HANA SUSHI

High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scooper in water 112f Bowl used as a scooper for fried rice. 111f - From follow-up inspection 2026-05-29: Operator using boiling water explained the danger Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp tempura 50f in 3 door flip top cooler, employee states made last night.discarded Tapiocaballs(Boba) 87.( placed on time as a public health) - From follow-up inspection 2026-05-29: Shrimp tempura 44f from last night, discarded Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at sushi bar - From follow-up inspection 2026-05-29: Time Extended

High Priority - Stop Sale issued due to adulteration of food product. 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. In sushi bar, one (1) package of thawed escolar fish in sealed reduced oxygen package. Fish discarded. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, container of cooked shrimp stored overnight 50F. Shrimp discarded. In glass door reach in cooler, package of tofu 53F stored overnight. Tofu discarded. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, container of cooked shrimp stored overnight 50F. Shrimp discarded. In glass door reach in cooler, package of tofu 53F stored overnight. Tofu discarded. See stop sale.

High Priority - 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. In sushi bar, container of sushi rice removed from temperature control at 1pm has no time mark. Manager marked rice. Corrected On-Site

Basic - 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. In sushi bar, one (1) package of thawed escolar fish in sealed reduced oxygen package. Fish discarded. See stop sale.

Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2021. Manager obtained picture of new license and will print. Corrective Action Taken Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from red plastic cup without lid. Cup removed. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under counter in sushi bar. Floor under cooking equipment in kitchen. Floor around hot water heater in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in women's restroom. Inspector emailed sign. Corrective Action Taken

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Top of white reach in freezer in back kitchen is rusted. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for reach in coolers in sushi bar and on cook line. Hood filters above cooking equipment. Repeat Violation

Basic - Single-service articles improperly stored. Bag of single use items stored on floor in sushi bar.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter in sushi bar.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line touching face and hair and immediately touching clean equipment without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook in kitchen washed hands in triple sink. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in sushi bar blocked by white container. Hand washing sink in kitchen blocked by white buckets. Both items moved and stored correctly. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer could be provided.

Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2022. Manager called owner and emailed new license to be posted. Corrective Action Taken

Basic - Duct tape used to repair nonfood-contact surface. Duct tape in rice cooker in kitchen. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee items stored in reach in freezers. Items removed. Corrective Action Taken

Basic - Food stored on floor. Soy sauce on floor near walk in cooler. Multiple sauces on floor in walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near rice cooker in kitchen, two spoons in water 79F. Water discarded. Corrected On-Site Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Exterior of white chest freezer in kitchen is rusted. Shelf below prep table near cook line is rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior pan handles and pans stored inside oven in kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple opened employee drink bottles stored in glass door reach in cooler in kitchen.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppms, chemical lines crossed, sanitizer and rinse lines crossed. Employee placed on right hoses and primed to get sanitizer through 50 ppms

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Not testing to see dish machine is working properly. Lines crossed sanitizer and rinse solution

Intermediate - Handwash sink used for purposes other than handwashing. Bottle store in handsink in kitchen Hose from sushi station draining in hand sink Employee thawing in hand sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both handsink in kitchen, manager provided Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Used to fix rice cooker handles

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink stored on prep area, Moved Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On oven doors, moved Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper and rice bowl 76f Manager discarded water Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Cut raw chicken over zucchini in box In walk in cooler Moved to store correctly Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Drain line from sushi bar cooler draining in handsink up front Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink near walk way, provided Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls in salts and sugars, moved Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal foods in reach in freezer,

Basic - In-use tongs stored on equipment door handle between uses. On oven doors

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78f water for sushi rice scooper , water discarded Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Large containers of white substances Manger labeled salt and sugars Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppms primed and retested

Intermediate - Equipment drain line draining into handwash sink. Line from sushi cooler draining in hand sink, moved Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both handsinks in kitchen, provided Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup in tempura batter and soy sauce

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks over prep area Over line cooler Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On oven door

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water, discarded Corrected On-Site

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door, moved Corrected On-Site - From follow-up inspection 2022-09-12: Still on oven doors Time Extended Corrected On-Site - From follow-up inspection 2022-09-13: Time Extended

High Priority - 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. 0 ppms

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both handsinks in kitchen , employee provided for one hand sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noddles in reach in cooler employee stated cooked yesterday morning

Basic - Bowl or other container with no handle used to dispense food. Cup in sugar in back area under hand sink

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler

Basic - Food stored on floor. Pan of beef on floor of walk in cooler

Basic - Water leaking from pipe and/or faucet/handle. Walk-in cooler leaking into a pan filling with water

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken over raw shrimp, in walk in cooler moved Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. From sushi bar cooler, moved Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees on shift. Manager showed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both handsinks in kitchen Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and shrimp in reach in cooler stated cooked yesterday. Morning, needs date marking

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal hot tea over ice machine, moved Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Quail eggs in walk in cooler on top shelf and personal brown eggs in walk in,