VOLCANIC SUSHI+SAKE
5212 SW 91 TERR STE A, Gainesville FL 32608 · 352-363-6226
Last inspected Jun 24, 2026 · 12 visits since August 2023
JUL 24
DEC 24
JUL 25
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JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed : the ice maker bin drain water was backed up 2" from the top edge of the ice bin. ICe was then being scooped out, and water then was being drained by a hose.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jun 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed : the ice maker bin drain water was backed up 2" from the top edge of the ice bin. ICe was then being scooped out, and water then was being drained by a hose.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the cook line flip top make table: chicken 51°, cut tomato 45°, cut leafy greens 49°, shell eggs Ambient air temperature 54°. Chicken was cooked today, after 10:30, now iced down, tomato cut today after 10:15, placed in the walk-in cooler uncovered, cut leafy greens prepped today after 10:15, put in walk-in cooler uncovered, shell eggs over top edge of the plastic food pan, stocked after 1:00 pm. The excess was placed below. ALSO, in the chef table, chicken 58, beef 58. These were restocked after lunch service. Beef and chicken were moved to the walk-in cooler, uncovered.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : all soda nozzles have build up.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed : the men,s restroom amd the hand wash sink next to the soda machine, water never over 81°.
Ceiling/ceiling tile shows damage or is in disrepair. Observed : a small ceiling tile missing just past the hood.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : a drink on the upper shelf of the prep table. This was moved to the lowest shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : a cell phone stored on the top shelf of the prep table. This was placed in a pocket.
Food stored on floor. Observed : a case of bulk oil stored on the floor by the back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : build up of debris on the top of the dish wash machine.
Dec 2, 2025Call Back - Admin. complaint recommendedComplaint Investigation
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 ▾
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 when tested. Staff tried to prime the machine. The jug contents revealed a high concentration of chlorine when turning the strip black.
Nov 24, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 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 when tested. Staff tried to prime the machine. The jug contents revealed a high concentration of chlorine when turning the strip black.
Ready-to-eat, time/temperature control for safety food marked with a date that was over 7 ago. Observed : in the walk-in cooler pans of prepared crab, dated 11-05-2025 and 11-10-2025.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed : prepped crab with make dates of 11-05-2025 and 11-10-2025.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : cooked pork on a prep table in the kitchen, 68-70°. This was cooked earlier and left out to reduce in temperature prior to cutting. This was moved to a freezer until cutting ensues. ALSO, pork in the cook line make table, 45°. An ice bag was added. AND, in the cook line chef table: beef 49°, chicken 47°. Ice bags were added to each pan.
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. Observed : 3 expired certificates.
Buildup of food debris/soil residue on equipment door handles. Observed : the upright freezer door handles have an accumulation of dried debris on the backside of the handle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 3 drinks in the kitchen on or over food prep surfaces. These were discarded or placed below.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : rice scoops in standing water, 71°, on the cook line. The water was dumped.
No copy of latest inspection report available. Observed the last inspection could not be found.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : over the soda nozzles in the kitchen, an accumulation of dried splash up.
Jul 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 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. The owner will call a technician. The staff started to prepare the 3 compartment sink for dish washing and sanitizing.
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 sushi rice on the front line did not have a time mark. ALSO, the tempura shrimp on the front line lacked a time mark. Each was given an adjusted time sticker.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda nozzles in the kitchen are soiled.
Handwash sink used for purposes other than handwashing. Observed a metal scrub in the front line hand wash sink. This was removed.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the cook line hand wash sink after 1 minute had only 80° water available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top of the dish wash machine has an accumulation of debris.
Open dumpster lid. Observed: the dumpster lid was open.
Feb 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Open dumpster lid. Observed the dumpster lid is open.
Dec 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the glass front reach-in cooler by the back door: cut leafy greens(premade salads) 55°. Other items in this reach-in cooler are not time/temperature control for safety. The salads increase in temperature over a 9 minute period to 57°. The salads were made today and are now being moved to the walk-in cooler, holding time/temperature control for safety food s at 37-40°.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed: Louella's Certified Food Manager card is expired.
Handwash sink used for purposes other than handwashing. Observed the sushi hand wash sink had a metal scrub pad in it. This was removed.
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/ Observed: no current manager has a Certified Food Manager card in date.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: 2 rice scoops in 78° water. The water was dumped.
No copy of latest inspection report available. Observed: the last inspection was not in the file.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the cook line gaskets by the grill have debris on them.
Open dumpster lid. Observed the dumpster lid is open.
Aug 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2024Call 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. Observed: in sushi case #1(first) eel 49, salmon 47, tuna 48, Krab 47F. These items were placed in the case as it was being turned on, all items moved to the reach-in freezer while the case cools down.
Jul 26, 2024Administrative 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 ▾
Raw animal food stored over canned/bottled drinks/dressings. Observed: raw tuna stored over gallon jugs of dressing, in the walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in sushi case #1(first) eel 49, salmon 47, tuna 48, Krab 47F. These items were placed in the case as it was being turned on, all items moved to the reach-in freezer while the case cools down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: miso soup at 132° in the hot well. This was placed on the flat top for heating to 165° and then hot holding at 135° or above.
Toxic substance/chemical improperly stored. Observed 2 spray bottles with purple liquid stored on the clean glass rack, with glasses. The bottles were removed.
Handwash sink used for purposes other than handwashing. Observed: a scrub pad in the sushi area hand wash sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: lack of a surface temperature taking device for the hi-temp dish wash machine.
Spray bottle containing toxic substance not labeled. Observed 2 unlabeled purple liquids in spray bottles. A fabuloso label was added to each.
Carbon dioxide/helium tanks not adequately secured. Observed: 2 co2 tanks in the closet, not secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: an unsealed water bottle stored on the kitchen prep table.
Equipment in poor repair. Observed the Now hi+temp dish wash machine has 2 gauges that do not move through any cycles. The dish wash machine is used after a 3 compartment sink wash/rinse/sanitize process.
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: eel in the front line sushi case, 45-46F. This was moved to the reach-in freezer uncovered for quick cooling.
Nonfood-grade basting brush used in food. Observed: a paint style brush on the counter with the sushi station.
Carbon dioxide/helium tanks not adequately secured. Observed: co2 in the kitchen, not secured. The chain was added. This item: **Corrected On-Site* ALSO, 2 tanks in the kitchen closet not secured from accidentally being tipped over.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 1 covered coffee on the kitchen prep table. This was moved below.
Food stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed the white upright reach-in freezer has an accumulation of ice buildup.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the cook line reach-in cooler gasket is soiled.
Time/temperature control for safety food thawed in an improper manner. Observed: a full case of frozen yellowfin stored on a rack of dishes in the kitchen, the intention is to thaw it there.
Aug 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 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: dish wash machine at 0ppm. A 3 compartment sink was set up with quaternary amonia sanitizer.
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 sushi rice lacking a time mark. A 2 hour mark was added.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the kitchen soda nozzles have build up.
No soap provided at handwash sink. Observed lack of soap at the cook line hand wash sink.
Food stored on floor. Observed: bulk oil stored on the floor near the back door.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed the white reach-in freezer has ice build up.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed: the cook line hand wash sink drains slow.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed: a soap gun and a hand drill stored over food in the kitchen. Both were moved to cleaning.
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.