HOP BO RESTAURANT

Name: HOP BO RESTAURANT
Address: 145 PALM BAY RD NE STE 109, WEST MELBOURNE, FL, 32904, US
Rating: 33.6

145 PALM BAY RD NE STE 109, WEST MELBOURNE, FL 32904

License #1505480

33.6 Grade F / 100

Failing Health Score

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Latest inspection

October 7, 2026 · 10 findings · 2 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

HOP BO RESTAURANT in WEST MELBOURNE currently holds an InspectFL Health Score of 33.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 7, 2026. Across those visits, inspectors documented 74 total violations — 12 critical, 12 major, 50 minor.

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The latest inspection on October 7, 2026 shows 10 observation rows: 2 critical, 3 major, and 5 minor.

Official recordInspection data quality

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Inspector notes

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HOP BO RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-01-4] Dented/rusted cans present. See stop sale. Haday signature oyster sauce. 1 can 5 l lb
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in water 90F, cook discarded water
[13-03-4] Employee with no hair restraint while engaging in food preparation. Both cooks, put on hats
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked with boxes, manager removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Wire scrubbie stored in front counter hand sink. Operator discarded
[08B-12-5] Stored food not covered. All cooked chicken in walk in cooler stored uncovered.
[08B-38-4] Food stored on floor. Lo mein noodle stored on walk in cooler floor, employee moved to shelf.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked chicken in walk in cooler did not have a date mark, employee date marked all product
[25-18-4] Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Operator removed.
[08B-27-4] Food placed in soiled container/equipment. Cooked chicken wings stored in used cardboard box in walk in cooler.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop rice.
[33-02-4] Cardboard box used as garbage container. Cardboard box used as trash on cook line.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table digital thermometer at 47f cold holding, all proteins at 47f cold holding. Operator adjusted make table settings.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered womans receptacle in employee restroom.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Bins wet nesting on drying rack.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Screen door has gap on the bottom.
[08B-47-4] Food not stored at least 6 inches off of the floor. Case of chicken stored on floor in walk in freezer.
[08B-38-4] Food stored on floor. Cooking oil stored on floor. Soy sauce stored on floor.
[10-20-4] In-use tongs stored on equipment door handle between uses. Steering utensils stored on cart at knee level on wok line.
[23-03-4] 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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled with food debris bottom shelf.
[08B-12-5] Stored food not covered. Flour bin for chicken breading on shelf not covered.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop not stored to dry.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken stored over cut vegetables in walk in cooler. Raw chicken stored over soy sauce in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table; cooked chicken (47F - Cold Holding); cooked pork (47F - Cold Holding); cooked shrimp (47F - Cold Holding); raw chicken (47F - Cold Holding); raw shrimp (47F - Cold Holding); sprouts (47F - Cold Holding) all within four hour window moved to rapid chill. All temperature controlled food moved to walk in cooler for rapid chill ( no room in freezer) second temp 44-45 approximately 20 minutes later.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with debris.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom has no paper towels.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Back of kitchen reach in freezer has soiled handle.
[33-02-4] Cardboard box used as garbage container. On cook line cardboard boxes being used as garbage bins.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone on food preparation area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Two female employees cooking with no hair restraints.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Bins on clean dry rack wet nesting.
[08B-38-4] Food stored on floor. Cooking oil open and 3/4 full stored on floor.
[10-20-4] In-use tongs stored on equipment door handle between uses. Whisker on cook line rack at knee level.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers soiled with grease. Make table gaskets soiled with food debris.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues. Back of kitchen large reach in freezer soiled bottom shelf.
[25-32-4] Reuse of single-service or single-use articles. Cooked chicken wings placed from fryer to reused chicken box. Educated operator that they cannot reuse any meat boxes. Placed chicken back in fryer to 165f. Reusing plastic chicken containers for other purposes.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall and gas lines back of cook line near hand wash sink soiled with old food.
[11-04-5] Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Sandy a new food handler has not signed reporting agreement. Provided to operator.
[35A-02-7] Live, small flying insects found one fly in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauce in walk in cooler.
[08A-17-6] 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 beef in walk in freezer, both repackaged.
[53B-14-5] 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. Shuxiang training has expired in August of 2025.