Volcanic Sushi & Sake
Last inspected: Mar 3, 2026
45
Score
Going back to 2022, Volcanic Sushi & Sake has 12 inspections in the public record. Volcanic Sushi & Sake was last inspected on Mar 3, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
“Time/temperature control for safety food identified” comes up most often, recorded two times in the inspection record.
Volcanic Sushi & Sake's latest score of 45 falls below the Gainesville average of 75. This restaurant has more on its record than most do.
12
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
45
Jul 22, 2025
Routine - Food
No violations found.
100
Jul 21, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
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
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
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
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
32
Mar 12, 2025
Routine - Food
No violations found.
100
Mar 5, 2025
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
22
Dec 3, 2024
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Plumbing Maintained; Sewage Disposal
FL-51
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
23
Jun 10, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line: shrimp (45F - Cold Holding); chicken (46F - Cold Holding); beef (45F - Cold Holding); cabbage (44F - Cold Holding); butter (45F - Cold Holding); tofu (48F - Cold Holding). Employee stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-06-10: Shrimp 49F, pork 48F. Manager stated items placed in cooler at 11 am, manager moved items to reach-in freezer to cool down to 41F. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Jun 6, 2024
Routine - Food
7 critical violations. 4 major violations. 12 minor violations.
View 23 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on pants after washing hands. Manager had employee rewash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-18-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp on cook line and proceeded to handle cooked shrimp without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-12-4
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. Employee on cook line touched hat and proceeded to handle food in cook line reach-in cooler without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen area. Observed two flies in sushi area.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line: shrimp (45F - Cold Holding); chicken (46F - Cold Holding); beef (45F - Cold Holding); cabbage (44F - Cold Holding); butter (45F - Cold Holding); tofu (48F - Cold Holding). Employee stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. See stop sale. Rice in sushi area. Employee placed proper time mark on item. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser stored on shelf next to syrup. Syrup is located on shelf next to mop sink. Manager moved spray bottle to area where chemicals are stored. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bin for kitchen ice machine. Cutting board on cook line reach-in cooler. Blade for kitchen prep table. **Repeat Violation**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine next to three compartment sink.
16-62-1
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Spray bottle of degreaser stored on shelf next to mop sink. **Repeat Violation**
41-21-4
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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
11-27-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank next to kitchen soda machine.
51-11-4
Basic - Cardboard used to line food-contact shelves. Shelf behind sushi counter across from hand washing sink.
14-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers on shelf next to back door. Manager turned containers over. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from cook line. Employee removed drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee snickers bars stored in reach-in freezer next to office. Employee removed snickers bars from freezer. **Corrected On-Site**
08B-49-4
Basic - Food-contact surface not smooth and easily cleanable. Bus tubs stored above three compartment sink.
14-13-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach-in freezer across from kitchen prep table. **Repeat Violation**
14-69-4
Basic - Ice scoop handle in contact with ice. Ice scoop for soda machine ice bin touching ice. Manager placed scoop in ice handle up. **Corrected On-Site**
10-08-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine. Manager moved ice scoop to dish area. **Corrective Action Taken**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. **Repeat Violation**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on cook line reach-in cooler.
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles of kitchen ice machine. **Repeat Violation**
23-03-4
13
Sep 13, 2023
Complaint Full
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
33
Jul 10, 2023
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sauce with imitation krab located in reach-in cooler in corner of kitchen next to reach-in freezers dated 6/6. Manager stated item prepared on 7/6, manager had employee put the correct date on item. **Corrected On-Site**
02C-01-5
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. Sushi rice behind front counter. Manager stated item prepared one hour prior, manager placed correct time on item. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from fryers. Cutting board hanging from shelf above three compartment sink.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles hanging from front counter sink.
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above dish area.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from fryers. Manager discarded drink. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.
24-08-4
Basic - Food stored on floor. Ginger stored on floor behind front counter.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above fryers stoves. Top of dish machine. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf across from prep table. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in prep sink. Manager placed shrimp under running water. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on reach-in cooler across from fryers. Manager placed cloth in sanitizer bucket. **Corrected On-Site**
21-12-4
41
May 11, 2023
Routine - Food
No violations found.
100
Aug 17, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Container of medicine improperly stored. Observed Benadryl over soy. The Benadryl was moved below. **Corrected On-Site**
41-07-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0 ppm for quaternary amonia. This was adjusted by priming the supply tube. **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed recently cooked chicken on the counter at 97F. This was placed open in the reach-in freezer. ALSO, batter fried shrimp was removed from the reach in cooler for an order, and the excess was at the cook station about 20 minutes ago, 65F. This was placed in the reach-in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No running water at the kitchen hand wash sink. Observed lack of any water at the kitchen hand wash sink. The cold water handle was adjusted to produce water. **Corrective Action Taken**
27-09-4
Basic - Food stored on floor. Observed bulk oil on the floor in dry storage. This was placed on a shelf. **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed tuna thawing in standing water. Running water was added. **Corrected On-Site**
06-01-5
52
Frequently Asked Questions
When was Volcanic Sushi & Sake last inspected?
The most recent health inspection at Volcanic Sushi & Sake on file is from Mar 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at Volcanic Sushi & Sake?
Across the inspection record, “time/temperature control for safety food identified” has been cited two times, more than any other issue at Volcanic Sushi & Sake.
How does Volcanic Sushi & Sake compare to other restaurants in Gainesville?
Volcanic Sushi & Sake most recently scored 45 out of 100, which is lower than the Gainesville average of 75.
Has Volcanic Sushi & Sake's inspection record improved over time?
Results have been roughly steady. Inspections at Volcanic Sushi & Sake have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Volcanic Sushi & Sake 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 Volcanic Sushi & Sake inspected?
Based on the inspection history on file, Volcanic Sushi & Sake is inspected around three times per year on average.
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