Sushi Hana
4274 53rd Ave E, Bradenton, FL 34203 · Permanent Food Service · License 5105628
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.observed in walk-in cooler raw shell eggs over soy sauce.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 6 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 visitJul 27, 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 priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.observed in walk-in cooler raw shell eggs over soy sauce.
Person in charge removed raw shell eggs.emailed Person in charge a copy of safe refrigerator storage handout.Person in charge removed raw shell eggs.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.observed in walk-in cooler raw chicken over raw shell eggs.Person in charge removed raw chicken.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap in back kitchen area.
Person in charge stopped employee and had him wash hands with soap.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.observed in sushi area handwashing sink used to thaw and clean seafood.Person in charge removed seafood and cleaned sink.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed: Food stored on floor in walk-in freezer.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses .Person in charge placed in sanitizer
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill and wok station hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees in sushi area.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Outer openings not protected with self-closing door on South exit of main kitchen door .As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.observed multiple ceiling tile water stained in main kitchen area..
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
- 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.