HOKKAIDO RESTAURANT
11043-30 CRYSTAL SPRINGS RD, JACKSONVILLE 32221
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 10/5/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/5/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/29/2023
High Priority
3
Intermediate
3
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen, ice bin at soda dispenser, top plate has black mold-like substance.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In open bags of rice in kitchen, plastic togo cups used as scoop.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Prep,table at end of cook line, cardboard lining lower shelf.
- 08B-38-4:Basic - Food stored on floor. At sushi bar, two containers of ginger stored on floor.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At sushi bar, reach-in cooler gasket soiled.
- 25-32-4:Basic - Reuse of single-service or single-use articles. In walk-in cooler, mushroom nixes reused for cut zucchini and cut broccoli. Operator moved items to plastic containers. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, cases of unwashed produce stored on top shelf above cut produce.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels on counters in kitchen and sushi bar.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At wait station, sanitizer bucket on floor. Operator moved to stool. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw beef stored over container of cream cheese.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line, employee handled raw chicken then handled raw shrimp and spatulas without washing hands and changing gloves.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sushi bar ; salmon (45F - Cold Holding); tuna (45F - Cold Holding); escolar (45F - Cold Holding) in top display reach-in cooler. Door opened for lunch rush. Warning
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. At sushi bar, ambient thermometer not registering any temperature.
- 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On dinner and takeout menus, Rainbow roll and Tuna Amazag roll specify white tuna- operator stated they use escolar on all white tuna items. Admin Complaint
- 53B-10-4:Intermediate - Records/documents for required employee training not properly completed. Some employee certificates completed in pencil. Observed erase marks on names of some certificates. Repeat Violation Admin Complaint
Food safety inspection conducted on 9/29/2023 revealed 15 total violations (3 high priority, 3 intermediate, 9 basic).