HOKKAIDO JAPANESE RESTAURANT
11043 CRYSTAL SPRINGS RD STE 30, Jacksonville FL 32221 · 904-374-1132
Last inspected Feb 24, 2026 · 8 visits since September 2023
FEB 24
OCT 24
MAY 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish cakes at 50F. Item being stored above the chill line in the top of make table cooler. Employee placed into pan in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 27 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate16 Basic
What the inspector wrote — 27 findingsThe state's own report →
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. Sanitizer tested at 0ppm. Chemical bucket empty. Manager replaced. Retested at 100ppm
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed spatula in prep sink and used a metal scrubber on it.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak and fish over bucket of read to eat sauce in walk-in-cooler. Raw fish in white doored reach in freezer, stored over RTE caviar.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at sushi counter adjust his hat without Chang gloves and continued on handling food.
Show the remaining 23 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish cakes at 50F. Item being stored above the chill line in the top of make table cooler. Employee placed into pan in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No backflow at mop sink, orange hose by dish machine.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). One new person in the kitchen without training or the employee reporting agreement.
Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in back prep sink.
Handwash sink used for purposes other than handwashing. Handsink at sushi bar with container of fish defrosting in it.
No paper towels or mechanical hand drying device provided at handwash sink. At handsink at end of cook line by server area. Manager had paper towel added.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple container of TCS sauces in reach in freezer.
Accumulation of dead insects, or other pests, in control devices. Fly sticky traps near back door with a large accumulation of dead flies. Operator removed.
Accumulation of lime scale on the inside of the dishmachine. Interior of machine
Bowl or other container with no handle used to dispense food. Bowl in salt bucket and container of chicken. Employee removed.
Buildup of food debris/soil residue on equipment door handles. Underside of walk-in cooler door handle soiled, and reach in cooler on cook line.
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. Three packets of minced tuna defrosted 2-3 hours prior, not removed from packaging as per printed instructions. Operator removed tuna from packaging and emptied into a container
Cutting board has cut marks and is no longer cleanable. Two cutting boards with deep grooves.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup with no lid, on top of cook line cooler shelf. Employee removed.
Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee food items in walk in cooler and in reach in freezer not labeled and segregated.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Establishment uses large wooden bamboo bowl for sushi rice.
Exterior door has a gap at the threshold that opens to the outside. At rear kitchen door.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Two sticky strips hanging over prep table near the back door of the kitchen. Operator removed.
In-use tongs stored on equipment door handle between uses. Tongs and noodle strainer hanging on oven door on cook line. Employee relocated items.
Old labels stuck to food containers after cleaning. Old labels on reused seaweed containers.
Time/temperature control for safety food thawed in an improper manner. Thawing shrimp at room temperature and fish in standing water.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over RTE onions in walk in cooler.
Working containers of food removed from original container not identified by common name. Two buckets with white powdery substance. Per manager, a container of salt and container of sugar. Labeled by manager.
Sep 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Toxic substance/chemical improperly stored. Observed box of cigarettes with cigarettes inside stored on prep shelf above flip top cooler on cook line. Person in charge removed.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed person in charge using quatanery ammonium test strips to check chlorine solution in dish machine. Person in charge provided chlorine test strips.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with black stains store under prep table with microwave.
Handwash sink used for purposes other than handwashing. Observed; plastic ice scoop stored in hand wash sink near rear exit. Person in charge removed. Employee rinse off soiled wiping cloth in hand wash sink by kitchen entrance. Person in charge educated employee on specific uses for hand wash sink.
Bowl or other container with no handle used to dispense food. Observed multiple plastic bowls used for scooping various food items in flip top cooler on cook line. Person in charge removed all bowls and replaced with tongs.
Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen area.
Wet wiping cloths stored in detergent and sanitizer mixed together. Observed sanitizer bucket with wiping cloths that has chlorine and dish soap mix per person in charge. Person in charge voluntarily discarded.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket with chlorine solution stored on floor next to dish machine. Person in charge lifted sanitizer bucket.
Working containers of food removed from original container not identified by common name. Observed unlabeled spray bottle with water inside stored under prep table across from cook line.
May 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee place container with food inside trash can and dumped while touching side of trash can with container and then went to reach in freezer to refill same container with frozen food and stored in make table reach in cooler without washing hands after touching trash can. Hand manager speak to employee to wash hands
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. Employee eating in kitchen and then went to prepare food without washing hands. Hand manager speak to employee to wash hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over buckets of sauces in walk in cooler. Raw chicken stored over cooked eel in reach in freezer Moved by manager.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at three compartment sink is stained with black build up
Handwash sink used for purposes other than handwashing. Employee washing towel in hand wash sink in kitchen. Employee has krab meat package in sushi bar hand wash sink while preparing food. Employee removed
Bowl or other container with no handle used to dispense food. Multiple bowls stored in dry food containers. Moved by manager.
Cutting board has cut marks and is no longer cleanable. Cutting board at make table
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table next to food
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table next to food prep
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint. Employee put on hat
Equipment in poor repair. Walk in cooler gasket torn Reach in cooler gasket torn
In-use tongs stored on equipment door handle between uses. Multiple tongs stored on oven door handle. Moved by manager.
Insect control device installed over food preparation area. Fly sticky tape hanging over prep table in kitchen with dead flies. Manager discarded
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled
Oct 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Container of medicine improperly stored. Observed container of medicine stored on top shelf of cook line over food items. Person in charge moved medicine to proper storage location.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed; raw chicken in reach in cooler near back door stored over cooked beef. Raw chicken removed from commercial packaging stored over opened bag of krab sticks in walk in freezer.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed commercially processed cooked eel at sushi bar with no date marking of when it was opened from package.
