Hana Sushi
Last inspected: Apr 28, 2025
52
Score
Inspectors have visited Hana Sushi six times, with records going back to 2022. Hana Sushi was last inspected on Apr 28, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around 20 violations to closer to nine violations per visit over the last few inspections.
Across the inspection history, “dead roaches on premises” is the issue that surfaces most often, recorded two times.
Hana Sushi's latest score of 52 falls below the Altamonte Springs average of 76. Diners may want to scan the inspection details before deciding to visit.
6
Inspections
1
Critical latest
0
Major latest
10
Minor latest
Inspection History
Apr 28, 2025
Routine - Food
1 critical violation. 10 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -plastic wrapped raw and ready to eat foods together in bench freezers. Raw fish, krab sticks. **Warning** - From follow-up inspection 2025-04-28: **Time Extended**
08A-02-6
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -plastic container with no handle in rice, sugar bags. **Warning** - From follow-up inspection 2025-04-28: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -all bench freezers lids, rusted, cracked plastic, exposed insulation. -holes in wait station counter. -multiple lights not working in kitchen. -walk-in cooler shelves rusted. **Warning** - From follow-up inspection 2025-04-28: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floors extremely soiled in wait station, hallway, cook line, walk-in cooler. **Warning** - From follow-up inspection 2025-04-28: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. -hanging above cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-28: **Time Extended**
35B-08-4
Basic - - From initial inspection : Basic - Food stored on floor. -sauce buckets on floor in walk-in cooler **Warning** - From follow-up inspection 2025-04-28: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -extreme ice build up in all bench freezers. Some lids unable to close. **Warning** - From follow-up inspection 2025-04-28: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - in sushi cooler. **Warning** - From follow-up inspection 2025-04-28: No ambient thermometer. **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of equipment soiled. Microwave, toaster oven. -all cook line surfaces, counters extremely soiled. -hood filter above fryers soiled with build up of grease. -cooler gaskets soiled. -fan covers in walk-in cooler. -exterior of portable cooler in walk-in cooler soiled. **Warning** - From follow-up inspection 2025-04-28: Surfaces still soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -interior of small black reach in cooler soiled. **Warning** - From follow-up inspection 2025-04-28: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. -rusted shelves in wait station cooler. **Warning** - From follow-up inspection 2025-04-28: **Time Extended**
14-33-4
52
Sep 17, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -filled out and printed for operator. **Corrected On-Site**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. -in panko.
14-01-5
Basic - Dead roaches on premises. -1 dead roach under ice bin in wait station. **Corrected On-Site**
35A-03-4
Basic - Equipment in poor repair. -all bench coolers; rust, cracked plastic, lids broken. Ice buildup in reach-in freezer and/or walk-in freezer. -bench freezers. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. -floors soiled in sushi bar, wait station.
36-73-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. -fly tape above cook line.
35B-08-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -kitchen hand wash sink soiled. -door handle of small black refrigerator soiled.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -some shelves in walk in cooler. Reach-in cooler shelves with rust that has pitted the surface. -glass door cooler in wait station.
14-17-4
61
Feb 19, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In bags of food in kitchen. **Repeat Violation** - From follow-up inspection 2024-02-19: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Service area. **Repeat Violation** - From follow-up inspection 2024-02-19: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Equipment in poor repair. All but one chest freezer in very poor repair. Lids not attached, exposed insulation and wood. - From follow-up inspection 2024-02-19: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Several types of foods stored in reused containers. - From follow-up inspection 2024-02-19: **Time Extended**
25-32-4
Basic - - From initial inspection : Basic - Screen in door torn/in poor repair - No vermin present. Kitchen back door. - From follow-up inspection 2024-02-19: **Time Extended**
35B-09-4
Basic - - From initial inspection : Basic - Stored food not covered. Open bags of food in kitchen. **Repeat Violation** - From follow-up inspection 2024-02-19: **Time Extended**
08B-12-5
74
Aug 7, 2023
Routine - Food
8 critical violations. 4 major violations. 10 minor violations.
View 22 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. -wonton shells in to go bag. -unwrapped frozen lobster tail on cardboard box in bench freezer. -tempura shrimp on paper menus. **Warning**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -bags of edamame sitting directly on pans of raw beef in cook line cooler. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream cheese on counter at sushi bar 62°f less than 4 hours. Operator returned product to cooler. **Corrective Action Taken** **Warning**
03A-02-5
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. -sushi rice made at 10:30 per operator has no time marking. Product will be discarded when new batch is complete. **Repeat Violation** **Warning**
03F-02-5
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. -chlorine 0ppm. **Warning**
22-41-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee put piece of food in mouth, did not remove gloves and wash hands before returning to preparing food. **Warning**
12A-05-4
High Priority - Food placed in soiled container/equipment. -cut carrots and asparagus in soiled containers in walk-in cooler. -sauce in soiled bucket in walk-in cooler. **Warning**
08B-27-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -no proof that salmon which is received fresh is farm raised AND has been fed a pelleted food the contains no parasites. **Warning**
01D-01-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -new items added to menu that do not state served raw. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -roll of toilet paper at hand wash sink in kitchen. Operator replaced with paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -line cook states he has worked here for 1 year. **Warning**
53B-02-5
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. **Warning**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -inside of ice machine extremely soiled where ice is dispensed in top of bin. **Repeat Violation** **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -tempura, sauce, rice, sugar. **Repeat Violation** **Warning**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -possible water damage to ceiling tile above soup containers in wait station. **Warning**
36-32-5
Basic - Employee eating while preparing food. -employee eating on cook line. Educated. **Warning**
12B-01-4
Basic - Equipment in poor repair. -exposed insulation, non-treated wood inside lids of bench coolers. -exterior of multiple bench freezers rusted. **Repeat Violation** **Warning**
14-11-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. -hanging in kitchen **Warning**
35B-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -in small black refrigerator on cook line. **Warning**
05-09-4
Basic - Stored food not covered. -open bags of rice and sugar in back of kitchen **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. -tempura power in unlabeled bucket. **Warning**
02D-01-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -dish machine not emptying after wash cycle. **Repeat Violation** **Warning**
16-55-4
12
Feb 13, 2023
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Food with mold-like growth. See stop sale. -mold on exterior of can in walk-in cooler.
