HOKKAIDO CHINESE & JAPANESE BUFFET
12173 S APOPKA VINELAND RD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/8/2025
High Priority
1
Intermediate
2
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed one CO2 cylinder not properly secured in the dry storage room.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water throughout the kitchen, employee mop the floor at time of inspection.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed food debris spilled on the kitchen floor in the back kitchen area.
- 14-49-4:Basic - Hood filters/grease extractors not designed to be easily removable for cleaning. Observed hood filter broken underneath fire system, not able to clean filters properly( hood) hibachi grill area.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed container in the rice bin, must use scoop
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food spoiled on the bottom and side panels reach in cooler located on the cook line.
- 08B-12-5:Basic - Stored food not covered. Observed wontons not covered stored inside reach in freezer.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty shelves inside walk in cooler spoke with Manager will be replacing shelves in March 2025.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths stored on the counter also hanging on the transport cart, near three compartment sink.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked krab temperature 45°f on hibachi grill top panel cooler. Checked shrimp 44°f, raw beef 44°f stored on top panel reach in cooler on the cook line per employee less than 4 hours open at 11 am Recommend to quick chill food items in the freezer. **Corrective Action Taken** **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener has old food debris stuck on blade. Slicer has old seeds on the surface **Repeat Violation**
- 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Observed sanitize bucket unlabeled used in the kitchen
Food safety inspection conducted on 1/8/2025 revealed 12 total violations (1 high priority, 2 intermediate, 9 basic).
Inspection on 12/10/2024
High Priority
6
Intermediate
3
Basic
8
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water on the prep counter
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing in the kitchen **Repeat Violation**
- 36-11-4:Basic - Floors not maintained smooth and durable. Observed broken floor tiles in the dish washer area.
- 08B-38-4:Basic - Food stored on floor. Observed three containers of oil stored on the floor located on cook line.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer inside reach in cooler located in Hibachi grill.
- 51-18-6:Basic - No copy of latest inspection report available. Observed no copy of last inspection
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease dripping down on the hood filters underneath fire suppression system.(cook line)
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty storage shelves inside walk in cooler.
- 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. Checked dishmachine three times not sanitizing properly 0 ppm chlorine final rinse Manager prime the sanitizer manually dispensing 50ppm chlorine recommend to check dishmachine daily.
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed fried noddles and green onions not underneath the sneeze guard on the buffet line. **Corrected On-Site** **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eat vegetables inside reach in cooler (hibachi grill)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature shrimp 46°f, raw beef 52°f, raw chicken strips 45°f stored on top panel of reach in cooler (cook line) less than 4 hours recommend to quick chill food items or use ice bags. **Corrective Action Taken**
- 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 control cannot be determined. Observed the chart used for Time no time marked on the log, for hot bar spoke to Manager food set out on buffet line at 11am. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of rice 101°f recommend to reheat 165°f product.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade has food debris left on the surface.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed scouring pad stored inside hand wash sink located in the hibachi grill. **Corrected On-Site**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw tuna krab avocado roll not properly marked on the buffet line. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 12/10/2024 revealed 17 total violations (6 high priority, 3 intermediate, 8 basic).