Hana Sushi
Last inspected: Mar 6, 2026
33
Score
Hana Sushi appears in inspection records 12 times, starting in 2022. Inspectors last stopped by on Mar 6, 2026. 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 five violations each.
The pattern that stands out is “carbon dioxide/helium tanks not adequately secured”, which has been cited three times.
Compared to other Gainesville restaurants (averaging 75), there's room to close the gap. The pattern in the record is worth a careful look.
12
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
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
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
33
Oct 22, 2025
Complaint Partial
No violations found.
100
Sep 5, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
58
May 2, 2025
Complaint Partial
No violations found.
100
Feb 4, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 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: the dish wash machine tested 0 ppm after multiple attempts. The dish wash machine technician was called and is on the way. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed: prep staff touch raw hamburger meat when transferring it to another pan. He was stopped, and he then washed his hands and added gloves. **Corrected On-Site**
09-17-4
Basic - Equipment and utensils not properly air-dried. Observed: dish staff towel drying dishes as they come out of the dish wash machine wet..
24-08-4
74
Sep 16, 2024
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 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: 0 ppm. The new jug was primed and the supply tube was pushed to the bottom. 100 ppm achieved. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Observed: in the walk-in cooler, raw fish over unwashed cucumbers.
08A-04-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed: cook line staff remove hat, adjust hair, replace hat, and continue to work by touching the top plate of a food scale, no hand wash. He was then told to wash hands and reapply gloves. **Corrected On-Site**
12A-09-4
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. Observed: the fried chicken at the start of the cook line lacked a time mark. A time was added via a sticky note. **Corrected On-Site**
03F-02-5
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed: on the to go menu, there is a raw fish menu, however, there are other areas(appetizers) that have the reminder fish, yet no disclosure advisory is located on that menu. The table menu is set up correctly.
02B-04-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed the cook line Handles for the make tables with dried food debris. Staff cleaned with a metal scrub pad. **Corrected On-Site**
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: a drink in a styrofoam cup, on the cook line, over the fryers. The drink was discarded. **Corrected On-Site**
12B-07-4
Basic - Ice scoop handle in contact with ice. Observed: on the front line the ice scoop handle was touching the ice. The scoop was adjusted handle up. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: rice scoop in 84° water on the cook line. The water was dumped. **Corrected On-Site**
10-07-4
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed: the drapes that lead from the kitchen to the front line are soiled. The drapes are touched by hands and guest plates.
21-14-4
39
May 9, 2024
Complaint Partial
3 minor violations.
View 3 violations
Basic - Dead roaches on premises. Observed a dead roach between the wall and booth, by the blocked Exit door. This was swept up. **Corrected On-Site**
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed: the delivery/trash run door has a gap on the latch side, when the door is fully closed.
35B-01-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed: in the far back corner, debris between the booth and wall. ALSO, the corner booth by the blocked Exit door, debris and chopsticks between the wall and booth, under the dining area fire extinguisher. Debris between the wall and booth in multiple areas in the dining area. ALSO, the unused swinging kitchen door that is blocked on both sides by storage, has an accumulation of food debris on the floor.
36-10-4
86
Apr 1, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Plumbing Maintained; Sewage Disposal
FL-51
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
61
Jan 31, 2024
Complaint Partial
1 minor violation.
View 1 violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the return air vents have an accumulation of dust. ALSO, the air diffusers(vents) have dust and rust showing on multiple vents in the dining area. **Warning**
23-03-4
95
Oct 4, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
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. Observed: sushi rice lacking a time mark. An adjusted mark was added. Time as a public health control was discussed for eggs, sushi rice and the form. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener blade had an accumulation of dried food debris. It was cleaned 2 times. ALSO, the white shroud for the ice machine had foreign substance on the front side. A employee was sent to clean it.**Corrected On-Site*
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed: the tempura batter scoop lacks a handle. A measuring cup replaced it. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed the co2 tanks on the front line were not secured. The chain was added. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: 2 drink cups on the cook line over guest food. These were moved below. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: a pack of cigarettes stored on a shelf, on the cook line over the prep area. The cigarettes were discarded. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed the bar area with quaternary amonia in the middle sink. The sinks were drained. **Corrected On-Site**
16-13-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple locations for in use scoops in water less than 81F. **Repeat Violation**
10-07-4
Basic - Reuse of single-service or single-use articles. Observed: a cut gallon jug with a hollow handle used to scoop cooked rice, on the cook line.
25-32-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet cloths on a prep table not in solution.
21-12-4
52
Mar 22, 2023
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed eggs stored above fish in walk-in-cooler. Manager had employee place eggs on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed bowl of rice in hand wash sink in kitchen **Repeat Violation**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black/green mold-like substance on the interior ice deflector of the ice machine.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in kitchen and bar. **Repeat Violation**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on flip-top make table with grooves and stained in kitchen.
14-09-4
Basic - Employee beverage container in ice machine/ice bin. Observed employee drink stored in ice used for public.
12B-14-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored on dry goods storage area above ginger trays
40-06-5
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink.
21-23-4
Basic - Floor soiled/has accumulation of debris. Observed floor soiled with food and oil behind kitchen equipment.
36-73-4
Basic - Food stored on floor. Observed peeled onions stored on floor in plastic container in walk-in-cooler
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food ( sugar, flour ) . Employee raised handles from food. **Corrected On-Site**
10-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce ( tomatoes, lemons ) stored over ready-to-eat food ( cooked noodles ) in walk in cooler
08B-17-4
47
Nov 14, 2022
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed salad dressing made the day before from different ingredients at ambient temperature at 50F
03D-06-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salad dressing made the day before from different ingredients at ambient temperature at 50F
01B-02-5
High Priority - Nonfood-grade bags used in direct contact with food. OBserved food stored in thank you bags and in direct contact with food (raw meat) in Walk-in Freezer
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed trays of shelled eggs stored above meat in Walk-in Cooler. Manager placed eggs on the bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Obscuring utensil in hand wash sink at sushi bar.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips available to test Dishwashing machine
16-37-1
Basic - Carbon dioxide/helium tanks not adequately secured. Observed bulk carbon dioxide tank not adequately secured at bar and in ktichen **Repeat Violation**
51-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drinks stored above food served to customers in kitchen
08B-49-4
Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Observed hood filters not installed in hood while cooking. Hood filters were in sink being soaked.
14-72-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in kitchen kept in water at 76F.
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. Observed wood shelf under rice in kitchen that has pealed and is no longer smooth and easily cleanable. Also a wood shelf in dry goods storage area that also has paint pealing. **Repeat Violation**
14-47-4
35
Frequently Asked Questions
When was Hana Sushi last inspected?
The most recent health inspection at Hana Sushi on file is from Mar 6, 2026. The public record contains 12 inspections in total.
What is the most common violation at Hana Sushi?
Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited three times, more than any other issue at Hana Sushi.
How does Hana Sushi compare to other restaurants in Gainesville?
Hana Sushi most recently scored 33 out of 100, which is lower than the Gainesville average of 75.
Has Hana Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Hana Sushi have averaged around five violations per visit across the recent 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 four times per year on average.
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