Dragonfly Sushi & Sake Co
Last inspected: Dec 16, 2025
67
Score
Dragonfly Sushi & Sake Co has been inspected eight times since 2022. The most recent report on file is from Dec 16, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have found fewer violations than earlier ones, averaging around nine violations lately and about 15 violations before that.
“Food-contact surface soiled with food debris” comes up most often, recorded four times in the inspection record.
Dragonfly Sushi & Sake Co's latest score of 67 falls below the Gainesville average of 75. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
67
Jul 2, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
64
Dec 2, 2024
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food Properly Stored/Protected
FL-48
Toilet Rooms Maintained
FL-53
21
Jul 16, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
33
Feb 13, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Food with mold-like growth. See stop sale. 2 onions in walk in cooler.
01B-07-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 manager certificates expired. **Repeat Violation**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards on clean dish rack stained. Interior ice machine next to mop sink. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle with blue liquid behind bar. **Repeat Violation**
41-17-4
Basic - Equipment in poor repair. Some shelves in walk in cooler rusted. Multiple cutting boards in kitchen deep cut marks. Reach in cooler on cooks line one of the drawers is broken. **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. On cooks line.
36-22-4
Basic - Floor tiles missing and/or in disrepair. At entrance to kitchen from dish washing area.
36-17-5
Basic - No handwashing sign provided at a hand sink used by food employees. Behind the bar and next to Three compartment sink. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving holding clean utensils and containers the shelves are soiled with dust debris. Shelf/cooling rack in walk in cooler holding alcohol bottles. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. 2 reach in coolers on cooks line. **Repeat Violation**
29-49-6
47
Sep 18, 2023
Routine - Food
7 critical violations. 6 major violations. 13 minor violations.
View 26 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef and poor in walk in cooler cooling overnight temped at 50-54F. See stop sale.
03D-02-5
High Priority - Dented/rusted cans present. See stop sale. 1 can of peaches. Thirty pounds of beef and thirty pounds of pork cooled improperly overnight.
01B-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Flying around trash can at dish machine area.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork on cooling rack in walk in cooler. Raw egg whites above bar drink garnishes in walk in cooler.
08A-05-6
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 and the time removed from temperature control cannot be determined. Sushi rice in blue bin on rack in storage area.
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Grill cleaning liquid stored on top of large bag of flour on dry storage area.
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of splitter with grey hose attached at mop sink.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior white deflector plate in ice machine. Interior oven on the left side. Multiple cutting boards stained in clean dish rack. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled water bucket at Handwash sink on cooks line.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cabbage, Scallop salad, and krab salad in reach in cooler drawers on front of cooks line.
02C-02-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two photocopies of cards provided during this inspection.
53B-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle with orange liquid under prep table. Bottle in hallway to bathroom containing blue liquid. **Repeat Violation**
41-17-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kitchen manager Erick Johnson expired 2/13/2023.
53A-03-7
Basic - Floor soiled/has accumulation of debris. Underneath ice machine. Floor area(s) covered with standing water. Underneath ice machine.
36-73-4
Basic - 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 directly in uncooked rice container.
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink by Three compartment sink. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces across from ice machine and wooden attachments behind bar.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sliding door track of ice machine soiled. Exterior ice machine also soiled. Reach in cooler drawer gaskets soiled on front of cooks line. Soda nozzle back splash at drink machine where nozzle attaches to machine. Metal strip running across reach in cooler on front of cooks line soiled. Clean dish rack soiled. Exterior bulk containers soiled. Can holster and around the gear of can opener. Soda gun holster behind back.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. On cooks line.
29-49-6
Basic - Stored food not covered. Rice spread on sheet pan in walk in cooler directly under fans no cover.
08B-12-5
Basic - Water draining onto floor surface. Handwash sink on cooks line when water is running half drains into floor drain and half leaks onto floor.
29-03-4
Basic - Working containers of food removed from original container not identified by common name. Seasoning on dry storage shelf unlabeled. Large white bulk container unlabeled.
02D-01-5
Basic - Duct tape used to repair nonfood-contact surface. The robo coupe at prep area on cooks line. The shelf with red tape by server reach in coolers.
14-71-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Unopened grape soda on shelf in reach in cooler above cabbage. Multiple personal food items in reach in cooler with packaged cooked eel, operator moved eel and stated cool would be for personal use. **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Fanny pack on shelf above vinegar seasoning. Backpack on table over single service Togo items.
