HOKKAIDO SUSHI & STEAK LLC
2867 SW CAFE CT, Palm City FL 34990 · 772-353-0002
Last inspected May 19, 2026 · 16 visits since December 2023
MAY 25
NOV 25
MAR 26
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. At cook line area- approximately one roach crawling on floor.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $5,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026035906 | Mar 16, 2026 | Jun 10, 2026 | $2,400 |
| 2--2026019436 | Mar 17, 2026 | Apr 8, 2026 | $800 |
| 2--2025046373 | May 30, 2025 | Oct 2, 2025 | $800 |
| 2--2025002840 | Nov 4, 2024 | Feb 5, 2025 | $200 |
| 2--2024002299 | Dec 18, 2023 | Jan 31, 2024 | $600 |
| 2--2023034482 | Jun 12, 2023 | Jul 11, 2023 | $400 |
| 2--2022015557 | Mar 30, 2022 | Apr 20, 2022 | $400 |
Inspection history
16 visits, newest first
May 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At back prep area - employee left through back door and upon return handled food service equipment without washing their hands- educated operator.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line - employee handled personal cell phone then engaged in food preparation without washing their hands - educated operator.
Non-food grade paper/paper towel used as liner for food container. At small reach in cooler in prep area- non food grade paper towels used to line container of green onions. At sushi station non food grade paper towels used to line container of raw fish.
Raw animal food stored in same container as ready-to-eat food. At flip top cooler raw shrimp in same container as vegetable dumplings- operator removed and stored properly.
Show the remaining 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw chicken stored over sauce - operator removed and stored properly. At walk in cooler - raw shrimp stored over cut vegetables - operator removed and stored properly.
Handwash sink used for purposes other than handwashing. At back prep area hand wash sink- plastic container in sink- operator removed.
In-use wet wiping cloth/towel used under cutting board.
Wet wiping cloth not stored in sanitizing solution between uses. Soiled / damp wiping cloth stored on prep counter.
Mar 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. At cook line area- approximately one roach crawling on floor.
Mar 17, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 5 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority1 Intermediate2 Basic
Show 5 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. Dishwasher (Chlorine 0ppm)
Roach activity present as evidenced by live roaches found. At small salad reach in cooler approximately 3 live roaches crawling inside cooler on top of containers of food and sauces. At cookline stove across from salad reach in cooler - approximately 2 live roaches crawling on the floor.
Handwash sink used for purposes other than handwashing. Plastic container in handwash sink by cookline.
Dead roaches on premises. At cookline area- inside small reach in cooler- approximately 15 small dead roaches, by the door hinges, inside the cooler were food is stored and in the back mechanical section of the cooler. At cookline area and dry storage closet approximately 3 dead roaches on floor underneath prep counter and dry storage food items. At server/ drink/ tea station- approximately 1 dead roach inside drawer with miscellaneous items.
Time/temperature control for safety food thawed in an improper manner. At sushi station- raw fish frosting on counter - operator moved to defrost in cooler.
Mar 17, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 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. Dishwasher (Chlorine 0ppm)
Non-food grade paper/paper towel used as liner for food container. At sushi station- non food grade paper towels used in direct contact to store raw fish- operator removed.
Roach activity present as evidenced by live roaches found. At cook line area- approximately one roach crawling on floor.
Handwash sink used for purposes other than handwashing. At cooking handwash sink- plastic container in sink- operator removed.
Dead roaches on premises. At cook line approximately one dead roach on floor- operator removed and sanitized area.
Mar 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 9 high priority.
9 High priority5 Intermediate6 Basic
Show 20 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. Dishwasher (Chlorine 0ppm)
Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line employees handled raw shell egg than proceeded to cut cabbage without washing their hands- educated operator - employee washed their 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. At cook line - employee drank than proceed to prepare food for order without washing their hands- educated operator - employee washed their hands.
Non-food grade paper/paper towel used as liner for food container. At sushi station- non food grade paper towels used in direct contact to store raw fish- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shrimp stored over sauce - operator removed.
Roach activity present as evidenced by live roaches found. At cook line area- approximately one roach crawling on floor.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At sushi station- employee handled raw fish than proceeded to handle sushi rice and clean dishes without changing their gloves and washing their hands- educated operator - employee washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flips top cooler by cook line- Raw Scallops 45F- cold holding, raw chicken 46F- cold holding,- food not prepared or portioned today- food out of temperature for 1 hour- operator placed in walk in cooler to quick chill.
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 control cannot be determined. See stop sale. No time mark for sushi rice - operator time marked for remaining 3 hours.
At sushi station- Equipment drain line draining into handwash sink.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Handwash sink not accessible for employee use at all times. At cookline- handwash sink blocked by food carts.
Handwash sink used for purposes other than handwashing. At cooking handwash sink- plastic container in sink- operator removed.
No soap provided at handwash sink- by cook line - operator provided.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. At cook line approximately one dead roach on floor- operator removed and sanitized area.
Employee eating in a food preparation or other restricted area. Employee drinking at cook line.
Floor not cleaned when the least amount of food is exposed. Black like substance and white powdered substance all over dry storage floor.
In-use knife/knives stored in cracks between pieces of equipment. At cookline- Knives in between reach in cooler and prep counter- operator removed.
In-use wet wiping cloth/towel used under cutting board.
