Hokkaido Hibachi & Sushi
16769 Fish Hawk Blvd, Lithia, FL 33547 · Permanent Food Service · License 3912531
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection2 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 4 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: 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 finished eating on cook line and washed their bowl in the three compartment sink then handled plastic wrap to cover container. Educated manager and said she would speak to employee.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed to go menu underneath salmon being prepped on sushi station
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Serve cooked rice, cooked noodles and cooked eggs and walking cooler not dated
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed white container in hand sink on sushi station. Water pitcher being filled in hand sink on cook line. Manager moved items
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Container of fried rice in walk in cooler not covered. Manager covered rice.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee eating by prep table in kitchen.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee water that was opened in make line cooler. Manager removed.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of hood system soiled with accumulated grease Battering station shelf has accumulated debris.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.