ARASHI YAMA SUSHI AND HIBACHI INC
4780 NW 39 AVE SUITE 1, Gainesville FL 32606 · 352.505.6000
Last inspected Aug 25, 2026 · 8 visits since August 2023
NOV 24
FEB 25
SEP 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. conch (60F - Cold Holding) item thawed at room temperature at sushi bar, item placed in freezer to rapidly cool down.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Container of medicine improperly stored. Bottle of Tylenol over reach in cooler on cooks line.
Non-food grade paper/paper towel used as liner for food container. On conch fish at sushi counter.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over opened package of veggie spring rolls in small reach in freezer on cooks line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. conch (60F - Cold Holding) item thawed at room temperature at sushi bar, item placed in freezer to rapidly cool down.
Show the remaining 6 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottle on floor no label, operator stated it is degreaser.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup on prep table by chicken cutting. Canned soda and cup over reach in cooler on cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Jeremiah's ice cream over food in walk in freezer.
Equipment in poor repair. Interior microwave rusted.
Food stored on floor. Beef on floor in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooks line soiled with grease.
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Cardboard used to line nonfood-contact shelves. Cardboard used in walk-in-cooler under bottles
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drink cups on prep table in kitchen
Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( metal bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Food stored on floor. Package of raw meat and fish on floor of walk-in-freezer. Container of soy sauce and cooking oil on floor in kitchen,
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in small black reach in freezer
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( asparagus, tomato ) stored over ready-to-eat food ( cut onions ) in walk in cooler.
Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device in kitchen
Sep 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate9 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Fish stored over open containers of ice cream in walk-in-freezer. Portioned wrapped steak stored over portioned lobster and fish in reach in freezer in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 78F on cookline for 2 hours, not kept on time. Manager put time on butter and will be discard after four hours.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yum Yum sauce made 9/1/25 not date marked in reach in cooler.
Records/documents for required employee training do not contain all of the required information. Two food handler certificates missing date of birth and on missing all the trainer information.
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( cleaner ). Manager labelled bottle.
Toxic substance/chemical on premise that is not required for the operation of establishment. Container with gasoline in corner of kitchen
Bowl or other container with no handle used to dispense food. Food dispensed (soy sauce)with a bowl without a handle.
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured at bar. Manager secured CO2 tanks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wet wiping cloth stored on soft drink syrup boxes at from bar.
Food stored on floor. Container of Fuji Vinegar seasoning on floor of walk-in-cooler. Fish stored on floor in walk-in-freezer..
Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket on Reach in freezer on cookline not attached correctly on corner of door.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler in front counter area.
Stored food not covered. Open bag of soy bean paste in walk-in-cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (mushrooms, peppers, avocados ) stored over ready-to-eat food (Cleaned cut onions ) in walk in cooler.
Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored on floor. Manager hung mop.
Observed electrical wiring in disrepair. For reporting purposes only. Smoke detector missing in kitchen
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
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. Dish machine next to three compartment sink, 0 ppm. Manager changed sanitizer and primed machine, 50 ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
Employee switched from working with raw food to handling single service without washing hands. Employee cutting chicken then proceeded to handle clean to go container on cook line. Manager had employee wash hands and use new container.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from back door. Knife stored in prep area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks in sushi bar area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep kitchen table. Manager discarded drink during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on kitchen prep table. Employee removed phone during inspection.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf above three compartment sink.
Food stored on floor. Container of duck stored on kitchen floor. Employee placed container on shelf. Fish stored on floor in walk-in freezer. Sauces stored on floor in walk-in cooler.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cart handle in front of cook line. Manager placed tongs on top of stove.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf beneath hand washing sink in sushi bar area. Walk-in cooler gasket.
Time/temperature control for safety food thawed in an improper manner. Octopus thawing in standing water. Employee placed octopus under running water.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on reach-in cooler across from cook line. Wiping cloth underneath cutting board on kitchen prep table.
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Container of medicine improperly stored. Diet supplement stored on shelf above reach-in cooler across from cook line. Manager removed diet supplement during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of wait station ice machine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at kitchen hand washing sink. Manager provided hand towels during inspection.
Accumulation of lime scale on the inside of the dishmachine. Dish machine next to three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Employee removed drink during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drink stored in sushi bar reach-in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above reach-in cooler across from cook line. Manager removed phone during inspection.
Food stored on floor. Cases of chicken and fish stored on walk-in freezer floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on cook line stored in standing water, 80F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Walk-in cooler gasket.
Old labels stuck to food containers after cleaning. Containers stored on shelf above three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler across from cook line.
Worn, torn and/or soiled floors/carpeting. Floor in sushi bar area.
Jan 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate12 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container. Salmon wrapped in paper towels in sushi bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bin for wait station ice machine.
Bowl or other container with no handle used to dispense food. Bowls used to scoop rice and flour in containers on bottom shelf of prep table in front of water heater.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from three compartment sink. Manager had employee remove drink.
Food stored on floor. Soy sauce stored on kitchen floor. Carrots stored on walk-in cooler floor. Fish stored on walk-in freezer floor.
In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of cart in front of cook line oven.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water in wait station, 83F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine.
Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf above wait station three compartment sink. Manager turned containers over.
Soiled floors/carpeting. Floor in walk-in freezer.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink.
Working containers of food removed from original container not identified by common name. Containers on bottom shelf of prep table in front of water heater.
Aug 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 16, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
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. Dish machine across from fryers, 0 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line: noodles (51F - Cold Holding). Manager stated item was placed in cooler 3 hours prior to temperature being taken. Manager voluntarily discarded item. Inspector discussed storing item deeper in pan with operator. Item stored on cart in front of cook line: eggs (71F - Cold Holding). Manager stated item placed on cart two hours prior to temperature being taken. Manager stated item would be held using time as a control going forward. Manager voluntarily discarded item.
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. Three employees missing employee reporting agreement.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employee training certificates expired.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from fryers. Employee removed drink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee container of creamer stored in reach-in cooler behind front counter. Manager removed creamer from cooler.
Food stored on floor. Bag of carrots stored on floor in walk-in cooler. Cases of chicken and fish stored on floor in walk-in freezer.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cart handle located on cook line. Manager had employee place tongs on top of oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill greasy. Cabinet shelves in sushi prep area.
Time/temperature control for safety food thawed in an improper manner. Shrimp being thawed in standing water in prep area. Manager placed shrimp under cold running water.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket in front of mop sink.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler across from grill.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.