Hokkaido Hibachi El Sushi
Last inspected: Sep 2, 2025
52
Score
The health department has logged 11 inspections at Hokkaido Hibachi El Sushi, the earliest from 2022. On Sep 2, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
“Raw animal food stored over/not properly separated” comes up most often, recorded four times in the inspection record.
Hokkaido Hibachi El Sushi's latest score of 52 falls below the Jupiter average of 79. The pattern in the record is worth a careful look.
11
Inspections
2
Critical latest
3
Major latest
1
Minor latest
Inspection History
Sep 2, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over seaweed salad at flip top cooler on cook line, raw beef over barbecue sauce in small black cooler on cook line. Operator stored all products properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass reach in cooler by dish machine: cooked ginger dressing (46F - Cold Holding); milk (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, door left open by employee. Per operator, out of temperature for approximately 20 minutes. Advised operator to place products in freezer to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cook line flip top cooler soiled with black mold like substance.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad and sauce bain in hand wash sink by entrance to kitchen. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Ribs and brown rice made 8/31 not date marked at walk in cooler. Operate marked products. **Corrected On-Site**
02C-02-5
Basic - Utensils in poor condition. Cutting board broken with cracks at sushi station.
14-12-4
52
Feb 11, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp not in commercial packaging over fully cooked shrimp at chest freezer by dish machine. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in across from dish machine: milk (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of four hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in across from dish machine: milk (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of four hours. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed Bowl of green onions in hand wash sink by entrance to kitchen. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed chlorine Sanitizer spray bottle not labeled on table outside entrance to kitchen. Operator labeled properly. **Corrected On-Site** **Repeat Violation**
41-17-4
52
Nov 12, 2024
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
86
Sep 11, 2024
Routine - Food
3 critical violations. 4 major violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (48F - Cold Holding) Observed at flip top cooler filled above to top of pan in large chunks. Per operator, received fully cooked. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved product to freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over cut vegetables at flip top cooler on cook line, raw fish not in commercial packaging over ice cream at chest freezer in kitchen. Operator stored all products properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towel covering and in direct contact with French fries at small black reach in cooler by cook line. Operator removed paper towel. **Corrected On-Site** **Warning**
14-86-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tall reach in cooler in kitchen: diced tofu (48F - Cooling) at 2:27 ; cooling since 11:45 - 48F at 2:47 Observed in tightly sealed container. At current rate of cooling product will not reach 41F within 4 hours. Operator added ice to product. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Happy hour menu: spicy tuna roll, wahoo California roll, sashimi roll, cherry blossom roll, rainbow roll has no identifier for raw animal food on menu. **Warning**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time control procedure sent to operator. **Warning**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled on cook line. Operator labeled properly. **Corrected On-Site** **Warning**
41-17-4
43
May 24, 2024
Complaint Full
No violations found.
