Inspection Report

Florida DBPR Inspection Report
Completed

HOKKAIDO

5272 RED BUG LAKE RD · WINTER SPRINGS · Seminole County · FL 32708

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Inspection Summary

Inspection dateDecember 5, 2025
Inspection typeComplaint Full
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3684473
Visit number1
Inspection Visit ID13588610
DBPR license6904614

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
3 High Priority2 Intermediate14 Basic0 Critical0 Non-Critical19 Total
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All DBPR Inspector Observations

19 full violation description(s) documented by the inspector during this visit.

High Priority 3

#15High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood over cooked eel in white freezer by back door. Operator removed eel and put in another freezer **Corrected On-Site**

Corrected On-Site
#16High Priority01B-13-4

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. cooked fried rice (50F – Cold Holding)in walk in cooler from last night per operator 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. Package of raw tuna completely thawed in walk in cooler.

Stop Sale
#17High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked fried rice (50F – Cold Holding)in walk in cooler from last night per operator

Intermediate 2

#18Intermediate53A-05-6

Intermediate – 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/ Manager showed up during inspection **Corrected On-Site**

Corrected On-Site
#19Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Many items not date marked throughout Operator date marked

Basic 14

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Bowl in tempura crunch and rice in walk in cooler Operator removed **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation
#2Basic21-05-5

Basic – Cloth used as a food-contact surface. Cloth used to cover mushrooms in walk in cooler Operator removed **Corrected On-Site**

Corrected On-Site
#3Basic06-09-1

Basic – 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. Package of raw tuna completely thawed in walk in cooler.

#4Basic14-71-4

Basic – Duct tape used to repair nonfood-contact surface. Door to sushi bar broken covered with duct tape Reach in cooler by dish machine handles have duct tape Reach in freezer end of cook line duct tape inside

#5Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. One cook He put on hat **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation
#6Basic14-11-5

Basic – Equipment in poor repair. Torn gasket on reach in cooler door server area torn **Repeat Violation**

Repeat Violation
#7Basic36-68-5

Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

#8Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. White upright reach in freezer entrance to kitchen **Repeat Violation**

Repeat Violation
#9Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs at sushi station Ladle and rice paddle on prep table by white chest freezer in kitchen Operator removed **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation
#10Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave server area Operator cleaned **Corrected On-Site**

Corrected On-Site
#11Basic25-32-4

Basic – Reuse of single-service or single-use articles. Soda bottles used for soy sauce on hibachi cart. Operator discarded **Corrected On-Site**

Corrected On-Site
#12Basic08B-17-4

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Cases of cucumbers over sauce bottles in walk in cooler Cases of lemons and lines over beer bottles in walk in cooler

#13Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Operator removed **Corrected On-Site**

Corrected On-Site
#14Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Pan of flour at breading station not labeled Operator labeled **Corrected On-Site**

Corrected On-Site

Inspector observations synchronized from DBPR on August 17, 2026 7:50 AM.

Violation category totals
Category 2 · Original container, labeling, date marking and consumer advisory
1 observation(s)
Category 3 · Time/temperature control for safety food
2 observation(s)
Category 4 · Facilities maintain proper food temperature
1 observation(s)
Category 7 · Food not re-served
1 observation(s)
Category 9 · Bare-hand contact with ready-to-eat food / AOP
2 observation(s)
Category 11 · Employee health knowledge / ill employees
1 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
1 observation(s)
Category 15 · No longer used
4 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
2 observation(s)
Category 23 · Non-food-contact surfaces clean
1 observation(s)
Category 26 · No longer used
1 observation(s)
Category 37 · No longer used
1 observation(s)
Category 54 · Florida Clean Indoor Air Act
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.