JAPANESE BRUNCH & MODERN SUSHI DINING
2001 NW 13 ST STE 10, Gainesville FL 32609 · 352-226-8400
Last inspected May 4, 2026 · 10 visits since July 2023
SEP 24
FEB 25
JUN 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies on cook line. Observed one fly in bar area. Observed one fly in prep area across from office.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority3 Intermediate13 Basic
Show 19 findings ▾
Food stored in ice used for drinks. See stop sale. Employee drink stored in ice bin at server station.
Stop Sale issued due to food not being in a wholesome, sound condition. Ten packages of tuna thawed (41F) in reduce oxygen package in wild by sushi bar
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on cookline at 78F for 2 hours. Manager placed in walk-in-cooler
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no irreversible thermometer or temperature test strips available for measuring utensil surface temperature when hot water used as sanitizer in dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sinks in kitchen. Handwash sink sign missing at sushi bar handwash sink.
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. No staff hired over 60 days have food handler certificates
Bowl or other container with no handle used to dispense food. Food dispensed ( flour )with a bowl without a handle.
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in back kitchen.
Cardboard used to line food-contact shelves. Soiled Cardboard with oil lining shelved on cookline.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Handwash sink at sushi bar next to cutting board ad subject to splash from handwash sink.
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. Ten packages of tuna thawed (41F) in reduce oxygen package in wild by sushi bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on flip-top make table cooler
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food not identified and stored above food served to the public in reach in freezer and walk-in-cooler. Manager removed food,
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled gloves stored above soft drink syrup boxes.
Food stored on floor. Fryer oil container stored on floor inn kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil stored with handle touching food product( sugar ). Manager removed scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water of 81F
Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack..
Working containers of food removed from original container not identified by common name. Container of food removed (miso cream sauce ) from original container not labeled with name of contents. Manager labeled container
Oct 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 5, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No certified food manager for establishment. 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 proof of manager certification available.
Aug 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 7 high priority.
7 High priority2 Intermediate14 Basic
Show 23 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands in dish area. Manager had employee wash hands and rewash dishes.
Non-food grade paper/paper towel used as liner for food container. Paper towels used to line container Krab is stored in front counter reach-in cooler. Employee removed paper towel during inspection.
Raw animal food stored over or with unwashed produce. Shell eggs stored over peppers in walk-in cooler. Manager had employee place eggs on bottom shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Tuna stored in reach-in cooler across from front counter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: tofu (46F - Cold Holding); pork (47F - Cold Holding). Employee stated items placed in cooler two hours prior to temperature being taken. Employee turned cooler temperature down to reduce temperature of tofu and pork to 41F. Items stored in sushi bar reach-in cooler on front counter: tuna (47F,46F - Cold Holding); salmon (46F - Cold Holding). Employee stated fish placed in cooler two hours prior to temperature being taken, sliding door to cooler left open. Manager closed door to cooler to reduce temperature of fish to 41F, ambient temperature of cooler 40F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored on prep table at end of cook line: shrimp (93F - Hot Holding). Employee stated shrimp was cooked thirty minutes prior to temperature being taken. Manager stated going forward shrimp would be held on time. Items stored on kitchen prep table across from three compartment sink: broccoli (80F - Hot Holding); mushrooms (81F - Hot Holding). Manager stated items cooked and placed in warmer one hour prior to temperature being taken. Manager turned up temperature of warmer to reheat items.
Toxic substance/chemical improperly stored. Containers of hand soap stored on shelf above to go containers in dry storage room next to sushi area.
No certified food manager for establishment. 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 proof of manager certification available.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine next to three compartment sink.
Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
Bowl or other container with no handle used to dispense food. Bowls used to scoop flours in containers next to walk-in cooler.
Cardboard used to line food-contact shelves. Shelf underneath of prep table at end of cook line. Employee removed cardboard during inspection.
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. Tuna stored in reach-in cooler across from front counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line. Employee removed drink during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee milk stored in reach-in cooler across from front counter.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone on prep table across from kitchen entrance. Manager removed phone during inspection.
Food stored on floor. Cases of cooking oil stored on floor next to walk-in cooler. Cases of fish stored on floor in walk-in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer behind front counter.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine. Manager returned ice scoop to dish area. Manager stated ice scoop will be stored in pan going forward.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops stored in standing water on prep table across from kitchen entrance, 88F. Manager removed scoops during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill greasy.
Single-service articles improperly stored. Two cases of napkins stored in room next to sushi area.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on reach-in cooler across from cook line. Employee removed wiping cloths during inspection.
