HOKKAIDO HIBACHI EL SUSHI
1200 TOWN CENTER DR STE 125, JUPITER 33458
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 5/24/2024
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 5/24/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/23/2024
High Priority
5
Intermediate
1
Basic
4
Total
10
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. Warning
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper and tuna in walk in cooler not removed from vacuum package. Removed from freezer last night. Cook removed packaging. Corrected On-Site Repeat Violation Admin Complaint
- 12B-01-4:Basic - Employee eating while preparing food. 2 cooks eating on cook line while preparing onion rings. Reviewed eating in dining room. **Corrective Action Taken** Warning
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Carrots in the process of peeling not washed before peeling. Prep cook went to wash carrots. Corrected On-Site Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Warning
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Sushi chef wiped his face and then placed ice bags on tuna and salmon at sushi station without washing his hands. Repeat Violation Admin Complaint
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sushi chef is stacking crab sticks on a plate without wearing gloves at sushi station. Sushi chef put gloves on. Prep cook peeling carrots without gloves. Carrots will be stored in walk in cooler to be used later. Prep cook put gloves on. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna 48°F-50°F, salmon 47°F, in right display case at sushi station. Sushi chef stated he left doors open during busy lunch. Tuna and salmon in display case for 2.5 hours. Sushi chef placed ice bags on the fish. **Corrective Action Taken** Warning
- 03F-02-5: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 was 2 hours ago. Sushi chef stated he forgot to time mark the rice. Sushi chef put time mark on the rice. Corrected On-Site Repeat Violation Admin Complaint
- 53B-15-4:Intermediate - Employees have not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Sushi chefs not wearing gloves while preparing ready to eat food and not washing hands as needed. Sushi chefs lack adequate training about Food employees shall wash their hands and exposed portions of their arms , immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, unwrapped single-service and single-use articles and after touching bare body parts. Warning
Food safety inspection conducted on 5/23/2024 revealed 10 total violations (5 high priority, 1 intermediate, 4 basic).
Inspection on 3/12/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tilapia 35°F, escolar 37°F, removed from freezer this morning. Cook removed from package. Corrected On-Site
- 40-06-5:Basic - Employee personnel cell phone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi chef arrived at sushi bar and washed his hands with his gloves on. Reviewed proper hand washing with sushi chef. He took his gloves off and washed his hands properly before putting a fresh pair of gloves on. Corrected On-Site
- 03F-02-5: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 rice was cooked was 2 hours ago. Sushi chef time marked. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in sink. Sushi chef removed. Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/12/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 10/18/2023
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 10-07-4:Basic - In-use rice scoop stored in standing water less than 135 degrees Fahrenheit 82°F. Manager discarded. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust behind dish machine.
- 12A-05-4:High Priority - Employee drank from an open container, unscrewed the lid, then engaged in food preparation without washing hands at cook line. Employee went to wash her hands. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces in cooler at cook line. Cook removed eggs. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in sink at sushi bar. Manager removed bucket. Corrected On-Site
Food safety inspection conducted on 10/18/2023 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).