Hana Japanese Steakhouse and Sushi Lounge
Last inspected: Oct 15, 2025
52
Score
Hana Japanese Steakhouse and Sushi Lounge has been inspected 11 times since 2022. The latest inspection on file is from Oct 15, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
“Accumulation of black/green mold-like substance” accounts for the largest share of issues, appearing nine times across the record.
That's lower than the typical Cape Coral restaurant, which scores around 77. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Oct 15, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk-in cooler. The manager moved the raw chicken to other side on speed rack. **Corrected On-Site**
08A-20-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at handwashing sink in dining area.
27-16-4
Basic - In-use tongs stored on equipment door handle between uses. The tongs was remove from oven door. **Corrected On-Site**
10-20-4
Basic - Ice scoop handle in contact with ice. The ice scoop was removed from ice bin. **Corrected On-Site**
10-08-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. The manager discarded the open drink in front counter reach-in cooler. **Corrected On-Site**
12B-13-4
52
May 19, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Pesticide-emitting strip present in food prep area. **Repeat Violation**
41-24-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (48F - Cold Holding); raw salmon (49F - Cold Holding) in sushi bar front line reach-in cooler. The manager moved the raw salmon and raw tuna to reach-in cooler in sushi station. **Corrective Action Taken**
03A-02-5
Intermediate - Low water pressure to properly wash hands. Observed very low hot water pressure at handwashing sink in kitchen.
27-19-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken in walk-in cooler not date marked.
02C-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Interior and exterior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
47
Jan 21, 2025
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Observed a bottle of 1 Day Medication and Tylenol above prep table. The manager removed the bottle of Tylenol and 1 Day Medication from above prep table. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-01-21: Observed mentos pure white gum and medicine above prep table. **Admin Complaint**
41-07-4
High Priority - - From initial inspection : High Priority - Pesticide-emitting strip present in food prep area. The Pesticide-emitting strips was removed from food preparation area. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-01-21: Observed Pesticide-Emitting strips in food preparation area. **Admin Complaint**
41-24-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. The operator placed paper towels at handwashing sink. **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-21: Observed No Paper Towels at handwashing sink in kitchen. **Admin Complaint**
31B-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler across cook line gasket torn. **Warning** - From follow-up inspection 2025-01-21: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2025-01-21: **Time Extended**
36-34-5
61
Nov 21, 2024
Complaint Full
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit on cook line. The utensil was removed from dirty water. **Corrected On-Site** **Warning**
10-05-5
High Priority - Container of medicine improperly stored. Observed a bottle of 1 Day Medication and Tylenol above prep table. The manager removed the bottle of Tylenol and 1 Day Medication from above prep table. **Corrected On-Site** **Repeat Violation** **Warning**
41-07-4
High Priority - Pesticide-emitting strip present in food prep area. The Pesticide-emitting strips was removed from food preparation area. **Corrected On-Site** **Repeat Violation** **Warning**
41-24-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. The operator placed paper towels at handwashing sink. **Corrected On-Site** **Warning**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Equipment in poor repair. Observed reach-in cooler across cook line gasket torn. **Warning**
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Observed container of beef not 6 inches of floor in walk-in cooler. **Warning**
08B-47-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Observed Grease Trap with grease like substance around grease trap. **Warning**
28-24-4
43
Sep 18, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-18: The manager wiped down ice machine during inspection. **Corrected On-Site**
22-20-5
95
Jul 16, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (49F - Cold Holding); raw scallops (51F - Cold Holding); raw salmon (49F - Cold Holding); raw steaks (48F - Cold Holding) in stand up reach-in cooler beside ice machine in kitchen. The manager placed ice on all raw products. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Pesticide-emitting strip present in food prep area. **Repeat Violation** **Warning**
41-24-4
High Priority - Container of medicine improperly stored. Observed container of rubbing alcohol above prep table. The manager removed the bottle of alcohol from above prep table. **Corrected On-Site** **Warning**
41-07-4
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. **Warning**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink across from dishwasher. **Warning**
31B-02-4
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. **Repeat Violation** **Warning**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Food stored on floor. Observed container of cut broccoli on floor in kitchen. **Warning**
08B-38-4
Basic - Ice scoop handle in contact with ice in bar. **Repeat Violation** **Warning**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on cook line. **Warning**
10-07-4
39
Nov 28, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Pesticide-emitting strip present in food prep area. The manager removed pesticide emitting strip from food prep area. **Corrected On-Site** **Repeat Violation**
41-24-4
High Priority - Raw animal food stored over or with unwashed produce. Observed container of raw chicken over unwashed produce in walk-in cooler. The manager moved the container of raw chicken to another shelf in walk-in. **Corrected On-Site**
08A-04-5
High Priority - Toxic substance/chemical improperly stored. Observed a bottle of rubbing alcohol above prep table. The operator discarded bottle of rubbing alcohol. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled in mens restroom.
