HANA SUSHI
397 E ALTAMONTE DR STE 1200, Altamonte Springs FL 32701
Last inspected Apr 28, 2025 · 8 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
FEB 24
SEP 24
FEB 25
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream cheese on counter at sushi bar 62f less than 4 hours. Operator returned product to cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024002307 | Oct 6, 2023 | Jun 18, 2024 | $300 |
| 4--2022059783 | Dec 9, 2022 | Feb 3, 2023 | $400 |
Inspection history
8 visits, newest first
Apr 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate10 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -plastic wrapped raw and ready to eat foods together in bench freezers. Raw fish, krab sticks.
Bowl or other container with no handle used to dispense food. -plastic container with no handle in rice, sugar bags.
Equipment in poor repair. -all bench freezers lids, rusted, cracked plastic, exposed insulation. -holes in wait station counter. -multiple lights not working in kitchen. -walk-in cooler shelves rusted.
Floor soiled/has accumulation of debris. -floors extremely soiled in wait station, hallway, cook line, walk-in cooler.
Show the remaining 7 findings ▾
Fly sticky tape hanging over food/food preparation area/food-contact equipment. -hanging above cook line.
Food stored on floor. -sauce buckets on floor in walk-in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. -extreme ice build up in all bench freezers. Some lids unable to close.
No conspicuously located ambient air temperature thermometer in holding unit. - in sushi cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of equipment soiled. Microwave, toaster oven. -all cook line surfaces, counters extremely soiled. -hood filter above fryers soiled with build up of grease. -cooler gaskets soiled. -fan covers in walk-in cooler. -exterior of portable cooler in walk-in cooler soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. -interior of small black reach in cooler soiled.
Reach-in cooler shelves with rust that has pitted the surface. -rusted shelves in wait station cooler.
Feb 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -plastic wrapped raw and ready to eat foods together in bench freezers. Raw fish, krab sticks.
Handwash sink used for purposes other than handwashing. -steel wool scrubby in kitchen hand wash sink.
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. -provided printed copies to all employees in Chinese and English. Signed.
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.
Bowl or other container with no handle used to dispense food. -plastic container with no handle in rice, sugar bags.
Equipment in poor repair. -all bench freezers lids, rusted, cracked plastic, exposed insulation. -holes in wait station counter. -multiple lights not working in kitchen. -walk-in cooler shelves rusted.
Floor soiled/has accumulation of debris. -floors extremely soiled in wait station, hallway, cook line, walk-in cooler.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. -hanging above cook line.
Food stored on floor. -sauce buckets on floor in walk-in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. -extreme ice build up in all bench freezers. Some lids unable to close.
No conspicuously located ambient air temperature thermometer in holding unit. - in sushi cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of equipment soiled. Microwave, toaster oven. -all cook line surfaces, counters extremely soiled. -hood filter above fryers soiled with build up of grease. -cooler gaskets soiled. -fan covers in walk-in cooler. -exterior of portable cooler in walk-in cooler soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. -interior of small black reach in cooler soiled.
Reach-in cooler shelves with rust that has pitted the surface. -rusted shelves in wait station cooler.
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -filled out and printed for operator.
Bowl or other container with no handle used to dispense food. -in panko.
Dead roaches on premises. -1 dead roach under ice bin in wait station.
Equipment in poor repair. -all bench coolers; rust, cracked plastic, lids broken. Ice buildup in reach-in freezer and/or walk-in freezer. -bench freezers.
Floor soiled/has accumulation of debris. -floors soiled in sushi bar, wait station.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. -fly tape above cook line.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -kitchen hand wash sink soiled. -door handle of small black refrigerator soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -some shelves in walk in cooler. Reach-in cooler shelves with rust that has pitted the surface. -glass door cooler in wait station.
Feb 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Bowl or other container with no handle used to dispense food. In bags of food in kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. Service area.
Equipment in poor repair. All but one chest freezer in very poor repair. Lids not attached, exposed insulation and wood.
Reuse of single-service or single-use articles. Several types of foods stored in reused containers.
Screen in door torn/in poor repair - No vermin present. Kitchen back door.
Stored food not covered. Open bags of food in kitchen.
Feb 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority5 Intermediate12 Basic
Show 20 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. Tested zero.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested zero.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon, tuna 44-45° in sushi case. Advised operator not to shut unit off overnight. Cut lettuce and tofu 45 in glass door cooler.
Handwash sink used for purposes other than handwashing. Steel wool in servers area handsink, plastic cup in kitchen handsink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need chlorine test strips.
