HANA SUSHI
1930 S 14 ST #10, Fernandina Beach FL 32034 · 904.277.8838
Last inspected May 29, 2026 · 8 visits since August 2023
JAN 24
OCT 24
FEB 25
NOV 25
MAY 26
▲ GETTING WORSE
5 inspections trending down, 28 points off where it started.
Live, small flying insects found. Observed 2 live flying insects near hot water heat in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2018024258 | Apr 26, 2018 | Jun 6, 2018 | $400 |
| 5--2014050823 | Nov 3, 2014 | Jan 2, 2015 | $400 |
Inspection history
8 visits, newest first
May 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scooper in water 112f Bowl used as a scooper for fried rice. 111f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp tempura 50f in 3 door flip top cooler, employee states made last night.discarded Tapiocaballs(Boba) 87.( placed on time as a public health)
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at sushi bar
May 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority0 Intermediate4 Basic
Show 9 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. 0 ppms
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scooper in water 112f Bowl used as a scooper for fried rice. 111f
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over tofu in glass cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Raw beef over raw shrimp in 3 door flip top cooler Raw chicken over eel sauce. In 3 door flip top reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp tempura 50f in 3 door flip top cooler, employee states made last night.discarded Tapiocaballs(Boba) 87.( placed on time as a public health)
Food not stored at least 6 inches off of the floor. Opened Bag in onions stored on floor in kitchen
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at sushi bar
Opened employee beverage container in a cold holding unit with food to be served to customers. -Opened personal fruit punch drink stored in reach in glass cooler. - opened personal water bottle in glass cooler
Dec 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority2 Intermediate11 Basic
Show 17 findings ▾
Live, small flying insects found. Observed 2 live flying insects near hot water heat in kitchen.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, commercially packaged whole fish stored under to small metal pans of raw chicken. Operator moved raw chicken to different shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top reach in cooler on cook line, noodles (46F - Cold Holding). Operator stated noodles were made last night and put into bottom of flip top reach in cooler on cook line before close and was not touched this morning. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, cooked shrimp (48F - Cold Holding); noodles (46F - Cold Holding). Operator stated cooked shrimp was pulled out of cooler for orders earlier then put back into cooler. Also, operator stated noodles were made last night and put into bottom of flip top reach in cooler on cook line before close and was not touched this morning. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle of hot water container soiled with calcium build up.
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. Operator unable to provide food handler training for both employees working at time of inspection that have been employed longer than 60 days. Also, other two employees not working today food handler training is expired as of 9/15/2025.
Bowl or other container with no handle used to dispense food. In containers of sugar and tempura batter across from 3 compartment sink, to go containers with no handles used as scoop. Operator removed containers from products.
Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles around hood system in kitchen broken/missing. Also, in men's and women's restroom ceiling tiles hanging down.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line equipment soiled with food debris. Also, floor under dish machine soiled with debris. Also, wall behind cook line soiled with grease.
Food stored on floor. At end of cook line, container of fry oil on floor. Operator removed container from floor.
In-use tongs stored on equipment door handle between uses. On oven door, four pairs on tongs hanging from handle. Operator removed all tongs from handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In to go container next to rice cookers, rice scoop in standing water of 90F. Operator dumped water out of container and replaced with hot water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of broiler above stove has black debris building hanging down from top both on top and bottom section.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Top of white reach in freezer in back kitchen near 3 compartment sink is rusted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease build up. Also, gaskets in kitchen soiled with food debris. Also, between both stoves on cook line has build up of food debris. Also, table under cooking equipment on cook line, soiled with food debris.
Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar, wet wiping cloth stored on counter and not in sanitizer bucket. Operator put wiping cloth in sanitizer bucket.
Working containers of food removed from original container not identified by common name. In soy sauce bucket, sugar stored outside of commercial bag and not labeled. Operator labeled container.
Feb 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate9 Basic
Show 13 findings ▾
Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In sushi bar, one (1) package of thawed escolar fish in sealed reduced oxygen package. Fish discarded. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, container of cooked shrimp stored overnight 50F. Shrimp discarded. In glass door reach in cooler, package of tofu 53F stored overnight. Tofu discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, container of cooked shrimp stored overnight 50F. Shrimp discarded. In glass door reach in cooler, package of tofu 53F stored overnight. Tofu discarded. See stop sale.
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. In sushi bar, container of sushi rice removed from temperature control at 1pm has no time mark. Manager marked rice.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In sushi bar, one (1) package of thawed escolar fish in sealed reduced oxygen package. Fish discarded. See stop sale.
Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2021. Manager obtained picture of new license and will print.
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. Employee drinking from red plastic cup without lid. Cup removed.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under counter in sushi bar. Floor under cooking equipment in kitchen. Floor around hot water heater in kitchen.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in women's restroom. Inspector emailed sign.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Top of white reach in freezer in back kitchen is rusted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for reach in coolers in sushi bar and on cook line. Hood filters above cooking equipment.
Single-service articles improperly stored. Bag of single use items stored on floor in sushi bar.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter in sushi bar.
Oct 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line touching face and hair and immediately touching clean equipment without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
Employee washed hands in a sink other than an approved handwash sink. Cook in kitchen washed hands in triple sink. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
Handwash sink not accessible for employee use at all times. Hand washing sink in sushi bar blocked by white container. Hand washing sink in kitchen blocked by white buckets. Both items moved and stored correctly.
No probe thermometer provided to measure temperature of food products. No probe thermometer could be provided.
Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2022. Manager called owner and emailed new license to be posted.
Duct tape used to repair nonfood-contact surface. Duct tape in rice cooker in kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee items stored in reach in freezers. Items removed.
Food stored on floor. Soy sauce on floor near walk in cooler. Multiple sauces on floor in walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near rice cooker in kitchen, two spoons in water 79F. Water discarded.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Exterior of white chest freezer in kitchen is rusted. Shelf below prep table near cook line is rusted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior pan handles and pans stored inside oven in kitchen.
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple opened employee drink bottles stored in glass door reach in cooler in kitchen.
Jan 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppms, chemical lines crossed, sanitizer and rinse lines crossed. Employee placed on right hoses and primed to get sanitizer through 50 ppms
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Not testing to see dish machine is working properly. Lines crossed sanitizer and rinse solution
Handwash sink used for purposes other than handwashing. Bottle store in handsink in kitchen Hose from sushi station draining in hand sink Employee thawing in hand sink
No paper towels or mechanical hand drying device provided at handwash sink. Both handsink in kitchen, manager provided
Duct tape used to repair nonfood-contact surface. Used to fix rice cooker handles
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink stored on prep area, Moved
In-use tongs stored on equipment door handle between uses. On oven doors, moved
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper and rice bowl 76f Manager discarded water
Aug 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Cut raw chicken over zucchini in box In walk in cooler Moved to store correctly
Equipment drain line draining into handwash sink. Drain line from sushi bar cooler draining in handsink up front
No paper towels or mechanical hand drying device provided at handwash sink. Handsink near walk way, provided
Bowl or other container with no handle used to dispense food. Bowls in salts and sugars, moved
Employee personal food not properly identified and segregated from food to be served to the public. Personal foods in reach in freezer,
In-use tongs stored on equipment door handle between uses. On oven doors
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78f water for sushi rice scooper, water discarded
Working containers of food removed from original container not identified by common name. Large containers of white substances Manger labeled salt and sugars
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.