Maui Teriyaki and Sushi
Last inspected: Jan 27, 2026
58
Score
Across the available record, Maui Teriyaki and Sushi has nine inspections on file, the first dated 2022. On Jan 27, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
Across the inspection history, “time/temperature control for safety food” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 75, which Maui Teriyaki and Sushi's 58 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
9
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
58
Sep 24, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
33
Mar 4, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
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
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
29
Nov 5, 2024
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked rice in kitchen reach-in cooler. Manager moved eggs to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top of raw beef in kitchen reach-in cooler. Manager moved raw chicken to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bags of cooked rice stored in reach-in cooler across from front counter dated 10/25. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in prep area warmer: carrots (127F - Hot Holding). Manager stated item was placed in warmer 20 minutes prior to temperature being taken. Manager placed item on stovetop to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution next to kitchen hand washing sink, 200+. Manager added water to bucket, 75 ppm. **Corrected On-Site**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Scrub brush and wiping cloth stored in drink station hand washing sink. Employee removed items from hand washing sink. **Corrected On-Site**
31A-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water, 129F. Manager turned up heat on warmer. **Corrective Action Taken**
10-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from kitchen hand washing sink. Manager removed drink from prep table. **Corrected On-Site**
12B-07-4
Basic - Tape used to repair nonfood-contact surface. Tape used to hold reach-in freezer door closed. Manager removed tape during inspection. **Corrected On-Site**
14-71-4
37
Feb 13, 2024
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee typing in orders then proceeded to put on gloves and cut up cooked chicken in kitchen without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-07-5
High Priority - Food with mold-like growth. See stop sale. Can of tomato sauce in reach-in cooler next to make line.
01B-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over lemon juice, chicken stored over broccoli in reach-in cooler next to make line. Manager moved chicken and eggs to bottom shelf. **Corrected On-Site**
08A-05-6
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 in kitchen. Manager stated rice was cooked at 11 am. Manager placed correct time mark on item. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in warmer on prep table across from make line: carrots and broccoli (118F - Hot Holding). Manager stated items placed in warmer thirty minutes prior to temperature being taken. Manager turned up temperature of warmer to reheat items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
16-37-1
Intermediate - No soap and hand towels provided at handwash sink. No soap or hand towels at kitchen hand washing sink. Manager provided soap and towels at hand washing sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 out of 4 employee training certificates available.
53B-13-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water, 89F. **Repeat Violation**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on kitchen prep table.
21-12-4
Basic - Single-service articles improperly stored. To go containers stored on floor across dry storage from reach-in freezer.
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. **Repeat Violation**
23-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to office.
14-69-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen. Employee moved to office area to finish eating. **Corrected On-Site**
12B-02-4
26
Nov 30, 2023
Routine - Food
No violations found.
100
Sep 20, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer on prep table: rice (90F - Hot Holding); beef (111F - Hot Holding). Manager reheated items in kitchen: rice 178F, beef 166F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Nonfood-grade bags used in direct contact with food. Ice stored in garbage bag and stored in reach-in freezer.
14-31-5
Intermediate - No soap provided at handwash sink. No soap at hand washing sink next to three compartment sink. Manager provided soap at hand washing sink. **Corrected On-Site**
31B-03-4
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. No proof of training for employees available.
53B-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in prep area, 200 ppm. Manager changed sanitizer water, 75 ppm. **Corrected On-Site**
21-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 80F water. Manager changed water and placed water in warmer, 140F. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents and hood above grill greasy.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish being thawed in standing water on prep table across from cook line. Manager removed fish from water and placed fish in reach-in cooler. **Corrected On-Site**
06-01-5
50
Jun 5, 2023
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
39
Nov 9, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed near the 3 compartment sink, grout missing. - From follow-up inspection 2022-11-09: No change **Time Extended**
36-17-5
95
Frequently Asked Questions
When was Maui Teriyaki and Sushi last inspected?
The most recent health inspection at Maui Teriyaki and Sushi on file is from Jan 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Maui Teriyaki and Sushi?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Maui Teriyaki and Sushi.
How does Maui Teriyaki and Sushi compare to other restaurants in Gainesville?
Maui Teriyaki and Sushi most recently scored 58 out of 100, which is lower than the Gainesville average of 75.
Has Maui Teriyaki and Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Maui Teriyaki and Sushi have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Maui Teriyaki and Sushi 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 Maui Teriyaki and Sushi inspected?
Based on the inspection history on file, Maui Teriyaki and Sushi is inspected around three times per year on average.
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