Hokusai Ramen and Izakaya
Last inspected: Dec 19, 2025
58
Score
Inspectors have visited Hokusai Ramen and Izakaya seven times, with records going back to 2023. The most recent visit was on Dec 19, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 15 violations before.
“In-use tongs stored on equipment door handle between uses” accounts for the largest share of issues, appearing four times across the record.
Restaurants in Kissimmee average 78, so Hokusai Ramen and Izakaya trails the local norm. The record is unremarkable in either direction.
7
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
58
May 29, 2025
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat sanitizer at three compartment sink
16-37-1
Basic - Bowl or other container with no handle used to dispense food. In miso soup container in reach in cooler under make table on cookline In flour container in prep area Operator removed **Corrected On-Site**
14-01-5
Basic - Floor area(s) covered with standing water. At front counter under reach in cooler
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cookline
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle and on pipe to fryer Operator removed **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour container Operator removed **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Operator cleaned **Corrected On-Site**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At front counter handwashing sink Operator added one **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment exteriors on cookline Several equipment gaskets - operator began cleaning some Handwashing sink next to entrance to kitchen **Corrective Action Taken**
23-03-4
61
Mar 17, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
55
Dec 20, 2024
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over mushrooms. Operator moved In lower holding area of reach in cooler raw beef over cooked pork. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler next to pick up area soft boiled eggs (56F - Cold Holding). Stored in bowl above fill line of unit.
03A-02-5
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 and the time removed from temperature control cannot be determined. See stop sale. Hard shelled eggs, soft boiled eggs, cooked pork
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on the non chemical side of the split at mop sink. No vacuum breakers installed on hose bibs near cook line
29-34-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Soft boiled eggs and ribeye are not identified at digital kiosks. Operator posted signs **Corrected On-Site**
02B-01-5
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/ Manager showed up during inspection **Corrected On-Site**
53A-05-6
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. **Warning**
11-26-1
Basic - Floor not cleaned when the least amount of food is exposed. Floors under walk in cooler shelves need to be swept.
36-01-4
Basic - Food stored on floor. Throughout kitchen areas. Cooking oil, bag of flour, soda bibs, boba pearls, plastic drink bottles. Operator moved **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of oven door and on soiled pipe in between cooking equipment. Operator took to dish area **Corrected On-Site**
10-20-4
Basic - Reuse of single-service or single-use articles. Cardboard shipping container repurposed to store bowls
25-32-4
Basic - Single-service articles improperly stored. Multiple cases of single service items stored on the floor throughout kitchen areas. Operator moved **Corrected On-Site**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef and frozen vegetables being thawed on countertop. Operator placed under cold running water **Corrected On-Site**
06-01-5
Basic - Wood food-contact surface not properly sealed. Shelves in walk in cooler are not sealed
14-06-4
29
Jun 14, 2024
Complaint Full
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Shell eggs are cooked to soft-boiled, then cooled and cold holding until service without reheat. Operator was informed that they will have to recook the egg to 155F, use pasteurized eggs for this process, or initially cook the egg to 155F and discard any extra product after 4 hours.
03C-91-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over carrots in walk-in cooler.
08A-04-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Less than 1 hour per operator. Provided TPHC plan.
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tapioca boba at room temperature on counter less than 1 hour per operator 74F. Provided operator with TPHC plan **Repeat Violation**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink. Front counter handwash sink.
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator utilizes time plan for pooled eggs, shell eggs, tapioca boba, since establishment is only open from 12-3. Provided time plan to operator.
03F-10-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used in bulk sugar, flour.
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on pipe on cookline **Corrected On-Site**
10-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves **Corrected On-Site**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter handwash sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline pipe that tongs are stored on soiled with grease.
23-03-4
Basic - Plumbing system in disrepair. Cookline handwash sink faucet broken.
29-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
22
May 14, 2024
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - miso soup base (44F - Cold Holding) **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hose faucet below hand wash sink in kitchen **Warning**
29-34-4
High Priority - Vacuum breaker missing on splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - owner is out of the country, no records kept at establishment **Warning**
53B-01-5
Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink in kitchen storing hose - hand wash sink next to dish machine storing sponges and brushes **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - soft boiled egg **Warning**
02B-01-5
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - owner is out of the country, no records kept at establishment **Warning**
53A-07-6
Basic - Equipment in poor repair. - hand wash sink faucet loosely attached to sink **Warning**
14-11-5
Basic - Food stored on floor. - bag in box syrup - various items on floor in walk in freezer - soy sauce buckets, and cooking oil on floor in prep area **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer - ice buildup in reach in Hamilton Beach freezer **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle **Warning**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - plastic bowls, no handle in bulk flour **Warning**
10-01-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Single-service articles improperly stored. - togo bowls on floor next to cook line **Warning**
25-05-4
30
Oct 12, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Exterior door has a gap at the threshold that opens to the outside. Opening at back door
35B-01-4
95
Frequently Asked Questions
When was Hokusai Ramen and Izakaya last inspected?
The most recent health inspection at Hokusai Ramen and Izakaya on file is from Dec 19, 2025. The public record contains seven inspections in total.
What is the most common violation at Hokusai Ramen and Izakaya?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited four times, more than any other issue at Hokusai Ramen and Izakaya.
How does Hokusai Ramen and Izakaya compare to other restaurants in Kissimmee?
Hokusai Ramen and Izakaya most recently scored 58 out of 100, which is lower than the Kissimmee average of 78.
Has Hokusai Ramen and Izakaya's inspection record improved over time?
Yes. Recent inspections at Hokusai Ramen and Izakaya have averaged around seven violations per visit, down from roughly 15 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hokusai Ramen and Izakaya 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 Hokusai Ramen and Izakaya inspected?
Based on the inspection history on file, Hokusai Ramen and Izakaya is inspected around three times per year on average.
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