HOKKAIDO CHINESE & JAPANESE
5737 W IRLO BRONSON MEMORIAL HWY, Kissimmee FL 34746 · 407 396 0669
Last inspected Jun 15, 2026 · 12 visits since July 2023
JAN 25
APR 25
OCT 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
1 Roach activity present as evidenced by live roaches found. Crawling on the wall in the dish room, next routine visit per Kim Pleicones
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $1,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022042516 | Jun 20, 2022 | Oct 6, 2022 | $1,360 |
Inspection history
12 visits, newest first
Jun 15, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
What the inspector wrote — 15 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw octopus and fish in walk in cooler near back door Operator switched order
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at sushi bar 102F in rice cooker 30 minutes per operator Operator added to time control plan
Clams/mussels/oysters tag removed from original container prior to container being emptied. Container of clams in reach in cooler at end of cookline Operator located tag, going to make copy to place into container
Handwash sink not accessible for employee use at all times. Soap bucket inside of handwashing sink at server station in buffet area
Show the remaining 11 findings ▾
No soap provided at handwash sink. At handwashing sink at end of cookline
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines in kitchen
Bowl or other container with no handle used to dispense food. Bowl scoop in flour container in dry storage Operator removed
Employee personal food not properly identified and segregated from food to be served to the public. Opened gallon of milk, personal food per operator, on shelf in walk in cooler Grocery bag of personal food inside of reach in cooler at end of cookline
Equipment and utensils not properly air-dried - wet nesting. Several dishes on clean dish shelf near dish machine
Exterior door has a gap at the threshold that opens to the outside. Kitchen back door
Floor tiles missing and/or in disrepair. Several cracked tiles throughout kitchen
Food stored on floor. Soy sauce buckets in dry storage room Chicken in walk in freezer near dry storage
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer on shelf underneath fan unit Operator has work order placed Also ice buildup in ice cream chest freezers in dining room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment gaskets Fan next to dish machine Several hood vents over cookline
Single-service articles improperly stored. Cases of portion cups on floor in last hallway past walk ins
Feb 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken over salad mix. Raw crab over cooked potatoes. Operator rearranged.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams at low boy cooler at end of cookline next to handwashing sink. Operator had tag and placed back in container.
Handwash sink does not have enough water pressure to properly wash hands. Not enough hot water pressure at handwashing sink on opposite wall to dishmachine. Operator turned on hot water, per operator there is a leak at bottom pipe, did not observe it leaking at time of inspection.
No soap provided at handwash sink. Handwashing sink at cookline. Operator provided soap. No paper towels at handwashing sink in waitstaff area at dining room. Operator provided.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees expired 2025.
Serving utensil not provided for each food item at self-service salad bar/buffet. At sushi bar area, only 3 tongs placed on plates along the bar for 10 displays plates for sushi. Educated operator. They placed more utensils.
Equipment in poor repair. Gaskets throughout facility.
Floor tiles missing and/or in disrepair. Cracked floor tiles at dishmachine area.
Food stored on floor. Containers of soy sauce in kitchen. Several containers and cases of food with food at walk-in freezer by dry storage.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop at buffet area in water temping 68F Metal spatulas at sushi bar stored in water temping 70f
Opened employee beverage container in a cold holding unit with food to be served to customers. Sprite can in standup cooler at start of cookline. Coke can at lowboy cooler at end of cookline next to handwashing sink. Operator removed.
Stored food not covered. Several containers with raw chicken, cooked potatoes, cooked chicken, cooked shrimp in both walk-in coolers.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler and reach-in cooler at start of cookline.
Oct 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate16 Basic
Show 22 findings ▾
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 cutting vegetables with no gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs over cut jalapeños in maketable reach-in cooler on cookline.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in cooler at cookline.
Clam/mussel/oyster tags not marked with last date served. Tags are not labeled with last date served for oysters or clams.
Handwash sink not accessible for employee use at all times. Handwashing sink at sushi bar had container filled with oil and water inside. Removed to wash hands. Handwashing sink outside of warewashing area blocked by rolling cart. Moved to wash hands.
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/ More than 4 employees present, no certified food manager onsite.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small ice machine in kitchen, around white splash guard.
Bowl or other container with no handle used to dispense food. In dry storage area, several bulk containers had plastic to-go containers inside with no handle. Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty vents at dishmachine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in Glassdoor reach-in cooler at entrance to kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees engaging in food prep with watches on their wrist.
