HANA SUSHI
3147 SW 45 ST STE 10, Gainesville FL 32608 · 352-877-8899
Last inspected Mar 6, 2026 · 11 visits since October 2023
FEB 25
MAY 25
SEP 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : squid 47° in food pan in the prep area. These were moved back to the walk-in cooler.
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Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Mar 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
Container of medicine improperly stored. Observed : employee vitamins stored over the cook line make table. These were moved with the employee drinks down below.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : squid 47° in food pan in the prep area. These were moved back to the walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : pasta on the prep table, 66°. These were moved to the cook line for cooking
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed : open milk from yesterday, no added date. A date was added.
Show the remaining 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the soda gun at the bar was soiled. Staff started to clean by removing the cone.
Handwash sink used for purposes other than handwashing. Observed : in the kitchen hand wash sink, 2 metal scrub pads. These were removed.
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. Observed : 3 expired certificates. Multiple certificates were in compliance.
Carbon dioxide/helium tanks not adequately secured. Observed : the 6 co2 tanks in the kitchen were not secured. A chains was added. ALSO, the co2 on the front line was not secured. The chains was added.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 3 employee drinks stored over the cook line make table. These were moved to the lowest shelf.
Equipment in poor repair. Observed the glass door reach-in cooler at the end of the cook line has the handle side gasket torn.
Stored food not covered. Observed : cooked pasta at 41° in the walk-in cooler, not covered. Plastic wrap was added.
Working containers of food removed from original container not identified by common name. Observed : the sushi bar does not have labels for any product.
Oct 22, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Toxic substance/chemical improperly stored. Observed : great stuff foam stored on the ledge of the ice maker. The foam was moved to cleaning.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the ice machine shroud was soiled. This was wiped clean. **Corrected On-Site* ALSO, a cutting board is stained in the prep area.
Records/documents for required employee training do not contain all of the required information. Observed : multiple certificate with clerical errors, ie date of birth and date of training.
Carbon dioxide/helium tanks not adequately secured. Observed : the co2 tank at the bar was not secured. The chain was added.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed : the 3 compartment sink at the bar with wash then sanitize(200 ppm quaternary ammonia). The quaternary ammonia sink was then drained.
Reuse of single-service or single-use articles. Observed : a cut plastic jug being used to scoop bulk rice. This was discarded.
Working containers of food removed from original container not identified by common name. Observed : the sushi line lacks labels to identify each item in the case.
May 2, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 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. Observed: the dish wash machine tested 0 ppm after multiple attempts. The dish wash machine technician was called and is on the way.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed: prep staff touch raw hamburger meat when transferring it to another pan. He was stopped, and he then washed his hands and added gloves.
Equipment and utensils not properly air-dried. Observed: dish staff towel drying dishes as they come out of the dish wash machine wet..
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate5 Basic
Show 10 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. Observed: 0 ppm. The new jug was primed and the supply tube was pushed to the bottom. 100 ppm achieved.
Raw animal food stored over or with unwashed produce. Observed: in the walk-in cooler, raw fish over unwashed cucumbers.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed: cook line staff remove hat, adjust hair, replace hat, and continue to work by touching the top plate of a food scale, no hand wash. He was then told to wash hands and reapply gloves.
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. Observed: the fried chicken at the start of the cook line lacked a time mark. A time was added via a sticky note.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed: on the to go menu, there is a raw fish menu, however, there are other areas(appetizers) that have the reminder fish, yet no disclosure advisory is located on that menu. The table menu is set up correctly.
Buildup of food debris/soil residue on equipment door handles. Observed the cook line Handles for the make tables with dried food debris. Staff cleaned with a metal scrub pad.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: a drink in a styrofoam cup, on the cook line, over the fryers. The drink was discarded.
Ice scoop handle in contact with ice. Observed: on the front line the ice scoop handle was touching the ice. The scoop was adjusted handle up.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: rice scoop in 84° water on the cook line. The water was dumped.
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed: the drapes that lead from the kitchen to the front line are soiled. The drapes are touched by hands and guest plates.
May 9, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 4 findings ▾
Dead roaches on premises. Observed a dead roach between the wall and booth, by the blocked Exit door. This was swept up.
Exterior door has a gap at the threshold that opens to the outside. Observed: the delivery/trash run door has a gap on the latch side, when the door is fully closed.
Worn, torn and/or soiled floors/carpeting. Observed: in the far back corner, debris between the booth and wall. ALSO, the corner booth by the blocked Exit door, debris and chopsticks between the wall and booth, under the dining area fire extinguisher. Debris between the wall and booth in multiple areas in the dining area. ALSO, the unused swinging kitchen door that is blocked on both sides by storage, has an accumulation of food debris on the floor.
Marked exit/path to marked exit blocked. For reporting purposes only. Observed: the back corner door marked Exit is blocked by a table.
Apr 1, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed: on the sushi line, paper towels used under sushi fish.
Failure to maintain freezing records on nonexempt fish for 90 days. Observed: the last 90 days are not on site. They will be brought back and stored for 90 days on site and then sent home.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener by the cook line has an accumulation of dried debris on the blade. ALSO, the ice machine white shroud has a dark line on it.
Carbon dioxide/helium tanks not adequately secured. Observed: 4 co2 tanks near the cook line, not secured. The chain was added.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee back pack moved from over dry goods food, to on top of bulk rice. It was then moved to employee storage.
Stored food not covered. Observed: in the walk-in cooler, soup at 34F, left uncovered. This was wrapped with plastic wrap after that.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed: the fire extinguisher by the back door indicates it is in the recharge zone, and the pin was pulled.
Jan 31, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the return air vents have an accumulation of dust. ALSO, the air diffusers(vents) have dust and rust showing on multiple vents in the dining area.
Oct 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
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. Observed: sushi rice lacking a time mark. An adjusted mark was added. Time as a public health control was discussed for eggs, sushi rice and the form.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener blade had an accumulation of dried food debris. It was cleaned 2 times. ALSO, the white shroud for the ice machine had foreign substance on the front side. A employee was sent to clean it.**Corrected On-Site*
Bowl or other container with no handle used to dispense food. Observed: the tempura batter scoop lacks a handle. A measuring cup replaced it.
Carbon dioxide/helium tanks not adequately secured. Observed the co2 tanks on the front line were not secured. The chain was added.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: 2 drink cups on the cook line over guest food. These were moved below.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: a pack of cigarettes stored on a shelf, on the cook line over the prep area. The cigarettes were discarded.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed the bar area with quaternary amonia in the middle sink. The sinks were drained.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple locations for in use scoops in water less than 81F.
Reuse of single-service or single-use articles. Observed: a cut gallon jug with a hollow handle used to scoop cooked rice, on the cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet cloths on a prep table not in solution.
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.