Ramen Hana and Sushi
Last inspected: Apr 14, 2026
39
Score
Ramen Hana and Sushi appears in inspection records 14 times, starting in 2022. The most recent report on file is from Apr 14, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around two violations to closer to six violations.
“Raw animal food stored over/not properly separated” comes up most often, recorded five times in the inspection record.
Compared to other Stuart restaurants (averaging 81), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
14
Inspections
5
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 14, 2026
Complaint Full
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line prep counter - Bamboo shoots 54F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes - operator placed under time as a Public health control for remaining time. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. t tall reach in freezer raw ground fish stored over cuts of fish - operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Non-food grade paper/paper towel used as liner for food container. At reach in cooler - non food grade paper towels lining container with raw fish eggs- operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Live, small flying insects found At cookline/ kitchen area approximately 20 small flying insects landing on boxes single service items, prep counters and above coolers. At dishwashing/ back prep area approximately 10 small flying insects landing on wall and clean dishes. At dry storage area approximately 10 small flying insects landing on containers of food, storage shelving and walls. At dinning room approximately 1 fly - flying around tables. **Repeat Violation** **Warning**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi station - reach in cooler raw fish stored over sauces- operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by cook line- operator provided. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31B-02-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. At kitchen area/ storage area and back dishwashing- prep area - approximately 5 sticky traps stored over prep tables, food or clean dishes with approximately 50 dead flies on the traps. **Warning**
35B-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping cloth stored on prep counter. **Repeat Violation** **Admin Complaint**
21-12-4
39
Feb 24, 2026
Routine - Food
No violations found.
100
Feb 23, 2026
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Proper Hot and Cold Holding Temperatures
FL-21
18
Nov 12, 2025
Routine - Food
No violations found.
100
Nov 6, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
52
Jun 11, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-06-11: **Time Extended**
53A-05-6
90
Jun 10, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over wasabi in bottom sushi cooler Removed **Corrected On-Site** **Warning**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately seven live flies on clean dishes and equipment in back of kitchen near ware washing area. Two live flies in dry storage area outside kitchen. Not landing on anything. Instructed employees to clean and sanitize all areas and equipment **Admin Complaint**
35A-02-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone over prep table Cellphone on prep table with cutting board **Warning**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil water 79F on cook line **Warning**
10-07-4
61
Dec 6, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler, ROP tuna thawed. See stop sale.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw chicken stored over ready to eat mushrooms. Advised operator of proper storage, operator stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line, Employee touched ready to eat food after wiping hands on soiled apron without washing hands. Advised operator of proper handwashing. Employee washed hands. **Corrected On-Site**
12A-28-4
Basic - Food stored on floor. At kitchen, pan of boiled eggs stored on floor. Operator placed onto counter. At walk in freezer, food stored on floor. Advised operator of proper storage. **Corrected On-Site**
08B-38-4
Basic - Floor area(s) covered with standing water. At rear of kitchen, floor has standing water.
36-22-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler, ROP tuna thawed. See stop sale.
06-09-1
55
Jul 30, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
70
Jul 29, 2024
Routine - Food
5 critical violations. 4 major violations. 1 minor violation.
View 10 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer. **Corrected On-Site**
41-27-4
High Priority - Toxic substance/chemical improperly stored. Observed Steramine tablets, rubbing alcohol and butane fuel over avocados and cooking oil at dry storage. Operator stored chemicals properly. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top sushi reach in: crab stick (49F - Cold Holding); fish eggs (65F - Cold Holding); lower sushi reach in: cream cheese (48F - Cold Holding); crab stick (46F - Cold Holding); walk in cooler: egg marinade (cooked ginger) (44F - Cold Holding); pork broth (with bones) (44F-45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved to freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork not in commercial packaging over French fries and steamed buns at reach in freezer by cook line. Operator stored product properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towel in direct contact with fish at sushi reach in cooler. Advised operator to remove paper towel.
14-86-1
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Big 6 poster sent to operator.
11-07-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tataki, spicy tuna salad, yellowtail jalapeño and multiple rolls containing raw fish eggs not identifying raw animal proteins on menu.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by triple sink. Advised operator to provide paper towels.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Teriyaki sauce (cooked ginger) no date mark observed at walk in cooler. Per operator, made 7/27. Advised operator to date mark product.
