Volcanic Sushi+Sake
Last inspected: Dec 2, 2025
86
Score
Across the available record, Volcanic Sushi+Sake has 12 inspections on file, the first dated 2022. The most recent report on file is from Dec 2, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up more issues than earlier ones, averaging around five violations lately compared to roughly three violations before.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
That puts the facility ahead of the local pack: the average Gainesville restaurant scores 75. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 2, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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 when tested. Staff tried to prime the machine. The jug contents revealed a high concentration of chlorine when turning the strip black. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-12-02: No change, still indicates 0 ppm for chlorine. (Note:excessive suds in the dish wash machine at the end of the sanitize cycle). **Admin Complaint**
22-41-4
86
Nov 24, 2025
Complaint Full
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
39
Jul 23, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
50
Feb 18, 2025
Routine - Food
1 minor violation.
View 1 violation
Proper Sanitizer Contact Time and Concentration
FL-33
95
Dec 17, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the glass front reach-in cooler by the back door: cut leafy greens(premade salads) 55°. Other items in this reach-in cooler are not time/temperature control for safety. The salads increase in temperature over a 9 minute period to 57°. The salads were made today and are now being moved to the walk-in cooler, holding time/temperature control for safety food s at 37-40°. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed the sushi hand wash sink had a metal scrub pad in it. This was removed. **Corrected On-Site**
31A-11-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: no current manager has a Certified Food Manager card in date. **Warning**
53A-07-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed: Louella's Certified Food Manager card is expired.
53A-03-7
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: 2 rice scoops in 78° water. The water was dumped. **Corrected On-Site**
10-07-4
Basic - No copy of latest inspection report available. Observed: the last inspection was not in the file.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the cook line gaskets by the grill have debris on them.
23-03-4
Basic - Open dumpster lid. Observed the dumpster lid is open.
33-16-4
52
Aug 12, 2024
Routine - Food
No violations found.
100
Aug 1, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Jul 26, 2024
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over canned/bottled drinks/dressings. Observed: raw tuna stored over gallon jugs of dressing, in the walk-in cooler.
08A-11-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in sushi case #1(first) eel 49, salmon 47, tuna 48, Krab 47F. These items were placed in the case as it was being turned on, all items moved to the reach-in freezer while the case cools down. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: miso soup at 132° in the hot well. This was placed on the flat top for heating to 165° and then hot holding at 135° or above. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed 2 spray bottles with purple liquid stored on the clean glass rack, with glasses. The bottles were removed. **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 unlabeled purple liquids in spray bottles. A fabuloso label was added to each. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed: a scrub pad in the sushi area hand wash sink.
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: lack of a surface temperature taking device for the hi-temp dish wash machine.
16-62-1
Basic - Equipment in poor repair. Observed the Now hi+temp dish wash machine has 2 gauges that do not move through any cycles. The dish wash machine is used after a 3 compartment sink wash/rinse/sanitize process.
14-11-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed: 2 co2 tanks in the closet, not secured. **Repeat Violation**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: an unsealed water bottle stored on the kitchen prep table. **Repeat Violation**
12B-07-4
35
Feb 1, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: eel in the front line sushi case, 45-46F. This was moved to the reach-in freezer uncovered for quick cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Nonfood-grade basting brush used in food. Observed: a paint style brush on the counter with the sushi station.
14-14-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed: co2 in the kitchen, not secured. The chain was added. This item: **Corrected On-Site* ALSO, 2 tanks in the kitchen closet not secured from accidentally being tipped over.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 1 covered coffee on the kitchen prep table. This was moved below. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed the white upright reach-in freezer has an accumulation of ice buildup. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the cook line reach-in cooler gasket is soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed: a full case of frozen yellowfin stored on a rack of dishes in the kitchen, the intention is to thaw it there.
06-01-5
58
Aug 8, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 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: dish wash machine at 0ppm. A 3 compartment sink was set up with quaternary amonia sanitizer. **Corrected On-Site**
22-41-4
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 sushi rice lacking a time mark. A 2 hour mark was added. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the kitchen soda nozzles have build up.
22-02-4
Intermediate - No soap provided at handwash sink. Observed lack of soap at the cook line hand wash sink.
31B-03-4
Basic - Food stored on floor. Observed: bulk oil stored on the floor near the back door.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed the white reach-in freezer has ice build up.
14-69-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed: the cook line hand wash sink drains slow.
29-20-5
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed: a soap gun and a hand drill stored over food in the kitchen. Both were moved to cleaning. **Corrected On-Site**
42-03-5
50
Apr 3, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing toxic substance not properly labeled identifying contents ( disinfectant ).
41-17-4
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. **Repeat Violation**
21-23-4
Basic - Grease on the ground and/or pad around grease receptacle. Observed grease receptacle located directly on soil with no proper pad/nonabsorbent surface behind establishment.
33-20-4
Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket not inverted or protected above ice machine. Manager had ice bucket cleaned and stored correctly. **Corrected On-Site**
10-14-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (tomato) stored over ready-to-eat food ( cut leafy greens ) in walk in cooler. Manager moved the cut leafy greens to another shelf. ` **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in a manner not allowed to dry in mop closet
42-01-4
70
Nov 28, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tray of meat in bottom drawer on cook line at 50F. Manager advised that the meat had been there for a couple of hours. Manager placed meat in Walk-in Cooler . **Corrected On-Site**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in a food container used to dispense vinegar. Manager removed bowl from vinegar. **Corrected On-Site**
14-01-5
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponges to clean food contact surfaces of plates, cutlery and equipment. Manager disposed of sponge **Corrected On-Site**
21-23-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (asparagus) stored above ready to eat food items (kale)in Walk-in Cooler . Manager placed unwashed produce on bottom shelf. **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen working containers of food (vinegar) removed from original container with no identification of food product stored in container.
02D-01-5
70
Frequently Asked Questions
When was Volcanic Sushi+Sake last inspected?
The most recent health inspection at Volcanic Sushi+Sake on file is from Dec 2, 2025. 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 cold held” has been cited four 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 86 out of 100, which is higher than the Gainesville average of 75.
Has Volcanic Sushi+Sake's inspection record improved over time?
No. Recent inspections at Volcanic Sushi+Sake have averaged around five violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Volcanic Sushi+Sake means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Volcanic Sushi+Sake inspected?
Based on the inspection history on file, Volcanic Sushi+Sake is inspected around four times per year on average.
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