Arashi Yama Sushi and Hibachi
Last inspected: Jan 14, 2026
70
Score
The health department has logged 10 inspections at Arashi Yama Sushi and Hibachi, the earliest from 2022. Arashi Yama Sushi and Hibachi was last inspected on Jan 14, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around eight violations each.
The most common issue across all inspections has been “food stored on floor”, showing up three times.
The city-wide average sits at 75, which Arashi Yama Sushi and Hibachi's 70 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
5 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Washing Fruits and Vegetables
FL-42
70
Sep 3, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Raw Animal Food Properly Separated from Each Other and RTE Food
FL-47
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
32
Feb 18, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
33
Nov 22, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
39
Jan 4, 2024
Routine - Food
1 critical violation. 12 minor violations.
View 13 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Salmon wrapped in paper towels in sushi bar.
14-86-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bin for wait station ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop rice and flour in containers on bottom shelf of prep table in front of water heater.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from three compartment sink. Manager had employee remove drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Soy sauce stored on kitchen floor. Carrots stored on walk-in cooler floor. Fish stored on walk-in freezer floor. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of cart in front of cook line oven. **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water in wait station, 83F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf above wait station three compartment sink. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Soiled floors/carpeting. Floor in walk-in freezer.
36-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Containers on bottom shelf of prep table in front of water heater.
02D-01-5
47
Aug 25, 2023
Routine - Food
No violations found.
100
Aug 16, 2023
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toilet Rooms Maintained
FL-53
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
39
Jun 7, 2023
Complaint Full
No violations found.
100
Jun 6, 2023
Complaint Full
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - 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 and began handling clean bowls on cook line. Inspector stopped employee and had employee wash hands and rewash bowls. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2023. Owner renewed license during inspection. **Corrected On-Site**
50-17-3
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rice cake in walk-in cooler dated 5/3. Manager stated item was removed from freezer in the morning, manager placed correct date on item. **Corrected On-Site**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from oven: chicken (47F - Cold Holding); beef (46F - Cold Holding); shrimp (46F - Cold Holding); scallops (47F - Cold Holding); chicken (46F - Cold Holding). Manager stated items were thawed in placed in cooler 3 hours prior to temperature being taken. Manager had employee place items in walk-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer.
05-08-4
Intermediate - 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. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White plate inside of ice machine.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pans stored in kitchen hand washing sink. Employee removed pans. **Corrected On-Site**
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in sushi bar area.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vents in wait station.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in wait station. Manager discarded drink. **Corrected On-Site**
12B-07-4
Basic - Stored food not covered. Pan of scallops in walk-in freezer. Manager had employee wrap pan. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths on reach-in cooler across from oven. Manager placed towels in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Food stored on floor. Bag of carrots in walk-in cooler. Pans of fish and chicken stored in walk-in freezer. **Repeat Violation**
08B-38-4
27
Nov 4, 2022
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed prep chefs cutting broccoli with bare hands. Gloves were then added, and maintained. **Corrected On-Site** **Repeat Violation**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk-in cooler raw fish over cooked mushrooms.
08A-05-6
Intermediate - Food being cooled by nonapproved method during time of inspection. Observed the shrimp in the walk in cooler at 68F, tightly wrapped in plastic wrap. A corner was lifted to promote cooling. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed the cook line hand wash sink was blocked by boxes. These were removed. **Corrected On-Site**
31A-09-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed 2 certificates missing Last name and date of birth. These were added. **Corrected On-Site**
53B-10-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops in standing water in the kitchen by the rice warmers.
10-07-4
Basic - Food stored on floor. Observed bus tubs of food stored on the floor in the walk-in freezer.
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed avocados in the sushi area, cut with stickers still attached.
08B-17-4
47
Frequently Asked Questions
When was Arashi Yama Sushi and Hibachi last inspected?
The most recent health inspection at Arashi Yama Sushi and Hibachi on file is from Jan 14, 2026. The public record contains 10 inspections in total.
What is the most common violation at Arashi Yama Sushi and Hibachi?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Arashi Yama Sushi and Hibachi.
How does Arashi Yama Sushi and Hibachi compare to other restaurants in Gainesville?
Arashi Yama Sushi and Hibachi most recently scored 70 out of 100, which is lower than the Gainesville average of 75.
Has Arashi Yama Sushi and Hibachi's inspection record improved over time?
Results have been roughly steady. Inspections at Arashi Yama Sushi and Hibachi have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Arashi Yama Sushi and Hibachi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Arashi Yama Sushi and Hibachi inspected?
Based on the inspection history on file, Arashi Yama Sushi and Hibachi is inspected around three times per year on average.
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