HANAMI JAPANESE FINE DINING & LOUNGE
1525 FOURTH ST UNIT C, Sarasota FL 34236 · 941.366.1033
Last inspected Aug 7, 2026 · 3 visits since March 2026
MAR 26
AUG 26
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in the walk in cooler. Employee placed the chicken below the beef.
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Inspection history
3 visits, newest first
Aug 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority4 Intermediate0 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Cooked lobster and crab stored in pans lined with non food grade paper towel in the reach in cooler on the cook line. Employee removed the paper towels.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken in the top section roll top reach in cooler on the cook line stored over ready to eat dressing in the bottom section. Employee removed the dressing.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat condiments in squeeze bottles in the stand up reach in cooler on the cook line. Employee removed the salmon. Raw shell eggs stored over ready to eat noodles in the roll top reach in cooler on the cook line. Employee removed the eggs.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in the walk in cooler. Employee placed the chicken below the beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored on ice in the sushi line area Tuna (54F - Cold Holding); Salmon (52F - Cold Holding); Fish roe (53F - Cold Holding); Escola (53F - Cold Holding. Operator stated the items were stored on ice for approximately 1 hour. Operator placed the items in the reach in cooler.
Toxic substance/chemical improperly stored. Containers of drain cleaner stored next to clean pans on a shelf under the grill on the cook line. Employee removed the drain cleaner. Container of bleach stored next to a container of sesame seed on the sushi line. Employee removed the bleach.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink next to the cook line removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for wiping cloths solution.
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/ 6 employees engaged in food preparation/handling with no manager on site. Manager arrive before the end of the inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel provided at the hand wash sinks next to the cook line, wait station and bar area. Employee placed paper towels at the hand wash sinks.
Marked exit/path to marked exit blocked. For reporting purposes only. Back exit of the establishment blocked by boxes of bag in box soda. Employee removed the boxes.
Mar 31, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Exterior door has a gap at the threshold that opens to the outside. Gap under the back exit door of the establishment.
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.