HOKKAIDO SUSHI & STEAK LLC

Name: HOKKAIDO SUSHI & STEAK LLC
Address: 2867 SW CAFE CT, PALM CITY, FL, 34990, US
Rating: 20.5

2867 SW CAFE CT, PALM CITY, FL 34990

License #5301817

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

20.5 Grade F / 100

Failing Health Score

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Quick take

HOKKAIDO SUSHI & STEAK LLC in PALM CITY currently holds an InspectFL Health Score of 20.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 58 total violations — 25 critical, 16 major, 17 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 18, 2026

The latest inspection on May 19, 2026 shows 8 observation rows: 5 critical, 1 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

70%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Administrative complaint recommended
[14-86-1] 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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Soiled / damp wiping cloth stored on prep counter.
[31A-11-4] Handwash sink used for purposes other than handwashing. At back prep area hand wash sink- plastic container in sink- operator removed.
[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. At cook line - employee handled personal cell phone then engaged in food preparation without washing their hands - educated operator.
[08A-08-5] 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.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[12A-16-4] 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.
[08A-05-6] 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.

Disposition: Administrative complaint recommended
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drinking at cook line.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cookline- Knives in between reach in cooler and prep counter- operator removed.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Black like substance and white powdered substance all over dry storage floor.
[14-86-1] 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.
[12A-12-4] 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.
[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. Dishwasher (Chlorine 0ppm)
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shrimp stored over sauce - operator removed.
[11-07-5] 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.
[35A-03-4] Dead roaches on premises. At cook line approximately one dead roach on floor- operator removed and sanitized area.
[31A-09-4] Handwash sink not accessible for employee use at all times. At cookline- handwash sink blocked by food carts.
[03F-02-5] 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.
[31B-03-4] No soap provided at handwash sink- by cook line - operator provided.
[50-09-4] Current Hotel and Restaurant license not displayed.
[31A-10-4] At sushi station- Equipment drain line draining into handwash sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. At cooking handwash sink- plastic container in sink- operator removed.
[03A-02-5] 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.
[35A-05-4] Roach activity present as evidenced by live roaches found. At cook line area- approximately one roach crawling on floor.
[12A-09-4] 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.
[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. At cook line - employee drank than proceed to prepare food for order without washing their hands- educated operator - employee washed their hands.

Disposition: Administrative complaint recommended
[03A-02-5] 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.
[14-86-1] 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.
[12A-07-5] 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.
[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/ Person in charge-Jay Romanowski
[38-04-4] 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.
[11-07-5] 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.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
[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. At sushi bar low boy, vacuum sealed tuna thawed. See stop sale.
[01B-13-4] 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.
[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.
[08B-38-4] Food stored on floor. At walk in freezer, box of clams stored on floor.
[08A-05-6] 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.
[11-05-4] Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
[12B-07-4] 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.
[53A-03-7] 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/

Community reaction

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Community pulse

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HOKKAIDO SUSHI & STEAK LLC has a rough inspection history. Would you risk it?

F record

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HOKKAIDO SUSHI & STEAK LLC

Failing Health Score

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Similar Japanese/Sushi in Martin County

ICHIMARU MY FAV

BENIHANA

BANGKOK BAY THAI CUISINE AND SUSHI BAR

FUJI YAMA JAPANESE STEAKHOUSE

KAZU JAPANESE RESTAURANT

Other options in PALM CITY

MONARCH COUNTRY CLUB

! SMART TRAVELER VENDING INC

HARPERS

PALM COVE GOLF

OFF ROAD VENDING

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