Hokkaido Sushi & Steak LLC
2867 SW Cafe Ct, Palm City, FL 34990 · Permanent Food Service · License 5301817
What drove the grade
Raw animal food stored in same container as ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection6 high priority (1 fixed by the Sep 4 follow-up, 5 fixed on the spot, 2 repeats), 6 intermediate (3 fixed on the spot, 1 repeat), 3 basic-41
- Administrative complaint on Sep 3, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score47
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
At flip top cooler cooked noodles in same container as raw shrimp - operator removed and stored properly.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee exited through kitchen back door and upon return engaged in food preparation without washing their hands - educated operator- employee washed their hands.
Fixed on the spotRepeat violationAdministrative complaint
Employee washed hands with no soap.
At cookline area - employee touched their face - washed their hands with no soap and then proceeded to handle clean equipment- educated operator - employee washed their hands properly.
Fixed on the spot
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
At cookline area- employee touched their face and then proceeded to engage in food preparation and handling clean equipment without washing their hands- educated operator- employee washed their hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
At sushi station non food grade paper towels used to stored cut scallions and raw fish -operator removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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) corrected to 100ppm
Fixed on the spot
Intermediate6
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
At three compartment sink area- employee touched their touch their face then proceeded to wash their hands in the three compartment sink- then proceeded to engage in food preparation- educated operator employee washed their hands.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
At cookline - handwash sink blocked by large rice cooker and stand - operator removed.
Handwash sink used for purposes other than handwashing.
At cookline handwash sink- large plastic container inside sink- operator removed. At sushi station handwash sink- large plastic container inside sink- operator removed.
Fixed on the spotRepeat violationAdministrative complaint
At cookline handwash-No paper towels or mechanical hand drying device provided at handwash sink- operator provided.
Fixed on the spot
At cookline handwash sink - No soap provided at handwash sink- operator provided.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee drinking at cookline area.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
At flip top cooler cooked noodles- metal bowl with no handle inside container of raw chicken - operator removed.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
At walk in cooler - employee food stored over raw chicken - operator removed.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.