HANA SUSHI ASIAN CUISINE
2245 CR 210 W STE 117, Saint Johns FL 32259
Last inspected Mar 17, 2026 · 17 visits since August 2023
JUN 24
JAN 25
JUN 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 2 live roaches under wok station on cook line in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024042906 | Apr 12, 2024 | Aug 19, 2024 | $1,120 |
| 5--2019016143 | Mar 15, 2019 | Apr 22, 2019 | $600 |
Inspection history
17 visits, newest first
Mar 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (49F - Cold Holding); spring mix (53F - Cold Holding); bamboo shoots (49F - Cold Holding); egg roll (46F - Cold Holding); raw shrimp (46F - Cold Holding); noodles (44F - Cold Holding); chopped chicken (44F - Cold Holding); raw shell eggs (58F - Cold Holding) in flip top reach in coolers on make line in kitchen, per employees lids and doors have been open for several hours during rush, doors and lids closed.
Mar 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef, both removed from original packaging on speed rack in walk in freezer. Raw chicken, removed from original packaging stored over raw fish in walk in freezer. Also raw fish stored over salads and sauces in reach in cooler at sushi bar. Also Raw shrimp stored over broccoli in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (49F - Cold Holding); spring mix (53F - Cold Holding); bamboo shoots (49F - Cold Holding); egg roll (46F - Cold Holding); raw shrimp (46F - Cold Holding); noodles (44F - Cold Holding); chopped chicken (44F - Cold Holding); raw shell eggs (58F - Cold Holding) in flip top reach in coolers on make line in kitchen, per employees lids and doors have been open for several hours during rush, doors and lids closed.
Handwash sink not accessible for employee use at all times. Large metal bowl with cut green onions in sink of hand wash station at sushi bar.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On to go menus: Spicy tuna onigiri Sashimi appetizer Spicy tuna tartar Moon rice cake Crazy jalapeños Island breeze roll Dynamite roll Sweet Naruto roll Gators roll Super dynamite roll On dine in menu there are no disclaimers on menu except the "raw" section.
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. 1 operator missing food handler training and has been working at site over 3 months.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator does not have any written procedures for multiple items held on time control.
Food stored on floor. Cooking oil and soy sauce in kitchen, both moved.
Aug 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken, removed from original packaging, stored over box of spring rolls in walk in freezer. Also raw chicken stored over raw beef in walk in freezer, all items removed from original packaging. Also raw fish stored over vegetables and sauce in reach in cooler at sushi bar. Also raw chicken stored over raw shell eggs in walk in cooler. Operator began to rearrange all items during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clear soup (128F,128F - Cold Holding) in stew, well at end of make line, per employee soup was made about 1 hour ago, temp of steam well turned up.
Toxic substance/chemical improperly stored. Bottles of bleach stored over clean equipment and single service items on rack by back door to kitchen.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitation bucket at sushi bar reading 200ppm.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station across from walk in cooler.
No handwashing sign provided at a hand sink used by food employees. Hand wash sign completely faded out at hand wash station between cook line and sushi bar.
Trash receptacles not provided where needed in establishment. At hand wash station between cook line and sushi bar.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cherry tomatoes and mangos over prepared onions in walk in cooler.
Aug 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Food with mold-like growth. See stop sale. 1 container of moldy tempura fried shrimp in walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs in walk in cooler. Also raw chicken stored over raw beef in walk in freezer, all items removed from original packaging. Raw fish stored over avocados in sushi reach in cooler at sushi bar. Also raw chicken stored over cooked pork in walk in freezer, all items removed from original packaging. Employee began to rearrange all items during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. baby corn (47F - Cold Holding) in top section of reach in cooler on cook line closest to sushi bar, per employee lid has been consistently open for no more than eaten a couple of hours.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at sushi bar reading 200ppm, employee began to remake during inspection.
Establishment advertised crab on menu/menu board but served imitation crab. Crab Rangoon spelled "crab" and per employee on site they use imitation crab. Multiple descriptions of spicy crab inside sushi rolls spelled as "spicy crab" and per employee spicy crab is made with imitation crab.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Description of Kani salad has fish eggs in salad that are raw, without any disclaimer on dine in and to go menus.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for sushi rice and tempura batter
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of water for employee over reach in cooler on make line, glass moved.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket at server station in dining room reading 0ppm, employee began to remake during inspection.
