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
18 full violation description(s) documented by the inspector during this visit.
High Priority 9
22-49-4High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine has no sanitizing solution, Chlorine 0ppm. Advised operator to set up and use 3 compartment sink to wash,rinse, sanitize. Operator set up 3 compartment sink with Chlorine 100ppm. **Corrected On-Site**
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line, Employee touched garbage can with gloves on then proceed to touch clean utensils without changing gloves and washing hands. Advised operator of proper handwashing.
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched cooked ready to eat steak to be served immediately, without an approved AOP for barehand contact. Advised operator of proper handling of ready to eat food.
12A-20-4High Priority – Employee washed hands with no soap. Employee washed hands at 3 compartment sink without soap then proceeded to prepare meals. Advised operator of proper handwashing.
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed equipment in 3 compartment sink without properly sanitizing before use. Advised operator of proper procedure for sanitizing equipment .
08A-08-5High Priority – Raw animal food stored in same container as ready-to-eat food. At cook line flip top table, Raw shrimp dumplings stored in pan with vegetable dumplings. Advised operator of proper food storage. Operator stored correctly. **Corrected On-Site**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At walk in freezer, raw pork stored over ice cream. Raw fish stored over spring rolls. Not all commercially packaged. Operator stored correctly.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw scallops stored over tofu. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-15-5High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At sushi bar, wiping cloth solution Chlorine 200+ppm. Operator diluted solution to 100ppm **Corrected On-Site**
Intermediate 2
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line low boy, prepared salad (53F – Cooling)@12:22, since 12:00, 54F @1:23, at the current rate, item will not reach 41F within 4 hours. Operator placed into walk in to fascilitate cooling. At walk in cooler, mechanically tenderized raw steak (46F-Cooling)@ 12:49 since 11:00, 46F @1:24 at the current rate, product will not reach 41F within 4 hours. Operator placed product into walk in freezer to fascilitate cooling.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. At cook line, employee used handwashing sink to fill pot of rice for cooking.
Basic 7
12B-01-4Basic – Employee eating while preparing food. At cook line, employee eating while preparing food.
36-73-4Basic – Floor soiled/has accumulation of debris. Throughout kitchen, floors soiled with food debris.
08B-38-4Basic – Food stored on floor. At kitchen, oil stored on floor.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water of 85F. Operator changed water to 135F. **Corrected On-Site**
21-10-4Basic – Soiled dry wiping cloth in use. At cook line, soiled dry wiping cloth used for wiping surfaces, equipment.
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce stored over washed, cut mixed vegetables. Operator stored correctly.
21-38-4Basic – Wiping cloth sanitizing solution stored on the floor. At sushi bar, wiping cloth solution stored on floor.
Inspector observations synchronized from DBPR on September 22, 2026 12:35 PM.
Violation category totals
1 observation(s)
5 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
1 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.