No probe thermometer provided to measure temperature of food products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Facility uses time to control sushi rice.
Spray bottle containing toxic substance not labeled. Storage shelving in kitchen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. In bags of food in kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. Service area.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. All but one chest freezer in very poor repair. Lids not attached, exposed insulation and wood.
Food stored on floor. Liquid shortening.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice In service area.
No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler, sushi case, sushi area reach in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler In service area.
Reuse of single-service or single-use articles. Several types of foods stored in reused containers.
Screen in door torn/in poor repair - No vermin present. Kitchen back door.
Stored food not covered. Open bags of food in kitchen.
Oct 6, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee put piece of food in mouth, did not remove gloves and wash hands before returning to preparing food.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -new items added to menu that do not state served raw.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -line cook states he has worked here for 1 year.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -inside of ice machine extremely soiled where ice is dispensed in top of bin.
Bowl or other container with no handle used to dispense food. -tempura, sauce, rice, sugar.
Ceiling/ceiling tile shows damage or is in disrepair. -possible water damage to ceiling tile above soup containers in wait station.
Equipment in poor repair. -exposed insulation, non-treated wood inside lids of bench coolers. -exterior of multiple bench freezers rusted.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. -hanging in kitchen
No conspicuously located ambient air temperature thermometer in holding unit. -in small black refrigerator on cook line.
Aug 14, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee put piece of food in mouth, did not remove gloves and wash hands before returning to preparing food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream cheese on counter at sushi bar 62f less than 4 hours. Operator returned product to cooler.
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. -sushi rice made at 10:30 per operator has no time marking. Product will be discarded when new batch is complete.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -new items added to menu that do not state served raw.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -line cook states he has worked here for 1 year.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -inside of ice machine extremely soiled where ice is dispensed in top of bin.
Bowl or other container with no handle used to dispense food. -tempura, sauce, rice, sugar.
Ceiling/ceiling tile shows damage or is in disrepair. -possible water damage to ceiling tile above soup containers in wait station.
Equipment in poor repair. -exposed insulation, non-treated wood inside lids of bench coolers. -exterior of multiple bench freezers rusted.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. -hanging in kitchen
No conspicuously located ambient air temperature thermometer in holding unit. -in small black refrigerator on cook line.
Stored food not covered. -open bags of rice and sugar in back of kitchen
Working containers of food removed from original container not identified by common name. -tempura power in unlabeled bucket.
Aug 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 8 high priority.
8 High priority4 Intermediate10 Basic
Show 22 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. -chlorine 0ppm.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee put piece of food in mouth, did not remove gloves and wash hands before returning to preparing food.
Food placed in soiled container/equipment. -cut carrots and asparagus in soiled containers in walk-in cooler. -sauce in soiled bucket in walk-in cooler.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -no proof that salmon which is received fresh is farm raised AND has been fed a pelleted food the contains no parasites.
Nonfood-grade containers used for food storage - direct contact with food. -wonton shells in to go bag. -unwrapped frozen lobster tail on cardboard box in bench freezer. -tempura shrimp on paper menus.
Raw animal food stored over/not properly separated from ready-to-eat food. -bags of edamame sitting directly on pans of raw beef in cook line cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream cheese on counter at sushi bar 62°f less than 4 hours. Operator returned product to cooler.
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. -sushi rice made at 10:30 per operator has no time marking. Product will be discarded when new batch is complete.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -new items added to menu that do not state served raw.
No paper towels or mechanical hand drying device provided at handwash sink. -roll of toilet paper at hand wash sink in kitchen. Operator replaced with paper towels.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -line cook states he has worked here for 1 year.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -inside of ice machine extremely soiled where ice is dispensed in top of bin.
Bowl or other container with no handle used to dispense food. -tempura, sauce, rice, sugar.
Ceiling/ceiling tile shows damage or is in disrepair. -possible water damage to ceiling tile above soup containers in wait station.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -dish machine not emptying after wash cycle.
Employee eating while preparing food. -employee eating on cook line. Educated.
Equipment in poor repair. -exposed insulation, non-treated wood inside lids of bench coolers. -exterior of multiple bench freezers rusted.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. -hanging in kitchen
No conspicuously located ambient air temperature thermometer in holding unit. -in small black refrigerator on cook line.
Stored food not covered. -open bags of rice and sugar in back of kitchen
Working containers of food removed from original container not identified by common name. -tempura power in unlabeled bucket.
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.