Hana Sushi
3147 SW 45 St Ste 10, Gainesville, FL 32608 · Permanent Food Service · License 1103578
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection3 intermediate (1 fixed on the spot, 2 repeats), 7 basic (3 repeats)-20
- Safety score80
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 visitSep 10, 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
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Gallon of milk in walk-in-cooler opened more than 24 hours prior with no date marked after opening.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Reach-in-cooler cutting board soiled with mold-like substances. Ice machine deflector plate soiled with mold-like substances.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle of cleaner at end of cook-line. Manager labeled.
Fixed on the spot
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk containers of flour and salt near back door not labeled.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Containers of cooking oil on cook-line floor.
Employee personal food not properly identified and segregated from food to be served to the public.
Employee personal food in walk-in-cooler not identified or segregated. Manager discarded.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened employee drink on prep table. Manager removed.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach-in-cooler cutting board grooved. Reach-in-cooler on cook-line gaskets torn. Ice buildup in walk-in-freezer.
Repeat violation
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Damp cloth on dumplings in reach-in-cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach-in-cooler gaskets soiled with mold-like substances.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.