Hanami Japanese Fine Dining & Lounge
1525 Fourth St Unit C, Sarasota, FL 34236 · Permanent Food Service · License 6806252
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 Aug 3 routine inspection6 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot)-29
- Safety score71
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 visitAug 7, 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 visitAug 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
All the following items were stored on ice in the sushi line area Tuna (54°F - Cold Holding); Salmon (52°F - Cold Holding); Fish roe (53°F - Cold Holding); Escola (53°F - Cold Holding. Operator stated the items were stored on ice for approximately 1 hour. Operator placed the items in the reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw salmon stored over ready to eat condiments in squeeze bottles in the stand up reach in cooler on the cook line. Employee removed the salmon. Raw shell eggs stored over ready to eat noodles in the roll top reach in cooler on the cook line. Employee removed the eggs.
Fixed on the spot
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Raw chicken in the top section roll top reach in cooler on the cook line stored over ready to eat dressing in the bottom section. Employee removed the dressing.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored over raw beef in the walk in cooler. Employee placed the chicken below the beef.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Cooked lobster and crab stored in pans lined with non food grade paper towel in the reach in cooler on the cook line. Employee removed the paper towels.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Containers of drain cleaner stored next to clean pans on a shelf under the grill on the cook line. Employee removed the drain cleaner. Container of bleach stored next to a container of sesame seed on the sushi line. Employee removed the bleach.
Fixed on the spot
Intermediate4
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No quaternary test kit for wiping cloths solution.
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Hand wash sink next to the cook line removed.
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towel provided at the hand wash sinks next to the cook line, wait station and bar area. Employee placed paper towels at the hand wash sinks.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees engaged in food preparation/handling with no manager on site. Manager arrive before the end of the inspection.
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Back exit of the establishment blocked by boxes of bag in box soda. Employee removed the boxes.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.