02C-02-5
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. Dishwasher (Chlorine 0ppm) Observed empty chlorine sanitizer bucket connected to dish machine. Operator provided new chlorine sanitizer, 50ppm chlorine sanitizer. **Corrected On-Site**
16-55-4
30
Jan 24, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen: cooked mushrooms (72F - Cold Holding) Per operator, not prepared or portioned today. Per operator out of temperature for 2 hours. Operator returned to reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna and raw salmon over cooked eel at sushi station. Operator stored properly. **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. Operator uses time control for boba reconstituted with hot water. No time mark for boba. Operator placed time mark. **Corrective Action Taken**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cooler: cooked chicken (53F - Cooling) at 2:45 since 1:00 - 53F at 3:00 At current rate of cooling product will not reach 41F within 6 hours. Operator moved to reach in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for sushi rice and boba reconstituted with hot water. No procedure available at time of inspection. **Repeat Violation**
03F-10-5
52
Jul 19, 2023
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork over cooked pork at reach in freezer by cook line, raw chicken over cooked fried chicken at reach in freezer at dry storage. Operator stored properly. **Corrected On-Site**
08A-02-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed No Vacuum breaker at hose Bibb for mop sink by three compartment sink.
29-34-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eel (53F - Cold Holding) Operator states not prepared or portioned today, operator states held in cooler overnight. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eel (53F - Cold Holding) Operator states not prepared or portioned today, operator states held in cooler overnight. See stop sale. pork soup base (77F - Cold Holding) Observed pork soup base in plastic container sitting on prep table. Operator states out of temperature for two hours. Operator decided to use time as public health control. Operator placed time stamp for remaining 2 hours. Sent time as public health control to operator. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed First aid kit and antiseptic spray over prep table in kitchen, butane over make table cooler at cook line. Operator stored properly. **Corrected On-Site**
41-10-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu items: yellowtail jalapeño, tuna tataki and salmon tartare without being identified as being served raw.
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for time as public health control for sushi rice. Sent time control document to operator.
03F-10-5
39
Feb 17, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees handling - no food safety manager present. **Warning** - From follow-up inspection 2023-02-17: **Time Extended**
53A-05-6
90
Sep 16, 2022
Routine - Food
5 critical violations. 3 major violations. 12 minor violations.
View 20 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. At reach in freezer at cookline- skewered shrimp, stored in card board box - operator removed. **Corrected On-Site**
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over raw pork in walk in freezer- operator moved off floor. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over mushrooms in tall reach in cooler near back entrance- operator removed. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi station-sushi rice 84-86F- hot holding - operator states food out of temperature 7 hours- see Stop sale.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline- chicken soup-109F hot holding - operator states food out of temperature for 1 hour- operator turned on heat to be reheated. At sushi station-sushi rice 84-86F- hot holding - operator states food out of temperature 7 hours- see Stop sale. **Corrective Action Taken**
03B-01-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator. **Corrective Action Taken**
11-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink with metal scrub and bowl inside- by walk in freezer- operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by prep table near cookline- operator provided. **Corrected On-Site**
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork belly being thawed at room temperature on cookline- operator placed in walk in cooler to defrost. **Corrected On-Site**
06-01-5
Basic - Employee eating in a food preparation or other restricted area. Employee ate sliced avocado at sushi station. Employee drank from bottle of water at cookline.
12B-02-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado sliced with stickers still attached at sushi station- ducted operator- operator removed stickers. **Corrected On-Site**
08B-39-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened Employee water bottles stored in reach in coolers -at cookline- operator removed. Opened Employee bottle of water on prep table at walk in cooler. **Corrected On-Site**
12B-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at front counter by rice cookers- operator removed. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Food stored on floor. Multiple containers of oil and flour on floor in dry storage. Multiple container of soup stored on floor in walk in cooler. Multiple boxes of food stored on floor in walk in freezer. Box of pork belly on floor at cookline- operator moved off floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Floor area(s) covered with standing water- by walk in cooler at cookline.
36-22-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water on prep table in front of cookline- operator removed. **Corrected On-Site**
12B-07-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Buckets stored on floor by three compartment sink- operator moved off floor. **Corrected On-Site**
24-07-4
Basic - Stored food not covered. Tuna uncovered in mini cooler under sushi station- operator covered. **Corrected On-Site**
08B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored next to food under prep table near cookline- operator removed. **Corrected On-Site**
40-06-5
19
Frequently Asked Questions
When was Ramen Hana and Sushi last inspected?
The most recent health inspection at Ramen Hana and Sushi on file is from Apr 14, 2026. The public record contains 14 inspections in total.
What is the most common violation at Ramen Hana and Sushi?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Ramen Hana and Sushi.
How does Ramen Hana and Sushi compare to other restaurants in Stuart?
Ramen Hana and Sushi most recently scored 39 out of 100, which is lower than the Stuart average of 81.
Has Ramen Hana and Sushi's inspection record improved over time?
No. Recent inspections at Ramen Hana and Sushi have averaged around six violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Ramen Hana and 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 Ramen Hana and Sushi inspected?
Based on the inspection history on file, Ramen Hana and Sushi is inspected around four times per year on average.
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