HANA SUSHI
397 E ALTAMONTE DR STE 1200 · ALTAMONTE SPRINGS · Seminole County · FL 32701
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
23 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Sushi rice kept cooling on walk in cooler overnight with temperature of 56F. **Warning**
22-41-4High Priority – 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.Dish machine with 0 ppm **Repeat Violation** **Warning**
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Employee touched cooked while cutting it with bare hands. **Warning**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.Tofu kept on reach in cooler located at cook line open two days ago with no date marked. **Warning**
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. 14 rodent droppings on slicer located on rack at dry storage area 5 rodent droppings on floor under dry rack on back of kitchen 1 rodent dropping on top of lid of bulk container on dry rack at back of kitchen 1 rodent dropping under rice cooker stored over mop sink 3 rodent droppings on floor under sink on servers station 2 droppings on floor at servers station Total= 26 droppings **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.Raw beef kept on walk in cooler overnight with temperature of 51, sushi rice kept on walk in cooler cooling overnight with temperature of 56, raw shell eggs kept on walk in cooler overnight with temperature of 56F, tofu kept on walk in cooler overnight with temperature of 46F. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Raw beef kept at walk in cooler overnight with temperature of 51, shell eggs kept on walk in cooler overnight with temperature of 56F, tofu kept on walk in cooler overnight with temperature of 45. Chicken kept on top of stove for less than 4 hrs with temperature of 72F, cooked shrimp tempura kept at cook line for less than 4 hrs with temperature of 53F. Mass-ago kept on sushi area for less than 4 hrs with temperature of 58 Ask employee to place chicken , masago and shrimp on cooler for rapid chill. **Corrective Action Taken** **Repeat Violation** **Warning**
Intermediate 3
03G-38-4Intermediate – Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required.Per operator they ran out of ph test strips. **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand wash sink located on sushi area. **Warning**
53B-01-5Intermediate – 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 and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Basic 13
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. **Warning**
36-32-5Basic – Ceiling/ceiling tile shows damage or is in disrepair.Hole on ceiling tile over dry rack at back of kitchen. **Warning**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation.Employee preparing food with no hair restraint. **Warning**
14-11-5Basic – Equipment in poor repair.Walk in cooler with ambient cooling of 58F. Multiple doors on chest freezers are broken . **Repeat Violation** **Warning**
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. **Warning**
08B-38-4Basic – Food stored on floor.Multiple sauces and food items stored on floor in front of mop sink and walk in cooler. **Warning**
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up on all chest freezers. **Repeat Violation** **Warning**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board in cook line. **Warning**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.Toaster ovens on sushi area have debris. **Warning**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees.No hand wash sign on hand wash sink located on sushi area. **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fan covers on walk in cooler dirty **Warning**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers around restaurant have debris. Walk in cooler shelves have debris. **Repeat Violation** **Warning**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner.Chicken been thawed on standing water on sink at cook line. **Warning**
Inspector observations synchronized from DBPR on August 10, 2026 8:54 AM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.