DirtyFLRestaurant Inspection Data

MAHZU SUSHI AND GRILL

Health inspection records show MAHZU SUSHI AND GRILL in GAINESVILLE has 6 inspections with a food safety rating of 1.9/5. Recent inspections show improving food safety practices.

5150 SW 34 ST

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/30/2025

Inspection #: Visit ID: 13476031

  • N/A:No Violations Were Observed

Inspection Date: 7/29/2025

Inspection #: Visit ID: 10908717

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed : the cook line microwave handle has build up.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : the managers personal drink stored over guest food. This was moved to the bottom shelf. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed : bulk containers of salt, sugar and flour unlabeled by the walk-in cooler. The manager labeled them. Corrected On-Site
  • 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. Observed : the dish wash machine at 0 ppm for chlorine. A full gallon was already in place, yet had not been primed enough. The system was primed and achieved 100 ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : multiple sushi fish items at 44-49° in both display cases. All items moved to the freezer and will be kept on ice and xtra will be kept in the cold hold units below. SEE temperature detail. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : tempura fried shrimp at 89° in the kitchen. These were moved to the walk-in cooler, uncovered. **Corrective Action Taken**
  • 09-17-4:Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed : prep staff deboning salmon fillets, no gloves. Hands were washed and gloves added. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed : prep staff wash hands in the 3 compartment sink. The manager stopped him and directed he use a hand wash sink. Corrected On-Site
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Observed : the marked exit door by the restrooms is blocked with boxes.

Inspection Date: 2/3/2025

Inspection #: Visit ID: 8881701

  • 08B-38-4:Basic - Food stored on floor. Observed: 3 cases of food on the floor of the walk-in freezer .
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the top of the dish wash machine is soiled.
  • 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. Observed: 0 ppm for chlorine at the dish wash machine. The chlorine was restocked, 100 ppm. Corrected On-Site
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Observed: cut lemons in a plastic to go container, stored in the drink ice bin. The lemons were moved to a reach-in cooler.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed: prepped raw chicken stored over unwashed vegetables in the walk-in cooler. Chicken was moved to the bottom shelf. Corrected On-Site
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Observed: cut lemons in a plastic to go container stored in the drink ice bin.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: lack of time marks for sushi rice and tempura shrimp. Laminated time mark control stickers were made and filled out.. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed: lack of soap at both kitchen hand wash sinks. Pump soap was purchased for both. ALSO, paper towels missing at the wait station. Corrected On-Site
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed: the glass top thermometer reading 24° in properly prepared ice bath. The thermometer was adjusted to 32°.. Corrected On-Site

Inspection Date: 9/5/2024

Inspection #: Visit ID: 8782910

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: an unsealed water bottle on the prep table.
  • 09-01-4:High 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. Observed: sushi staff trimming cucumbers barehanded. The owner redirected the staff to wash hands and were gloves. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: orange sauce at the wait station, 45°. An ice bag was added and the temperature dropped to 42° in ten minutes. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed: the mid kitchen hand wash sink with a lid in it. The lid was removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: at the mid kitchen hand wash sink, the paper towels would not dispense. The dispenser was opened and paper towels are now available. **Corrected On-Site* ALSO, no soap was available at the mid kitchen hand wash sink. Soap was then supplied. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed: the written plan could not be found. One was emailed.

Inspection Date: 5/1/2024

Inspection #: Visit ID: 8596926

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed: 3 co2 tanks in the kitchen, not secured. These were then wrapped. 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. Observed: a purse on the dry goods shelves, over bulk sauces. The purse was moved below. Corrected On-Site Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed: a scoop handle for bulk flour touching product. This was adjusted by the manager. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed: bulk sugar, no visible label, in the kitchen. ALSO, spicy mayo on the front line, no label. The red squeeze bottle was then labeled. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: the front line sushi rice does not have a time mark. A label with the remaining time was added. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed: the cap for the vacuum breaker is missing at the mop sink.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed: banana leaves soaking in a pan of water in the kitchen hand wash sink. The pan was moved to a table. Corrected On-Site

Inspection Date: 1/23/2024

Inspection #: Visit ID: 8538498

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed: the co2 tanks in the kitchen are not secure.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a purse stored over sriracha on the dry goods shelf. The purse was moved below. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed: bulk oil stored on the cook line floor.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: rice scoops in 68F water. The water was removed. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed: at the kitchen wait station, soup spoons, knives, forks and spoons all stored contact end up. All were inverted. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed: embossed paper towel used to stored washed, sliced mushrooms on, wait station. The paper towel was removed. Corrected On-Site