VOLCANIC SUSHI+SAKE
13005 SW 1 RD STE137, Newberry FL 32669 · 352-730-6440
Last inspected Feb 2, 2026 · 7 visits since December 2023
MAR 24
AUG 24
JAN 25
AUG 25
DEC 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler near cookline: roe (44F - Cold Holding). Manager stated the roe has been stored inside the cooler overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023018289 | Dec 16, 2022 | Apr 27, 2023 | $520 |
Inspection history
7 visits, newest first
Feb 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority4 Intermediate5 Basic
Show 15 findings ▾
Container of medicine improperly stored. Bottle of "Excedrin" pills stored on shelf of rolling cart, above aluminum foil. Manager removed the medicine from the shelf during this inspection.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee at cookline cracked a raw shell egg with gloved hand, then proceeded to handle cooked vegetables with the same gloved hand without first washing hands. Inspector had employee wash hands before continuing to work at cookline.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In sushi prep area at front counter: rice (71F - Hot Holding). Manager stated the rice was cooked and held at the front counter since approximately 10AM, the time is now 3PM. Manager is unaware of the holding procedures used on the sushi rice. Manager unable to locate Time as a Public Health Control procedures and the rice has no time markings. Establishment dies not have a PH tester on-site.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On rolling cart at cookline: egg wash (73F - Cold Holding). Manager stated the egg wash has been stored at room temperature for approximately one hour and moved it to the cooler to cool to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In sushi prep area at front counter: 1. rice (71F - Hot Holding). Manager stated the rice was cooked and held at the front counter since approximately 10AM, the time is now 3PM. Manager is unaware of the holding procedures used on the sushi rice. Manager unable to locate Time as a Public Health Control procedures and the rice has no time markings. Establishment dies not have a PH tester on-site. Stop sale issued. 2. shrimp (89F - Hot Holding). Emoloyee at front counter stated the shrimp has been held at room temperature for approximately 15 minutes. Manager began reheating the shrimp during this inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at white hose connection at cookline.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Both managers unaware of Time as a Public Health Control or hot holding procedures for sushi rice. Inspector educated managers during this inspection.
Handwash sink not accessible for employee use at all times. 1. Handwash sink in warewash area blocked by stacks of dishes on floor. 2. Handwash sink in prep area blocked by large containers of oil and ladders. Inspector had employees unblock both sinks during this inspection.
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 food handler training available for any employees.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Three employees working in kitchen and handling food without proof of food handler training and no proof they have been informed of their health reporting responsibilities.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1. Employee drink cup stored on shelf above seasonings at end of cookline. 2. Employee drink cup on shelf above foil on rolling cart at cookline.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1. One employee working at cookline handling food with bracelet on wrist. The employee removed the bracelet during this inspection. 2. One employee working in sushi station and handling food with bracelet on wrist.
Food stored on floor. 1. Several containers of cooking oil stored directly on floor in dry storage area. 2. Bag if breading stored on floor at end of cookline.
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. Nonfood-grade powerdrill stored on shelf above sauces in dry storage area.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored down inside yellow mop bucket near back door of kitchen.
Aug 18, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside reach-in cooler near cookline: volcano topping (46F - Cooling Overnight). Manager stated the volcano topping is made with imitation crab and was cooked the previous day and placed into the cooler to cool overnight. The volcano topping is portioned and individually wrapped in foil. Stop sale issued.
Stop Sale issued due to food originating from an unapproved source. Inside reach-in cooler near cookline: volcano topping (46F - Cooling Overnight). Manager stated the volcano topping is made with imitation crab and was cooked the previous day and placed into the cooler to cool overnight. The volcano topping is portioned and individually wrapped in foil.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler near cookline: roe (44F - Cold Holding). Manager stated the roe has been stored inside the cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler near cookline: roe (44F - Cold Holding). Manager stated the roe has been stored inside the cooler overnight. Stop sale issued.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1. Backflow prevention device missing at hose connection at cookline. 2. Backflow prevention device missing after splitter at mop sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside reach-in cooler near cookline: volcano topping (46F - Cooling Overnight). Manager stated the volcano topping is made with imitation crab and was cooked the previous day and placed into the cooler to cool overnight. The volcano topping is portioned and individually wrapped in foil while warm.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient cooler 44F. Manager adjusted the cooler and unblocked the vent, then 41F.
Garbage on the ground and/or pad around dumpster. Trash scattered on ground around dumpster.
Open dumpster lid. Lid of dumpster left open. Manager closed the dumpster during this inspection.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Inside reach-in cooler at sushi prep station: Two reduced oxygen packages containing raw tuna thawed inside reduced oxygen packaging. Tuna is fully thawed. Package does have a label indicating the fish must be removed from packaging prior to thawing.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing glass cleaner hanging near three-compartment sink. Manager added proper label during this 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. Inside reach-in cooler at sushi prep station: Two reduced oxygen packages containing raw tuna thawed inside reduced oxygen packaging. Tuna is fully thawed. Package does have a label indicating the fish must be removed from packaging prior to thawing. Stop sale issued.
Equipment in poor repair. Reach-in cooler at sushi prep station not functional.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Fan at sushi prep station soiled with dust. 2. Speaker on wall above sushi prep station soiled with dust.
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing on hose end after splitter at mop sink. Manager installed a vacuum breaker at mop sink during this inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles around vent at cookline soiled with dust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on doors of reach-in coolers in back of kitchen soiled with mold-like substance. Gaskets on doors of reach-in coolers in front counter soiled with mold-like substance. Back of monitor at cookline soiled with dust.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored directly on floor behind front counter. Employee removed bucket from floor during this inspection.
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sealed package of raw salmon stored on shelf above pan containing peas and carrots inside reach-in freezer in back of kitchen. Vegetables were not in their original packaging. Employee moved pan of vegetables to top shelf during this inspection.
Dead roaches on premises. One dead roach on gasket of reach-in cooler at cookline. Manager cleaned and sanitized gasket during this inspection.
Dec 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Set up three-compartment sink Quat 0PPM. Inspector had employee replace quaternary sanitizer and set up the sink again, then 300PPM.
Old labels stuck to food containers after cleaning. Old label stuck on clean metal pan on clean dish rack near three-compartment sink.
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.