VOLCANIC SUSHI & SAKE
5200 NW 43 ST STE 509, Gainesville FL 32606 · 352 804 0226
Last inspected Mar 3, 2026 · 10 visits since July 2023
JUN 24
DEC 24
MAR 25
JUL 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B 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 in kitchen area. Observed two flies in sushi area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over noodles in flip-top make table cooler. Manager removed eggs.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the deflector shield inside of the ice bin at the server soft drink dispensing machine. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
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 soap provided at handwash sink. Soap dispenser at sushi bar not operating. Manager changed batteries
Show the remaining 7 findings ▾
Bowl or other container with no handle used to dispense food. Food dispensed (sugar )with a bowl without a handle. Manager removed bowl.
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in kitchen.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored on beer bottles and drink cans. Manager removed backpack.
Food stored on floor. Fryer oil stored on floor in kitchen
Reach-in cooler shelves with rust that has pitted the surface. Shelves rusting and pitted in reach in cooler, also kitchen microwave showing bare metal and rusting.
Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in mop sink. Mop placed to air dry.
Jul 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler next to wait station soda machine: lettuce (47F,49F - Cold Holding); tomatoes (48F,49F - Cold Holding). Manager stated items placed in cooler on 7/19.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to wait station soda machine: lettuce (47F,49F - Cold Holding); tomatoes (48F,49F - Cold Holding). Manager stated items placed in cooler on 7/19. Items stored in reach-in cooler across from cook line grill and fryer: chicken (48F - Cold Holding); pork (49F - Cold Holding); shrimp (49F - Cold Holding). Employee stated items were placed in cooler at 11:00 am. Employee moved items to reach-in freezer to reduce temperature to 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of kitchen ice machine. Blade of can opener located on kitchen prep table. Cutting board on reach-in cooler across from cook line.
Handwash sink used for purposes other than handwashing. Scrub pad stored in hand washing sink behind front counter. Manager removed scrub pad during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available for high temperature dish machine in kitchen.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks in front of wait station soda machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table behind front counter. Manager removed drink during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in reach-in cooler next to back door. Manager removed drink during inspection.
Equipment in poor repair. Handles and hinges of kitchen rice warmers.
Food stored on floor. Case of cooking oil stored on kitchen floor.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Tongs placed on top of oven.
Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler behind front counter.
Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over.
Stored food not covered. Container of dumplings in reach-in freezer next to office. Employee placed lid on container.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature in kitchen prep sink. Employee placed shrimp under running water.
Mar 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority6 Intermediate6 Basic
Show 16 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 in dish area. Manager had employee wash hands and rewash dishes.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler across from cook line: chicken (46F - Cold Holding); pork (47F - Cold Holding); tofu (46F - Cold Holding); shrimp (48F - Cold Holding); butter (47F - Cold Holding). Manager stated items stored in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: chicken (46F - Cold Holding); pork (47F - Cold Holding); tofu (46F - Cold Holding); shrimp (48F - Cold Holding); butter (47F - Cold Holding). Manager stated items stored in cooler overnight.
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 bar area. Employee stated rice placed out at 11:00 am. Employee added proper time marking to rice.
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 operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line.
Handwash sink used for purposes other than handwashing. Scrub pad stored in sushi bar hand washing sink. Manager removed scrub pad during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at kitchen hand washing sink. Employee provided towels at hand washing sink.
Spray bottle containing toxic substance not labeled. Spray bottle of purple liquid in dish area.
Employee personal food not properly identified and segregated from food to be served to the public. Employee sushi from Publix stored in reach-in cooler next to soda machine.
Food stored on floor. Case of cooking oil and bucket of soy sauce stored on kitchen floor across from back door.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in bucket of vinegar. Manager removed scoop from bucket of vinegar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop for rice stored on kitchen prep table, 70 F. Manager removed scoop and placed it in dish area.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on cutting boards in sushi bar area.
Dec 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touching face and proceeded to put on gloves to handle sushi in sushi bar area without washing hands. Manager had employee wash hands and change gloves.
Food stored in ice used for drinks. See stop sale. Container of lemons stored in ice bin for kitchen soda machine. Open bottle of water stored in ice bin for kitchen ice machine. Manager removed lemons and water from ice bins.
Stop Sale issued due to food not being in a wholesome, sound condition. Container of lemons stored in ice bin for kitchen soda machine. Open bottle of water stored in ice bin for kitchen ice machine. Manager removed lemons and water from ice bins
Toxic substance/chemical improperly stored. Degreaser stored above sweet n low in dry storage area.
