HOKKAIDO CHINESE & JAPANESE

Name: HOKKAIDO CHINESE & JAPANESE
Address: 5737 W IRLO BRONSON MEMORIAL HWY, KISSIMMEE, FL, 34746, US
Rating: 10.2

5737 W IRLO BRONSON MEMORIAL HWY, KISSIMMEE, FL 34746

License #5904844

🍱 Japanese/Sushi ℹ️

10.2 Grade F / 100

Failing Health Score

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Latest inspection

June 15, 2026 · 15 findings · 2 critical

Complaint Full

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Quick take

HOKKAIDO CHINESE & JAPANESE in KISSIMMEE currently holds an InspectFL Health Score of 10.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on June 15, 2026. Across those visits, inspectors documented 126 total violations — 20 critical, 35 major, 71 minor.

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The latest inspection on June 15, 2026 shows 15 observation rows: 2 critical, 3 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

126

Coverage note

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HOKKAIDO CHINESE & JAPANESE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines in kitchen
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl scoop in flour container in dry storage Operator removed
[08B-49-4] 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
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Several dishes on clean dish shelf near dish machine
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Kitchen back door
[36-17-5] Floor tiles missing and/or in disrepair. Several cracked tiles throughout kitchen
[08B-38-4] Food stored on floor. Soy sauce buckets in dry storage room Chicken in walk in freezer near dry storage
[14-69-4] 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
[23-03-4] 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
[25-05-4] Single-service articles improperly stored. Cases of portion cups on floor in last hallway past walk ins
[08A-20-5] 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
[03B-01-6] 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
[01C-10-4] 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
[31A-09-4] Handwash sink not accessible for employee use at all times. Soap bucket inside of handwashing sink at server station in buffet area
[31B-03-4] No soap provided at handwash sink. At handwashing sink at end of cookline

Disposition: Met Inspection Standards
[14-11-5] Equipment in poor repair. Gaskets throughout facility.
[36-17-5] Floor tiles missing and/or in disrepair. Cracked floor tiles at dishmachine area.
[08B-38-4] 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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-07-4] 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
[12B-13-4] 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.
[08B-12-5] Stored food not covered. Several containers with raw chicken, cooked potatoes, cooked chicken, cooked shrimp in both walk-in coolers.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler and reach-in cooler at start of cookline.
[08A-05-6] 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.
[01C-10-4] 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.
[27-19-4] 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.
[31B-03-4] 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.
[53B-14-5] 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.
[08B-07-4] 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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small ice machine in kitchen, around white splash guard.
[14-01-5] 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.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty vents at dishmachine.
[12B-07-4] 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.
[13-07-4] 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.
[14-11-5] Equipment in poor repair. Gaskets in several coolers throughout facility.
[36-17-5] Floor tiles missing and/or in disrepair. Cracked tiles in dishwashing area.
[08B-38-4] 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.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of flat top grill at sushi bar.
[10-01-5] 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.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. No cover on lights at dishwashing area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Standup reach-in cooler on cookline.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Clean silverware in warewashing area.
[06-01-5] 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.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed jalapeños stored over cooked food in walk-in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Some bulk containers in dry storage area not labeled.
[09-01-4] 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.
[08A-05-6] 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.
[08A-20-5] 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.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Tags are not labeled with last date served for oysters or clams.
[31A-09-4] 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.
[53A-05-6] 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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar at drink station
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Tongs hanging on cart handle at sushi station
[08B-36-4] Food stored in a location that is exposed to splash/dust. Buckets of soy sauce stored under paper towel dispenser at cooks line
[08B-12-5] Stored food not covered. Throughout walk in coolers
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar and flour at dry storage and drink station
[41-07-4] Container of medicine improperly stored. Energy booster capsules stored next to spices at pass thru window in kitchen
[01B-01-4] Dented/rusted cans present. See stop sale. Canned ketchup
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Shrimp lined with paper towel at sushi bar
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Sugar,flour and rice at dry storage area
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken stored over case of avocados and second walk in cooler
[08A-05-6] 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
[41-10-4] Toxic substance/chemical improperly stored. Chemical stored next to iced tea at drink/server station
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink at drink/server station had bucket in sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink at sushi bar
[41-21-4] Original container of toxic substance or chemical does not bear the manufacturers label. Several clear bottles of chemicals not labeled throughout facility

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In employee dining area
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Near cooler in the kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen.
[08B-38-4] Food stored on floor. Multiple items on walk in freezer, walk in cooler and kitchen.
[33-20-4] Grease on the ground and/or pad around grease receptacle. Dumpster missing, a lot of garbage on floor.
[36-24-5] Hole in or other damage to wall. Near walk in cooler
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At bar
[25-06-4] Single-service articles not stored inverted or protected from contamination. Spoons at ice cream station
[06-01-5] 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.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Raid bugs spray under bar area. Operator will discard.
[08A-05-6] 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
[31A-09-4] Handwash sink not accessible for employee use at all times. Bucket in sink at server station
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee wash knifes and towels. Operator coached employee on correct hand sink use
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At both server station.
[31B-03-4] No soap provided at handwash sink. At both server station.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Dry storage

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Various areas throughout including kitchen ans walls in dining area.
[12B-12-5] 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.
[08B-48-4] Employee preparing food in customer section of dining area. Wait station area behind ice cream coolers.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi .
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Wait station.
[08B-02-4] Displayed food not properly protected from contamination. Self serve ice cream scooping-guests unable to scoop without hand extending into ice cream container.
[08B-01-4] 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.
[01B-14-4] 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.
[11-27-4] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Items thawing in handwash sink at sushi bar.
[31A-11-4] Handwash sink used for purposes other than handwashing. Filling or rinsing pitcher at sushi bar.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Wait station.
[51-16-7] 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.
[11-26-1] 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.
[31B-03-4] No soap provided at handwash sink. Wait station.
[53B-13-5] 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.
[02B-02-5] 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.