Hokkaido Chinese & Japanese
Last inspected: Feb 26, 2026
35
Score
Hokkaido Chinese & Japanese appears in inspection records 14 times, starting in 2023. The newest entry in the record is dated Feb 26, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near 13 violations per visit.
“Handwash sink not accessible for employee use” accounts for the largest share of issues, appearing five times across the record.
Restaurants in Kissimmee average 78, so Hokkaido Chinese & Japanese trails the local norm. There are enough flags in the record to merit a second thought.
14
Inspections
1
Critical latest
3
Major latest
5
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
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
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
35
Oct 22, 2025
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
21
Apr 9, 2025
Complaint Full
7 critical violations. 3 major violations. 5 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. Chemical stored next to iced tea at drink/server station **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cans of biscuits at reach I;cooler on cooks line Raw beef stored over raw fish at reach in cooler at hibachi station Raw chicken stored over raw shrimp at reach in cooler at hibachi station **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over case of avocados and second walk in cooler **Corrected On-Site**
08A-04-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sugar,flour and rice at dry storage area
14-15-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Shrimp lined with paper towel at sushi bar
14-86-1
High Priority - Dented/rusted cans present. See stop sale. Canned ketchup
01B-01-4
High Priority - Container of medicine improperly stored. Energy booster capsules stored next to spices at pass thru window in kitchen **Corrected On-Site**
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at drink/server station had bucket in sink **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink at sushi bar **Corrected On-Site**
31B-02-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Several clear bottles of chemicals not labeled throughout facility
41-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar at drink station **Corrected On-Site**
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Tongs hanging on cart handle at sushi station **Corrected On-Site**
24-07-4
Basic - Food stored in a location that is exposed to splash/dust. Buckets of soy sauce stored under paper towel dispenser at cooks line
08B-36-4
Basic - Stored food not covered. Throughout walk in coolers
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour at dry storage and drink station
02D-01-5
20
Jan 30, 2025
Complaint Full
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid bugs spray under bar area. Operator will discard. **Corrective Action Taken**
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelf eggs over carrots, make table top on buffet. Raw fish over rolls in reachin on cook line **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Bucket in sink at server station **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash knifes and towels. Operator coached employee on correct hand sink use **Corrective Action Taken** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both server station.
31B-02-4
Intermediate - No soap provided at handwash sink. At both server station.
31B-03-4
Basic - Hole in or other damage to wall. Near walk in cooler
36-24-5
Basic - Grease on the ground and/or pad around grease receptacle. Dumpster missing, a lot of garbage on floor.
33-20-4
Basic - Food stored on floor. Multiple items on walk in freezer, walk in cooler and kitchen. **Repeat Violation**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen. **Corrected On-Site**
12B-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Carbon dioxide/helium tanks not adequately secured. Near cooler in the kitchen.
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In employee dining area
22-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Pork in standing water, in kitchen. Operator instructed employees the proper way to thawing. **Repeat Violation**
06-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Spoons at ice cream station **Corrective Action Taken**
25-06-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar **Corrected On-Site**
31B-04-4
30
Sep 12, 2024
Complaint Full
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. baked white fish 30 mins (119F - Hot Holding);
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw chicken over shirimiso in the walk in cooler
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting board at the hibachi station , soiled can opener .
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.bucket in the hand washing sink at the bar
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Rags inside of the handwashing sink at the bar.
31A-11-4
Intermediate - No soap provided at handwash sink. At the bar
31B-03-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the dish area **Corrected On-Site**
36-34-5
Basic - Floor soiled/has accumulation of debris.dry storage area neat ice machine .
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Operator cutting chicken and placing into a bucket that is placed on the floor **Corrective Action Taken**
08B-47-4
Basic - Food stored on floor. Boxes of pork on the floor in the walk in freezer, buckets of soy sauce in the dry storage area
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavily soiled hood filters **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner.raw chicken placed in containers on the prep counter , no running water
06-01-5
33
Jun 11, 2024
Complaint Full
4 major violations. 6 minor violations.
View 10 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Items thawing in handwash sink at sushi bar. - From follow-up inspection 2024-06-11: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Filling or rinsing pitcher at sushi bar. - From follow-up inspection 2024-06-11: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station. - From follow-up inspection 2024-06-11: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Wait station. - From follow-up inspection 2024-06-11: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Wait station. - From follow-up inspection 2024-06-11: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled. **Repeat Violation** - From follow-up inspection 2024-06-11: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-06-11: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi . - From follow-up inspection 2024-06-11: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Employee preparing food in customer section of dining area. Wait station area behind ice cream coolers. - From follow-up inspection 2024-06-11: **Time Extended**
08B-48-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Various areas throughout including kitchen ans walls in dining area. **Repeat Violation** - From follow-up inspection 2024-06-11: **Time Extended**
36-03-4
50
Mar 21, 2024
Complaint Full
3 critical violations. 9 major violations. 7 minor violations.
