HANA SUSHI

Intermediate - - From initial inspection : Intermediate - 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. Sushi calf and kitchen cook, per manager stated a few days ago Warning - From follow-up inspection 2026-04-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certification expired 11-2025 Warning - From follow-up inspection 2026-04-30: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between cooler and prep table Warning - From follow-up inspection 2026-04-30: Still the same moved Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 tray sauté zucchini and 1 tray of cooked chicken (47-48F - Cooling), stored in make table reach in cooler on cook line from overnight with no additional preparation today as per manager. Stop sale issued. Employee discarded

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep fish in sushi area stored over produce use for sushi preparation in reach in cooler. Employee properly stored Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 tray sauté zucchini and 1 tray of cooked chicken (47-48F - Cooling), stored in make table reach in cooler on cook line from overnight with no additional preparation today as per manager. Stop sale issued. Employee discarded

High Priority - Toxic substance/chemical improperly stored. Hand soap stores on top of soda bib box in kitchen. Employee removed Corrected On-Site

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Operator has posted on lunch menu "Spicy crab roll" but servers imitation crab. All other items on menu is properly marked stating imitation crab or Krab. This is only one that was missed. Operator will correct

Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in hand wash sink at sushi bar. Employee removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with yellow solution stored under counter at front host area. Employee states it's cleaner

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve is turned off with no water coming out of hand wash sink next to back door.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at make table with excessive cut marks

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum while prepping food on cook line Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table next to food

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up Repeat Violation

Basic - Reuse of single-service or single-use articles. Produce in food grade bags are stored in reused raw chicken box container on shelf in walk in cooler

Basic - 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. Power tool drill stored on shelf next to food. Employee removed Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in sushi bar handled personal cell, placed gloves on to make sushi rolls without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shelled eggs stored over ready to eat cut onions. Items moved and stored correctly. In flip top cooler on cook line, raw shelled eggs stored over ready to eat edamame. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

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, sushi rice not time marked. Employee placed time mark on container. 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/ No manager present with four (4) employees working. Manager arrived during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for crunchy topping on shelf in prep area of kitchen. Bowl discarded. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Cardboard lining shelf in walk in cooler. Cardboard removed. Corrected On-Site

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. Two kitchen employees drinking out of opened can (energy drinks).

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen.

Basic - Single-service articles improperly stored. Clear plastic lids on sushi bar not inverted. Employee inverted lids. Corrected On-Site Repeat Violation

Basic - 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. Power drill stored on dry food storage shelf. Drill moved and stored correctly. Corrected On-Site

High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Medicine stored over area where cooked Repeat Violation - From follow-up inspection 2023-09-26: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pans of raw chicken over carrots Ground pork over vegetables Moved Corrected On-Site Repeat Violation - From follow-up inspection 2023-09-26: No violation observed Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Used to store pans, moved Corrected On-Site Repeat Violation - From follow-up inspection 2023-09-26: Still stored in handsink in rear of kitchen Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink near back door, employee provided Repeat Violation - From follow-up inspection 2023-09-26: Still or working and no paper towels near Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored on sushi bar are Personal drink over kitchen cooler Repeat Violation - From follow-up inspection 2023-09-26: Personal drink served over coolers Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Cases of fish on floor of walk in freezer Repeat Violation - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation - From follow-up inspection 2023-09-26: Time Extended

High Priority - Container of medicine improperly stored. Pain reliever and anti acid powder stored next to to go lids and bowls next to microwave over fried rice

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 line touched face multiple times, no handwash Then went cut up vegetables.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Tongs in water 74f on cook line discarded Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handsink near back prep sink blocked by pans. Moved Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink on cook line, provided Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand sink on cook line, provided Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice and for butter that establishment wants to use under four hour time.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser near prep sink unable to dispense towels. Placed in wrong direction, provided correctly Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup in rice, moved Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle water on prep table, moved Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored over line cooler

Intermediate - Handwash sink used for purposes other than handwashing. Pots stored in hand sink next to mop sink, moved Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink on cook line, moved Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap.both hand sink in kitchen Provided soap Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup stored in rice and breader. Moved Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple Personal drinks over line cooler. Moved Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 1 cook on line 1 sushi bar guy

Basic - Food not stored at least 6 inches off of the floor. Walk in freezer floor fish sticks Walk in cooler floor bucket Over to shelf Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cooler in prep table, moved Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed operator chocking poster to print

Basic - No handwashing sign provided at a hand sink used by food employees. Handsink on cook line

Basic - No Heimlich maneuver/choking sign posted.