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 operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Ice bin for kitchen ice machine. Blade for can opener on kitchen prep table.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for kitchen dish machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut lettuce stored in reach-in cooler next to reach-in freezer along wall. Manager stated lettuce was prepared two days earlier.
Carbon dioxide/helium tanks not adequately secured. CO2 tank in front of kitchen soda machine.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum behind sushi bar.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine.
In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle.
No Heimlich maneuver/choking sign posted. No choking poster posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of kitchen reach-in cooler.
Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on shelf in dry storage area.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on reach-in cooler across from cook line. Employee removed wiping cloth during inspection.
Jun 10, 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. Items in reach-in cooler across from cook line: shrimp (45F - Cold Holding); chicken (46F - Cold Holding); beef (45F - Cold Holding); cabbage (44F - Cold Holding); butter (45F - Cold Holding); tofu (48F - Cold Holding). Employee stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F.
Jun 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 7 high priority.
7 High priority4 Intermediate12 Basic
Show 23 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on pants after washing hands. Manager had employee rewash hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp on cook line and proceeded to handle cooked shrimp without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line touched hat and proceeded to handle food in cook line reach-in cooler without washing hands. Manager had employee wash hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen area. Observed two flies in sushi area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line: shrimp (45F - Cold Holding); chicken (46F - Cold Holding); beef (45F - Cold Holding); cabbage (44F - Cold Holding); butter (45F - Cold Holding); tofu (48F - Cold Holding). Employee stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F.
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. See stop sale. Rice in sushi area. Employee placed proper time mark on item.
Toxic substance/chemical improperly stored. Spray bottle of degreaser stored on shelf next to syrup. Syrup is located on shelf next to mop sink. Manager moved spray bottle to area where chemicals are stored.
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 operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Bin for kitchen ice machine. Cutting board on cook line reach-in cooler. Blade for kitchen prep table.
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.
Original container of toxic substance or chemical does not bear the manufacturer's label. Spray bottle of degreaser stored on shelf next to mop sink.
Carbon dioxide/helium tanks not adequately secured. CO2 tank next to kitchen soda machine.
Cardboard used to line food-contact shelves. Shelf behind sushi counter across from hand washing sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers on shelf next to back door. Manager turned containers over.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from cook line. Employee removed drink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee snickers bars stored in reach-in freezer next to office. Employee removed snickers bars from freezer.
Food-contact surface not smooth and easily cleanable. Bus tubs stored above three compartment sink.
Ice buildup in reach-in freezer and/or walk-in freezer. White reach-in freezer across from kitchen prep table.
Ice scoop handle in contact with ice. Ice scoop for soda machine ice bin touching ice. Manager placed scoop in ice handle up.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine. Manager moved ice scoop to dish area.
In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles of kitchen ice machine.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on cook line reach-in cooler.
Sep 13, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside, put on gloves and began to handle shrimp without washing hands. Inspector stopped employee and had employee wash hands and change gloves.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was cleaning equipment and proceeded to handle shrimp without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in ice on prep sink: shrimp (48F,49F). Manager stated item placed in ice 30 minutes prior to temperature being taken. Manager had employee move shrimp to reach-in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from fryer.
Spray bottle containing toxic substance not labeled. Bottle of window cleaner behind front counter.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table behind front counter. Employee discarded water.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above reach-in cooler across from fryers. Manager had employee remove phone.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to reach-in cooler in back of kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach-in cooler doors on cook line. Manager had employee place knife on prep table.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Manager had employee place tongs on prep table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops for rice on cook line stored in standing water, 93F. Employee removed scoops from standing water and placed scoops on prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler across from fryers. Gasket of reach-in cooler in back of kitchen.
Single-service articles not stored inverted or protected from contamination. To go containers on shelf across from cook line. Manager turned containers over.
Jul 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sauce with imitation krab located in reach-in cooler in corner of kitchen next to reach-in freezers dated 6/6. Manager stated item prepared on 7/6, manager had employee put the correct date on item.
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 behind front counter. Manager stated item prepared one hour prior, manager placed correct time on item.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from fryers. Cutting board hanging from shelf above three compartment sink.
Spray bottle containing toxic substance not labeled. Spray bottles hanging from front counter sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above dish area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from fryers. Manager discarded drink.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.
Food stored on floor. Ginger stored on floor behind front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above fryers stoves. Top of dish machine.
Single-service articles not stored inverted or protected from contamination. To go containers on shelf across from prep table. Manager turned containers over.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in prep sink. Manager placed shrimp under running water.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on reach-in cooler across from fryers. Manager placed cloth in sanitizer bucket.
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.