Hana Sushi
Last inspected: Dec 30, 2025
100
Score
Hana Sushi appears in inspection records eight times, starting in 2022. Inspectors last stopped by on Dec 30, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near nine violations each time.
When inspectors have written things up, “in-use tongs stored on equipment door handle between uses” has been the most frequent reason, cited five times.
Hana Sushi's latest score of 100 sits above the Fernandina Beach average of 68. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 30, 2025
Routine - Food
No violations found.
100
Nov 4, 2025
Routine - Food
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, cooked shrimp (48F - Cold Holding); noodles (46F - Cold Holding). Operator stated cooked shrimp was pulled out of cooler for orders earlier then put back into cooler. Also, operator stated noodles were made last night and put into bottom of flip top reach in cooler on cook line before close and was not touched this morning. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Live, small flying insects found. Observed 2 live flying insects near hot water heat in kitchen.
35A-02-7
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, commercially packaged whole fish stored under to small metal pans of raw chicken. Operator moved raw chicken to different shelf. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top reach in cooler on cook line, noodles (46F - Cold Holding). Operator stated noodles were made last night and put into bottom of flip top reach in cooler on cook line before close and was not touched this morning. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle of hot water container soiled with calcium build up.
22-02-4
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. Operator unable to provide food handler training for both employees working at time of inspection that have been employed longer than 60 days. Also, other two employees not working today food handler training is expired as of 9/15/2025. **Warning**
53B-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles around hood system in kitchen broken/missing. Also, in men's and women's restroom ceiling tiles hanging down.
36-32-5
Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line equipment soiled with food debris. Also, floor under dish machine soiled with debris. Also, wall behind cook line soiled with grease. **Repeat Violation**
36-73-4
Basic - Food stored on floor. At end of cook line, container of fry oil on floor. Operator removed container from floor. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door, four pairs on tongs hanging from handle. Operator removed all tongs from handle. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In to go container next to rice cookers, rice scoop in standing water of 90F. Operator dumped water out of container and replaced with hot water. **Corrective Action Taken**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of broiler above stove has black debris building hanging down from top both on top and bottom section.
22-08-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Top of white reach in freezer in back kitchen near 3 compartment sink is rusted. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease build up. Also, gaskets in kitchen soiled with food debris. Also, between both stoves on cook line has build up of food debris. Also, table under cooking equipment on cook line, soiled with food debris. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar, wet wiping cloth stored on counter and not in sanitizer bucket. Operator put wiping cloth in sanitizer bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. In soy sauce bucket, sugar stored outside of commercial bag and not labeled. Operator labeled container. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. In containers of sugar and tempura batter across from 3 compartment sink, to go containers with no handles used as scoop. Operator removed containers from products. **Corrected On-Site**
14-01-5
26
Feb 28, 2025
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
35
Oct 4, 2024
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
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 cook line touching face and hair and immediately touching clean equipment without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in sushi bar blocked by white container. Hand washing sink in kitchen blocked by white buckets. Both items moved and stored correctly. **Corrected On-Site**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer could be provided.
05-08-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook in kitchen washed hands in triple sink. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-03-4
Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2022. Manager called owner and emailed new license to be posted. **Corrective Action Taken**
50-09-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape in rice cooker in kitchen. **Repeat Violation**
14-71-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee items stored in reach in freezers. Items removed. **Corrective Action Taken**
08B-49-4
Basic - Food stored on floor. Soy sauce on floor near walk in cooler. Multiple sauces on floor in walk in cooler.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near rice cooker in kitchen, two spoons in water 79F. Water discarded. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Exterior of white chest freezer in kitchen is rusted. Shelf below prep table near cook line is rusted.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior pan handles and pans stored inside oven in kitchen.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple opened employee drink bottles stored in glass door reach in cooler in kitchen.
12B-13-4
43
Jan 4, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppms, chemical lines crossed, sanitizer and rinse lines crossed. Employee placed on right hoses and primed to get sanitizer through 50 ppms
22-49-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both handsink in kitchen, manager provided **Corrected On-Site**
31B-02-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Not testing to see dish machine is working properly. Lines crossed sanitizer and rinse solution
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. Bottle store in handsink in kitchen Hose from sushi station draining in hand sink Employee thawing in hand sink
31A-11-4
Basic - Duct tape used to repair nonfood-contact surface. Used to fix rice cooker handles
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink stored on prep area, Moved **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. On oven doors, moved **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper and rice bowl 76f Manager discarded water **Corrective Action Taken**
10-07-4
52
Aug 4, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Cut raw chicken over zucchini in box In walk in cooler Moved to store correctly **Corrected On-Site**
08A-04-5
Intermediate - Equipment drain line draining into handwash sink. Drain line from sushi bar cooler draining in handsink up front **Repeat Violation**
31A-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink near walk way, provided **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowls in salts and sugars, moved **Corrected On-Site**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal foods in reach in freezer,
08B-49-4
Basic - In-use tongs stored on equipment door handle between uses. On oven doors
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78f water for sushi rice scooper , water discarded **Corrected On-Site**
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Large containers of white substances Manger labeled salt and sugars **Corrected On-Site**
02D-01-5
55
Jan 27, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppms primed and retested
22-49-4
Intermediate - Equipment drain line draining into handwash sink. Line from sushi cooler draining in hand sink, moved **Corrected On-Site**
31A-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both handsinks in kitchen, provided **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Cup in tempura batter and soy sauce
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks over prep area Over line cooler **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water, discarded **Corrected On-Site**
10-07-4
55
Sep 13, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door, moved **Corrected On-Site** - From follow-up inspection 2022-09-12: Still on oven doors **Time Extended** **Corrected On-Site** - From follow-up inspection 2022-09-13: **Time Extended**
10-20-4
95
Frequently Asked Questions
When was Hana Sushi last inspected?
The most recent health inspection at Hana Sushi on file is from Dec 30, 2025. The public record contains eight inspections in total.
What is the most common violation at Hana Sushi?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited five times, more than any other issue at Hana Sushi.
How does Hana Sushi compare to other restaurants in Fernandina Beach?
Hana Sushi most recently scored 100 out of 100, which is higher than the Fernandina Beach average of 68.
Has Hana Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Hana Sushi have averaged around nine violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hana Sushi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Hana Sushi inspected?
Based on the inspection history on file, Hana Sushi is inspected around two times per year on average.
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