Yummy Chinese & Hibachi Restaurant
Last inspected: Mar 3, 2026
74
Score
Yummy Chinese & Hibachi Restaurant appears in inspection records nine times, starting in 2022. Yummy Chinese & Hibachi Restaurant was last inspected on Mar 3, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly seven violations earlier in the record.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded four times.
Among Palm Bay restaurants, this is a fairly standard result. The record is unremarkable in either direction.
9
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
6 minor violations.
View 6 violations
Basic - Cleaned and sanitized equipment or utensils not properly stored. Single service trays stored in old broken reach in cooler, bottom shelf has old food debris causing items touching that surface to become contaminated. **Corrected On-Site**
24-07-4
Basic - Covered waste receptacle not provided in women's bathroom. No cover for women's products on garbage. **Corrected On-Site** **Repeat Violation**
32-12-6
Basic - Food not stored at least 6 inches off of the floor. Interior use oil stored on floor. **Corrected On-Site**
08B-47-4
Basic - Self-closing device on bathroom door disconnected/broken. Self closing device jammed open. **Corrected On-Site** **Repeat Violation**
32-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not stored to dry in bucket. **Corrected On-Site**
42-01-4
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.
23-03-4
74
Nov 3, 2025
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
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 and raw pork in walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Offered medium rare beef with no advisory. Provided to operator. **Corrective Action Taken**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray cleaner front of store no label present. **Corrected On-Site**
41-17-4
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 to operator. **Corrective Action Taken**
11-27-4
Basic - Bathroom door left open other than during cleaning or maintenance. Door blocked open. **Corrected On-Site**
32-02-4
Basic - Bowl or other container with no handle used to dispense food. Flour has bowl used to scoop inside. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. Cardboard used to line shelves. **Corrected On-Site**
14-05-4
Basic - Covered waste receptacle not provided in women's bathroom. Restroom only has open trash can. **Corrected On-Site**
32-12-6
Basic - Employee with no hair restraint while engaging in food preparation. Food manager preparing food with no hair covering.
13-03-4
Basic - Equipment in poor repair. Small reach in cooler front of kitchen has torn gaskets. **Repeat Violation**
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Walk in freezer has food on floor, rack approximately 1" from floor.
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for rice in water at 78f. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Old reach in cooler used to store single services items soiled on bottom shelf. Walk in cooler gaskets soiled with mold like substance.
23-03-4
Basic - Single-service articles improperly stored. Storage room has single serve items on floor.
25-05-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer stored on floor. **Corrected On-Site**
21-38-4
37
Apr 16, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork / cooked chicken Raw chicken over raw beef in walk in cooler Items moved by operator **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Bowl or other container with no handle used to dispense food. Bowls used in make table- removed by operator **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Torn gasket in double door undercounter reach in cooler
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water 78 degrees F - hot holding; operator removed utensils **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease **Repeat Violation**
23-03-4
Basic - Stored food not covered. Food in reach freezer up front uncovered **Corrected On-Site**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**
42-01-4
64
Nov 14, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Washing Fruits and Vegetables
FL-42
70
Apr 8, 2024
Routine - Food
3 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
82
Nov 15, 2023
Routine - Food
3 critical violations. 11 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For green hose
29-34-4
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. See stop sale. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wok station fried rice in a pot 78F manager discarded. Wonton soup 119F recommended to reheat to 165F rechecked 200F **Corrected On-Site**
03B-01-6
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78F **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Reuse of single-service or single-use articles. Card board box's for cooked noodles.
25-32-4
Basic - Stored chicken in reach in freezer not covered.
08B-12-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
25-02-4
Basic - Working containers of food removed from original container not identified by common name. Bean curry **Corrected On-Site**
02D-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Educated by providing diagram
16-13-5
Basic - Hood filters heavily soiled
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
37
May 23, 2023
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
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
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
52
Mar 21, 2023
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For green hose in kitchen - From follow-up inspection 2023-03-21: **Time Extended**
29-34-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over pot stickers in the reach in freezer - From follow-up inspection 2023-03-21: **Time Extended**
08A-02-6
Intermediate - - From initial inspection : Intermediate - Interior of rice warmers heavily soiled. - From follow-up inspection 2023-03-21: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and wallet on vegetable chopper - From follow-up inspection 2023-03-21: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Had to use flash light in kitchen due to 1 working light in the kitchen and hood system. - From follow-up inspection 2023-03-21: **Time Extended**
38-11-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** - From follow-up inspection 2023-03-21: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops with handles in contact with salt, flour. - From follow-up inspection 2023-03-21: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 72F - From follow-up inspection 2023-03-21: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2023-03-21: **Time Extended**
51-18-6
Basic - - From initial inspection : Basic - Raw chicken thawing at room temperature. **Corrected On-Site** - From follow-up inspection 2023-03-21: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Stored raw steak not covered in the walk in freezer. In the dry storage area corn starch not covered. **Repeat Violation** - From follow-up inspection 2023-03-21: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2023-03-21: **Time Extended**
42-01-4
43
Oct 4, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Yummy Chinese & Hibachi Restaurant last inspected?
The most recent health inspection at Yummy Chinese & Hibachi Restaurant on file is from Mar 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Yummy Chinese & Hibachi Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Yummy Chinese & Hibachi Restaurant.
How does Yummy Chinese & Hibachi Restaurant compare to other restaurants in Palm Bay?
Yummy Chinese & Hibachi Restaurant most recently scored 74 out of 100, which is about the same as the Palm Bay average of 76.
Has Yummy Chinese & Hibachi Restaurant's inspection record improved over time?
No. Recent inspections at Yummy Chinese & Hibachi Restaurant have averaged around nine violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Yummy Chinese & Hibachi Restaurant 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 Yummy Chinese & Hibachi Restaurant inspected?
Based on the inspection history on file, Yummy Chinese & Hibachi Restaurant is inspected around three times per year on average.
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