DirtyFLRestaurant Inspection Data

ARASHI YAMA SUSHI AND HIBACHI INC

ARASHI YAMA SUSHI AND HIBACHI INC has 6 health inspections on file for its GAINESVILLE location, with an overall rating of 1.7/5. Food safety practices have remained consistent.

4780 NW 39 AVE SUITE 1

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/3/2025

Inspection #: Visit ID: 10870504

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Food dispensed (soy sauce)with a bowl without a handle.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured at bar. Manager secured CO2 tanks. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wet wiping cloth stored on soft drink syrup boxes at from bar.
  • 08B-38-4:Basic - Food stored on floor. Container of Fuji Vinegar seasoning on floor of walk-in-cooler. Fish stored on floor in walk-in-freezer.. Repeat Violation
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket on Reach in freezer on cookline not attached correctly on corner of door.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler in front counter area.
  • 08B-12-5:Basic - Stored food not covered. Open bag of soy bean paste in walk-in-cooler
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (mushrooms, peppers, avocados ) stored over ready-to-eat food (Cleaned cut onions ) in walk in cooler.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored on floor. Manager hung mop. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fish stored over open containers of ice cream in walk-in-freezer. Portioned wrapped steak stored over portioned lobster and fish in reach in freezer in kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 78F on cookline for 2 hours, not kept on time. Manager put time on butter and will be discard after four hours. **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yum Yum sauce made 9/1/25 not date marked in reach in cooler.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Two food handler certificates missing date of birth and on missing all the trainer information.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( cleaner ). Manager labelled bottle. Corrected On-Site
  • 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Container with gasoline in corner of kitchen
  • 47-03-4:Observed electrical wiring in disrepair. For reporting purposes only. Smoke detector missing in kitchen

Inspection Date: 2/18/2025

Inspection #: Visit ID: 10728768

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in sushi bar area.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep kitchen table. Manager discarded drink during inspection. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on kitchen prep table. Employee removed phone during inspection. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf above three compartment sink.
  • 08B-38-4:Basic - Food stored on floor. Container of duck stored on kitchen floor. Employee placed container on shelf. Fish stored on floor in walk-in freezer. Sauces stored on floor in walk-in cooler. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cart handle in front of cook line. Manager placed tongs on top of stove. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf beneath hand washing sink in sushi bar area. Walk-in cooler gasket.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Octopus thawing in standing water. Employee placed octopus under running water. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on reach-in cooler across from cook line. Wiping cloth underneath cutting board on kitchen prep table. Repeat Violation
  • 22-41-4:High 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 next to three compartment sink, 0 ppm. Manager changed sanitizer and primed machine, 50 ppm.Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
  • 12A-12-4:High Priority - Employee switched from working with raw food to handling single service without washing hands. Employee cutting chicken then proceeded to handle clean to go container on cook line. Manager had employee wash hands and use new container. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from back door. Knife stored in prep area. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available. Repeat Violation

Inspection Date: 11/22/2024

Inspection #: Visit ID: 8787243

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Dish machine next to three compartment sink.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Employee removed drink during inspection. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drink stored in sushi bar reach-in cooler.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above reach-in cooler across from cook line. Manager removed phone during inspection. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Cases of chicken and fish stored on walk-in freezer floor. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on cook line stored in standing water, 80F. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Walk-in cooler gasket. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf above three compartment sink.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler across from cook line.
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Floor in sushi bar area. Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. Diet supplement stored on shelf above reach-in cooler across from cook line. Manager removed diet supplement during inspection. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of wait station ice machine.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at kitchen hand washing sink. Manager provided hand towels during inspection. Corrected On-Site

Inspection Date: 1/4/2024

Inspection #: Visit ID: 8474967

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bin for wait station ice machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop rice and flour in containers on bottom shelf of prep table in front of water heater.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from three compartment sink. Manager had employee remove drink. Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Soy sauce stored on kitchen floor. Carrots stored on walk-in cooler floor. Fish stored on walk-in freezer floor. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of cart in front of cook line oven. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water in wait station, 83F.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf above wait station three compartment sink. Manager turned containers over. Corrected On-Site
  • 36-10-4:Basic - Soiled floors/carpeting. Floor in walk-in freezer.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers on bottom shelf of prep table in front of water heater.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Salmon wrapped in paper towels in sushi bar.

Inspection Date: 8/25/2023

Inspection #: Visit ID: 8474558

  • N/A:No Violations Were Observed

Inspection Date: 8/16/2023

Inspection #: Visit ID: 8386115

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from fryers. Employee removed drink. Corrected On-Site Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee container of creamer stored in reach-in cooler behind front counter. Manager removed creamer from cooler. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Bag of carrots stored on floor in walk-in cooler. Cases of chicken and fish stored on floor in walk-in freezer. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cart handle located on cook line. Manager had employee place tongs on top of oven. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill greasy. Cabinet shelves in sushi prep area.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp being thawed in standing water in prep area. Manager placed shrimp under cold running water. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket in front of mop sink.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler across from grill. Repeat Violation
  • 22-41-4:High 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 across from fryers, 0 ppm. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line: noodles (51F - Cold Holding). Manager stated item was placed in cooler 3 hours prior to temperature being taken. Manager voluntarily discarded item. Inspector discussed storing item deeper in pan with operator. Item stored on cart in front of cook line: eggs (71F - Cold Holding). Manager stated item placed on cart two hours prior to temperature being taken. Manager stated item would be held using time as a control going forward. Manager voluntarily discarded item. Repeat Violation Admin Complaint
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Three employees missing employee reporting agreement.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employee training certificates expired.