Hana Sushi

40 Homegrown Way F, Yulee, FL 32097 · Permanent Food Service · License 5501215

Official report

out of 100

Grade F

Safety score 28 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 18 other violations

How the score was calculated

Starting score100
Violations at the Sep 11 routine inspection
4 high priority (2 repeats), 4 intermediate (2 fixed on the spot, 2 repeats), 11 basic (5 repeats); basic violations cost 12 at most
-52
Administrative complaint on Sep 11, now extension granted
Counts in full until a follow-up finds the problems fixed
-20
Safety score28

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep112026

Routine inspection

19 violations found · Inspector came back once

Follow-up visitSep 15, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  More time given
Official report, on the Florida DBPR website
First visitSep 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
- 4 High priority
- 4 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. In storage rack near cook line, one can of soy sauce dented along bottom edge.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In glass display case and bottom of reach in cooler at sushi bar, white fish (46°F - Cold Holding); three pieces of salmon (50-51°F - Cold Holding); two pieces of tuna (47-49°F - Cold Holding). Inspector observed sushi chef leave doors to glass display case open while making orders. All items put in coolers this morning per operator.
  Repeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  At sushi bar, multiple food items in direct contact with non food grade paper towels.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator began trying to fix.
  Repeat violationAdministrative complaint
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Multiple pans of cooked chicken and pan of cooked noodles in bottom of reach in cooler on cook line made day prior per employee not date marked. Employee added date marking.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Two metal pans stored in handwash sink at end of cook line. Operator removed pans from sink. Also, food scraper in handwash sink at sushi bar. Employee removed from sink.
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  At front counter, spray bottle of yellow liquid not labeled.
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employees Mao L, Anna L, Yufan H and Ken Y food handler training expired in 2025.
  Repeat violationAdministrative complaint
Basic11
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  On crash cart of cook line, three pairs of tongs stored in standing water with temperature of 80°F.
  Repeat violation
  In-use knife/knives stored in cracks between pieces of equipment.
  Knife stored between flip top reach in cooler and prep table in back kitchen. Employee removed knife and placed in dish.
  Fixed on the spotRepeat violation
  In-use tongs stored on equipment door handle between uses.
  On cook line, pair of tongs stored on rail on front of fryers at waist height.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Personal drinks stored on shelf above flip top reach in cooler on cook line. Operator moved drinks.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  To go bowl used in rice and tempura mix in back kitchen. Operator removed bowls from products.
  Fixed on the spotRepeat violation
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  At server station, Sanitizer Bucket (Chlorine 0ppm). Employee dumped bucket and made new, rechecked at 100ppm.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior back wall of ice machine soiled with mold-like substance.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Multiple gaskets throughout establishment soiled with food debris/mold-like substance. Also, hood filters above cook line soiled with grease build up. Also, right side wall of wok station soiled with heavy grease build up.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  In pan on top of ice machine, plastic drink cups not inverted. Employee flipped cups.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floor under cook line equipment soiled with grease and food debris. Also, standing water on floor near handwash sink at sushi bar.
- 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 cellphone/earbuds and keys stored next to dishes and food items on shelf above flip top reach in cooler on cook line. Employee moved items. Also, employee jacket hanging on dry storage rack.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.