Meshi Ya
Last inspected: Dec 8, 2025
58
Score
Public records show seven inspections at Meshi Ya stretching back to 2022. The most recent report on file is from Dec 8, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded two times.
Compared to other Palm Bay restaurants (averaging 76), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
7
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork in bowl setting on top in make table 51f cold holding, operator discarded. **Corrected On-Site**
03A-02-5
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/ Food manager not on site with four employees working. Educated operator that when four or more employees present a certified food manager must be on site. Certified food manager must be present and will be checked at next unannounced inspection.
53A-05-6
Basic - Worn, torn and/or soiled floors/carpeting. Floor between sink and soda fountain on front line soiled with mold like substance.
36-10-4
Basic - Bowl or other container with no handle used to dispense food. Two pint cups used to scoop rice. **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two pieces of raw tuna in walk in cooler to thaw not removed from packaging. Both still frozen, educated operator. **Corrected On-Site**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls in back on drying rack wet nesting. **Corrected On-Site**
24-08-4
Basic - Equipment in poor repair. Chest reach in freezer front of kitchen has torn gasket.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and back of kitchen make table have soiled gaskets.
23-03-4
58
May 15, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided written time plan to operator. To complete for sushi rice **Corrective Action Taken**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Tuna in glass door cooler not date mark date placed on tuna **Corrected On-Site**
02C-08-5
82
Oct 3, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 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. Rice time is 11-3. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (45F - Cold Holding); cooked pork (45F - Cold Holding). Manager relived items to walk in refrigerator to rapid chill items.
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. Employee 2 weeks, no training, employee agreement not signed. **Corrected On-Site**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Rice has clear soup container to scoop. **Corrected On-Site**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil next to the boba bar. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave is soiled.
22-08-4
Basic - Open dumpster lid.
33-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
50
Dec 12, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
52
Jul 5, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bobba machine left over food debris
22-02-4
Basic - Equipment in poor repair. Hood filters missing some back paneling
14-11-5
Basic - Cleaned and sanitized equipment or utensils not properly stored, clean ramen spoons not presented handle up.
24-07-4
Basic - Hole in or other damage to wall at mop sink
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and pipes need cleaning. Gaskets on walk-in cooler and freezer soiled and beginning to rip.
23-03-4
74
May 22, 2023
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
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
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
15
Aug 22, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid stored with food products **Corrected On-Site**
41-05-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over sauté onions. Walk in freezer **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Gloves stored in sink in kitchen **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork walk in cooler **Corrected On-Site**
02C-02-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. New parts on order
14-42-4
Basic - Single-service articles improperly stored. Chop sticks on floor **Corrected On-Site**
25-05-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs submerged in chicken wings **Corrected On-Site**
10-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Milk and bananas in reach in cooler. Educated **Corrected On-Site** **Repeat Violation**
08B-49-4
47
Frequently Asked Questions
When was Meshi Ya last inspected?
The most recent health inspection at Meshi Ya on file is from Dec 8, 2025. The public record contains seven inspections in total.
What is the most common violation at Meshi Ya?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Meshi Ya.
How does Meshi Ya compare to other restaurants in Palm Bay?
Meshi Ya most recently scored 58 out of 100, which is lower than the Palm Bay average of 76.
Has Meshi Ya's inspection record improved over time?
Results have been roughly steady. Inspections at Meshi Ya have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Meshi Ya 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 Meshi Ya inspected?
Based on the inspection history on file, Meshi Ya is inspected around two times per year on average.
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