MAHZU SUSHI AND GRILL
5150 SW 34 ST, Gainesville FL 32608 · 352-336-3338
Last inspected Jul 24, 2026 · 11 visits since July 2023
SEP 24
FEB 25
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: orange sauce at the wait station, 45°. An ice bag was added and the temperature dropped to 42° in ten minutes.
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Inspection history
11 visits, newest first
Jul 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler: shell egg (45F - Cold Holding); noodles (46F - Cold Holding). In walk-in cooler: sour cream (44F - Cold Holding); noodle (47F - Cold Holding); milk (44F - Cold Holding); tuna (45F - Cold Holding). Manager closed lid of reach-in cooler and adjusted thermostat for walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Side wall of ice machine soiled with a mold-like substance.
Handwash sink used for purposes other than handwashing. Ice and food debris in basin of front kitchen hand wash sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on kitchen shelf next to and over customer food. Manager removed.
Equipment in poor repair. Ice buildup in reach-in freezer.
Exterior door has a gap at the threshold that opens to the outside. Gap under back exterior screen door.
Food stored on floor. Cases of food on floor of walk-in freezer and walk-in cooler.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease accumulation. Magnetic knife bar/holder soiled with old food debris. Reach-in cooler gaskets soiled with mold-like substances and old food debris.
Stored food not covered. Stored food in reach-in freezer not covered. Manager covered with plastic wrap.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board. Manager moved to sani-bucket.
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed : raw prepped chicken stored over prepped tomatoes. The chicken was moved below.
Handwash sink used for purposes other than handwashing. Observed a pan of banana leaves in the kitchen hand wash sink. These were removed. ALSO, ice was in the sushi hand wash sink. This was melted.
No soap provided at handwash sink. Observed : lack of soap at the kitchen hand wash sink. A soap pump bottle was added. ALSO, at the sushi bar, no soap nor drying devices. Soap and paper towels were added.
Food stored on floor. Observed : a connected bag in box of soda on the kitchen floor. This was placed on the rack.
In-use wet wiping cloth/towel used under cutting board. Observed : a wet cloth under the prep cutting board. Paper towels are not able to be use. The cloth was removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : the exterior of the rolling, prep garbage can is soiled.
Marked exit/path to marked exit blocked. For reporting purposes only. Observed : the marked Exit door by the restrooms was blocked with buckets. These were moved to give access.
Jul 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 9 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. Observed : the dish wash machine at 0 ppm for chlorine. A full gallon was already in place, yet had not been primed enough. The system was primed and achieved 100 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : multiple sushi fish items at 44-49° in both display cases. All items moved to the freezer and will be kept on ice and xtra will be kept in the cold hold units below. SEE temperature detail.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : tempura fried shrimp at 89° in the kitchen. These were moved to the walk-in cooler, uncovered.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed : prep staff deboning salmon fillets, no gloves. Hands were washed and gloves added.
Employee washed hands in a sink other than an approved handwash sink. Observed : prep staff wash hands in the 3 compartment sink. The manager stopped him and directed he use a hand wash sink.
Buildup of food debris/soil residue on equipment door handles. Observed : the cook line microwave handle has build up.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : the managers personal drink stored over guest food. This was moved to the bottom shelf.
Working containers of food removed from original container not identified by common name. Observed : bulk containers of salt, sugar and flour unlabeled by the walk-in cooler. The manager labeled them.
Marked exit/path to marked exit blocked. For reporting purposes only. Observed : the marked exit door by the restrooms is blocked with boxes.
Feb 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate2 Basic
Show 9 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. Observed: 0 ppm for chlorine at the dish wash machine. The chlorine was restocked, 100 ppm.
Food stored in ice used for drinks. See stop sale. Observed: cut lemons in a plastic to go container, stored in the drink ice bin. The lemons were moved to a reach-in cooler.
