Tori Hana
9355 Atlantic Blvd Ste 4, Jacksonville, FL 32225 · Permanent Food Service · License 2616538
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection1 high priority (fixed on the spot), 4 intermediate, 2 basic-17
- Safety score83
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 visitNov 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 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, other than whole meat roast, hot held at less than 135°F.
Sushi rice 85f fried meat 73f meat moved to cooler
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: pH meter used to test sushi rice not calibrated according to manufacturer's instructions/no buffer solution available.
pH meter used to test sushi rice not used according to manufacturer's instructions/no distilled water available.
Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 3 kitchen employees no certificates available
Basic2
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
In 2 door cooler
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Person on line wearing a watch while making sushi rolls. Person at fryer wearing watch
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.