Equipment in poor repair. Gaskets in several coolers throughout facility.
Floor tiles missing and/or in disrepair. Cracked tiles in dishwashing area.
Food stored on floor. Throughout facility. Prepped foods, vegetables, containers of sauce. In walk-in coolers and freezers. At sushi bar area. At dry storage area.
In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of flat top grill at sushi bar.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop inside rice bins in dry storage area. Operator placed upright.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. No cover on lights at dishwashing area.
Reach-in cooler shelves with rust that has pitted the surface. Standup reach-in cooler on cookline.
Silverware/utensils stored upright with the food-contact surface up. Clean silverware in warewashing area.
Time/temperature control for safety food thawed in an improper manner. Crab thawing in standing water at prep sink behind cookline. Operator turned on water.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed jalapeños stored over cooked food in walk-in cooler.
Working containers of food removed from original container not identified by common name. Some bulk containers in dry storage area not labeled.
Apr 9, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
7 High priority3 Intermediate5 Basic
Show 15 findings ▾
Container of medicine improperly stored. Energy booster capsules stored next to spices at pass thru window in kitchen
Dented/rusted cans present. See stop sale. Canned ketchup
Non-food grade paper/paper towel used as liner for food container. Shrimp lined with paper towel at sushi bar
Nonfood-grade containers used for food storage - direct contact with food. Sugar,flour and rice at dry storage area
Raw animal food stored over or with unwashed produce. Raw chicken stored over case of avocados and second walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cans of biscuits at reach I;cooler on cooks line Raw beef stored over raw fish at reach in cooler at hibachi station Raw chicken stored over raw shrimp at reach in cooler at hibachi station
Toxic substance/chemical improperly stored. Chemical stored next to iced tea at drink/server station
Handwash sink not accessible for employee use at all times. Hand washing sink at drink/server station had bucket in sink
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink at sushi bar
Original container of toxic substance or chemical does not bear the manufacturer's label. Several clear bottles of chemicals not labeled throughout facility
Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar at drink station
Cleaned and sanitized equipment or utensils not properly stored. Tongs hanging on cart handle at sushi station
Food stored in a location that is exposed to splash/dust. Buckets of soy sauce stored under paper towel dispenser at cooks line
Stored food not covered. Throughout walk in coolers
Working containers of food removed from original container not identified by common name. Sugar and flour at dry storage and drink station
Jan 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate10 Basic
Show 17 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Raid bugs spray under bar area. Operator will discard.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelf eggs over carrots, make table top on buffet. Raw fish over rolls in reachin on cook line
Handwash sink not accessible for employee use at all times. Bucket in sink at server station
Handwash sink used for purposes other than handwashing. Observed employee wash knifes and towels. Operator coached employee on correct hand sink use
No paper towels or mechanical hand drying device provided at handwash sink. At both server station.
No soap provided at handwash sink. At both server station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In employee dining area
Carbon dioxide/helium tanks not adequately secured. Near cooler in the kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen.
Food stored on floor. Multiple items on walk in freezer, walk in cooler and kitchen.
Grease on the ground and/or pad around grease receptacle. Dumpster missing, a lot of garbage on floor.
Hole in or other damage to wall. Near walk in cooler
No handwashing sign provided at a hand sink used by food employees. At bar
Single-service articles not stored inverted or protected from contamination. Spoons at ice cream station
Time/temperature control for safety food thawed in an improper manner. Pork in standing water, in kitchen. Operator instructed employees the proper way to thawing.
Marked exit/path to marked exit blocked. For reporting purposes only. Dry storage
Sep 12, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.raw chicken over shirimiso in the walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. baked white fish 30 mins (119F - Hot Holding);
Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting board at the hibachi station, soiled can opener.
Handwash sink not accessible for employee use at all times.bucket in the hand washing sink at the bar
Handwash sink used for purposes other than handwashing. Rags inside of the handwashing sink at the bar.
No soap provided at handwash sink. At the bar
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the dish area
Floor soiled/has accumulation of debris.dry storage area neat ice machine.
Food not stored at least 6 inches off of the floor. Operator cutting chicken and placing into a bucket that is placed on the floor
Food stored on floor. Boxes of pork on the floor in the walk in freezer, buckets of soy sauce in the dry storage area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavily soiled hood filters
Time/temperature control for safety food thawed in an improper manner.raw chicken placed in containers on the prep counter, no running water
Jun 11, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
Handwash sink not accessible for employee use at all times. Items thawing in handwash sink at sushi bar.
