HANA SUSHI
40 HOMEGROWN WAY F, Yulee FL 32097 · 904.468.5954
Last inspected Apr 30, 2026 · 10 visits since July 2023
JAN 24
SEP 24
FEB 25
SEP 25
APR 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
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. Sushi calf and kitchen cook, per manager stated a few days ago
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certification expired 11-2025
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between cooler and prep table
Apr 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority5 Intermediate8 Basic
Show 16 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
Nonfood-grade bags used in direct contact with food. Cooked pork in plastic Togo thank you bags in walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47f cooked chicken 50f rice noddles 47fcooked shrimp 50f in reach in cooler
Handwash sink not accessible for employee use at all times. Blocked by pans, pans moved
Handwash sink used for purposes other than handwashing. Sushi bar chef used handsink to wash knife
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. Sushi calf and kitchen cook, per manager stated a few days ago
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certification expired 11-2025
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink at bar no hot water, turned off at bottom knob. Handsink at back kitchen no hot water knob needs repairs.
Bowl or other container with no handle used to dispense food. Bowl In salt used as a scooper
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored over flip top cooler and on back prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones,keys,and headphones stored next to clean dishes and Togo containers. Personal jackets stored on dry storage racks
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between cooler and prep table
In-use utensil stored in standing water less than 135 degrees Fahrenheit.rice scooper in water 79f
No conspicuously located ambient air temperature thermometer in holding unit. 3 door flip top cooler on kitchen no ambient thermometer
Reuse of single-service or single-use articles. Establishment using cardboard box the use to contain raw chicken to stored cooked chicken. Discussed with Manager
Time/temperature control for safety food thawed in an improper manner. Block of shrimp thawing at room temperature at back prep table, moved to under running cold water
Sep 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 tray sauté zucchini and 1 tray of cooked chicken (47-48F - Cooling), stored in make table reach in cooler on cook line from overnight with no additional preparation today as per manager. Stop sale issued. Employee discarded
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep fish in sushi area stored over produce use for sushi preparation in reach in cooler. Employee properly stored
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 tray sauté zucchini and 1 tray of cooked chicken (47-48F - Cooling), stored in make table reach in cooler on cook line from overnight with no additional preparation today as per manager. Stop sale issued. Employee discarded
Toxic substance/chemical improperly stored. Hand soap stores on top of soda bib box in kitchen. Employee removed
Establishment advertised crab on menu/menu board but served imitation crab. Operator has posted on lunch menu "Spicy crab roll" but servers imitation crab. All other items on menu is properly marked stating imitation crab or Krab. This is only one that was missed. Operator will correct
Handwash sink used for purposes other than handwashing. Pan stored in hand wash sink at sushi bar. Employee removed
Spray bottle containing toxic substance not labeled. Spray bottle with yellow solution stored under counter at front host area. Employee states it's cleaner
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve is turned off with no water coming out of hand wash sink next to back door.
Cutting board has cut marks and is no longer cleanable. Cutting board at make table with excessive cut marks
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum while prepping food on cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table next to food
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
Reuse of single-service or single-use articles. Produce in food grade bags are stored in reused raw chicken box container on shelf in walk in cooler
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power tool drill stored on shelf next to food. Employee removed
Feb 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in sushi bar handled personal cell, placed gloves on to make sushi rolls without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shelled eggs stored over ready to eat cut onions. Items moved and stored correctly. In flip top cooler on cook line, raw shelled eggs stored over ready to eat edamame. Items moved and stored correctly.
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, sushi rice not time marked. Employee placed time mark on container.
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/ No manager present with four (4) employees working. Manager arrived during inspection.
Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for crunchy topping on shelf in prep area of kitchen. Bowl discarded.
Cardboard used to line food-contact shelves. Cardboard lining shelf in walk in cooler. Cardboard removed.
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. Two kitchen employees drinking out of opened can (energy drinks).
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen.
