DirtyFLRestaurant Inspection Data

HOKKAIDO SUSHI & STEAK LLC

2867 SW CAFE CT, PALM CITY 34990

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 6/11/2025

Inspection #: Visit ID: 10849768

  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves Warning - From follow-up inspection 2025-06-11: **Time Extended**
  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Raw fish In walk in cooler Warning - From follow-up inspection 2025-06-11: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen completely blocked by rice cooker cart Warning - From follow-up inspection 2025-06-11: **Time Extended**

Inspection Date: 5/30/2025

Inspection #: Visit ID: 10848034

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent covers in walk in cooler Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on shelf above flip top cooler on cook line Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Dry storage room Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados sushi station container stickers Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves Warning
  • 08B-12-5:Basic - Stored food not covered. Raw fish In walk in cooler Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); set up Triple Sink (Chlorine 100ppm) **Corrective Action Taken** Repeat Violation Admin Complaint
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef handling raw beef with barehands then immediately touched clean containers Hands not washed in between. Chef washed hands . Chef touching raw shrimp with barehands and then touched triple sink faucet without washing hands in between. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and raw salmon stored over ready to eat sauces in bottom of reach in cooler at sushi station Removed Corrected On-Site Repeat Violation Admin Complaint
  • 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. See stop sale. Tofu Time marked Corrected On-Site Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef washed hands in triple sink Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen completely blocked by rice cooker cart Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks at sushi station Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. In kitchen Warning

Inspection Date: 11/4/2024

Inspection #: Visit ID: 8840549

  • 12B-01-4:Basic - Employee eating while preparing food. At cook line, employee eating while preparing food.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen, floors soiled with food debris.
  • 08B-38-4:Basic - Food stored on floor. At kitchen, oil stored on floor.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water of 85F. Operator changed water to 135F. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. At cook line, soiled dry wiping cloth used for wiping surfaces, equipment.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce stored over washed, cut mixed vegetables. Operator stored correctly.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At sushi bar, wiping cloth solution stored on floor.
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine has no sanitizing solution, Chlorine 0ppm. Advised operator to set up and use 3 compartment sink to wash,rinse, sanitize. Operator set up 3 compartment sink with Chlorine 100ppm. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line, Employee touched garbage can with gloves on then proceed to touch clean utensils without changing gloves and washing hands. Advised operator of proper handwashing.
  • 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. Employee touched cooked ready to eat steak to be served immediately, without an approved AOP for barehand contact. Advised operator of proper handling of ready to eat food.
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee washed hands at 3 compartment sink without soap then proceeded to prepare meals. Advised operator of proper handwashing.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed equipment in 3 compartment sink without properly sanitizing before use. Advised operator of proper procedure for sanitizing equipment .
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. At cook line flip top table, Raw shrimp dumplings stored in pan with vegetable dumplings. Advised operator of proper food storage. Operator stored correctly. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, raw pork stored over ice cream. Raw fish stored over spring rolls. Not all commercially packaged. Operator stored correctly.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw scallops stored over tofu. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At sushi bar, wiping cloth solution Chlorine 200+ppm. Operator diluted solution to 100ppm Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line low boy, prepared salad (53F - Cooling)@12:22, since 12:00, 54F @1:23, at the current rate, item will not reach 41F within 4 hours. Operator placed into walk in to fascilitate cooling. At walk in cooler, mechanically tenderized raw steak (46F-Cooling)@ 12:49 since 11:00, 46F @1:24 at the current rate, product will not reach 41F within 4 hours. Operator placed product into walk in freezer to fascilitate cooling.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cook line, employee used handwashing sink to fill pot of rice for cooking.

Inspection Date: 7/25/2024

Inspection #: Visit ID: 8687679

  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked ice bucket observed on top of ice machine. Operator removed ice bucket. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel in direct contact with sliced cucumber and tuna at sushi bar. Operator removed paper towel. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish heads over sushi rice sauce at walk in cooler , raw fish over scallion and edible flowers at sushi bar. Operator stored all products properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at cook line: teriyaki sauce with cooked vegetables (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator returned product to cooler. **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. No time mark for sushi rice. Per operator, out of temperature for approximately 20 minutes. Advised operator to place time stamp for remaining 3 hours and 40 minutes.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand was sink blocked by table holding a rice cooker by triple sink. Operator removed table. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by triple sink. Operator provided paper towel. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink by triple sink. Operator provided soap. Corrected On-Site