HOKKAIDO HIBACHI & SUSHI

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line or dish area. Manager replaced towels Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of sanitizer label wiped off in server station

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on dry storage shelf next to clean bowls

Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knives in between make line and prep table. Manager removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 85f by rice cooker

Basic - Wood food-contact surface not properly sealed. Wooden shelving in walk-in freezer

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed multiple bowls in bins of rice, flour and panko crumbs Warning - From follow-up inspection 2025-10-01: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bin of flour not labeled Warning - From follow-up inspection 2025-10-01: Time Extended

High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp stored over fried rice in walk in cooler. Manager moved Corrected On-Site

Intermediate - 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. Four safe staff cards expired

Intermediate - Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink. In sushi station. Manager turned on Corrected On-Site

Basic - Food stored on floor. Observed box of whole sweet potatoes, stored on floor in walk in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to three compartment has bottles stored in it. Manager moved items Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at sushi station has container of water in it. Hand sink on cook line has water filter attached and has pitcher of water in the sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by three compartment sink

Intermediate - No soap provided at handwash sink. At hand sink by three compartment sink

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wooden shelving in walk in cooler that has food and mold like substance built up

Basic - Wood food-contact surface not properly sealed. Observed wooden shelving in walk in cooler and walk in freezer not sealed Repeat Violation

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Observed wooden shelving in dry storage and walk in freezer not sealed Warning - From follow-up inspection 2023-12-16: Time Extended

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice , noodles,cooked meat

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooking gaskets soiled

Basic - Stored food not covered. Rice in walk-in cooler

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles in wic

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Lexan pan in sink Cookline Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles,rices Repeat Violation

Basic - Cloth used as a food-contact surface. On rices in walkin in cooler

Basic - Food stored on floor. Case of fish in walkin freezer

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage containers Shelves

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, noodles

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rices in walkin in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On canon prep table

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between reach in cooler and prep table

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walkin in cooler gasket

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.