HANA JAPANESE STEAKHOUSE AND SUSHI LOUNGE Inspection – May 19, 2025

High Priority 2

#6High Priority41-24-4

High Priority – Pesticide-emitting strip present in food prep area. **Repeat Violation**

Repeat Violation

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (48F – Cold Holding); raw salmon (49F – Cold Holding) in sushi bar front line reach-in cooler. The manager moved the raw salmon and raw tuna to reach-in cooler in sushi station. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#8Intermediate27-19-4

Intermediate – Low water pressure to properly wash hands. Observed very low hot water pressure at handwashing sink in kitchen.

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken in walk-in cooler not date marked.

Basic 5

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic16-23-4

Basic – Accumulation of lime scale on the inside of the dishmachine.

#3Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside.

#4Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

#5Basic22-08-4

Basic – Interior and exterior of oven/microwave has accumulation of black substance/grease/food debris.

Florida Food Watch