HOKKAIDO JAPANESE RESTAURANT

Name: HOKKAIDO JAPANESE RESTAURANT
Address: 11043 CRYSTAL SPRINGS RD STE 30, JACKSONVILLE, FL, 32221, US
Rating: 67

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

67 Grade F / 100

Failing Health Score

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Quick take

HOKKAIDO JAPANESE RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 67 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 21 total violations — 5 critical, 6 major, 10 minor.

Inspection data quality

What’s powering this page

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
[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.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Interior of machine
[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.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in back prep sink.
[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.
[22-41-4] 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
[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.
[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.
[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.
[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.
[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
[14-09-4] Cutting board has cut marks and is no longer cleanable. Two cutting boards with deep grooves.
[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.
[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.

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