Jan 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 5, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
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/ Person in charge-Jay Romanowski
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen dish area, opened bottle of water stored on shelf with clean dishes. At rear of kitchen near dry storage, opened can of soda stored on shelf with food items.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. At walk in freezer, Ten (10) foot-candles of light at least 30 inches from floor not provided.
Nov 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority6 Intermediate4 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned from outside, put on gloves and began prepping food without washing hands. Advised operator of proper hand washing.
Non-food grade paper/paper towel used as liner for food container. At sushi bar low boy, non food grade paper towels used in direct contact with raw fish and washed vegetables. Advised operator of use of non food grade paper towels.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw shell eggs stored over ready to eat sauces. Advised operator of proper storage.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At sushi bar low boy, vacuum sealed tuna thawed. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen cook line flip top cooler, raw shrimp (51F - Cold Holding); raw salmon (58F - Cold Holding), cook line low boy, prepared salads (54F - Cold Holding), not prepared or portioned today. Operator stated item held in coolers approximately 2 hours. Advised operator of cold holding parameters. Operator placed ice onto items to quick chill.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
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.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
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/ Person in charge-Jay Romanowski
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. At sushi bar low boy, vacuum sealed tuna thawed. See stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen dish area, opened bottle of water stored on shelf with clean dishes. At rear of kitchen near dry storage, opened can of soda stored on shelf with food items.
Food stored on floor. At walk in freezer, box of clams stored on floor.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. At walk in freezer, Ten (10) foot-candles of light at least 30 inches from floor not provided.
Jun 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Hand sink in kitchen completely blocked by rice cooker cart
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves
Stored food not covered. Raw fish In walk in cooler
May 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); set up Triple Sink (Chlorine 100ppm)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef handling raw beef with barehands then immediately touched clean containers Hands not washed in between. Chef washed hands. Chef touching raw shrimp with barehands and then touched triple sink faucet without washing hands in between.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and raw salmon stored over ready to eat sauces in bottom of reach in cooler at sushi station Removed
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 control cannot be determined. See stop sale. Tofu Time marked
Employee washed hands in a sink other than an approved handwash sink. Chef washed hands in triple sink
Handwash sink not accessible for employee use at all times. Hand sink in kitchen completely blocked by rice cooker cart
No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks at sushi station
No soap provided at handwash sink. In kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent covers in walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on shelf above flip top cooler on cook line
Floor soiled/has accumulation of debris. Dry storage room
Raw fruits/vegetables not washed prior to preparation. In use avocados sushi station container stickers
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves
Stored food not covered. Raw fish In walk in cooler
Nov 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 9 high priority.
9 High priority2 Intermediate7 Basic
Show 18 findings ▾
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
Handwash sink used for purposes other than handwashing. At cook line, employee used handwashing sink to fill pot of rice for cooking.
Employee eating while preparing food. At cook line, employee eating while preparing food.
Floor soiled/has accumulation of debris. Throughout kitchen, floors soiled with food debris.
Food stored on floor. At kitchen, oil stored on floor.
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.
Soiled dry wiping cloth in use. At cook line, soiled dry wiping cloth used for wiping surfaces, equipment.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce stored over washed, cut mixed vegetables. Operator stored correctly.
Wiping cloth sanitizing solution stored on the floor. At sushi bar, wiping cloth solution stored on floor.
Jul 25, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel in direct contact with sliced cucumber and tuna at sushi bar. Operator removed paper towel.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish heads over sushi rice sauce at walk in cooler, raw fish over scallion and edible flowers at sushi bar. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at cook line: teriyaki sauce with cooked vegetables (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator returned product to cooler.
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. No time mark for sushi rice. Per operator, out of temperature for approximately 20 minutes. Advised operator to place time stamp for remaining 3 hours and 40 minutes.
Handwash sink not accessible for employee use at all times. Hand was sink blocked by table holding a rice cooker by triple sink. Operator removed table.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by triple sink. Operator provided paper towel.
No soap provided at handwash sink. Hand wash sink by triple sink. Operator provided soap.
Food storage container/container lid cracked or broken. Cracked ice bucket observed on top of ice machine. Operator removed ice bucket.
Mar 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed Paper towels in direct contact with and separating portions of fish at sushi bar. Advised operator to use deli paper.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over sauce, raw shrimp over cut cabbage ric cook line. Raw chicken over cut vegetables walk in cooler. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (47F - Cold Holding) Observed on ice bath in kitchen. Per operator, out of temperature for 1 hour. Operator decided to add to time control plan. Operator placed time stamp for remaining 3 hours.
No paper towels or mechanical hand drying device provided at handwash sink. In ladies restroom.
No soap provided at handwash sink. Hand wash sink In kitchen by triple sink. Operator provided soap.
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. At least 2 cooks in kitchen hired more than 60 days with no proof of training.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine sanitizer 0ppm.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Cell phone on flip top cooler in kitchen.
Dec 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/31/2023.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over raw sliced onion flip top cooler in kitchen. Observed Raw steak over cooked vegetable and pork dumpling walk in cooler. Operator stored all products properly.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink in kitchen. Operator provided paper towels.
No soap provided at handwash sink. No soap at hand wash sink by three compartment sink in kitchen. Operator provided soap.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No time control procedure available at time of inspection. Time control procedure sent to operator.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees expired July 2023.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine, chlorine sanitizer not sanitizing properly at time of inspection.
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.