HOKKAIDO HIBACHI EL SUSHI
1200 TOWN CENTER DR STE 125, Jupiter FL 33458 · 561-799-7999
Last inspected Apr 30, 2026 · 9 visits since October 2023
MAY 24
SEP 24
FEB 25
SEP 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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 rice was cooked was 2 hours ago. Sushi chef time marked.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024066425 | Sep 11, 2024 | Jan 28, 2025 | $400 |
| 2--2024032835 | May 23, 2024 | Jul 18, 2024 | $600 |
| 2--2022047270 | Aug 22, 2022 | Nov 8, 2022 | $200 |
| 2--2017024778 | May 12, 2017 | Jun 15, 2017 | $400 |
| 2--2017026996 | May 10, 2017 | Jun 14, 2017 | $200 |
Inspection history
9 visits, newest first
Apr 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator set up fresh solution at 100ppm.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned machine during the inspection.
Bowl or other container with no handle used to dispense soy sauce next to cook line. Operator removed.
Open dumpster lid.
Show the remaining 1 finding ▾
Working containers of salt removed from original container not identified by common name next to cook line. Operator labeled.
Sep 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over seaweed salad at flip top cooler on cook line, raw beef over barbecue sauce in small black cooler on cook line. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass reach in cooler by dish machine: cooked ginger dressing (46F - Cold Holding); milk (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, door left open by employee. Per operator, out of temperature for approximately 20 minutes. Advised operator to place products in freezer to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cook line flip top cooler soiled with black mold like substance.
Handwash sink used for purposes other than handwashing. Scrub pad and sauce bain in hand wash sink by entrance to kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Ribs and brown rice made 8/31 not date marked at walk in cooler. Operate marked products.
Utensils in poor condition. Cutting board broken with cracks at sushi station.
Feb 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp not in commercial packaging over fully cooked shrimp at chest freezer by dish machine. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in across from dish machine: milk (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in across from dish machine: milk (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of four hours. See stop sale.
Handwash sink used for purposes other than handwashing. Observed Bowl of green onions in hand wash sink by entrance to kitchen.
Spray bottle containing toxic substance not labeled. Observed chlorine Sanitizer spray bottle not labeled on table outside entrance to kitchen. Operator labeled properly.
Nov 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over cut vegetables at flip top cooler on cook line, raw fish not in commercial packaging over ice cream at chest freezer in kitchen. Operator stored all products properly.
Sep 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed Paper towel covering and in direct contact with French fries at small black reach in cooler by cook line. Operator removed paper towel.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over cut vegetables at flip top cooler on cook line, raw fish not in commercial packaging over ice cream at chest freezer in kitchen. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (48F - Cold Holding) Observed at flip top cooler filled above to top of pan in large chunks. Per operator, received fully cooked. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved product to freezer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tall reach in cooler in kitchen: diced tofu (48F - Cooling) at 2:27; cooling since 11:45 - 48F at 2:47 Observed in tightly sealed container. At current rate of cooling product will not reach 41F within 4 hours. Operator added ice to product.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Happy hour menu: spicy tuna roll, wahoo California roll, sashimi roll, cherry blossom roll, rainbow roll has no identifier for raw animal food on menu.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time control procedure sent to operator.
Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled on cook line. Operator labeled properly.
May 24, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 23, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 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 0ppm.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Sushi chef wiped his face and then placed ice bags on tuna and salmon at sushi station without washing his hands.
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. Sushi chef is stacking crab sticks on a plate without wearing gloves at sushi station. Sushi chef put gloves on. Prep cook peeling carrots without gloves. Carrots will be stored in walk in cooler to be used later. Prep cook put gloves on.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna 48°F-50°F, salmon 47°F, in right display case at sushi station. Sushi chef stated he left doors open during busy lunch. Tuna and salmon in display case for 2.5 hours. Sushi chef placed ice bags on the fish.
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 was 2 hours ago. Sushi chef stated he forgot to time mark the rice. Sushi chef put time mark on the rice.
Employees have not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Sushi chefs not wearing gloves while preparing ready to eat food and not washing hands as needed. Sushi chefs lack adequate training about Food employees shall wash their hands and exposed portions of their arms, immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, unwrapped single-service and single-use articles and after touching bare body parts.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Grouper and tuna in walk in cooler not removed from vacuum package. Removed from freezer last night. Cook removed packaging.
Employee eating while preparing food. 2 cooks eating on cook line while preparing onion rings. Reviewed eating in dining room.
Raw fruits/vegetables not washed prior to preparation. Carrots in the process of peeling not washed before peeling. Prep cook went to wash carrots.
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi chef arrived at sushi bar and washed his hands with his gloves on. Reviewed proper hand washing with sushi chef. He took his gloves off and washed his hands properly before putting a fresh pair of gloves on.
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 rice was cooked was 2 hours ago. Sushi chef time marked.
Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in sink. Sushi chef removed.
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. Tilapia 35°F, escolar 37°F, removed from freezer this morning. Cook removed from package.
Employee personnel cell phone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed.
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee drank from an open container, unscrewed the lid, then engaged in food preparation without washing hands at cook line. Employee went to wash her hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces in cooler at cook line. Cook removed eggs.
Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in sink at sushi bar. Manager removed bucket.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use rice scoop stored in standing water less than 135 degrees Fahrenheit 82°F. Manager discarded.
Wall soiled with accumulated grease, food debris, and/or dust behind dish machine.
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.