Hokkaido Sushi & Steak
Last inspected: Mar 18, 2026
86
Score
The health department has logged 14 inspections at Hokkaido Sushi & Steak, the earliest from 2022. Inspectors last stopped by on Mar 18, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited two times.
That puts the facility ahead of the local pack: the average Palm City restaurant scores 81. The record reflects steady performance over time.
14
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At cook line area- approximately one roach crawling on floor. **Warning** - From follow-up inspection 2026-03-17: At cook line area- approximately one live roach crawling on floor. At cookline area approximately 2 live roaches crawling into salad reach in cooler. **Admin Complaint** - From follow-up inspection 2026-03-18: At dishwashing area next to cookline -approximately 1 live roaches crawling on shelf with clean dishes- operator killed and removed. **Admin Complaint**
35A-05-4
86
Mar 17, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
61
Mar 16, 2026
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
12
Jan 7, 2026
Routine - Food
No violations found.
100
Nov 5, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge-Jay Romanowski **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen dish area, opened bottle of water stored on shelf with clean dishes. At rear of kitchen near dry storage, opened can of soda stored on shelf with food items. **Warning** - From follow-up inspection 2025-11-05: Same **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. At walk in freezer, Ten (10) foot-candles of light at least 30 inches from floor not provided. **Warning** - From follow-up inspection 2025-11-05: Same **Time Extended**
38-04-4
74
Nov 3, 2025
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Insects, Rodents, and Animals Not Present
FL-38
21
Jun 11, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen completely blocked by rice cooker cart **Warning** - From follow-up inspection 2025-06-11: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Stored food not covered. Raw fish In walk in cooler **Warning** - From follow-up inspection 2025-06-11: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves **Warning** - From follow-up inspection 2025-06-11: **Time Extended**
22-16-4
82
May 30, 2025
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef handling raw beef with barehands then immediately touched clean containers Hands not washed in between. Chef washed hands . Chef touching raw shrimp with barehands and then touched triple sink faucet without washing hands in between. **Warning**
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and raw salmon stored over ready to eat sauces in bottom of reach in cooler at sushi station Removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. See stop sale. Tofu Time marked **Corrected On-Site** **Warning**
03F-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); set up Triple Sink (Chlorine 100ppm) **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-49-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef washed hands in triple sink **Warning**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen completely blocked by rice cooker cart **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks at sushi station **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. In kitchen **Warning**
31B-03-4
Basic - Floor soiled/has accumulation of debris. Dry storage room **Warning**
36-73-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent covers in walk in cooler **Warning**
36-34-5
Basic - Stored food not covered. Raw fish In walk in cooler **Warning**
08B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on shelf above flip top cooler on cook line **Warning**
40-06-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves **Warning**
22-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados sushi station container stickers **Warning**
08B-39-4
27
Nov 4, 2024
Routine - Food
9 critical violations. 2 major violations. 7 minor violations.
View 18 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine has no sanitizing solution, Chlorine 0ppm. Advised operator to set up and use 3 compartment sink to wash,rinse, sanitize. Operator set up 3 compartment sink with Chlorine 100ppm. **Corrected On-Site**
22-49-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line, Employee touched garbage can with gloves on then proceed to touch clean utensils without changing gloves and washing hands. Advised operator of proper handwashing.
12A-13-4
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. Employee touched cooked ready to eat steak to be served immediately, without an approved AOP for barehand contact. Advised operator of proper handling of ready to eat food.
09-01-4
High Priority - Employee washed hands with no soap. Employee washed hands at 3 compartment sink without soap then proceeded to prepare meals. Advised operator of proper handwashing.
12A-20-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed equipment in 3 compartment sink without properly sanitizing before use. Advised operator of proper procedure for sanitizing equipment .
22-45-4
High Priority - Raw animal food stored in same container as ready-to-eat food. At cook line flip top table, Raw shrimp dumplings stored in pan with vegetable dumplings. Advised operator of proper food storage. Operator stored correctly. **Corrected On-Site**
08A-08-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, raw pork stored over ice cream. Raw fish stored over spring rolls. Not all commercially packaged. Operator stored correctly.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw scallops stored over tofu. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. At sushi bar, wiping cloth solution Chlorine 200+ppm. Operator diluted solution to 100ppm **Corrected On-Site**
41-15-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line low boy, prepared salad (53F - Cooling)@12:22, since 12:00, 54F @1:23, at the current rate, item will not reach 41F within 4 hours. Operator placed into walk in to fascilitate cooling. At walk in cooler, mechanically tenderized raw steak (46F-Cooling)@ 12:49 since 11:00, 46F @1:24 at the current rate, product will not reach 41F within 4 hours. Operator placed product into walk in freezer to fascilitate cooling.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. At cook line, employee used handwashing sink to fill pot of rice for cooking.
31A-11-4
Basic - Food stored on floor. At kitchen, oil stored on floor.
08B-38-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen, floors soiled with food debris.
36-73-4
Basic - Employee eating while preparing food. At cook line, employee eating while preparing food.
12B-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. At sushi bar, wiping cloth solution stored on floor.
21-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce stored over washed, cut mixed vegetables. Operator stored correctly.
08B-17-4
Basic - Soiled dry wiping cloth in use. At cook line, soiled dry wiping cloth used for wiping surfaces, equipment.
21-10-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water of 85F. Operator changed water to 135F. **Corrected On-Site**
10-07-4
15
Jul 25, 2024
Food-Licensing Inspection
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
39
Mar 7, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
43
Dec 18, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
47
Jun 12, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
58
Oct 27, 2022
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
30
Frequently Asked Questions
When was Hokkaido Sushi & Steak last inspected?
The most recent health inspection at Hokkaido Sushi & Steak on file is from Mar 18, 2026. The public record contains 14 inspections in total.
What is the most common violation at Hokkaido Sushi & Steak?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Hokkaido Sushi & Steak.
How does Hokkaido Sushi & Steak compare to other restaurants in Palm City?
Hokkaido Sushi & Steak most recently scored 86 out of 100, which is higher than the Palm City average of 81.
Has Hokkaido Sushi & Steak's inspection record improved over time?
Results have been roughly steady. Inspections at Hokkaido Sushi & Steak have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hokkaido Sushi & Steak 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 Sushi & Steak inspected?
Based on the inspection history on file, Hokkaido Sushi & Steak is inspected around four times per year on average.
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