HOKKAIDO SUSHI & STEAK LLC
2867 SW CAFE CT · PALM CITY · Martin County · FL 34990
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
20 full violation description(s) documented by the inspector during this visit.
High Priority 9
22-41-4High Priority – 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) **Warning**
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line employees handled raw shell egg than proceeded to cut cabbage without washing their hands- educated operator – employee washed their hands. **Warning**
12A-05-4High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line – employee drank than proceed to prepare food for order without washing their hands- educated operator – employee washed their hands. **Warning**
14-86-1High Priority – 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shrimp stored over sauce – operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. At cook line area- approximately one roach crawling on floor. **Warning**
12A-09-4High Priority – 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.**Corrective Action Taken** **Corrective Action Taken** **Warning**
03A-02-5High Priority – 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5High Priority – 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. **Corrected On-Site** **Warning**
Intermediate 5
31A-10-4Intermediate – At sushi station- Equipment drain line draining into handwash sink. **Warning**
11-07-5Intermediate – 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. **Repeat Violation** **Admin Complaint**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. At cookline- handwash sink blocked by food carts. **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. At cooking handwash sink- plastic container in sink- operator removed. **Warning**
31B-03-4Intermediate – No soap provided at handwash sink- by cook line – operator provided. **Corrected On-Site** **Warning**
Basic 6
50-09-4Basic – Current Hotel and Restaurant license not displayed. **Warning**
35A-03-4Basic – Dead roaches on premises. At cook line approximately one dead roach on floor- operator removed and sanitized area. **Corrected On-Site** **Warning**
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Employee drinking at cook line. **Warning**
36-01-4Basic – Floor not cleaned when the least amount of food is exposed. Black like substance and white powdered substance all over dry storage floor. **Warning**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. At cookline- Knives in between reach in cooler and prep counter- operator removed. **Corrected On-Site** **Warning**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. **Warning**
Inspector observations synchronized from DBPR on August 12, 2026 10:19 PM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.