HOKKAIDO JAPANESE RESTAURANT

Name: HOKKAIDO JAPANESE RESTAURANT
Address: 11043 CRYSTAL SPRINGS RD STE 30, JACKSONVILLE, FL, 32221, US
Rating: 70.1

11043 CRYSTAL SPRINGS RD STE 30, JACKSONVILLE, FL 32221

License #2615346

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

70.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

HOKKAIDO JAPANESE RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 70.1 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 24, 2026. Across those visits, inspectors documented 36 total violations — 7 critical, 8 major, 21 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 24, 2026 shows 27 observation rows: 6 critical, 5 major, and 16 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee food items in walk in cooler and in reach in freezer not labeled and segregated.
[02D-01-5] Working containers of food removed from original container not identified by common name. Two buckets with white powdery substance. Per manager, a container of salt and container of sugar. Labeled by manager.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs and noodle strainer hanging on oven door on cook line. Employee relocated items.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at sushi counter adjust his hat without Chang gloves and continued on handling food.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Underside of walk-in cooler door handle soiled, and reach in cooler on cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At handsink at end of cook line by server area. Manager had paper towel added.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed spatula in prep sink and used a metal scrubber on it.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No backflow at mop sink, orange hose by dish machine.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple container of TCS sauces in reach in freezer.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Thawing shrimp at room temperature and fish in standing water.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. At rear kitchen door.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup with no lid, on top of cook line cooler shelf. Employee removed.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Interior of machine
[11-01-5] Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). One new person in the kitchen without training or the employee reporting agreement.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in back prep sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish cakes at 50F. Item being stored above the chill line in the top of make table cooler. Employee placed into pan in cooler.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Establishment uses large wooden bamboo bowl for sushi rice.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Two sticky strips hanging over prep table near the back door of the kitchen. Operator removed.
[22-41-4] 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. Sanitizer tested at 0ppm. Chemical bucket empty. Manager replaced. Retested at 100ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak and fish over bucket of read to eat sauce in walk-in-cooler. Raw fish in white doored reach in freezer, stored over RTE caviar.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on reused seaweed containers.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over RTE onions in walk in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handsink at sushi bar with container of fish defrosting in it.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in salt bucket and container of chicken. Employee removed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Two cutting boards with deep grooves.
[06-09-1] 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. Three packets of minced tuna defrosted 2-3 hours prior, not removed from packaging as per printed instructions. Operator removed tuna from packaging and emptied into a container
[35A-06-4] Accumulation of dead insects, or other pests, in control devices. Fly sticky traps near back door with a large accumulation of dead flies. Operator removed.

Disposition: Inspection Completed - No Further Action
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed person in charge using quatanery ammonium test strips to check chlorine solution in dish machine. Person in charge provided chlorine test strips.
[41-10-4] Toxic substance/chemical improperly stored. Observed box of cigarettes with cigarettes inside stored on prep shelf above flip top cooler on cook line. Person in charge removed.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Observed sanitizer bucket with wiping cloths that has chlorine and dish soap mix per person in charge. Person in charge voluntarily discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with black stains store under prep table with microwave.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed unlabeled spray bottle with water inside stored under prep table across from cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed; plastic ice scoop stored in hand wash sink near rear exit. Person in charge removed. Employee rinse off soiled wiping cloth in hand wash sink by kitchen entrance. Person in charge educated employee on specific uses for hand wash sink.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed multiple plastic bowls used for scooping various food items in flip top cooler on cook line. Person in charge removed all bowls and replaced with tongs.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket with chlorine solution stored on floor next to dish machine. Person in charge lifted sanitizer bucket.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen area.

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