SUN SUSHI AND IZAKAYA
2001 NW 13 ST · GAINESVILLE · Alachua County · FL 32609
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
20 full violation description(s) documented by the inspector during this visit.
High Priority 8
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and then proceeded to handle clean dishes without washing hands in dish area. Manager had employee wash hands. **Corrective Action Taken**
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and proceeded to handle clean plates without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken**
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 making sushi in sushi bar area not wearing gloves. Employee put on gloves to continue mak8ng sushi. **Corrected On-Site**
01D-03-5High Priority – No proof of parasite destruction or aquaculture documentation for fish served raw or undercooked. Fish must be fully cooked or discarded. No proof of parasite destruction available for one company providing fish that is served undercooked. Provider of fish emailed proof of parasite destruction during inspection.**Warning** **Corrected On-Site**
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. Shredded cabbage stored on paper towel in reach-in cooler across from prep sink. Fish stored on paper towels in sushi bar area.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over prepped vegetables in reach-in cooler across from chicken. Manager placed chicken on bottom shelf. **Corrected On-Site**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in reach-in cooler across from cook line. Manager placed chicken on bottom shelf. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line: calimari (45F – Cold Holding). Manager stated calimari placed in cooler two hours prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F: calimari (40F – Cold Holding). Items in reach-in cooler across from kitchen prep sink: Krab (51F – Cold Holding); cabbage (45F – Cold Holding). Manager stated calimari placed in cooler two hours prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F: cabbage (41F – Cold Holding); krab (39F – Cold Holding). **Corrected On-Site**
Intermediate 5
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided written procedure to operator. **Corrective Action Taken**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line.
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no measuring device for high temperature dish machine.
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products. No probe thermometer available. Manager went to store and purchased thermometer. **Corrected On-Site**
53B-13-5Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training for two employees.
Basic 7
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above clean dishes in dish area. Employee removed drink during inspection. **Corrected On-Site**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf with clean dishes in storage room behind front counter sushi area.
14-11-5Basic – Equipment in poor repair. Handle for door to front counter walk-in cooler.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manager placed tongs on top of oven. **Corrected On-Site**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. No hand washing sign at front counter hand washing sink. **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of wait station ice machine.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table across from cook line.
Inspector observations synchronized from DBPR on September 25, 2026 12:49 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 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.