HOKKAIDO SUSHI & STEAK LLC

Name: HOKKAIDO SUSHI & STEAK LLC
Address: 2867 SW CAFE CT, PALM CITY, FL, 34990, US
Rating: 38.2

2867 SW CAFE CT, PALM CITY, FL 34990

License #5301817

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

38.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

HOKKAIDO SUSHI & STEAK LLC in PALM CITY currently holds an InspectFL Health Score of 38.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, inspectors documented 39 total violations — 18 critical, 11 major, 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

⚠️

DBPR ordered this restaurant shut on March 17, 2026

The restaurant was allowed to reopen on March 18, 2026 after passing a callback inspection (Call Back - Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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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.

Passed — No Violations

Administrative complaint recommended
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cookline- Knives in between reach in cooler and prep counter- operator removed.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[31A-10-4] At sushi station- Equipment drain line draining into handwash sink.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Black like substance and white powdered substance all over dry storage floor.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At sushi station- non food grade paper towels used in direct contact to store raw fish- 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. Dishwasher (Chlorine 0ppm)
[35A-05-4] Roach activity present as evidenced by live roaches found. At cook line area- approximately one roach crawling on floor.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At sushi station- employee handled raw fish than proceeded to handle sushi rice and clean dishes without changing their gloves and washing their hands- educated operator - employee washed their hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shrimp stored over sauce - operator removed.
[31A-09-4] Handwash sink not accessible for employee use at all times. At cookline- handwash sink blocked by food carts.
[31A-11-4] Handwash sink used for purposes other than handwashing. At cooking handwash sink- plastic container in sink- operator removed.
[31B-03-4] No soap provided at handwash sink- by cook line - operator provided.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flips top cooler by cook line- Raw Scallops 45F- cold holding, raw chicken 46F- cold holding,- food not prepared or portioned today- food out of temperature for 1 hour- operator placed in walk in cooler to quick chill.
[03F-02-5] 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. No time mark for sushi rice - operator time marked for remaining 3 hours.

Administrative complaint recommended
[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. At sushi bar low boy, vacuum sealed tuna thawed. See stop sale.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. At walk in freezer, Ten (10) foot-candles of light at least 30 inches from floor not provided.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At sushi bar low boy, non food grade paper towels used in direct contact with raw fish and washed vegetables. Advised operator of use of non food grade paper towels.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. At sushi bar low boy, vacuum sealed tuna thawed. See stop sale.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen cook line flip top cooler, raw shrimp (51F - Cold Holding); raw salmon (58F - Cold Holding), cook line low boy, prepared salads (54F - Cold Holding), not prepared or portioned today. Operator stated item held in coolers approximately 2 hours. Advised operator of cold holding parameters. Operator placed ice onto items to quick chill.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw shell eggs stored over ready to eat sauces. Advised operator of proper storage.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned from outside, put on gloves and began prepping food without washing hands. Advised operator of proper hand washing.

Community reaction

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