Mahzu Sushi and Grill
5150 SW 34 St, Gainesville, FL 32608 · Permanent Food Service · License 1103092
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 Jul 22 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 repeat), 8 basic (2 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 · 2 visitsRoutine inspection
- Follow-up visitJul 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach-in cooler: shell egg (45°F - Cold Holding); noodles (46°F - Cold Holding). In walk-in cooler: sour cream (44°F - Cold Holding); noodle (47°F - Cold Holding); milk (44°F - Cold Holding); tuna (45°F - Cold Holding). Manager closed lid of reach-in cooler and adjusted thermostat for walk-in cooler.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Side wall of ice machine soiled with a mold-like substance.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Ice and food debris in basin of front kitchen hand wash sink.
Repeat violation
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Stored food in reach-in freezer not covered. Manager covered with plastic wrap.
Fixed on the spotRepeat violation
Food stored on floor.
Cases of food on floor of walk-in freezer and walk-in cooler.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs on oven door handle. Manager removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Ice buildup in reach-in freezer.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth on cutting board. Manager moved to sani-bucket.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters soiled with grease accumulation. Magnetic knife bar/holder soiled with old food debris. Reach-in cooler gaskets soiled with mold-like substances and old food debris.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Gap under back exterior screen door.
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.
Employee phone on kitchen shelf next to and over customer food. Manager removed.
Fixed on the spot
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.
- 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.