40-06-5
Basic - Equipment in poor repair. Plastic container melted/burned at dish machine area. Cracked containers in walk in freezer. Seaweed in cracked container in reach in cooler on cooks line. Multiple cutting boards on clean dish rack with deep cut marks. Reach in freezer on cooks line ice build up.
14-11-5
10
Mar 24, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
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. Observed dishmachine at 0 ppm. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - 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. Observed dishwasher rinse off debris off dishes, place them in dishmachine, wife hands on their backside, eat from food on clean ware rack, then remove clean dishes from dishmachine. Manager spoke to employee about washing hands. **Corrective Action Taken**
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food-contact surface of commercial can opener soiled with food debris, mold-like substance.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing toxic substance not properly labeled identifying contents ( sanitizer for menus ). **Repeat Violation**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in office
51-11-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at dishmachine over clean dishes.
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food on clean ware rack
08B-49-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shields missing over dishmachine and clean ware rack
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing hand wash sink sign by dishmachine **Repeat Violation**
31B-04-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink by dishmachine slow to drain **Repeat Violation**
29-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (tomato, strawberries ) stored over ready-to-eat food ( prepped salads ) in walk in cooler. Manager moved salads **Corrected On-Site**
08B-17-4
39
Dec 12, 2022
Routine - Food
4 critical violations. 6 major violations. 14 minor violations.
View 24 violations
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.
22-41-4
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. Employee touched cooked beef on main cooks line while talking to inspector.
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the counter out at room temperature: beef (53F - Cold Holding); rice (48F - Cold Holding) employee placed beef in reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of the splitter at mop sink. Operator placed on hose Bibb. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. With orange liquid behind bar.
41-17-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dish washer unaware of sanitizing dish machine. Eco lab arrived during inspection and fixed machine. 50ppm. **Corrected On-Site**
53B-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards that are stained. Interior reach in cooler on main cooks line. Interior table top oven. Interior small ice machine. Can opener blade.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in Handwash sink across from the prep area. Plastic container in Handwash sink across from dish machine.
31A-11-4
Intermediate - Hot water supply not maintained during peak periods. Water was 80F, operator stated during the prep hours the dish machine is constantly pulling all hot water.
27-18-4
Intermediate - 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. **Warning**
53B-01-5
Basic - Bowl or other container with no handle used to dispense food. Inside cooked rice on counter by stove top.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the whole kitchen area. Wall soiled behind dish machine.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Gatorade on prep table.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of box of gloves on cooks line.
40-06-5
Basic - Equipment in poor repair. Multiple cutting boards with deep cut marks. Cracked containers holding foods in varies reach in coolers. 1 shelf in walk in cooler that has rusted the surface.
14-11-5
Basic - Food stored on floor. Beef and chicken on floor in walk in freezer.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple spoons in water at 74F.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. On the left side of cooks line.
21-04-4
Basic - Insect control device installed over food preparation area. Over shelf holding clean metal pans on the clean dish side of dish machine.
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Next to Three compartment sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets soiled. Hood filters above main cooks line. Fan soiled pointing at dish machine. Exterior large ice machine. Attachment holding the can opener. Walk in cooler gasket. Exterior bulk seasoning container. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Standing water in bottom of reach-in-cooler. On cooks line.
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink that is very slow draining at the entrance to kitchen/next to dish machine.
29-20-5
15
Frequently Asked Questions
When was Dragonfly Sushi & Sake Co last inspected?
The most recent health inspection at Dragonfly Sushi & Sake Co on file is from Dec 16, 2025. The public record contains eight inspections in total.
What is the most common violation at Dragonfly Sushi & Sake Co?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Dragonfly Sushi & Sake Co.
How does Dragonfly Sushi & Sake Co compare to other restaurants in Gainesville?
Dragonfly Sushi & Sake Co most recently scored 67 out of 100, which is lower than the Gainesville average of 75.
Has Dragonfly Sushi & Sake Co's inspection record improved over time?
Yes. Recent inspections at Dragonfly Sushi & Sake Co have averaged around nine violations per visit, down from roughly 15 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Dragonfly Sushi & Sake Co 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 Dragonfly Sushi & Sake Co inspected?
Based on the inspection history on file, Dragonfly Sushi & Sake Co is inspected around three times per year on average.
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