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
Basic - Ice scoop handle in contact with ice soda machine in prep area.
10-08-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
41
Aug 8, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks over raw shrimp and raw tuna in walk-in cooler. **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
08A-20-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
22-20-5
82
Jul 27, 2023
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks over raw shrimp and raw tuna in walk-in cooler. **Warning**
08A-20-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork over unwashed produce oranges and lemons in walk-in cooler. **Warning**
08A-04-5
High Priority - Pesticide-emitting strip present in food prep area. Observed emitting strips throughout kitchen in food prep area.**Repeat Violation** **Repeat Violation** **Warning**
41-24-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit on cook line. **Warning**
10-05-5
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. Emailed manager DBPR Form HR 5030-103. The manager printed out during Inspection. **Corrected On-Site** **Repeat Violation** **Warning**
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink across from dishwasher turned off. The manager turned hot water on at hand washing sink. **Corrected On-Site** **Repeat Violation** **Warning**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personnel food strawberries and cooking in reach-in cooler across from cook line. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees in sushi counter. **Warning**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour, sugar and rice not labeled in storage area. **Warning**
02D-01-5
35
Feb 9, 2023
Routine - Food
2 critical violations. 6 major violations. 8 minor violations.
View 16 violations
High Priority - Pesticide-emitting strip present in food prep area. The manager stated they were going to remove emitting strips. **Corrective Action Taken**
41-24-4
High Priority - Medicine not labeled properly. Observed box of Tylenol above prep table. The manager removed bottle of medicine from above prep table. **Corrected On-Site**
41-22-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator wash hands in 3 compartment sink. Educated operator on on,y washing hands in designated hand washing sink. **Corrective Action Taken**
12A-03-4
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. Emailed manager DBPR Form HR 5030-104. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in dining area soiled. The manager had hand washing cleaned. **Corrected On-Site**
31A-09-4
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. Emailed manager DBPR Form HR 5030-103. **Corrective Action Taken**
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink sink in dining area shut off.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Observed container of chicken on floor in walk-in cooler.
08B-38-4
Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Educated on cleaning and sanitizing between contact with different raw animal products. **Corrective Action Taken**
08B-23-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
27
Sep 15, 2022
Routine - Food
4 critical violations. 5 major violations. 11 minor violations.
View 20 violations
High Priority - Pesticide-emitting strip present in food prep area throughout kitchen. All pesticide emitting strips was removed from food prep area. **Corrected On-Site** **Warning**
41-24-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook return to work handling food did not wash hands. Educated cook on washing hands prior to working with food. **Corrective Action Taken** **Warning**
12A-16-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repair. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw scallops (48F - Cold Holding); raw shrimp (49F - Cold Holding); raw beef (45F - Cold Holding) in stand up reach-in cooler beside ice machine. The manager moved all raw products into walk-in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator wash hands in prep sink beside rice maker. **Warning**
12A-03-4
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/ **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
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. **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
41-17-4
Basic - 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. Observed stand up reach-in cooler beside ice machine not maintaining cold holding. **Warning**
14-74-7
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
13-03-4
Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. **Repeat Violation** **Warning**
14-11-5
Basic - Food stored on floor. Observed numerous of boxes of food on floor in walk-in freezer and containers of raw shrimp on floor in walk-in cooler. **Repeat Violation** **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation** **Warning**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour. **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on cook line. **Warning**
10-07-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees in sushi bar. **Warning**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
12B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
19
Frequently Asked Questions
When was Hana Japanese Steakhouse and Sushi Lounge last inspected?
The most recent health inspection at Hana Japanese Steakhouse and Sushi Lounge on file is from Oct 15, 2025. The public record contains 11 inspections in total.
What is the most common violation at Hana Japanese Steakhouse and Sushi Lounge?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited nine times, more than any other issue at Hana Japanese Steakhouse and Sushi Lounge.
How does Hana Japanese Steakhouse and Sushi Lounge compare to other restaurants in Cape Coral?
Hana Japanese Steakhouse and Sushi Lounge most recently scored 52 out of 100, which is lower than the Cape Coral average of 77.
Has Hana Japanese Steakhouse and Sushi Lounge's inspection record improved over time?
Results have been roughly steady. Inspections at Hana Japanese Steakhouse and Sushi Lounge have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hana Japanese Steakhouse and Sushi Lounge means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Hana Japanese Steakhouse and Sushi Lounge inspected?
Based on the inspection history on file, Hana Japanese Steakhouse and Sushi Lounge is inspected around four times per year on average.
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