Jan 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority4 Intermediate4 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. 2 hoisin sauces on rack in prep area Ground bean sauce on rack in prep area.
Food with mold-like growth. See stop sale. Rice inside old rice warmer at sushi bar. Half and half in reach in cooler on make line.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish roe over various sauce in reach in cooler at sushi bar area. Also raw chicken over raw shell eggs in walk in cooler. Also raw shrimp, removed form original packaging, over cooked shrimp in walk in freezer. Also raw chicken over cream cheese wontons in walk in freezer, all items removed from original packaging Also raw fish roe over cream cheese wontons in walk in freezer, all items removed from original packaging Also raw beef over cream cheese wontons in walk in freezer, all items removed from original packaging.
Roach activity present as evidenced by live roaches found. 1 live roach on can of ketchup on rack by prep area in kitchen, roach killed and cleaned up.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (44F - Cold Holding); tofu (46F - Cold Holding); raw beef (45F - Cold Holding) in reach in cooler on make line per manager doors have been consistently open for at least 1 hour, door closed and ice added to cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tempura shrimp (93F - Hot Holding) sitting out next to fryers on cook line, per employee shrimp just sits out after cooking for however long it takes to use them all up, shrimp has been there for less then 30 minutes, advised shrimp be held on 4 hour time frame.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pea and carrots (48F - Cooling, after 40 minutes 49F); baby carrots (49F - Cooling, after 40 minutes 49F) per employee items added to cooler over 1 hour ago, lid consistently open during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in prep area.
No soap provided at handwash sink. At hand wash station in prep area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice at sushi bar area.
Dead roaches on premises. 1 dead roach behind racks in back storage area. 1 dead roach behind small ice machine in dish area. 4 dead roaches under reach in cooler make table on make line in kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Multiple knife's between reach in cooler and table on make line.
No handwashing sign provided at a hand sink used by food employees. At hand wash station on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in walk in cooler. Build up of mold like substance inside cabinet under sink at server station in dining room.
Jun 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork, removed from original packaging, stored over cooked pork in walk in freezer. Raw chicken stored over cream cheese wontons in walk in freezer, all removed from original packaging. Open bag of raw scallops stored over fried chicken and fried seafood in standing reach in freezer on make line in kitchen. Also raw fish roe stored over various sauce bottles in reach in cooler at sushi bar. Also raw shell eggs stored over box of kale in walk in cooler. Also raw shrimp and raw chicken stored over buckets of soy sauce in walk in cooler. Employees began to rearrange all items during inspection.
Toxic substance/chemical improperly stored. Spray bottle of roach spray stored in cabinet at sushi bar with bags of wasabi, bottle removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pork (47F - Cooling, after 20 minutes 47F); tofu (54F - Cooling, after 20 minutes 54F); baby corn (55F - Cooling, after 20 minutes 55F) in reach in cooler on make line, per employee all items where made 1.25 hours prior. cooked noddles (83F - Cooling, after 20 minutes 83F) on covered sheet pan in back prep area, per employee noodles where made 1.25 hours prior. raw escolar (46F - Cooling, after 30 minutes 46F); raw salmon (46F - Cooling, after 30 minutes 46F) in wrapped containers in display reach in cooler at sushi bar area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on shelve over reach in cooler on make line, bottle removed.
Employee personal food not properly identified and segregated from food to be served to the public. Bag of employee food stored over open containers of sauce in bottom section of reach in cooler on make line, bag moved.
Single-service articles not stored inverted or protected from contamination. Stacks of to go trays at sushi bar area.
Stored food not covered. Multiple containers of tempura chicken and cut vegetables in walk in cooler.
Apr 19, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 18, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. 2 live roaches under wok station on cook line in kitchen.
Dead roaches on premises. Approximately 6 dead roaches under reach in coolers at sushi bar area. 3 dead roaches in cabinet in corner of sushi bar area. Approximately 25 dead roaches under wok station on cook line in kitchen. Approximately 30 dead roaches behind standing reach in cooler in kitchen next to doorway to sushi bar area. Approximately 20 dead roaches under dish machine and drain boards in corner of warehouse washing area in kitchen across from make line. Approximately 10 dead roaches under racks and bag in box soda rack in dry food storage area next to ware washing area in kitchen. Also 3 roach egg sacks under wok station on cook line in kitchen.
