MAUI TERIYAKI & SUSHI
600 NW 75 ST, Gainesville FL 32607 · 352.277.5757
Last inspected Aug 17, 2026 · 8 visits since September 2023
NOV 24
MAR 25
SEP 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. Can of tomato sauce in reach-in cooler next to make line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Toxic substance/chemical improperly stored. Observed : hand sanitizer stored in the side kitchen on a shelf over to go plates. This was moved to the lowest shelf.
Employee personal food not properly identified and segregated from food to be served to the public. Observed : 3 reach-in cooler not designated as employee food only. All were tagged during the inspection.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket on the prep counter(chlorine 200 ppm). This was moved to the lowest shelf.
Jan 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Raw shelled eggs stored above asparagus and string beans in reach in cooler. Raw shelled eggs placed on bottom shelf
Toxic substance/chemical improperly stored. Fabreeze can and soap on prep table, and cleaning solution spray bottles hanging from sink facing clean dishes. All chemical container were removed and stored outside.
Bowl or other container with no handle used to dispense food. Food dispensed ( rice )with a bowl without a handle. Bowl was removed from rice
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stiring spoons with food contact surface up and not inverted.
Dead roaches on premises. One dead roach under green surf board in back storage are and one in it conditioner closet. Both were removed and discarded
Employee personal food not properly identified and segregated from food to be served to the public. Personal food in reach in cooler not identified and stored above food served to the public. Personal food was moved to bottom shelf.
Single-service articles not stored inverted or protected from contamination. Single service trays not inverted or protected. Trays were inverted.
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Commercially processed reduced oxygen packaged fish (salmon ) not removed from the package while frozen as indicated on the package. Salmon was at 39F and had been taken out of reach in freezer one hour earlier.
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. Sushi rice kept for four hours but no time mark on rice. Rice had been prepared within the past hour.
Toxic substance/chemical improperly stored. Fuel-Denatured Alcohol stored over single service coffee cups and lids. Single service items moved to another shelf.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two hose bibbs under three-compartment sink missing vacuum breakers
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made Maui Teriyaki sauced that is mixed, cooked and cooled prepared 9/22 not dated. Manager put date on containers.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One food handler training certificate (Keith) expired in August 2025
Bowl or other container with no handle used to dispense food. Food dispensed (rice )with a bowl without a handle.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal and plastic containers not inverted in dry good storage rack.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle store in prep table shelf over sugar. Manager removed water bottle.
Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
No handwashing sign provided at a hand sink used by food employees. Handwash sink sign missing at handwash sink on cookline. Sign posted at handwash sink.
Standing water in bottom of reach-in-cooler. Reach in cooler on cookline with standing water.
Mar 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over green onions in reach-in cooler across from kitchen hand washing sink. Manager placed salmon in bottom of cooler. Shell eggs stored over cooked rice in reach-in cooler across from tabletop warmer. Manager placed eggs on bottom shelf during inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled cell phone and proceeded to handle food on cook line without changing gloves and washing hands. Manager had employee wash hands and change gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from make line: eel (48F - Cold Holding). Manager stated eel placed in cooler two hours prior to temperature being taken. Manager moved eel to reach-in freezer to reduce temperature to 41F.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item stored in kitchen reach-in cooler across from tabletop warmer: chicken (47F - Cooling). Manager stated chicken was prepared and placed in cooler the previous day.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item stored in kitchen reach-in cooler across from tabletop warmer: chicken (47F - Cooling). Manager stated chicken was prepared and placed in cooler the previous day.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of eggs stored in reach-in cooler across from tabletop warmer. Manager stated eggs opened the previous morning.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cook line. Manager removed drink during inspection.
Floor tiles missing and/or in disrepair. Floor tiles missing underneath three compartment sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to office.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixtures throughout the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in cooler in drink station.
Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Alston go pans stored on shelf across from office.
Nov 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked rice in kitchen reach-in cooler. Manager moved eggs to bottom shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top of raw beef in kitchen reach-in cooler. Manager moved raw chicken to bottom shelf.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bags of cooked rice stored in reach-in cooler across from front counter dated 10/25.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in prep area warmer: carrots (127F - Hot Holding). Manager stated item was placed in warmer 20 minutes prior to temperature being taken. Manager placed item on stovetop to reheat.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution next to kitchen hand washing sink, 200+. Manager added water to bucket, 75 ppm.
Handwash sink used for purposes other than handwashing. Scrub brush and wiping cloth stored in drink station hand washing sink. Employee removed items from hand washing sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from kitchen hand washing sink. Manager removed drink from prep table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water, 129F. Manager turned up heat on warmer.
Tape used to repair nonfood-contact surface. Tape used to hold reach-in freezer door closed. Manager removed tape during inspection.
Feb 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee typing in orders then proceeded to put on gloves and cut up cooked chicken in kitchen without washing hands. Manager had employee wash hands and change gloves.
Food with mold-like growth. See stop sale. Can of tomato sauce in reach-in cooler next to make line.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over lemon juice, chicken stored over broccoli in reach-in cooler next to make line. Manager moved chicken and eggs to bottom shelf.
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 in kitchen. Manager stated rice was cooked at 11 am. Manager placed correct time mark on item.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in warmer on prep table across from make line: carrots and broccoli (118F - Hot Holding). Manager stated items placed in warmer thirty minutes prior to temperature being taken. Manager turned up temperature of warmer to reheat items.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
No soap and hand towels provided at handwash sink. No soap or hand towels at kitchen hand washing sink. Manager provided soap and towels at hand washing sink.
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. 2 out of 4 employee training certificates available.
Employee eating in a food preparation or other restricted area. Employee eating in kitchen. Employee moved to office area to finish eating.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to office.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water, 89F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill.
Single-service articles improperly stored. To go containers stored on floor across dry storage from reach-in freezer.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on kitchen prep table.
Nov 30, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 20, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Ice stored in garbage bag and stored in reach-in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer on prep table: rice (90F - Hot Holding); beef (111F - Hot Holding). Manager reheated items in kitchen: rice 178F, beef 166F.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for employees available.
No soap provided at handwash sink. No soap at hand washing sink next to three compartment sink. Manager provided soap at hand washing sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 80F water. Manager changed water and placed water in warmer, 140F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents and hood above grill greasy.
Time/temperature control for safety food thawed in an improper manner. Fish being thawed in standing water on prep table across from cook line. Manager removed fish from water and placed fish in reach-in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in prep area, 200 ppm. Manager changed sanitizer water, 75 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.