Hokkaido Japanese Hibachi & Sushi
1960 NW Courtyard Circle, Port St Lucie, FL 34986 · Permanent Food Service · License 6602941
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Nov 4 complaint inspection2 high priority (1 fixed on the spot), 3 intermediate (2 fixed on the spot), 5 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. 3 found in walk in cooler. Manager removed.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran multiple times and only reached up to 150°F. Please set up 3 bay sink. Manager called to get serviced.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
By 2 bay sink. And bar. Manager provided.
Fixed on the spot
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
On the menu, there is a $5 sharing charge applies and $18% service charge may included for parties of 6 or more. Operator has already started to adjust wording on menu.
Fixed on the spot
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw shrimp in 2 bay sink frozen in standing water. Corrected by running cold water.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
3 Sauces in walk in cooler. Manager corrected.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Large black in kitchen, with dust.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen area.
Earlier inspections 2
Complaint checkNo violations No follow-up needed
- First visitAug 26, 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.
No violations found.
Official report, on the Florida DBPR website
D67Complaint inspection15 violations, 3 high priority No follow-up needed
- First visitJul 31, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: 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.
2 hours out per staff for cooked white rice found near prep area.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
For eggs. Removed.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: 1 Roach activity present as evidenced by live roaches found.
On top of dish machine. Operator removed.
Fixed on the spot
Intermediate8
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Manager filled out.
Fixed on the spot
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food.
Education provided.
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Michael.
Fixed on the spot
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Per staff, was shut off at sink due to ceiling leak. Operator is working on turning back on water.
Fixed on the spot
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Bar sink.
Handwash sink used for purposes other than handwashing.
Pitcher at sushi counter. Removed.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Bar sinks.
No soap provided at handwash sink.
Next to rice hot holding.
Basic4
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl for raw chicken.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At sushi area.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
1 light bulb.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.