaged **Corrected On-Site**
08A-17-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 400+. Corrected to 75ppm **Corrected On-Site**
41-15-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp 2 door reach in cooler **Corrected On-Site**
08A-20-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Repeat Violation**
16-37-1
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. **Warning**
53B-05-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
47
Apr 15, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over seaweed salad. 2 door reach in cooler **Corrected On-Site**
08A-05-6
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. Sushi rice forgot to mark still within 4 hourssuggest getting small dry erase board to time sushi rice **Corrected On-Site**
03F-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. Operator took picture
16-37-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mama and Sangmin
53B-13-5
Basic - Food stored on floor. Frying oil **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing beef and chicken at room temperature. Still frozen **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
47
Oct 29, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
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. Chicken over RTE items and beef- moved by owner **Corrected On-Site**
08A-17-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sent time plan to owner **Corrective Action Taken**
03F-10-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in make table
10-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Coke in cooler - removed by owner **Corrected On-Site**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Salt and sugar in cook line
02D-01-5
67
Apr 30, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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. Sent copy to operator **Corrective Action Taken**
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table Hood filters Bottom 2 door reach in cooler
23-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment in poor repair. Rt door 2 door reach in cooler. Hinge broken Gaskets make table
14-11-5
78
Dec 1, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Unwashed oranges and mango above prepped veggie **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2023-12-01: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2023-12-01: **Time Extended**
21-12-4
90
Nov 29, 2023
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory- Raw steak with salmon in sushi cooler **Corrected On-Site**
08A-16-5
High Priority - Raw salmon and mussels over ice cream in standing freezer **Corrected On-Site** **Repeat Violation**
08A-17-6
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. *operator called maintenance and they hood to arrive today **Corrective Action Taken** **Warning**
22-41-4
Basic - Accumulation of black mold-like substance in the interior and lid of the ice machine. **Corrected On-Site**
22-20-5
Basic - Bowl with no handle used to dispense rice **Corrected On-Site**
14-01-5
Basic - Buildup of food debris residue on reach-in cooler door handles. **Corrected On-Site**
23-24-4
Basic - Sauces and avocado stored on floor. **Corrected On-Site**
08B-38-4
Basic - Spoons stored upright with the food-contact surface up. **Corrected On-Site**
24-18-4
Basic - Unwashed oranges and mango above prepped veggie **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
21-12-4
45
May 16, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
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. Cook touched cooked food after being plated. Educated cooked another order **Corrective Action Taken**
09-01-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Didn't have letter from KGI for fresh Salmon operator called company had letter sent to him **Corrected On-Site**
01D-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both sinks **Corrected On-Site**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Opened soda reach in cooler **Repeat Violation**
08B-49-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of 2 door reach in cooler Gaskets make table Hood filters **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee soda reach in cooler **Repeat Violation**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing beef at room temperature Thawing shrimp in pooled water triple sink **Corrected On-Site**
06-01-5
50
Sep 7, 2022
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
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 pork and pastries reach in cooler **Corrected On-Site** **Repeat Violation**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. 2 in food pan in sink by dishwasher **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Soda in 2 door reach in cooler **Corrected On-Site**
08B-49-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets sandwich cooler
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed oranges and mango over washed lettuce reach in cooler 2 door **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm corrected to 50ppm **Corrected On-Site**
21-07-4
47
Jul 21, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Irashiai 2 Japanese Bistro last inspected?
The most recent health inspection at Irashiai 2 Japanese Bistro on file is from Feb 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Irashiai 2 Japanese Bistro?
Across the inspection record, “raw animal foods not properly separated” has been cited four times, more than any other issue at Irashiai 2 Japanese Bistro.
How does Irashiai 2 Japanese Bistro compare to other restaurants in Palm Bay?
Irashiai 2 Japanese Bistro most recently scored 95 out of 100, which is higher than the Palm Bay average of 76.
Has Irashiai 2 Japanese Bistro's inspection record improved over time?
No. Recent inspections at Irashiai 2 Japanese Bistro have averaged around six violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Irashiai 2 Japanese Bistro 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 Irashiai 2 Japanese Bistro inspected?
Based on the inspection history on file, Irashiai 2 Japanese Bistro is inspected around three times per year on average.
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