Handwash sink used for purposes other than handwashing. Observed; single service soup container in hand wash sink in kitchen area near dish machine. Employee removed item. Sponge stored in hand wash sink on sushi line. Person in charge removed sponge.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed shrimp tempura held on time as a public health control with proper date marks. Person in charge unable to provide written procedure for holding food items on time in lieu of temperature. Inspector provided paperwork and person in charge filled out in its entirety.
Cutting board has cut marks and is no longer cleanable. Observed cutting board on flip top cooler across from wok station with grooves and no longer easily cleanable.
Employee eating in a food preparation or other restricted area. Observed employee in dish machine area setting personal lunch plate down on food items on bottom shelf of prep station.
Employee with no hair restraint while engaging in food preparation. Observed two employees handling food with no hair restraints.
In-use tongs stored on equipment door handle between uses. Observed two sets of tongs stored on oven handle next wok station. Person in charge removed and placed in dish area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in container with water person in charge stated were used for food handling. Water at 90F. Person in charge discarded water, placed utensils in dish area, replaced water with temperature at 152F, and moved container to flat top grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters above wok station with grease build up. Gaskets on reach in cooler doors below flip top cooler soiled.
Old labels stuck to food containers after cleaning. Observed old labels on containers stored on drying rack above three compartment sink.
Apr 12, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 14, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority8 Intermediate7 Basic
Show 20 findings ▾
Container of medicine improperly stored. On top of reach in cooler behind wok station, allergy medicine over food. Operator removed from area.
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. Dish machine 10ppm, operator primed and re test 100ppm.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handle dirty dishes then immediately start food prep without washing hands. Employee rinsed hands in between task but did not use soap or friction.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler of prep line, thawed edamame (45F - Cold Holding), operator placed in reach in cooler to drop temp. At same reach in cooler in kitchen, fish cake (52F - Cold Holding) sitting on top of plate in cooler, operator put in reach in cooler to from temp.
Toxic substance/chemical improperly stored. Chemicals used for dishes next to bags of raw rice. Operator removed chemicals. Gloves used with chemicals placed on top of in box soda. Operator removed gloves.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertises grouper roll and samurai roll with (tempura grouper) when asked which fish is used, person in charge indicated tilapia. Has no invoice for grouper on site at inspection. Also, establishment offers (monster roll and pink lady roll) with snow crab. Establishment utilizing lump blue crab per person in charge. Buys whatever is available at restaurant depot. Unable to provide invoice for snow crab during inspection.
Establishment advertised crab on menu/menu board but served imitation crab. Operator has crab Rangoon under appetizer section of menu. Per manager, the Rangoon is imitation Krab. Red dragon roll, Dinosaur roll, Godzilla roll, golden autumn roll, dragon fly roll, have crab listed in ingredient list. Per operator, Monster roll and pink lady is only roll that uses real crab, the others are imitation.
Handwash sink not accessible for employee use at all times. Hand wash station by back door in kitchen, was inaccessible as hand cart was placed in front. Employee removed cart.
Handwash sink used for purposes other than handwashing. At hand wash station in kitchen area, had ice in it. Operator stated employee dumped drink before we walked in.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on menu contain raw fish or fish eggs not identified as raw on menu. Provided operator with menu indicating what changes need to be made.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator keeps sushi rice and shrimp tempura on three hour time but does not have paperwork. Supplied operator with Time as Public Health Paperwork and helped fill out properly.
Records/documents for required employee training appear to be falsified. Multiple employee trainings appear to be erased and reused.
Records/documents for required employee training do not contain all of the required information. One employee is missing date of birth on training.
Duct tape used to repair nonfood-contact surface. On handle of fryers in kitchen, duct tape used. Operator removed duct tape.
Food stored on floor. Cooking oil on ground, operator removed from ground.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and prep table in kitchen. Operator removed.
In-use tongs stored on equipment door handle between uses. Multiple tongs placed on handle of oven. Operator removed from handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter in kitchen is soiled. Operator stated company is coming to clean on 3/2/2024.
Open dumpster lid. Dumpster lid open at time of inspection.
Working containers of food removed from original container not identified by common name. Several containers of spices and salts in kitchen area were not labeled. Operator put labels on.
Oct 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw beef stored over container of cream cheese.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line, employee handled raw chicken then handled raw shrimp and spatulas without washing hands and changing gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sushi bar; salmon (45F - Cold Holding); tuna (45F - Cold Holding); escolar (45F - Cold Holding) in top display reach-in cooler. Door opened for lunch rush.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. At sushi bar, ambient thermometer not registering any temperature.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. On dinner and takeout menus, Rainbow roll and Tuna Amazag roll specify white tuna- operator stated they use escolar on all white tuna items.
Records/documents for required employee training not properly completed. Some employee certificates completed in pencil. Observed erase marks on names of some certificates.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen, ice bin at soda dispenser, top plate has black mold-like substance.
Bowl or other container with no handle used to dispense food. In open bags of rice in kitchen, plastic togo cups used as scoop.
Cardboard used to line nonfood-contact shelves. Prep,table at end of cook line, cardboard lining lower shelf.
Food stored on floor. At sushi bar, two containers of ginger stored on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At sushi bar, reach-in cooler gasket soiled.
Reuse of single-service or single-use articles. In walk-in cooler, mushroom nixes reused for cut zucchini and cut broccoli. Operator moved items to plastic containers.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, cases of unwashed produce stored on top shelf above cut produce.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels on counters in kitchen and sushi bar.
Wiping cloth sanitizing solution stored on the floor. At wait station, sanitizer bucket on floor. Operator moved to stool.
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.