View 19 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Hibachi area. One broken egg with 3 flats. Removed and discarded.
01B-14-4
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Noodles at soup area not covered or protected. Advised to move under sneeze guard. **Corrected On-Site**
08B-01-4
High Priority - Displayed food not properly protected from contamination. Self serve ice cream scooping-guests unable to scoop without hand extending into ice cream container.
08B-02-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent tear sheet with instructions to post for use if needed. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Items thawing in handwash sink at sushi bar.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Filling or rinsing pitcher at sushi bar.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station.
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Per plans from 2017, several minor differences have been made. These changes did not add additional equipment.
51-16-7
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. Sent form and manager scurrying to get them signed off. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. Wait station.
31B-03-4
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. 5 certificates for 10 plus employees. 4 employees in kitchen at this time and at least 4 employees on floor and or at hibachi/sushi area.
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Advised to move consumer warning to buffet with raw proteins.
02B-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled. **Repeat Violation**
23-24-4
Basic - Cove molding at floor/wall juncture broken/missing. Various areas throughout including kitchen ans walls in dining area. **Repeat Violation**
36-03-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Sushi bar.
12B-12-5
Basic - Employee preparing food in customer section of dining area. Wait station area behind ice cream coolers.
08B-48-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi .
13-07-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Corrected On-Site** **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Wait station.
31B-04-4
18
Aug 29, 2023
Complaint Full
1 critical violation. 2 major violations. 13 minor violations.
View 16 violations
High Priority - - From initial inspection : 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.tested at 0 ppm **Warning** - From follow-up inspection 2023-08-29: **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Prep tables in the kitchen **Warning** - From follow-up inspection 2023-08-29: Non-pitting surface rust on food-contact equipment. Prep tables in the kitchen **Time Extended**
22-31-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board heavily soiled **Warning** - From follow-up inspection 2023-08-29: Cutting board heavily soiled **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Soiled **Warning** - From follow-up inspection 2023-08-29: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen **Warning** - From follow-up inspection 2023-08-29: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2023-08-29: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Under the hand washing sink in the kitchen near the dish area, by the ice machine under the rack **Warning** - From follow-up inspection 2023-08-29: Cove molding at floor/wall juncture broken/missing. Under the hand washing sink in the kitchen near the dish area, by the ice machine under the rack **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout the kitchen, in the dish room under the equipment **Warning** - From follow-up inspection 2023-08-29: Throughout the kitchen, in the dish room under the equipment **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Multiple areas under the prep table in the kitchen **Warning** - From follow-up inspection 2023-08-29: Multiple areas under the prep table in the kitchen **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Inside of the dish room near the right side of the wall **Warning** - From follow-up inspection 2023-08-29: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Heavily soiled **Warning** - From follow-up inspection 2023-08-29: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Heavily soiled **Time Extended**
36-68-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2023-08-29: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All equipment throughout the kitchen soiled **Warning** - From follow-up inspection 2023-08-29: All equipment throughout the kitchen soiled **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2023-08-29: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-08-29: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the dish room , black markings on the wall **Warning** - From follow-up inspection 2023-08-29: Wall soiled with accumulated grease, food debris, and/or dust. In the dish room , black markings on the wall **Time Extended**
36-27-5
37
Aug 18, 2023
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Potentially Hazardous Food Held at Proper Temperature
FL-16
14
Jul 25, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. **Warning** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-25: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Warning** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-25: No labels **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. -ice cream freezers **Warning** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-25: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. **Warning** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-25: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door near water heater in back **Warning** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-25: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Dry good shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-25: **Time Extended**
14-33-4
67
Jun 9, 2023
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
35
May 22, 2023
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Evidence of mop/cleaning wastewater dumped onto ground. -employees dumping wastewater into run off drain on ground behind back door. **Warning** - From follow-up inspection 2023-05-22: Time extended 60 days **Time Extended**
28-14-5
High Priority - - From initial inspection : High Priority - Dishwasher 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. **Warning** - From follow-up inspection 2023-05-22: Dishwasher handled soiled dishes before handling clean dishes without washing hands **Time Extended**
12A-13-4
Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
01C-02-4
Intermediate - - From initial inspection : Intermediate - No tag on/for container of raw, in-shell clams/mussels/oysters. **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
01C-01-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -bowl used to dispense raw chicken, no handle **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Dry good shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door near water heater in back **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. -ice cream freezers **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning** - From follow-up inspection 2023-05-22: Time extended 60 days **Time Extended**
29-27-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
06-03-5
33
May 15, 2023
Routine - Food
6 critical violations. 10 major violations. 14 minor violations.
