Hokkaido Japanese Hibachi & Sushi
Last inspected: Jan 28, 2026
74
Score
The health department has logged 10 inspections at Hokkaido Japanese Hibachi & Sushi, the earliest from 2022. The newest entry in the record is dated Jan 28, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
When inspectors have written things up, “open dumpster lid” has been the most frequent reason, cited four times.
Compared to other Port St. Lucie restaurants (averaging 81), there's room to close the gap. On the whole, the file is mixed but not concerning.
10
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
74
Aug 8, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
61
Apr 21, 2025
Complaint Full
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Multi surface spray handing off rack next to single service foam articles. Manager removed. **Corrected On-Site**
41-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Manager paid during inspection. **Corrected On-Site**
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Paper towels inside sink at bar. Manager removed. **Corrected On-Site**
31A-09-4
Intermediate - No high temp temp test kit provided when using sanitizer at warewashing machine.
16-37-1
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Current Hotel and Restaurant license not displayed. Manager printed current license. **Corrected On-Site**
50-09-4
Basic - Food stored on floor. Bag in a box found on floor at bar. Manager fixed. **Corrected On-Site**
08B-38-4
Basic - Light not functioning. 3 light bulbs under hood.
36-62-4
Basic - Open dumpster lid. Manager closed one side. Unable to close other side. **Corrective Action Taken**
33-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
43
Feb 5, 2025
Complaint Partial
No violations found.
100
Dec 26, 2024
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - Handwash sink used for purposes other than handwashing. Spoon and sponge. Manager removed. Bar sink has trash debris. Manager corrected. **Corrected On-Site**
31A-11-4
Intermediate - No test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For high temp dish machine.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above dish machine.
36-32-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Manager removed. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Light not functioning. 3 light bulbs. Manager stated it is an electrical problem. **Repeat Violation**
36-62-4
Basic - Open dumpster lid. Manager closed. **Corrected On-Site**
33-16-4
Basic - Reach-in cooler interior has accumulation of soil residues/ food debris. In the interior of 2 door standing reach in cooler. Employee cleaned. **Corrected On-Site**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back wall of mop sink. **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Bulk corn starch. Manager labeled. **Corrected On-Site**
02D-01-5
52
Jul 19, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
32
Mar 5, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. massiago 62f cold holding less than 1 hour. Manager placed in ice water
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over washed vegetables raw beef over zucchini **Corrected On-Site**
08A-05-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in sink at sushi bar **Corrected On-Site**
31A-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Meat cooler on prep line
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
55
Oct 16, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw chicken, then handled raw shrimp, then washed hands with gloves on. Manager corrected. **Corrected On-Site**
12A-09-4
High Priority - Pesticide-emitting strip present in food prep area. Next to reach in cooler. In bar area under each sink. In kitchen under sink. Operator removed. **Corrected On-Site**
41-24-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager will ask eco lab for test strips.
16-62-1
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table with soup. **Corrected On-Site**
12B-07-4
Basic - Floor drains are heavily soiled.
36-01-4
58
Feb 20, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dumplings 55f cold holding , chicken 45f cold holding , shrimp 44f cold holding, shrimp 48f cold holding , beef 45f cold holding , cut cabbage 50f cold holding , all foods placed in unit less than 30 minutes ago. Advised to rapid chill **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Rae fish over condiments **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and shrimp over unwashed vegetables in walk in cooler **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in sink by soup station **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By rice warmers in kitchen, bar area **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In restrooms
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. In raw chicken in walk in
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By sushi station **Corrected On-Site**
12B-07-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. In standing water. Educated **Corrected On-Site**
06-01-5
37
Aug 10, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab 45f cold holding , tuna 45f cold holding , salmon 45f cold holding, **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Things stored in sink. Manager removed **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not heating properly. Discontinue use until reaches proper temperature. Must use 3 compartment sink to wash rinse and sanitize all dishes. Now works and gets to temperature **Corrected On-Site**
16-55-4
Basic - Floor/ wall soiled/has accumulation of debris. Wall area under dish area **Repeat Violation**
36-73-4
Basic - Food stored on floor. Bag in a box **Corrected On-Site**
08B-38-4
Basic - Open dumpster lid.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler near dish machine **Corrected On-Site**
12B-13-4
61
Frequently Asked Questions
When was Hokkaido Japanese Hibachi & Sushi last inspected?
The most recent health inspection at Hokkaido Japanese Hibachi & Sushi on file is from Jan 28, 2026. The public record contains 10 inspections in total.
What is the most common violation at Hokkaido Japanese Hibachi & Sushi?
Across the inspection record, “open dumpster lid” has been cited four times, more than any other issue at Hokkaido Japanese Hibachi & Sushi.
How does Hokkaido Japanese Hibachi & Sushi compare to other restaurants in Port St. Lucie?
Hokkaido Japanese Hibachi & Sushi most recently scored 74 out of 100, which is lower than the Port St. Lucie average of 81.
Has Hokkaido Japanese Hibachi & Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Hokkaido Japanese Hibachi & Sushi have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hokkaido Japanese Hibachi & Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Hokkaido Japanese Hibachi & Sushi inspected?
Based on the inspection history on file, Hokkaido Japanese Hibachi & Sushi is inspected around three times per year on average.
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