100
May 23, 2024
Complaint Full
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
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. Sushi chef wiped his face and then placed ice bags on tuna and salmon at sushi station without washing his hands. **Repeat Violation** **Admin Complaint**
12A-10-4
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 0ppm. **Warning**
22-41-4
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 was 2 hours ago. Sushi chef stated he forgot to time mark the rice. Sushi chef put time mark on the rice. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna 48°F-50°F, salmon 47°F, in right display case at sushi station. Sushi chef stated he left doors open during busy lunch. Tuna and salmon in display case for 2.5 hours. Sushi chef placed ice bags on the fish. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sushi chef is stacking crab sticks on a plate without wearing gloves at sushi station. Sushi chef put gloves on. Prep cook peeling carrots without gloves. Carrots will be stored in walk in cooler to be used later. Prep cook put gloves on. **Corrected On-Site** **Warning**
09-01-4
Intermediate - Employees have not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Sushi chefs not wearing gloves while preparing ready to eat food and not washing hands as needed. Sushi chefs lack adequate training about Food employees shall wash their hands and exposed portions of their arms , immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, unwrapped single-service and single-use articles and after touching bare body parts. **Warning**
53B-15-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
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. Grouper and tuna in walk in cooler not removed from vacuum package. Removed from freezer last night. Cook removed packaging. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
06-09-1
Basic - Employee eating while preparing food. 2 cooks eating on cook line while preparing onion rings. Reviewed eating in dining room. **Corrective Action Taken** **Warning**
12B-01-4
Basic - Raw fruits/vegetables not washed prior to preparation. Carrots in the process of peeling not washed before peeling. Prep cook went to wash carrots. **Corrected On-Site** **Warning**
08B-39-4
35
Mar 12, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
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 rice was cooked was 2 hours ago. Sushi chef time marked. **Corrected On-Site**
03F-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi chef arrived at sushi bar and washed his hands with his gloves on. Reviewed proper hand washing with sushi chef. He took his gloves off and washed his hands properly before putting a fresh pair of gloves on. **Corrected On-Site**
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in sink. Sushi chef removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Employee personnel cell phone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed. **Corrected On-Site**
40-06-5
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. Tilapia 35°F, escolar 37°F, removed from freezer this morning. Cook removed from package. **Corrected On-Site**
06-09-1
61
Oct 18, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces in cooler at cook line. Cook removed eggs. **Corrected On-Site**
08A-05-6
High Priority - Employee drank from an open container, unscrewed the lid, then engaged in food preparation without washing hands at cook line. Employee went to wash her hands. **Corrected On-Site**
12A-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in sink at sushi bar. Manager removed bucket. **Corrected On-Site**
31A-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust behind dish machine.
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - In-use rice scoop stored in standing water less than 135 degrees Fahrenheit 82°F. Manager discarded. **Corrected On-Site**
10-07-4
58
May 16, 2023
Complaint Full
2 critical violations. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
52
Jan 13, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
78
Aug 22, 2022
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Brown rice (43-55F - Cooling); white rice (50F - Cooling) in walk-in cooler; as per operator food cooked last night and stored in big plastic tubs with tight lid to cool; Food didn't reach 41° F or below within 6 hours; See Stop Sale
03D-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and raw shrimp containers stored over unwashed ginger in walk-in cooler; Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs container stored on top of broccoli in reach in cooler at cook line; Operator moved eggs on the bottom of the cooler; **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored behind raw shrimp in reach in cooler by cook line Raw beef stored above calamari in walk-in cooler. Operator stored properly **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Brown rice (43-55F - Cooling); white rice (50F - Cooling) in walk-in cooler; as per operator food cooked last night and stored in big plastic tubs with tight lid to cool; Food didn't reach 41° F or below within 6 hours; See Stop Sale
01B-02-5
Intermediate - Handwash sink by soda machine in the kitchen used for purposes other than handwashing- to store beverage container Operator removed **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by soda machine in the kitchen Operator provided **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment keeps sushi rice on time. No procedure Emailed and printed procedure during inspection **Corrected On-Site**
03F-10-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- inside and handle touching rice Operator stored properly **Corrected On-Site**
10-01-5
Basic - Bowl used to dispense rice in walk-in cooler Operator removed. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Buckets of cut up broccoli stored on the floor in walk-in cooler; Operator stored properly **Corrected On-Site** **Repeat Violation**
08B-38-4
30
Frequently Asked Questions
When was Hokkaido Hibachi El Sushi last inspected?
The most recent health inspection at Hokkaido Hibachi El Sushi on file is from Sep 2, 2025. The public record contains 11 inspections in total.
What is the most common violation at Hokkaido Hibachi El Sushi?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Hokkaido Hibachi El Sushi.
How does Hokkaido Hibachi El Sushi compare to other restaurants in Jupiter?
Hokkaido Hibachi El Sushi most recently scored 52 out of 100, which is lower than the Jupiter average of 79.
Has Hokkaido Hibachi El Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Hokkaido Hibachi El Sushi have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hokkaido Hibachi El Sushi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Hokkaido Hibachi El Sushi inspected?
Based on the inspection history on file, Hokkaido Hibachi El Sushi is inspected around four times per year on average.
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