HOKKAIDO JAPANESE HIBACHI & SUSHI
Northwest Courtyard Circle
Port Saint Lucie, Florida, 34986
Saint Lucie County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/21/2025
High Priority
2
Intermediate
2
Basic
7
Total
11
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
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Manager printed current license. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Bag in a box found on floor at bar. Manager fixed. Corrected On-Site
- 36-62-4:Basic - Light not functioning. 3 light bulbs under hood.
- 33-16-4:Basic - Open dumpster lid. Manager closed one side. Unable to close other side. **Corrective Action Taken**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Manager paid during inspection. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Multi surface spray handing off rack next to single service foam articles. Manager removed. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Paper towels inside sink at bar. Manager removed. Corrected On-Site
- 16-37-1:Intermediate - No high temp temp test kit provided when using sanitizer at warewashing machine.
Food safety inspection conducted on 4/21/2025 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 2/5/2025
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 2/5/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/26/2024
High Priority
0
Intermediate
2
Basic
9
Total
11
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. Corrected On-Site
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above dish machine.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Manager removed. Corrected On-Site Repeat Violation
- 36-62-4:Basic - Light not functioning. 3 light bulbs. Manager stated it is an electrical problem. Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Manager closed. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior has accumulation of soil residues/ food debris. In the interior of 2 door standing reach in cooler. Employee cleaned. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back wall of mop sink. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk corn starch. Manager labeled. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoon and sponge. Manager removed. Bar sink has trash debris. Manager corrected. Corrected On-Site
- 16-37-1:Intermediate - No test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For high temp dish machine.
Food safety inspection conducted on 12/26/2024 revealed 11 total violations (0 high priority, 2 intermediate, 9 basic).
Inspection on 7/19/2024
High Priority
3
Intermediate
2
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 2024 displayed.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee items found next to food items and plates. Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Salt and sauce. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stores between handsink and ice bin. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp at 126f. **Corrective Action Taken**
- 36-62-4:Basic - Light not functioning. 3 bulbs out under hood system.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At sushi bar. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor in walk in cooler.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks found in cooler. Recommend to place in a container with employee sign. Manager removed and placed in designated employee area. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back wall of mop sink area.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used for mushrooms. Recommend to use Bounty brand paper towels because they are food grade. Employee removed and changed paper towels. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical bottle next to single serve container. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Trash debris found in sink at bar. Corrected On-Site Repeat Violation
- 53B-14-5:Intermediate - 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. R.C.
Food safety inspection conducted on 7/19/2024 revealed 15 total violations (3 high priority, 2 intermediate, 10 basic).
Inspection on 3/5/2024
High Priority
2
Intermediate
2
Basic
2
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. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Meat cooler on prep line
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over washed vegetables raw beef over zucchini Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. massiago 62f cold holding less than 1 hour. Manager placed in ice water
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in sink at sushi bar Corrected On-Site
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 3/5/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 10/16/2023
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table with soup. Corrected On-Site
- 36-01-4:Basic - Floor drains are heavily soiled.
- 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Next to reach in cooler. In bar area under each sink. In kitchen under sink. Operator removed. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw chicken, then handled raw shrimp, then washed hands with gloves on. Manager corrected. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager will ask eco lab for test strips.
Food safety inspection conducted on 10/16/2023 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).