Hokkaido Chinese & Japanese Buffet
Last inspected: Nov 20, 2025
100
Score
Inspectors have visited Hokkaido Chinese & Japanese Buffet 14 times, with records going back to 2022. The most recent visit was on Nov 20, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
“Food-contact surface soiled with food debris” comes up most often, recorded seven times in the inspection record.
Compared to the broader Orlando restaurant scene, where the average is 79, this is a stronger showing. Overall, the inspection record reads well.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 20, 2025
Complaint Full
No violations found.
100
Nov 13, 2025
Complaint Full
6 critical violations. 2 major violations. 6 minor violations.
View 14 violations
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. Checked dish machine three times 0 ppm chlorine not properly sanitizing spoke to Manager must not use dish machine until repaired. Three compartment sink wash, rinse sanitizer air dry 50 ppm chlorine. **Warning**
22-41-4
High Priority - Toxic substance/chemical improperly stored. Observed windex stored with flavors on the storage shelves. Manager removed at time of inspection **Corrected On-Site** **Warning**
41-10-4
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. Checked shrimp tempura, volcano roll, stored at room temperature I;the sushi area no found out time mark 11:30am. **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature shrimp 45°f, pasta 45°f calamari 54°f stored inside reach in cooler less than 3 hours pre Manager recommend to quick chill product immediately. Calibration of thermometer with Manager. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over buckets of soy sauce stored inside walk in cooler. **Repeat Violation** **Warning**
08A-05-6
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face while cooking on the hibachi grill, did not wash hands spoke to Manager must have training on hand washing, very important. **Warning**
12A-10-4
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. Spoke to kitchen Manager has no ideal about Big 6 food borne illness. **Warning**
11-07-5
Intermediate - No monitoring of buffet/salad bar by employee trained in safe operating procedures. Observed Buffet line not being monitor, spoke to kitchen Manager. **Warning**
08B-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Red Bull and aloe drink stored inside reach in cooler with fruit and lettuce. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored on the shelves on the cook line. **Warning**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters very greasy underneath the fire suppression system. (Cook line) **Warning**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed broccoli and mushrooms not washed prior to cutting. **Warning**
08B-39-4
Basic - Stored food not covered. Observed dim sum uncovered n the reach in freezer. **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed sugar placed in container has no label used on the cook line. **Warning**
02D-01-5
25
Oct 22, 2025
Food-Licensing Inspection
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken wings stored above soy sauce inside walk in cooler. **Corrected On-Site**
08A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed plastic bag has corn stored inside located in the reach in cooler on the cook line.
14-31-5
High Priority - Container of medicine improperly stored. Observed bottle of turmeric stored on the storage shelves located on the cook line. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed grinder has old food debris dried on the surface. Observed old food debris in the fryer
22-02-4
Basic - Single-service articles improperly stored. Observed plastic forks and spoons improperly stored on the buffet line.
25-05-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall has concrete not smooth underneath in the warewashing area.
36-30-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizing bucket stored directly on the floor in the kitchen near dish machine area.
21-38-4
50
Sep 3, 2025
Complaint Partial
1 major violation.
View 1 violation
Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning pad stored inside hand wash sink. Employee removed at time of inspection. **Corrected On-Site**
31A-11-4
90
Apr 30, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Observed windex stored with plastic gloves on the shelves. **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked raw chicken 52°f, raw beef 44°f, shrimp 50°f, Krab salad 46°f.top panel of reach in cooler Stored inside reach in cooler per Manager less than 4 hours recommend to quick chill product. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw frog legs stored above cooked ribs inside reach in cooler. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has red discoloration on the surface located on the cook line. Can opener blade has old food debris left on the blade. **Warning**
22-02-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Observed sanitize bucket unlabeled used in the kitchen. **Repeat Violation**
41-21-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.observed wonton not dated marked stored inside reach in cooler. **Warning**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed lighter and measuring tape stored on the shelves on the cook line. **Warning**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. observed container stored inside sugar bulk container. Recommend scoop for sugar **Repeat Violation** **Warning**
10-01-5
43
Jan 8, 2025
Complaint Full
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked krab temperature 45°f on hibachi grill top panel cooler. Checked shrimp 44°f, raw beef 44°f stored on top panel reach in cooler on the cook line per employee less than 4 hours open at 11 am Recommend to quick chill food items in the freezer. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener has old food debris stuck on blade. Slicer has old seeds on the surface **Repeat Violation**
22-02-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Observed sanitize bucket unlabeled used in the kitchen
41-21-4
Basic - Hood filters/grease extractors not designed to be easily removable for cleaning. Observed hood filter broken underneath fire system, not able to clean filters properly( hood) hibachi grill area.
14-49-4
Basic - Floor area(s) covered with standing water. Observed standing water throughout the kitchen, employee mop the floor at time of inspection.
36-22-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed one CO2 cylinder not properly secured in the dry storage room.
51-11-4
Basic - Floor soiled/has accumulation of debris. Observed food debris spilled on the kitchen floor in the back kitchen area.
36-73-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths stored on the counter also hanging on the transport cart, near three compartment sink.
21-12-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty shelves inside walk in cooler spoke with Manager will be replacing shelves in March 2025.
