HANA SUSHI
2245 CR 210 W STE 117 · ST JOHNS · St. Johns County · FL 32259-4056
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 6
01B-01-4High Priority – Dented/rusted cans present. See stop sale. 2 hoisin sauces on rack in prep area Ground bean sauce on rack in prep area.
01B-07-4High Priority – Food with mold-like growth. See stop sale. Rice inside old rice warmer at sushi bar. Half and half in reach in cooler on make line.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish roe over various sauce in reach in cooler at sushi bar area. Also raw chicken over raw shell eggs in walk in cooler. Also raw shrimp, removed form original packaging, over cooked shrimp in walk in freezer. Also raw chicken over cream cheese wontons in walk in freezer, all items removed from original packaging Also raw fish roe over cream cheese wontons in walk in freezer, all items removed from original packaging Also raw beef over cream cheese wontons in walk in freezer, all items removed from original packaging. **Repeat Violation** **Admin Complaint**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 1 live roach on can of ketchup on rack by prep area in kitchen, roach killed and cleaned up. **Corrective Action Taken** **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (44F – Cold Holding); tofu (46F – Cold Holding); raw beef (45F – Cold Holding) in reach in cooler on make line per manager doors have been consistently open for at least 1 hour, door closed and ice added to cooler. **Corrective Action Taken** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tempura shrimp (93F – Hot Holding) sitting out next to fryers on cook line, per employee shrimp just sits out after cooking for however long it takes to use them all up, shrimp has been there for less then 30 minutes, advised shrimp be held on 4 hour time frame.
Intermediate 4
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pea and carrots (48F – Cooling, after 40 minutes 49F); baby carrots (49F – Cooling, after 40 minutes 49F) per employee items added to cooler over 1 hour ago, lid consistently open during inspection. **Repeat Violation**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in prep area.
31B-03-4Intermediate – No soap provided at handwash sink. At hand wash station in prep area.
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice at sushi bar area.
Basic 4
35A-03-4Basic – Dead roaches on premises. 1 dead roach behind racks in back storage area. 1 dead roach behind small ice machine in dish area. 4 dead roaches under reach in cooler make table on make line in kitchen. **Warning**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Multiple knife's between reach in cooler and table on make line.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. At hand wash station on cook line.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in walk in cooler. Build up of mold like substance inside cabinet under sink at server station in dining room.
Inspector observations synchronized from DBPR on September 17, 2026 12:49 PM.
Violation category totals
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.