Single-service articles improperly stored. Clear plastic lids on sushi bar not inverted. Employee inverted lids.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power drill stored on dry food storage shelf. Drill moved and stored correctly.
Nov 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw/ready to eat salmon (sushi) stored over ready to eat cucumbers. Items moved and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi counter, container of krab stored on prep area 52F. Krab placed out approximately 30 minutes prior. Krab moved to reach in cooler to cool.
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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea).
Handwash sink not accessible for employee use at all times. Gray trash can blocking hand washing sink near cook line. Can moved.
Handwash sink used for purposes other than handwashing. Multiple pans stored in hand washing sink at end of cook line. Pans removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple sushi rolls containing raw items are not identified as raw on menu.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan for time control could not be provided. Inspector emailed paperwork.
Current Hotel and Restaurant license not displayed. License posted expired 06/01/2023.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored on shelves above prep tables and on prep tables. Drinks moved and stored correctly.
Food stored on floor. Container of oil on floor by cook line. Containers of sauce on floor by cook line and in walk in cooler. Cases of fish on floor in walk in freezer.
Single-service articles not stored inverted or protected from contamination. Black plastic containers on shelf in sushi bar.
Time/temperature control for safety food thawed in an improper manner. Two frozen pieces of fish being thawed at room temperature near sushi bar. Fish moved to reach in cooler to thaw.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. White sanitizer bucket on floor in dining area tested 0ppm. More sanitizer added and retested 100ppm.
Wiping cloth sanitizing solution stored on the floor. White sanitizer bucket on floor in dining area. Bucket moved and stored correctly.
Jan 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority1 Intermediate9 Basic
Show 14 findings ▾
Container of medicine improperly stored. Stored over flip top coolers, moved
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cases of cooked shrimp stored in unclean box previously used to store raw chicken.
Nonfood-grade bags used in direct contact with food. Raw beef and chicken stored in clear shopping bags in walk in freezer
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and beef on top shelf of walk in freezer over pre cooked boxed items
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.
Bowl or other container with no handle used to dispense food. Multiple cups, flours, crunch mix. Removed
Dead roaches on premises. One dead roach in back hand sink One dead on top of Dishwasher
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks in prep area, moved
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi chef wearing a watch while preparing sushi
Faucet/handle missing at plumbing fixture. At hand sink in rear of kitchen faucet unable to turn hot Water on, employee fixed
Food contaminated by unsanitized equipment or utensil. See stop sale. Cases of cooked shrimp stored in unclean box previously used to store raw chicken.
Food not stored at least 6 inches off of the floor. Cases of chicken and shrimp stored on floor of walk in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper and bowl to scooper rice stored in water 77f, water discarded
Time/temperature control for safety food thawed in an improper manner. Shrimp and beef thawing at triple sink, at room temperature. Fish at sushi station thaw on sushi counter
Sep 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Container of medicine improperly stored. Medicine stored over area where cooked
Raw animal food stored over/not properly separated from ready-to-eat food. Pans of raw chicken over carrots Ground pork over vegetables Moved
Handwash sink used for purposes other than handwashing. Used to store pans, moved
No paper towels or mechanical hand drying device provided at handwash sink. At handsink near back door, employee provided
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored on sushi bar are Personal drink over kitchen cooler
Food stored on floor. Cases of fish on floor of walk in freezer
In-use knife/knives stored in cracks between pieces of equipment.
Jul 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Container of medicine improperly stored. Medicine stored over area where cooked
Raw animal food stored over/not properly separated from ready-to-eat food. Pans of raw chicken over carrots Ground pork over vegetables Moved
Handwash sink used for purposes other than handwashing. Used to store pans, moved
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 6 employees on shift
No paper towels or mechanical hand drying device provided at handwash sink. At handsink near back door, employee provided
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/. Handsink different locations from plans
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored on sushi bar are Personal drink over kitchen cooler
Food stored on floor. Cases of fish on floor of walk in freezer
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper and bowl stored in standing water 79f
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.