Apr 17, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. 2 live roaches under wok station on cook line in kitchen.
Dead roaches on premises. Approximately 6 dead roaches under reach in coolers at sushi bar area. 3 dead roaches in cabinet in corner of sushi bar area. Approximately 25 dead roaches under wok station on cook line in kitchen. Approximately 30 dead roaches behind standing reach in cooler in kitchen next to doorway to sushi bar area. Approximately 20 dead roaches under dish machine and drain boards in corner of warehouse washing area in kitchen across from make line. Approximately 10 dead roaches under racks and bag in box soda rack in dry food storage area next to ware washing area in kitchen. Also 3 roach egg sacks under wok station on cook line in kitchen.
Apr 16, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. 2 live roaches under wok station on cook line in kitchen.
Dead roaches on premises. Approximately 6 dead roaches under reach in coolers at sushi bar area. 3 dead roaches in cabinet in corner of sushi bar area. Approximately 25 dead roaches under wok station on cook line in kitchen. Approximately 30 dead roaches behind standing reach in cooler in kitchen next to doorway to sushi bar area. Approximately 20 dead roaches under dish machine and drain boards in corner of warehouse washing area in kitchen across from make line. Approximately 10 dead roaches under racks and bag in box soda rack in dry food storage area next to ware washing area in kitchen. Also 3 roach egg sacks under wok station on cook line in kitchen.
Apr 15, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. 2 live roaches under wok station on cook line in kitchen.
Dead roaches on premises. Approximately 6 dead roaches under reach in coolers at sushi bar area. 3 dead roaches in cabinet in corner of sushi bar area. Approximately 25 dead roaches under wok station on cook line in kitchen. Approximately 30 dead roaches behind standing reach in cooler in kitchen next to doorway to sushi bar area. Approximately 20 dead roaches under dish machine and drain boards in corner of warehouse washing area in kitchen across from make line. Approximately 10 dead roaches under racks and bag in box soda rack in dry food storage area next to ware washing area in kitchen. Also 3 roach egg sacks under wok station on cook line in kitchen.
Apr 13, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Multiple grocery bags used to store raw chicken and raw beef in walk in freezer.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp, removed from original packaging, stored over container of cut carrots in walk in freezer. Packages of egg patties stored with bags of raw seafood, removed from original packages, in reach in freezer at sushi bar area, eggs moved. Also multiple grocey bags of raw chicken and raw beef mixed together stored in walk in freezer. Also raw fish eggs stored over containers of sauces in reach in cooler at sushi bar, eggs removed. Also raw beef stored over cooked chicken in reach in cooler on cook line near fryers. Also raw shell eggs stored over buckets of soy sauce in walk in cooler.
Roach activity present as evidenced by live roaches found. 2 live roaches under wok station on cook line in kitchen.
Establishment advertised crab on menu/menu board but served imitation crab. Crab and Cream Cheese roll on all menus, per employee they use imitation crab.
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/ 7 food handlers at time of inspection and none of them are certified food managers.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On lunch menu: Dragon Roll Spider Roll Spicy tuna roll On to go menu: Dragon Roll Pink Lady Roll King Cobra Roll On dine in menu: Smoked salmon sashimi King Cobra roll Dragon Roll Yummy Roll Pink Lady Roll
Dead roaches on premises. Approximately 6 dead roaches under reach in coolers at sushi bar area. 3 dead roaches in cabinet in corner of sushi bar area. Approximately 25 dead roaches under wok station on cook line in kitchen. Approximately 30 dead roaches behind standing reach in cooler in kitchen next to doorway to sushi bar area. Approximately 20 dead roaches under dish machine and drain boards in corner of warehouse washing area in kitchen across from make line. Approximately 10 dead roaches under racks and bag in box soda rack in dry food storage area next to ware washing area in kitchen. Also 3 roach egg sacks under wok station on cook line in kitchen.
Apr 12, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 11 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority3 Intermediate2 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Multiple grocery bags used to store raw chicken and raw beef in walk in freezer.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp, removed from original packaging, stored over container of cut carrots in walk in freezer. Packages of egg patties stored with bags of raw seafood, removed from original packages, in reach in freezer at sushi bar area, eggs moved. Also multiple grocey bags of raw chicken and raw beef mixed together stored in walk in freezer. Also raw fish eggs stored over containers of sauces in reach in cooler at sushi bar, eggs removed. Also raw beef stored over cooked chicken in reach in cooler on cook line near fryers. Also raw shell eggs stored over buckets of soy sauce in walk in cooler.
