HOKKAIDO JAPANESE RESTAURANT

Name: HOKKAIDO JAPANESE RESTAURANT
Address: 11043 CRYSTAL SPRINGS RD STE 30, JACKSONVILLE, FL, 32221, US
Rating: 7.3

11043 CRYSTAL SPRINGS RD STE 30, JACKSONVILLE, FL 32221

License #2615346

🍱 Japanese/Sushi ℹ️

7.3 Grade F / 100

Failing Health Score

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Latest inspection

September 15, 2026 · 13 findings · 5 critical

Routine - Food

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Quick take

HOKKAIDO JAPANESE RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 7.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 96 total violations — 22 critical, 24 major, 50 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 12, 2024

The latest inspection on September 15, 2026 shows 13 observation rows: 5 critical, 3 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

86%

Inspector notes

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

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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

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Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[02C-03-5] Priority: Intermediate Observed: 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 multiple containers of raw sushi items and krab sticks opened within past 3 days with no date marking in sushi reach in cooler.
[08A-02-6] Priority: High Priority Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish items stored over ready to eat orange juice in reach in freezer near rear exit. Person in charge began rearranging food items.
[08A-05-6] Priority: High Priority Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw fish stored over ready to eat soy sauce container in walk-in cooler. Person in charge rearranged food items to proper storage levels.
[02D-01-5] Priority: Basic Observed: Working containers of food removed from original container not identified by common name. Observed container of white powdery substance with label stating black pepper stored on spice rack near walk-in cooler.
[13-07-4] Priority: Basic Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a bracelet.
[03F-01-5] Priority: High Priority Observed: Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4 hour limit. Observed shrimp tempura being held on time as a public health control in timeframes of 11-3pm. Tempura shrimp observed being held out on time as a public health control at 10:45am. Person in charge adjusted timeframes.
[06-09-1] Priority: Basic Observed: 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. Observed commercially processed raw scallops thawing in original reduced oxygen packaging. Packaging states to cut slit 1 inch long to allow air flow. Person in charge cut slit.
[21-23-4] Priority: Basic Observed: Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed metal scrub brush being used on in-use food contact wok pan on wok station.
[14-31-5] Priority: High Priority Observed: Nonfood-grade bags used in direct contact with food. Observed cooked mussels stored in direct contact of plastic to-go bags in reach in cooler near rear exit of kitchen. Person in charge removed mussels and placed in food-grade container.
[16-46-4] Priority: Basic Observed: Old labels stuck to food containers after cleaning. Observed; multiple containers with old labels stating fresh seaweed. Containers were washed, rinsed, and sanitized per person in charge and used for different food items storage. Container of white powdery substance with labels stating fresh stating black pepper. Per person in charge container was washed, rinsed, and sanitized before adding black pepper and label never removed.
[31A-11-4] Priority: Intermediate Observed: Handwash sink used for purposes other than handwashing. Observed metal scoop stored in hand wash sink by rear exit of kitchen. Person in charge removed scoop.
[31B-02-4] Priority: Intermediate Observed: No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at any hand wash sink in kitchen. Person in charge provided paper towels for hand wash sink by server station.
[03B-01-6] Priority: High Priority Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice at temperatures of 117-124F in hot holding unit across from fryers. Person in charge stated rice was cooked and placed in unit 45 minutes prior. Rice was returned to wok station for reheating. Cooked rice (117-124F - Hot Holding)

Disposition: Met Inspection Standards
[35A-06-4] 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.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Interior of machine
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in salt bucket and container of chicken. Employee removed.
[23-24-4] 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.
[06-09-1] 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
[14-09-4] Cutting board has cut marks and is no longer cleanable. Two cutting boards with deep grooves.
[12B-07-4] 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.
[08B-49-4] 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.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Establishment uses large wooden bamboo bowl for sushi rice.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. At rear kitchen door.
[35B-08-4] 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.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs and noodle strainer hanging on oven door on cook line. Employee relocated items.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on reused seaweed containers.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Thawing shrimp at room temperature and fish in standing water.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over RTE onions in walk in cooler.
[02D-01-5] 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.
[22-41-4] 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
[22-45-4] 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.
[08A-05-6] 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.
[12A-09-4] 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.
[03A-02-5] 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.
[29-42-4] 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.
[11-01-5] 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.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in back prep sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handsink at sushi bar with container of fish defrosting in it.
[31B-02-4] 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.
[02C-04-5] 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.

Disposition: Met Inspection Standards
[14-01-5] 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.
[14-09-4] 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.
[21-03-4] 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.
[21-38-4] 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.
[02D-01-5] 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.
[41-10-4] 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.
[16-33-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with black stains store under prep table with microwave.
[31A-11-4] 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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple bowls stored in dry food containers. Moved by manager.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board at make table
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table next to food
[40-06-5] 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
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint. Employee put on hat
[14-11-5] Equipment in poor repair. Walk in cooler gasket torn Reach in cooler gasket torn
[10-20-4] In-use tongs stored on equipment door handle between uses. Multiple tongs stored on oven door handle. Moved by manager.
[35B-02-4] Insect control device installed over food preparation area. Fly sticky tape hanging over prep table in kitchen with dead flies. Manager discarded
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled
[12A-29-4] 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
[12A-05-4] 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
[08A-05-6] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at three compartment sink is stained with black build up
[31A-11-4] 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

Disposition: Warning Issued
[14-09-4] 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.
[12B-02-4] 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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed two employees handling food with no hair restraints.
[10-20-4] 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.
[10-07-4] 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.
[23-03-4] 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.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on containers stored on drying rack above three compartment sink.
[41-07-4] 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.
[08A-05-6] 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.
[02C-03-5] 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.
[31A-11-4] 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.
[03F-10-5] 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.

Disposition: Warning Issued
[14-71-4] Duct tape used to repair nonfood-contact surface. On handle of fryers in kitchen, duct tape used. Operator removed duct tape.
[08B-38-4] Food stored on floor. Cooking oil on ground, operator removed from ground.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and prep table in kitchen. Operator removed.
[10-20-4] In-use tongs stored on equipment door handle between uses. Multiple tongs placed on handle of oven. Operator removed from handle.
[23-03-4] 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.
[33-16-4] Open dumpster lid. Dumpster lid open at time of inspection.
[02D-01-5] 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.
[41-07-4] Container of medicine improperly stored. On top of reach in cooler behind wok station, allergy medicine over food. Operator removed from area.
[22-41-4] 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.
[12A-02-4] 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.
[03A-02-5] 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.
[41-10-4] 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.
[52-04-5] 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.
[52-03-4] 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.
[31A-09-4] 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.
[31A-11-4] 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.
[02B-01-5] 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.
[03F-10-5] 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.
[53B-11-4] Records/documents for required employee training appear to be falsified. Multiple employee trainings appear to be erased and reused.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. One employee is missing date of birth on training.