Handwash sink used for purposes other than handwashing. Filling or rinsing pitcher at sushi bar.
No paper towels or mechanical hand drying device provided at handwash sink. Wait station.
No soap provided at handwash sink. Wait station.
Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
Cove molding at floor/wall juncture broken/missing. Various areas throughout including kitchen ans walls in dining area.
Employee preparing food in customer section of dining area. Wait station area behind ice cream coolers.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi.
Interior of microwave has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees. Wait station.
Mar 21, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority9 Intermediate7 Basic
Show 19 findings ▾
Displayed food not properly protected from contamination. Self serve ice cream scooping-guests unable to scoop without hand extending into ice cream container.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Noodles at soup area not covered or protected. Advised to move under sneeze guard.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Hibachi area. One broken egg with 3 flats. Removed and discarded.
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. Sent tear sheet with instructions to post for use if needed.
Handwash sink not accessible for employee use at all times. Items thawing in handwash sink at sushi bar.
Handwash sink used for purposes other than handwashing. Filling or rinsing pitcher at sushi bar.
No paper towels or mechanical hand drying device provided at handwash sink. Wait station.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Per plans from 2017, several minor differences have been made. These changes did not add additional equipment.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Sent form and manager scurrying to get them signed off.
No soap provided at handwash sink. Wait station.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5 certificates for 10 plus employees. 4 employees in kitchen at this time and at least 4 employees on floor and or at hibachi/sushi area.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Advised to move consumer warning to buffet with raw proteins.
Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
Cove molding at floor/wall juncture broken/missing. Various areas throughout including kitchen ans walls in dining area.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Sushi bar.
Employee preparing food in customer section of dining area. Wait station area behind ice cream coolers.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi.
Interior of microwave has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees. Wait station.
Aug 29, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate13 Basic
Show 16 findings ▾
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.tested at 0 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board heavily soiled
Non-pitting surface rust on food-contact equipment. Prep tables in the kitchen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine. Soiled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen
Cove molding at floor/wall juncture broken/missing. Under the hand washing sink in the kitchen near the dish area, by the ice machine under the rack
Floor soiled/has accumulation of debris. Throughout the kitchen, in the dish room under the equipment
Floor tiles missing and/or in disrepair. Multiple areas under the prep table in the kitchen
Hole in or other damage to wall. Inside of the dish room near the right side of the wall
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Heavily soiled
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All equipment throughout the kitchen soiled
Reach-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. In the dish room, black markings on the wall
Aug 18, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 23 recorded, 6 high priority.
6 High priority4 Intermediate13 Basic
Show 23 findings ▾
1 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In the kitchen, next routine visit per Kim Pleicones
1 Roach activity present as evidenced by live roaches found. Crawling on the wall in the dish room, next routine visit per Kim Pleicones
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.tested at 0 ppm
Food preparation sink has soil/old food residue. Old beef left inside the sink
Stop Sale issued on time/temperature control for safety food due to temperature abuse. white fish (109F - Hot Holding); salmon (129F - Hot Holding); Japanese baked chicken (110F - Hot Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white fish (109F - Hot Holding); salmon (129F - Hot Holding); Japanese baked chicken (110F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board heavily soiled
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator completed before the end of the inspection
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states he is using time for all items on the buffet table, I observed the form and it was incorrect with no temperatures marked from the time the food was placed on the buffet table. I Provided operator the proper form.
Non-pitting surface rust on food-contact equipment. Prep tables in the kitchen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine. Soiled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen
Cove molding at floor/wall juncture broken/missing. Under the hand washing sink in the kitchen near the dish area, by the ice machine under the rack
Floor soiled/has accumulation of debris. Throughout the kitchen, in the dish room under the equipment
Floor tiles missing and/or in disrepair. Multiple areas under the prep table in the kitchen
Hole in or other damage to wall. Inside of the dish room near the right side of the wall
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Heavily soiled
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All equipment throughout the kitchen soiled
Reach-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. In the dish room, black markings on the wall
Jul 25, 2023□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Grease recycling container overflowing onto ground.
Jul 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Clam tags not marked with last date served.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Dry good shelves with rust that has pitted the surface.
Exterior door has a gap at the threshold that opens to the outside. -back door near water heater in back
Floor tiles missing and/or in disrepair.
Ice buildup in reach-in freezer. -ice cream freezers
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.