Oishii Hibachi Express and Poke Sushi Bowl
Last inspected: Feb 25, 2026
74
Score
Across the available record, Oishii Hibachi Express and Poke Sushi Bowl has eight inspections on file, the first dated 2022. On Feb 25, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
“Equipment in poor repair” accounts for the largest share of issues, appearing three times across the record.
By comparison, the average Melbourne facility scores 84, putting Oishii Hibachi Express and Poke Sushi Bowl on the weaker side. Nothing in the record is alarming, but there's room to improve.
8
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No soap provided at handwash sink in unisex bathroom. Employee refilled soap **Corrected On-Site**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink on cook line.
31B-05-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food. Spoon with handle in direct contact with cooked carrots. Cook removed spoon. **Corrected On-Site**
10-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table. Employee removed towel. **Corrected On-Site**
21-12-4
74
Sep 17, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Employee soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Soiled towel in contact on cook line prep table with washed/prepped vegetables. Operator moved towel. **Corrected On-Site**
12A-28-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs stored above beef. Operator moved eggs **Corrected On-Site**
08A-20-5
Basic - Cardboard used to line food-contact shelves. Cardboard. Used under microwave
14-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shell eggs with restaurant foods. Operator moved eggs **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gasket on reach in cooler is torn.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
61
Oct 14, 2024
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over corn in reach in freezer. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Bowl stored in handwashing sink **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator. **Corrective Action Taken**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Equipment in poor repair. Brown rice lid is missing handle on lid.. Gasket torn on 2 door upright refrigerator
14-11-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice scoop laying in rice. **Corrected On-Site**
10-06-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in the lobby, walls in kitchen, walls down the hallway are soiled. Suggested using stronger chemicals to clean walls with.
36-27-5
58
Aug 13, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided for operator **Corrected On-Site**
11-27-4
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. 2 new employee **Corrected On-Site**
11-26-1
82
Jan 18, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (46F - Cold Holding); salmon (45F - Cold Holding); tuna (39F - Cold Holding); salmon (41F - Cold Holding) advised operator to rapid chill tuna and salmon **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to triple sink had pan and mats stored in it. **Corrected On-Site**
31A-09-4
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. 2 new employees have not signed agreement
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Blue cup used to scoop rice. **Corrected On-Site**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
64
Aug 28, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
47
Feb 14, 2023
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags Holding ginger and other veggies in reach in glass cooler
14-31-5
High Priority - Spray hose at dish sink lower than flood rim of sink. At mop sink **Corrected On-Site**
29-37-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in dish area soiled black like substance **Repeat Violation**
22-02-4
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.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle front counter **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Equipment in poor repair. Torn gasket on front counter cooler **Repeat Violation**
14-11-5
Basic - Food stored on floor. Sauce bucket stored on floor in back of kitchen
08B-38-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease trap on soil in back
33-23-4
Basic - Ice scoop handle in contact with ice. In red cooler front counter **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 101F, utensils must be in water over 135F
10-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. White chest freezer **Repeat Violation**
14-36-5
Basic - Light not functioning. In hood vent
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets cookline unit soiled Gasket reach in freezer Lids of soy sauce **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo soup containers not inverted or protected **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Front counter cooler
29-49-6
32
Sep 26, 2022
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
23
Frequently Asked Questions
When was Oishii Hibachi Express and Poke Sushi Bowl last inspected?
The most recent health inspection at Oishii Hibachi Express and Poke Sushi Bowl on file is from Feb 25, 2026. The public record contains eight inspections in total.
What is the most common violation at Oishii Hibachi Express and Poke Sushi Bowl?
Across the inspection record, “equipment in poor repair” has been cited three times, more than any other issue at Oishii Hibachi Express and Poke Sushi Bowl.
How does Oishii Hibachi Express and Poke Sushi Bowl compare to other restaurants in Melbourne?
Oishii Hibachi Express and Poke Sushi Bowl most recently scored 74 out of 100, which is lower than the Melbourne average of 84.
Has Oishii Hibachi Express and Poke Sushi Bowl's inspection record improved over time?
Results have been roughly steady. Inspections at Oishii Hibachi Express and Poke Sushi Bowl have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Oishii Hibachi Express and Poke Sushi Bowl 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 Oishii Hibachi Express and Poke Sushi Bowl inspected?
Based on the inspection history on file, Oishii Hibachi Express and Poke Sushi Bowl is inspected around two times per year on average.
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