HOKKAIDO CHINESE & JAPANESE

Name: HOKKAIDO CHINESE & JAPANESE
Address: 5737 W IRLO BRONSON MEMORIAL HWY, KISSIMMEE, FL, 34746, US
Rating: 77

5737 W IRLO BRONSON MEMORIAL HWY, KISSIMMEE, FL 34746

License #5904844

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

77 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

HOKKAIDO CHINESE & JAPANESE in KISSIMMEE currently holds an InspectFL Health Score of 77 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 26, 2026. Across those visits, inspectors documented 26 total violations — 1 critical, 7 major, 18 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams at low boy cooler at end of cookline next to handwashing sink. Operator had tag and placed back in container.
[08B-12-5] Stored food not covered. Several containers with raw chicken, cooked potatoes, cooked chicken, cooked shrimp in both walk-in coolers.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Not enough hot water pressure at handwashing sink on opposite wall to dishmachine. Operator turned on hot water, per operator there is a leak at bottom pipe, did not observe it leaking at time of inspection.
[31B-03-4] No soap provided at handwash sink. Handwashing sink at cookline. Operator provided soap. No paper towels at handwashing sink in waitstaff area at dining room. Operator provided.
[36-17-5] Floor tiles missing and/or in disrepair. Cracked floor tiles at dishmachine area.
[53B-14-5] 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. 3 employees expired 2025.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler and reach-in cooler at start of cookline.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[14-11-5] Equipment in poor repair. Gaskets throughout facility.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Sprite can in standup cooler at start of cookline. Coke can at lowboy cooler at end of cookline next to handwashing sink. Operator removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop at buffet area in water temping 68F Metal spatulas at sushi bar stored in water temping 70f

Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Crab thawing in standing water at prep sink behind cookline. Operator turned on water.
[09-01-4] 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 cutting vegetables with no gloves.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop inside rice bins in dry storage area. Operator placed upright.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees engaging in food prep with watches on their wrist.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Clean silverware in warewashing area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink at sushi bar had container filled with oil and water inside. Removed to wash hands. Handwashing sink outside of warewashing area blocked by rolling cart. Moved to wash hands.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. No cover on lights at dishwashing area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Some bulk containers in dry storage area not labeled.
[36-17-5] Floor tiles missing and/or in disrepair. Cracked tiles in dishwashing area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in Glassdoor reach-in cooler at entrance to kitchen.
[14-11-5] Equipment in poor repair. Gaskets in several coolers throughout facility.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small ice machine in kitchen, around white splash guard.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Tags are not labeled with last date served for oysters or clams.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ More than 4 employees present, no certified food manager onsite.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed jalapeños stored over cooked food in walk-in cooler.

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