Arashi Yama Sushi and Hibachi INC
4780 NW 39 Ave Suite 1, Gainesville, FL 32606 · Permanent Food Service · License 1103666
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection4 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 5 basic (2 repeats)-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 25, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
conch (60°F - Cold Holding) item thawed at room temperature at sushi bar, item placed in freezer to rapidly cool down.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw lobster over opened package of veggie spring rolls in small reach in freezer on cooks line.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
On conch fish at sushi counter.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Bottle of Tylenol over reach in cooler on cooks line.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle on floor no label, operator stated it is degreaser.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Beef on floor in walk in freezer.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee cup on prep table by chicken cutting. Canned soda and cup over reach in cooler on cooks line.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Interior microwave rusted.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters above cooks line soiled with grease.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Phone on prep table. Jeremiah's ice cream over food in walk in freezer.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.