14-17-4
Basic - Stored food not covered. Observed wontons not covered stored inside reach in freezer.
08B-12-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food spoiled on the bottom and side panels reach in cooler located on the cook line.
22-16-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed container in the rice bin, must use scoop
10-01-5
45
Dec 10, 2024
Routine - Food
6 critical violations. 3 major violations. 8 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of rice 101°f recommend to reheat 165°f product.
03B-01-6
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. Observed the chart used for Time no time marked on the log, for hot bar spoke to Manager food set out on buffet line at 11am. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature shrimp 46°f, raw beef 52°f, raw chicken strips 45°f stored on top panel of reach in cooler (cook line) less than 4 hours recommend to quick chill food items or use ice bags. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eat vegetables inside reach in cooler (hibachi grill)
08A-05-6
High Priority - Displayed food not properly protected from contamination. Observed fried noddles and green onions not underneath the sneeze guard on the buffet line. **Corrected On-Site** **Repeat Violation**
08B-02-4
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. Checked dishmachine three times not sanitizing properly 0 ppm chlorine final rinse Manager prime the sanitizer manually dispensing 50ppm chlorine recommend to check dishmachine daily.
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade has food debris left on the surface.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed scouring pad stored inside hand wash sink located in the hibachi grill. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw tuna krab avocado roll not properly marked on the buffet line. **Corrected On-Site** **Repeat Violation**
02B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water on the prep counter
12B-07-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing in the kitchen **Repeat Violation**
36-17-5
Basic - Floors not maintained smooth and durable. Observed broken floor tiles in the dish washer area.
36-11-4
Basic - Food stored on floor. Observed three containers of oil stored on the floor located on cook line.
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer inside reach in cooler located in Hibachi grill.
05-09-4
Basic - No copy of latest inspection report available. Observed no copy of last inspection
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease dripping down on the hood filters underneath fire suppression system.(cook line)
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty storage shelves inside walk in cooler.
14-17-4
20
Jun 25, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards has yellow discoloration on the surface. **Repeat Violation** **Warning** - From follow-up inspection 2024-06-25: Operator will resurface cutting board by next routine inspection. **Time Extended**
22-02-4
90
Apr 9, 2024
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
22
Aug 1, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled White cutting board used in the sushi area has turned yellow, recommend to replace. **Repeat Violation** - From follow-up inspection 2023-08-01: Checked cutting boards have not been replaced or resurface located in the sushi bar. Checked can opener cleaned **Time Extended**
22-02-4
90
Jun 14, 2023
Complaint Full
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
39
Jun 5, 2023
Complaint Full
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
29
May 19, 2023
Routine - Food
6 critical violations. 2 major violations. 5 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
17
Dec 12, 2022
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Displayed food not properly protected from contamination. Observed crispy noddles not underneath sneeze guard for the buffet line.
08B-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed temperature of breaded chicken 49°f breaded shrimp 47°f stored inside reach in cooler less than 4 hours spoke with Manager removed Food placed inside walk in cooler large block of ice on condenser.
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Checked chlorine for sanitizer bucket 200 ppm chlorine PIC changed the sanitizer rechecked 100 ppm . **Corrected On-Site**
41-15-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clams tags not in chronological order, spoke to PIC to explain to employee.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled on the prep table also green cutting board located in kitchen. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed scouring pad stored inside hand wash sink located on the cook line, Manager removed. **Corrected On-Site**
31A-09-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed food handling training not filled out completed On the Certificate.
53B-10-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed bucket sanitizer stored on the floor in the main kitchen. **Corrected On-Site** **Repeat Violation**
21-38-4
Basic - Water filter not located to facilitate disassembly for periodic servicing and cleaning. Observed new water filter for ice machine has not been inspected no date on the filter.
29-30-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed bulk containers of sugar and msg with scoop laying on the product. **Corrected On-Site**
10-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large build up of ice on the condenser reach in cooler on the cook line.
14-69-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease accumulation on the fire suppression hood system ( cook line)
36-68-5
Basic - Food not stored at least 6 inches off of the floor. Observed food inside walk in cooler, stored on the floor. **Repeat Violation**
08B-47-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored inside reach in cooler not identify. **Repeat Violation**
08B-49-4
Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. Observed old food debris on the aluminum box used in the main kitchen.
25-25-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like growth on the side panels of the ice machine.
22-20-5
27
Frequently Asked Questions
When was Hokkaido Chinese & Japanese Buffet last inspected?
The most recent health inspection at Hokkaido Chinese & Japanese Buffet on file is from Nov 20, 2025. The public record contains 14 inspections in total.
What is the most common violation at Hokkaido Chinese & Japanese Buffet?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Hokkaido Chinese & Japanese Buffet.
How does Hokkaido Chinese & Japanese Buffet compare to other restaurants in Orlando?
Hokkaido Chinese & Japanese Buffet most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has Hokkaido Chinese & Japanese Buffet's inspection record improved over time?
Results have been roughly steady. Inspections at Hokkaido Chinese & Japanese Buffet have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hokkaido Chinese & Japanese Buffet means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Hokkaido Chinese & Japanese Buffet inspected?
Based on the inspection history on file, Hokkaido Chinese & Japanese Buffet is inspected around five times per year on average.
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