HOKKAIDO SUSHI & STEAK LLC

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At cook line area- approximately one roach crawling on floor. Warning - From follow-up inspection 2026-03-17: At cook line area- approximately one live roach crawling on floor. At cookline area approximately 2 live roaches crawling into salad reach in cooler. Admin Complaint - From follow-up inspection 2026-03-18: At dishwashing area next to cookline -approximately 1 live roaches crawling on shelf with clean dishes- operator killed and removed. Admin Complaint

High Priority - - From initial inspection : High Priority - 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) Warning - From follow-up inspection 2026-03-17: Dishwasher (Chlorine 0ppm) Time Extended

High Priority - - From initial inspection : High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2026-03-17: Admin Complaint

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At cook line area- approximately one roach crawling on floor. Warning - From follow-up inspection 2026-03-17: At cook line area- approximately one live roach crawling on floor. At cookline area approximately 2 live roaches crawling into salad reach in cooler. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. At cooking handwash sink- plastic container in sink- operator removed. Warning - From follow-up inspection 2026-03-17: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. At cook line approximately one dead roach on floor- operator removed and sanitized area. Corrected On-Site Warning - From follow-up inspection 2026-03-17: At cook line approximately four dead roaches on floor and inside small salad reach in cooler.Admin Complaint Admin Complaint

High Priority - 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) Warning

High Priority - 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. Warning

High Priority - 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. Warning

High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shrimp stored over sauce - operator removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. At cook line area- approximately one roach crawling on floor. Warning

High Priority - 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.Corrective Action Taken Corrective Action Taken Warning

High Priority - 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. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - 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. Corrected On-Site Warning

Intermediate - At sushi station- Equipment drain line draining into handwash sink. Warning

Intermediate - 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. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. At cookline- handwash sink blocked by food carts. Warning

Intermediate - Handwash sink used for purposes other than handwashing. At cooking handwash sink- plastic container in sink- operator removed. Warning

Intermediate - No soap provided at handwash sink- by cook line - operator provided. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Dead roaches on premises. At cook line approximately one dead roach on floor- operator removed and sanitized area. Corrected On-Site Warning

Basic - Employee eating in a food preparation or other restricted area. Employee drinking at cook line. Warning

Basic - Floor not cleaned when the least amount of food is exposed. Black like substance and white powdered substance all over dry storage floor. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline- Knives in between reach in cooler and prep counter- operator removed. Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

High Priority - 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)

High Priority - 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. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Plastic container in handwash sink by cookline.

Basic - 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. Repeat Violation

Basic - 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. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - 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/ Warning - From follow-up inspection 2025-11-05: Time Extended

Intermediate - - From initial inspection : Intermediate - 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 Warning - From follow-up inspection 2025-11-05: Time Extended

Basic - - From initial inspection : Basic - 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. Warning - From follow-up inspection 2025-11-05: Same Time Extended

Basic - - From initial inspection : Basic - 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. Warning - From follow-up inspection 2025-11-05: Same Time Extended

High Priority - 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. Warning

High Priority - 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. Warning

High Priority - 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. Repeat Violation Admin Complaint

High Priority - 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. Warning

High Priority - 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. Corrective Action Taken Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Warning

Intermediate - 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. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Warning

Intermediate - 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. Warning

Intermediate - 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/ Warning

Intermediate - 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 Warning

Basic - 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. Warning

Basic - 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. Warning

Basic - Food stored on floor. At walk in freezer, box of clams stored on floor. Warning

Basic - 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. Warning

High Priority - 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) Corrective Action Taken Repeat Violation Admin Complaint

High Priority - 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. Warning

High Priority - 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 Corrected On-Site Repeat Violation Admin Complaint

High Priority - 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 Corrected On-Site Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef washed hands in triple sink Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen completely blocked by rice cooker cart Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks at sushi station Warning

Intermediate - No soap provided at handwash sink. In kitchen Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent covers in walk in cooler Warning

Basic - 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 Warning

Basic - Floor soiled/has accumulation of debris. Dry storage room Warning

Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados sushi station container stickers Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves Warning

Basic - Stored food not covered. Raw fish In walk in cooler Warning