Jun 12, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Equipment in poor repair. Rack in walk in cooler the rust is starting to pit the surface.
No conspicuously located ambient air temperature thermometer in holding unit. No thermometers in reach in cooler on cooks line.
Feb 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority5 Intermediate7 Basic
Show 17 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel on top of cut sweet potatoes in reach-in cooler at end of cook line.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored at room temperature. Employee stated eggs at room temperature for one hour. Employee moved eggs to cook line reach-in cooler, ambient temperature 38F.
Stop Sale issued due to food not being in a wholesome, sound condition. Ice where employee coffee was stored.
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. Rice in sushi area. Employee stated rice placed out at 1:00 pm. Manager placed proper time marking on rice.
Toxic substance/chemical improperly stored. Spray bottle of cleaner stored on kitchen ice machine. Manager removed bottle of cleaner during inspection.
Handwash sink not accessible for employee use at all times. Rolling prep table blocking cook line hand washing sink. Manager moved table during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or hand washing sign in sushi bar area.
Water filters not inspected and serviced according to manufacturer's recommendations. Water filters replaced on 9/26/2023. Water filters need to be replaced every year.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink next to kitchen entrance, 81F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from office.
Employee personal food not properly identified and segregated from food to be served to the public. Employee coffee stored in ice of kitchen ice machine. Employee removed coffee during inspection.
Food stored on floor. Cases of cooking oil stored on floor outside of office. Bag of carrots stored on floor in walk-in cooler. Multiple items stored on floor in walk-in freezer.
Old labels stuck to food containers after cleaning. Containers stored on clean dish rack across from dish machine.
Standing water in bottom of reach-in-cooler. Reach-in cooler across from three compartment sink.
Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature on prep table across from office. Manager placed beef in walk-in cooler to continue thawing.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter in sushi bar area.
Sep 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
8 High priority5 Intermediate7 Basic
Show 20 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and then proceeded to handle clean dishes without washing hands in dish area. Manager had employee wash hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and proceeded to handle clean plates without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee making sushi in sushi bar area not wearing gloves. Employee put on gloves to continue mak8ng sushi.
No proof of parasite destruction or aquaculture documentation for fish served raw or undercooked. Fish must be fully cooked or discarded. No proof of parasite destruction available for one company providing fish that is served undercooked. Provider of fish emailed proof of parasite destruction during inspection.
Non-food grade paper/paper towel used as liner for food container. Shredded cabbage stored on paper towel in reach-in cooler across from prep sink. Fish stored on paper towels in sushi bar area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over prepped vegetables in reach-in cooler across from chicken. Manager placed chicken on bottom shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in reach-in cooler across from cook line. Manager placed chicken on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line: calimari (45F - Cold Holding). Manager stated calimari placed in cooler two hours prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F: calimari (40F - Cold Holding). Items in reach-in cooler across from kitchen prep sink: Krab (51F - Cold Holding); cabbage (45F - Cold Holding). Manager stated calimari placed in cooler two hours prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F: cabbage (41F - Cold Holding); krab (39F - Cold Holding).
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 procedure available. Inspector provided written procedure to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no measuring device for high temperature dish machine.
No probe thermometer provided to measure temperature of food products. No probe thermometer available. Manager went to store and purchased thermometer.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training for two employees.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above clean dishes in dish area. Employee removed drink during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf with clean dishes in storage room behind front counter sushi area.
Equipment in poor repair. Handle for door to front counter walk-in cooler.
In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manager placed tongs on top of oven.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at front counter hand washing sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of wait station ice machine.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table across from cook line.
May 7, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Spinach dip in walk-in with cooked spinach as an ingredient dated 6/26. Employee discarded spinach dip.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies on cook line. Observed one fly in bar area. Observed one fly in prep area across from office.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine bin of kitchen ice machine. Cutting board on reach-in cooler across from steam kettles.
Handwash sink used for purposes other than handwashing. Pitchers stored in bar area hand washing sink. Employee removed pitchers from hand washing sink.
Spray bottle containing toxic substance not labeled. Spray bottle on top of dish machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents above reach-in cooler across from cook line grill.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse hanging on dry storage shelf above potatoes. Employee placed purse in office.
Food stored on floor. Saltines stored on floor in wait station dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill. Gaskets of reach-in cooler across from cook line grill. Door frame between doors of reach-in cooler across from three compartment sink.
Old labels stuck to food containers after cleaning. Pans on shelf across from prep table next to mop sink.
Stored food not covered. Container of crab legs in reach-in freezer next to walk-in cooler.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket underneath prep table across from kitchen entrance, 100 ppm.
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.