View 30 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -precooked chicken skewers, cooked noodles inside walk in cooler **Warning**
01B-36-5
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. -shrimp, cooked oysters, cut tomatoes, cooked chickpeas -raw marinated chicken and precooked chicken sitting out at room temperature across from cook line. No time marking. **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic in oil , hibachi station 61F for 3 hours. Advised to add to time as public health control. Garlic mixed with oil requires time/temperature control for safety. **Warning**
03A-02-5
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. -employees dumping wastewater into run off drain on ground behind back door. **Warning**
28-14-5
High Priority - Dishwasher 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. **Warning**
12A-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked noodles 45-46F, cooked chicken skewers 46F, inside deep plastic bin inside walk in cooler, manager stated cooked previous day and remained inside cooler. Temperatures consistent with improper/inadequate cooling due to using dense plastic containers to cool cooked food. Advises to use sheet pans or shallow pans, use ice where possible to rapidly cool food to 41F within 6 hours. **Warning**
03D-02-5
Intermediate - Clam tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
01C-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -dense, plastic bus tubs used to cool cooked food. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of ice machine splash guard in server station **Warning**
22-02-4
Intermediate - Handwash sink missing in warewashing or food preparation area. **Warning**
31A-07-4
Intermediate - Handwash sink removed from food preparation area. Must be reinstalled in the same location where removed. -hand sink verified on establishment plans, located at end of cookline behind 3 compartment sink is missing/has been removed. Operator advised of 7day callback inspection to verify compliance on missing hand sink. **Warning**
31A-04-4
Intermediate - No tag on/for container of raw, in-shell clams/mussels/oysters. **Warning**
01C-01-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -probe thermometer read 25F after calibration **Warning**
05-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Warning**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -at only handsink inside kitchen **Corrected On-Site** **Warning**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. -bowl used to dispense raw chicken, no handle **Warning**
14-01-5
Basic - Cardboard used to line food with direct contact inside bus tub. -cooked pork **Warning**
14-05-4
Basic - Dead roaches on premises. - 2 dead roaches by entrance to kitchen on floor, manager had employee clean up **Warning**
35A-03-4
Basic - Dry good shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -back door near water heater in back **Warning**
35B-01-4
Basic - Floor tiles missing and/or in disrepair. **Warning**
36-17-5
Basic - Food not stored at least 6 inches off of the floor. -fryer oil on cookline **Warning**
08B-47-4
Basic - Food stored in a location that is exposed to dust. -cooked prawns draining above hood filters covered in dust/debris. **Warning**
08B-36-4
Basic - Ice buildup in reach-in freezer. -ice cream freezers **Warning**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -rice **Warning**
10-01-5
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site** **Warning**
10-03-4
Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
29-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters **Warning**
23-03-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. **Warning**
06-03-5
7
Mar 29, 2023
Routine - Food
3 critical violations. 9 major violations. 9 minor violations.
View 21 violations
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. Touching cooked noodles with bare hands
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In multiple reach in coolers and walk in cooler. Raw chicken, seafood, and beef stored not following proper hierarchy. Operator moved **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. On same shelf as ready to eat foods. Operator moved **Corrected On-Site**
41-10-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Clams/mussels/oysters tag missing required information.
01C-09-5
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
01C-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed paperwork **Corrected On-Site**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator restocked **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled idntifying liquid contents. Operator labeled **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at valve for hand wash sink in kitchen area. Operator turned on **Corrected On-Site**
27-16-4
Basic - Food stored on floor. Case of raw chicken on the floor. Bottles of vinegar on floor. Case of noodles on the floor. Soda bibs on floor. Operator moved **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Single-service articles improperly stored. Cases of single service items stored on floor in dry storage areas **Repeat Violation**
25-05-4
Basic - Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served.
01C-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas at habachi area stored in standing water at 86°F. Operator moved container onto flat top **Corrective Action Taken**
10-07-4
Basic - Floor tiles missing and/or in disrepair. In dish area
36-17-5
Basic - Floor area(s) covered with standing water. In dish area
36-22-4
Basic - Employee with no hair restraint while engaging in food preparation. Multiple cooks
13-03-4
Basic - Clams/mussels/oysters removed from original container for long-term storage.
01C-06-5
Basic - Bowl or other container with no handle used to dispense food. In large bins of rice. Operator moved **Corrected On-Site**
14-01-5
17
Frequently Asked Questions
When was Hokkaido Chinese & Japanese last inspected?
The most recent health inspection at Hokkaido Chinese & Japanese on file is from Feb 26, 2026. The public record contains 14 inspections in total.
What is the most common violation at Hokkaido Chinese & Japanese?
Across the inspection record, “handwash sink not accessible for employee use” has been cited five times, more than any other issue at Hokkaido Chinese & Japanese.
How does Hokkaido Chinese & Japanese compare to other restaurants in Kissimmee?
Hokkaido Chinese & Japanese most recently scored 35 out of 100, which is lower than the Kissimmee average of 78.
Has Hokkaido Chinese & Japanese's inspection record improved over time?
Results have been roughly steady. Inspections at Hokkaido Chinese & Japanese have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hokkaido Chinese & Japanese 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 Chinese & Japanese inspected?
Based on the inspection history on file, Hokkaido Chinese & Japanese is inspected around five times per year on average.
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