01B-07-4
High Priority - Nonfood-grade bags used in direct contact with food. -raw chicken in to go bag in reach-in freezer.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken in plastic to go bag on bag of mixed vegetables in reach-in freezer.
08A-02-6
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. Sushi rice made 3 hours ago per operator.
03F-02-5
High Priority - Toxic substance/chemical improperly stored. -spray gap filler above plastic wrap on shelf.
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. -strainer in sushi bar hand wash sink. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior top of ice machine has black build up.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. -in duck sauce in walk-in cooler.
14-01-5
Basic - Dead roaches on premises. -1 dead roach in sticky trap under wait station hand wash sink.
35A-03-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -rinse cycle has large amount of detergent in water, not properly rinsing prior to sanitizing.
16-55-4
Basic - Equipment in poor repair. -exposed insulation inside lid of bench freezer by ice machine. -exterior of bench freezers rusted. Ice buildup in reach-in freezer and/or walk-in freezer. -bench freezers. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -back screen door.
35B-01-4
Basic - Floor soiled/has accumulation of debris. -build up of grease and food debris under cooking equipment.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under flat grill has build up of grease. -broiler stove has build up of food debris and grease. -fan covers in walk-in cooler soiled. -handles on sushi bar hand wash sink soiled.
23-03-4
27
Dec 9, 2022
Routine - Food
7 critical violations. 3 major violations. 13 minor violations.
View 23 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Sushi rice kept cooling on walk in cooler overnight with temperature of 56F. **Warning**
03D-02-5
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.Dish machine with 0 ppm **Repeat Violation** **Warning**
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 while cutting it with bare hands. **Warning**
09-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.Tofu kept on reach in cooler located at cook line open two days ago with no date marked. **Warning**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Raw beef kept on walk in cooler overnight with temperature of 51, sushi rice kept on walk in cooler cooling overnight with temperature of 56, raw shell eggs kept on walk in cooler overnight with temperature of 56F, tofu kept on walk in cooler overnight with temperature of 46F. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Raw beef kept at walk in cooler overnight with temperature of 51, shell eggs kept on walk in cooler overnight with temperature of 56F, tofu kept on walk in cooler overnight with temperature of 45. Chicken kept on top of stove for less than 4 hrs with temperature of 72F, cooked shrimp tempura kept at cook line for less than 4 hrs with temperature of 53F. Mass-ago kept on sushi area for less than 4 hrs with temperature of 58 Ask employee to place chicken , masago and shrimp on cooler for rapid chill. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 14 rodent droppings on slicer located on rack at dry storage area 5 rodent droppings on floor under dry rack on back of kitchen 1 rodent dropping on top of lid of bulk container on dry rack at back of kitchen 1 rodent dropping under rice cooker stored over mop sink 3 rodent droppings on floor under sink on servers station 2 droppings on floor at servers station Total= 26 droppings **Warning**
35A-04-4
Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required.Per operator they ran out of ph test strips. **Warning**
03G-38-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand wash sink located on sushi area. **Warning**
31B-02-4
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 - In-use wet wiping cloth/towel used under cutting board in cook line. **Warning**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Toaster ovens on sushi area have debris. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees.No hand wash sign on hand wash sink located on sushi area. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fan covers on walk in cooler dirty **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers around restaurant have debris. Walk in cooler shelves have debris. **Repeat Violation** **Warning**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner.Chicken been thawed on standing water on sink at cook line. **Warning**
06-01-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.Hole on ceiling tile over dry rack at back of kitchen. **Warning**
36-32-5
Basic - Employee with no hair restraint while engaging in food preparation.Employee preparing food with no hair restraint. **Warning**
13-03-4
Basic - Equipment in poor repair.Walk in cooler with ambient cooling of 58F. Multiple doors on chest freezers are broken . **Repeat Violation** **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Food stored on floor.Multiple sauces and food items stored on floor in front of mop sink and walk in cooler. **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up on all chest freezers. **Repeat Violation** **Warning**
14-69-4
14
Frequently Asked Questions
When was Hana Sushi last inspected?
The most recent health inspection at Hana Sushi on file is from Apr 28, 2025. The public record contains six inspections in total.
What is the most common violation at Hana Sushi?
Across the inspection record, “dead roaches on premises” has been cited two times, more than any other issue at Hana Sushi.
How does Hana Sushi compare to other restaurants in Altamonte Springs?
Hana Sushi most recently scored 52 out of 100, which is lower than the Altamonte Springs average of 76.
Has Hana Sushi's inspection record improved over time?
Yes. Recent inspections at Hana Sushi have averaged around nine violations per visit, down from roughly 20 earlier in the record.
What does a high risk rating mean?
A high risk rating at Hana Sushi 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 Sushi inspected?
Based on the inspection history on file, Hana Sushi is inspected around three times per year on average.
Nearby Restaurants