Mahzu Sushi & Grill
Last inspected: Dec 4, 2025
61
Score
Inspectors have visited Mahzu Sushi & Grill 10 times, with records going back to 2022. Mahzu Sushi & Grill was last inspected on Dec 4, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly seven violations earlier in the record.
Looking across the full record, “time/temperature control for safety food identified” is the recurring theme, flagged three times.
Mahzu Sushi & Grill's latest score of 61 falls below the Gainesville average of 75. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Dec 4, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Food Temperature Measuring Devices Provided and Accurate
FL-46
61
Jul 30, 2025
Routine - Food
No violations found.
100
Jul 29, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Food Temperature Measuring Devices Provided and Accurate
FL-46
45
Feb 3, 2025
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 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: lack of time marks for sushi rice and tempura shrimp. Laminated time mark control stickers were made and filled out.. **Corrected On-Site**
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. Observed: 0 ppm for chlorine at the dish wash machine. The chlorine was restocked, 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Food stored in ice used for drinks. See stop sale. Observed: cut lemons in a plastic to go container, stored in the drink ice bin. The lemons were moved to a reach-in cooler.
08B-56-4
High Priority - Raw animal food stored over or with unwashed produce. Observed: prepped raw chicken stored over unwashed vegetables in the walk-in cooler. Chicken was moved to the bottom shelf. **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued due to adulteration of food product. Observed: cut lemons in a plastic to go container stored in the drink ice bin.
01B-03-5
Intermediate - No soap provided at handwash sink. Observed: lack of soap at both kitchen hand wash sinks. Pump soap was purchased for both. ALSO, paper towels missing at the wait station. **Corrected On-Site**
31B-03-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed: the glass top thermometer reading 24° in properly prepared ice bath. The thermometer was adjusted to 32°.. **Corrected On-Site**
05-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the top of the dish wash machine is soiled.
23-03-4
Basic - Food stored on floor. Observed: 3 cases of food on the floor of the walk-in freezer .
08B-38-4
35
Sep 5, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
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. Observed: sushi staff trimming cucumbers barehanded. The owner redirected the staff to wash hands and were gloves. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: orange sauce at the wait station, 45°. An ice bag was added and the temperature dropped to 42° in ten minutes. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed: the mid kitchen hand wash sink with a lid in it. The lid was removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: at the mid kitchen hand wash sink, the paper towels would not dispense. The dispenser was opened and paper towels are now available. **Corrected On-Site* ALSO, no soap was available at the mid kitchen hand wash sink. Soap was then supplied. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed: the written plan could not be found. One was emailed.
03F-10-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: an unsealed water bottle on the prep table.
12B-07-4
52
May 1, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed: the cap for the vacuum breaker is missing at the mop sink.
29-42-4
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 front line sushi rice does not have a time mark. A label with the remaining time was added. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed: banana leaves soaking in a pan of water in the kitchen hand wash sink. The pan was moved to a table. **Corrected On-Site**
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed: 3 co2 tanks in the kitchen, not secured. These were then wrapped. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: a purse on the dry goods shelves, over bulk sauces. The purse was moved below. **Corrected On-Site** **Repeat Violation**
40-06-5
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: a scoop handle for bulk flour touching product. This was adjusted by the manager. **Corrected On-Site**
10-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed: bulk sugar, no visible label, in the kitchen. ALSO, spicy mayo on the front line, no label. The red squeeze bottle was then labeled. **Corrected On-Site**
02D-01-5
55
Jan 23, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed: embossed paper towel used to stored washed, sliced mushrooms on, wait station. The paper towel was removed. **Corrected On-Site**
14-86-1
Basic - Carbon dioxide/helium tanks not adequately secured. Observed: the co2 tanks in the kitchen are not secure.
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a purse stored over sriracha on the dry goods shelf. The purse was moved below. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed: bulk oil stored on the cook line floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: rice scoops in 68F water. The water was removed. **Corrected On-Site**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed: at the kitchen wait station, soup spoons, knives, forks and spoons all stored contact end up. All were inverted. **Corrected On-Site**
25-06-4
67
Jul 25, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the cook line reach-in cooler cut cabbage 50, eggs 49 Ambient air temperature, pasta. 50F, chicken 49 and 46F, sushi roll 47F, items came from the walk-in cooler at 11:00, or were processed after 10:30 am. All items moved uncovered to the working walk-in freezer. There is a chest freezer available on the cook line. A service company was called immediately. **Corrective Action Taken**
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 and the time removed from temperature control cannot be determined. Observed: the ginger dressing at the wait station lacking a time as a public health control time mark. An adjusted time for 11-3 was added. The ginger dressing was in a partial bed of ice. **Corrective Action Taken**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed: soaking banana leaves in a pan in the kitchen hand wash sink. These were moved to the prep sink **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed: a no handle bowl used to scoop bulk product. The container was discarded. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed: the handles of the walk-in cooler/freezer and cold hold equipment in the kitchen have an accumulation of debris.
23-24-4
61
Feb 28, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server blow their nose, handle cell phone and register, did not wash hands prior to taking order to table.
12A-14-4
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. Observed person in charge at 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. Inspector provided vomitting and diarrhea procedure in English and spanish
11-27-4
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **Corrected On-Site**
11-01-5
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. Observed dishmachine chlorine concentration at 0ppm. Manager contacted service company for service call. **Corrective Action Taken**
16-55-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce ( Tomato) stored over ready-to-eat food (Sauce) in walk in cooler
08B-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food (rice). Manager removed bowl from rice. **Corrected On-Site**
14-01-5
61
Nov 9, 2022
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip-top make table cooler in kitchen eggs 48F, and Chicken 47F. Manager advised that both items had been out during the lunch rush an hour earlier. Manager placed both items in Walk-in Cooler.
03A-02-5
Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen working containers of food (sugar and flour) removed from original container with no identification of food product stored in container.
02D-01-5
Basic - Single-service articles improperly stored. Observed boxes of single service trays, and cups stored on floor behind last booth in dining area. manager raised all boxes six inches above the floor. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware in kitchen stored with food contact surface up and not protected. Manager inverted all silverware. **Corrected On-Site**
24-18-4
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed sponge used to clean dishes at three compartment sink . Manager discarded sponge. **Corrected On-Site**
21-23-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at sushi prep line with multiple cutting marks with stains. **Repeat Violation**
14-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed bulk carbon dioxide tank not adequately secured in kitchen **Repeat Violation**
51-11-4
64
Frequently Asked Questions
When was Mahzu Sushi & Grill last inspected?
The most recent health inspection at Mahzu Sushi & Grill on file is from Dec 4, 2025. The public record contains 10 inspections in total.
What is the most common violation at Mahzu Sushi & Grill?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at Mahzu Sushi & Grill.
How does Mahzu Sushi & Grill compare to other restaurants in Gainesville?
Mahzu Sushi & Grill most recently scored 61 out of 100, which is lower than the Gainesville average of 75.
Has Mahzu Sushi & Grill's inspection record improved over time?
Yes. Recent inspections at Mahzu Sushi & Grill have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mahzu Sushi & Grill 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 Mahzu Sushi & Grill inspected?
Based on the inspection history on file, Mahzu Sushi & Grill is inspected around three times per year on average.
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