Hokkaido Sushi Inc of Merritt Island
Last inspected: Apr 2, 2025
55
Score
Across the available record, Hokkaido Sushi Inc of Merritt Island has six inspections on file, the first dated 2022. Hokkaido Sushi Inc of Merritt Island was last inspected on Apr 2, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly 11 violations earlier in the record.
When inspectors have written things up, “no paper towels” has been the most frequent reason, cited three times.
By comparison, the average Merritt Island facility scores 77, putting Hokkaido Sushi Inc of Merritt Island on the weaker side. The inspection history reads as standard for a restaurant of this size.
6
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Apr 2, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 4/1/2025
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. 2 hand wash sink in the establishment had kitchen items stored in the sink
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at multiple hand wash sink station in establishments.
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Light not functioning. Couple light in kitchen is burn out
36-62-4
Basic - Plumbing system in disrepair. Hand wash sink leading to kitchen plumbing pipe is missing a piece. Establishment has a bucket to catch the water that is draining. While water is running
29-08-4
Basic - Walk in cooler door gasket is soiled
23-03-4
Basic - Equipment in poor repair. Reach in coolers door gaskets and sauté station reach in cooler door gaskets are torn Also ice machine electrical cover is off
14-11-5
55
Nov 1, 2024
Routine - Food
No violations found.
100
Apr 5, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 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
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
33
Dec 13, 2023
Food-Licensing Inspection
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat tofu in reach in glass cooler **Corrected On-Site**
08A-05-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at Dishwasher (Chlorine 00ppm); operator primed machine and retested at Dishwasher (Chlorine 50ppm) **Corrected On-Site**
22-49-4
Intermediate - No soap or paper towels provided at handwash sink by triple sink
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle in rice **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Gaskets torn on reach in three door cooler in back
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door has gapping on side
35B-01-4
Basic - Food stored on floor. Buckets of food on floor by walk in
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to walk in cooler black like substance
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled flour in bin under prep table **Corrected On-Site**
02D-01-5
47
May 15, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed license in March, did not pay the $50 for veterans status. Called during inspection and paid fees owed. **Corrected On-Site**
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Pitcher stored in sink on front line. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink front line **Corrected On-Site**
31B-02-4
Intermediate - 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. Operator has form, has not had them signed yet.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with red liquid and squirt bottle with yellowish liquid not labeled.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Plastic soup type container used to scoop rice. **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear cups wet nesting
24-08-4
Basic - Plumbing system in disrepair. Hand wash sink in kitchen is missing a piece under, water runs into a bucket underneath **Repeat Violation**
29-08-4
Basic - Working containers of food removed from original container not identified by common name. Several bulk containers in walk in cooler not labeled.
02D-01-5
47
Dec 28, 2022
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.observed cook go from hand,ing raw shrimp, apply gloves without first hand washing, corrected and re-educated.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator had pans over filled on make table cooks line, over fill line raw chicken on stick 47-49° cold holding, raw beef steak 47-49° cording holding, replaced in walk in cooler to rapid chill **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Lin no proof of food safety training, on site over 60 days
53B-13-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cooks line hold used/soiled utensils.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in prep/ cook linevstation, no soap or paper towels.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food.bowl without handle used to scoop cooked rice in bin in reach in cooler unit.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap on side of back door when only screened door is in use
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire shelving in walk in cooler soiled. Door gasket on walk in cooler soiled. Food carts used to transport to hibachi grills soiled on corners.
23-03-4
Basic - Plumbing system in disrepair. Under hand wash sink on wait station/ cook line area.
29-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases zucchini stored over ready to eat, prepped onions in walk in cooler.
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of water not labeled on food carts for hibachi stations, corrected.
02D-01-5
32
Frequently Asked Questions
When was Hokkaido Sushi Inc of Merritt Island last inspected?
The most recent health inspection at Hokkaido Sushi Inc of Merritt Island on file is from Apr 2, 2025. The public record contains six inspections in total.
What is the most common violation at Hokkaido Sushi Inc of Merritt Island?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Hokkaido Sushi Inc of Merritt Island.
How does Hokkaido Sushi Inc of Merritt Island compare to other restaurants in Merritt Island?
Hokkaido Sushi Inc of Merritt Island most recently scored 55 out of 100, which is lower than the Merritt Island average of 77.
Has Hokkaido Sushi Inc of Merritt Island's inspection record improved over time?
Yes. Recent inspections at Hokkaido Sushi Inc of Merritt Island have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hokkaido Sushi Inc of Merritt Island 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 Sushi Inc of Merritt Island inspected?
Based on the inspection history on file, Hokkaido Sushi Inc of Merritt Island is inspected around three times per year on average.
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