Roach activity present as evidenced by live roaches found. 2 live roaches under wok station on cook line in kitchen.
Stop Sale issued due to food not being in a wholesome, sound condition. 1 package of fully thawed out raw tuna in reach in cooler at sushi bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut kale (65F - Cold Holding) in pan sitting out at sushi bar, per employee kale has been taking in and out of cooler for approximately 1 hour, kale placed in 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 at sushi bar, tempura batter, and tempura shrimp in kitchen on cook line, per employees all items were made approximately 2 hours prior.
Establishment advertised crab on menu/menu board but served imitation crab. Crab and Cream Cheese roll on all menus, per employee they use imitation crab.
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/ 7 food handlers at time of inspection and none of them are certified food managers.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On lunch menu: Dragon Roll Spider Roll Spicy tuna roll On to go menu: Dragon Roll Pink Lady Roll King Cobra Roll On dine in menu: Smoked salmon sashimi King Cobra roll Dragon Roll Yummy Roll Pink Lady Roll
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. 1 package of fully thawed out raw tuna in reach in cooler at sushi bar.
Dead roaches on premises. Approximately 6 dead roaches under reach in coolers at sushi bar area. 3 dead roaches in cabinet in corner of sushi bar area. Approximately 25 dead roaches under wok station on cook line in kitchen. Approximately 30 dead roaches behind standing reach in cooler in kitchen next to doorway to sushi bar area. Approximately 20 dead roaches under dish machine and drain boards in corner of warehouse washing area in kitchen across from make line. Approximately 10 dead roaches under racks and bag in box soda rack in dry food storage area next to ware washing area in kitchen. Also 3 roach egg sacks under wok station on cook line in kitchen.
Aug 9, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
4 High priority7 Intermediate11 Basic
Show 22 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed around the pass through station of the main cook line. One fly observed by the fryers on the main cook line.
Nonfood-grade bags used in direct contact with food. In the walk in freezer raw beef bones stored in direct contact with plastic carry out bags.
Pesticide/insecticide labeled for household use only present in establishment. Ortho home defense pesticide stored under the hand wash sink on the main kitchen line closest to the sushi bar.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and shrimp stored over ready to eat egg rolls in the reach in cooler adjacent to the fryers. In the reach in freezer raw beef stored over ready to eat fried sweet potatoes. Operator relocated the sweet potatoes to the correct storage shelf. In the walk in cooler raw shrimp stored over washed broccoli in a container. Operator relocated the raw shrimp.
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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Yellow cutting board by the hand wash sink and white cutting board on the prep line have accumulation of food residue staining.
Handwash sink used for purposes other than handwashing. Hand wash sink at the end of the cook line used to store metal pot. Employee removed the metal pot.
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/ At time of inspection 6 food handling employees present and no certified food manager present.
No soap provided at handwash sink on the back side of the main cook line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At time of inspection establishment holding sushi rice and shrimp tempura on time as public health control with no written plan available. Inspector provided time as public health control written plan.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler; cooked chicken, cooked noodles and cooked egg rolls from the previous day with no product date marking.
Bowl or other container with no handle used to dispense food. Plastic portion cup and metal can used as a scoop in the bulk rice container.
Cardboard used to line nonfood-contact shelves. Cardboard used to line the bottom shelf of the prep table where the slicer is stored.
Dead roaches on premises. One dead roach observed on the floor behind the host stand. Operator discarded the dead roach.
Equipment in poor repair. Walk in freezer door gasket cracked and separating.
Food stored on floor. On the main cook line, jugs of fryer oil stored on the floor. In the walk in freezer case of shrimp stored on the floor.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between prep table and flip top reach in cooler on the main cook line. Employee relocated the knives.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at the hand wash sink on the main cook line closest to the sushi bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over the main cook line have grease build up. Walk in cooler door gasket has build up of mold like substance.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee Red Bull stored in the reach in freezer with food to be served to customers.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have accumulation of mold like substance on the underside of the shelves under the lemon juice containers.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution at the sushi bar counter at 0ppm chlorine. Employee added chlorine bleach to 50ppm.
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.