Shoyu Hibachi Express and Poke Bowl

2005 N Atlantic Ave #A, Cocoa Beach, FL 32931

Japanese / Sushi

Last inspected: Feb 3, 2026

100

Score

Low Risk

Shoyu Hibachi Express and Poke Bowl appears in inspection records nine times, starting in 2023. The latest inspection on file is from Feb 3, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.

Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.

When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited two times.

Among Cocoa Beach restaurants, the typical score is 77; Shoyu Hibachi Express and Poke Bowl is comfortably above that bar. The file should reassure diners considering a visit.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Feb 3, 2026

Routine - Food

No violations found.

100

Jan 30, 2026

Routine - Food

2 critical violations. 1 major violation. 2 minor violations.

View 5 violations

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass top reach-in cooler seaweed salad (46F - Cold Holding); krab (46F - Cold Holding); masago (51F - Cold Holding) **Warning**

03A-02-5

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Employees late to discarding time plan items. 1pm discard time. Still on counter at 1:10pm

03F-04-5

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled identifying liquid contents

41-17-4

Basic - Cardboard used to line nonfood-contact shelves. Cardboard boxes used to store products other than original shipped products

14-45-4

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep surface between uses

21-12-4

Aug 25, 2025

Routine - Food

2 critical violations. 2 minor violations.

View 4 violations

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw shrimp and then began touching sauce bottles, reach in cooler doors and spatulas without changing gloves

12A-09-4

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored above sauces in lower holding area of reach in cooler at front counter. Operator moved **Corrected On-Site**

08A-05-6

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

22-20-5

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over make line reach in cooler. Operator moved **Corrected On-Site**

12B-07-4

Feb 5, 2025

Routine - Food

1 critical violation. 5 minor violations.

View 6 violations

Employee Health Policies Present

FL-03

Hands Clean and Properly Washed

FL-08

Required Records Available; Shellstock Tags/Labels

FL-14

Hot and Cold Water Available; Adequate Pressure

FL-25

Toxic Substances Properly Identified, Stored, Used

FL-32

Single-Use/Single-Service Articles Properly Stored and Used

FL-45

Aug 29, 2024

Routine - Food

No violations found.

100

Aug 27, 2024

Routine - Food

2 critical violations. 1 major violation. 3 minor violations.

View 6 violations

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On flat top. Operator remade **Corrected On-Site**

10-05-5

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of glass cover reach in cooler krab (45F - Cold Holding); raw tuna (47F - Cold Holding); raw salmon (47F - Cold Holding) In flip top of reach in cooler on cook line raw chicken (51F - Cold Holding); raw shelled eggs (ambient 54F - Cold Holding); cut cabbage (52F - Cold Holding) **Warning**

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/ 4 employees working with no certified manager present

53A-05-6

Basic - Bowl or other container with no handle used to dispense food. 2oz plastic soufflé cups used as scoops in chicken base. Operator discarded **Corrected On-Site**

14-01-5

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans in office are stored with food contact surface facing upwards. Operator inverted **Corrected On-Site**

25-06-4

Basic - Stored food not covered. Container of chicken base not covered when not in use **Corrected On-Site**

08B-12-5

Feb 13, 2024

Routine - Food

1 critical violation. 2 minor violations.

View 3 violations

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In lower holding area of reach in cooler on cook line. Raw shrimp stored over vegetables. Operator moved **Corrected On-Site**

08A-05-6

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. Operator remade. 200ppm **Corrected On-Site**

21-08-4

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Single service utensils on front counter are not sorted to present handles first. Operator reorganized **Corrected On-Site**

25-02-4

Jul 28, 2023

Routine - Food

1 critical violation. 2 minor violations.

View 3 violations

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw scallops in bottom of main reach in cooler on cook line. Operator moved **Corrected On-Site**

08A-20-5

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in box at triple sink being thawed at room temperature. Operator moved to refrigeration **Corrected On-Site**

06-01-5

Basic - Wood food-contact surface not properly sealed. Wood shelf in dry storage/office area

14-06-4

Apr 20, 2023

Food-Licensing Inspection

1 major violation. 1 minor violation.

View 2 violations

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tobiko. Operator marked menus **Corrected On-Site**

02B-01-5

Basic - Covered waste receptacle not provided in women's bathroom. In unisex restroom

32-12-5

Show all 9 inspections Show less

Frequently Asked Questions

When was Shoyu Hibachi Express and Poke Bowl last inspected?

The most recent health inspection at Shoyu Hibachi Express and Poke Bowl on file is from Feb 3, 2026. The public record contains nine inspections in total.

What is the most common violation at Shoyu Hibachi Express and Poke Bowl?

Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Shoyu Hibachi Express and Poke Bowl.

How does Shoyu Hibachi Express and Poke Bowl compare to other restaurants in Cocoa Beach?

Shoyu Hibachi Express and Poke Bowl most recently scored 100 out of 100, which is higher than the Cocoa Beach average of 77.

Has Shoyu Hibachi Express and Poke Bowl's inspection record improved over time?

Results have been roughly steady. Inspections at Shoyu Hibachi Express and Poke Bowl have averaged around four violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Shoyu Hibachi Express and Poke Bowl 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 Shoyu Hibachi Express and Poke Bowl inspected?

Based on the inspection history on file, Shoyu Hibachi Express and Poke Bowl is inspected around three times per year on average.

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→ All locations in Cocoa Beach → Japanese / Sushi restaurants in Florida → Japanese / Sushi restaurants in Cocoa Beach