Raw animal food stored over or with unwashed produce. Observed: prepped raw chicken stored over unwashed vegetables in the walk-in cooler. Chicken was moved to the bottom shelf.
Stop Sale issued due to adulteration of food product. Observed: cut lemons in a plastic to go container stored in the drink ice bin.
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 and the time removed from temperature control cannot be determined. Observed: lack of time marks for sushi rice and tempura shrimp. Laminated time mark control stickers were made and filled out..
No soap provided at handwash sink. Observed: lack of soap at both kitchen hand wash sinks. Pump soap was purchased for both. ALSO, paper towels missing at the wait station.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed: the glass top thermometer reading 24° in properly prepared ice bath. The thermometer was adjusted to 32°..
Food stored on floor. Observed: 3 cases of food on the floor of the walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the top of the dish wash machine is soiled.
Sep 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
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. Observed: sushi staff trimming cucumbers barehanded. The owner redirected the staff to wash hands and were gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: orange sauce at the wait station, 45°. An ice bag was added and the temperature dropped to 42° in ten minutes.
Handwash sink used for purposes other than handwashing. Observed: the mid kitchen hand wash sink with a lid in it. The lid was removed.
No paper towels or mechanical hand drying device provided at handwash sink. Observed: at the mid kitchen hand wash sink, the paper towels would not dispense. The dispenser was opened and paper towels are now available. **Corrected On-Site* ALSO, no soap was available at the mid kitchen hand wash sink. Soap was then supplied.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed: the written plan could not be found. One was emailed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: an unsealed water bottle on the prep table.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
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 and the time removed from temperature control cannot be determined. Observed: the front line sushi rice does not have a time mark. A label with the remaining time was added.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed: the cap for the vacuum breaker is missing at the mop sink.
Handwash sink used for purposes other than handwashing. Observed: banana leaves soaking in a pan of water in the kitchen hand wash sink. The pan was moved to a table.
Carbon dioxide/helium tanks not adequately secured. Observed: 3 co2 tanks in the kitchen, not secured. These were then wrapped.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: a purse on the dry goods shelves, over bulk sauces. The purse was moved below.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed: a scoop handle for bulk flour touching product. This was adjusted by the manager.
Working containers of food removed from original container not identified by common name. Observed: bulk sugar, no visible label, in the kitchen. ALSO, spicy mayo on the front line, no label. The red squeeze bottle was then labeled.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed: embossed paper towel used to stored washed, sliced mushrooms on, wait station. The paper towel was removed.
Carbon dioxide/helium tanks not adequately secured. Observed: the co2 tanks in the kitchen are not secure.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a purse stored over sriracha on the dry goods shelf. The purse was moved below.
Food stored on floor. Observed: bulk oil stored on the cook line floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: rice scoops in 68F water. The water was removed.
Single-service articles not stored inverted or protected from contamination. Observed: at the kitchen wait station, soup spoons, knives, forks and spoons all stored contact end up. All were inverted.
Jul 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the cook line reach-in cooler cut cabbage 50, eggs 49 Ambient air temperature, pasta. 50F, chicken 49 and 46F, sushi roll 47F, items came from the walk-in cooler at 11:00, or were processed after 10:30 am. All items moved uncovered to the working walk-in freezer. There is a chest freezer available on the cook line. A service company was called immediately.
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 and the time removed from temperature control cannot be determined. Observed: the ginger dressing at the wait station lacking a time as a public health control time mark. An adjusted time for 11-3 was added. The ginger dressing was in a partial bed of ice.
Handwash sink used for purposes other than handwashing. Observed: soaking banana leaves in a pan in the kitchen hand wash sink. These were moved to the prep sink
Bowl or other container with no handle used to dispense food. Observed: a no handle bowl used to scoop bulk product. The container was discarded.
Buildup of food debris/soil residue on equipment door handles. Observed: the handles of the walk-in cooler/freezer and cold hold equipment in the kitchen have an accumulation of debris.
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.