DirtyFLRestaurant Inspection Data

VOLCANIC SUSHI+SAKE

VOLCANIC SUSHI+SAKE has 8 health inspections on file for its GAINESVILLE location, with an overall rating of 2.4/5. Recent inspections indicate some food safety concerns.

5212 SW 91 TERR STE A

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 7/23/2025

Inspection #: Visit ID: 10938260

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top of the dish wash machine has an accumulation of debris.
  • 33-16-4:Basic - Open dumpster lid. Observed: the dumpster lid was open. 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. Observed the dish wash machine at 0 ppm for chlorine. The owner will call a technician. The staff started to prepare the 3 compartment sink for dish washing and sanitizing. **Corrective Action Taken**
  • 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 sushi rice on the front line did not have a time mark. ALSO, the tempura shrimp on the front line lacked a time mark. Each was given an adjusted time sticker. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda nozzles in the kitchen are soiled.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal scrub in the front line hand wash sink . This was removed. Corrected On-Site Repeat Violation
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the cook line hand wash sink after 1 minute had only 80° water available.

Inspection Date: 2/18/2025

Inspection #: Visit ID: 10745238

  • 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. Observed the dumpster lid is open. - From follow-up inspection 2025-02-18: No change **Time Extended**

Inspection Date: 12/17/2024

Inspection #: Visit ID: 8841766

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: 2 rice scoops in 78° water. The water was dumped. Corrected On-Site
  • 51-18-6:Basic - No copy of latest inspection report available. Observed: the last inspection was not in the file.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the cook line gaskets by the grill have debris on them.
  • 33-16-4:Basic - Open dumpster lid. Observed the dumpster lid is open.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the glass front reach-in cooler by the back door: cut leafy greens(premade salads) 55°. Other items in this reach-in cooler are not time/temperature control for safety. The salads increase in temperature over a 9 minute period to 57°. The salads were made today and are now being moved to the walk-in cooler, holding time/temperature control for safety food s at 37-40°. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed: Louella's Certified Food Manager card is expired.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed the sushi hand wash sink had a metal scrub pad in it. This was removed. Corrected On-Site
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: no current manager has a Certified Food Manager card in date. Warning

Inspection Date: 8/12/2024

Inspection #: Visit ID: 8846968

  • N/A:No Violations Were Observed

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8841223

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in sushi case #1(first) eel 49, salmon 47, tuna 48, Krab 47F. These items were placed in the case as it was being turned on, all items moved to the reach-in freezer while the case cools down. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-08-01: Krab 47F, cream cheese 48F, eel 47F, tuna 47F. Manager stated items were placed there 2 hours prior, she stated they are replacing cooler, inspector had manager add ice to cooler to help food stay at temperature of 41F or below. Admin Complaint **Corrective Action Taken**

Inspection Date: 7/26/2024

Inspection #: Visit ID: 8780252

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed: 2 co2 tanks in the closet, not secured. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: an unsealed water bottle stored on the kitchen prep table. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed the Now hi+temp dish wash machine has 2 gauges that do not move through any cycles. The dish wash machine is used after a 3 compartment sink wash/rinse/sanitize process.
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks/dressings. Observed: raw tuna stored over gallon jugs of dressing, in the walk-in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in sushi case #1(first) eel 49, salmon 47, tuna 48, Krab 47F. These items were placed in the case as it was being turned on, all items moved to the reach-in freezer while the case cools down. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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: miso soup at 132° in the hot well. This was placed on the flat top for heating to 165° and then hot holding at 135° or above. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed 2 spray bottles with purple liquid stored on the clean glass rack, with glasses. The bottles were removed. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed: a scrub pad in the sushi area hand wash sink.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: lack of a surface temperature taking device for the hi-temp dish wash machine.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 unlabeled purple liquids in spray bottles. A fabuloso label was added to each. Corrected On-Site

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8467075

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed: co2 in the kitchen, not secured. The chain was added. This item: **Corrected On-Site* ALSO, 2 tanks in the kitchen closet not secured from accidentally being tipped over.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 1 covered coffee on the kitchen prep table. This was moved below. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed the white upright reach-in freezer has an accumulation of ice buildup. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the cook line reach-in cooler gasket is soiled.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed: a full case of frozen yellowfin stored on a rack of dishes in the kitchen, the intention is to thaw it there.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: eel in the front line sushi case, 45-46F. This was moved to the reach-in freezer uncovered for quick cooling. **Corrective Action Taken**
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed: a paint style brush on the counter with the sushi station.

Inspection Date: 8/8/2023

Inspection #: Visit ID: 8379129

  • 08B-38-4:Basic - Food stored on floor. Observed: bulk oil stored on the floor near the back door.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed the white reach-in freezer has ice build up.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed: the cook line hand wash sink drains slow.
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed: a soap gun and a hand drill stored over food in the kitchen. Both were moved to cleaning. 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: dish wash machine at 0ppm. A 3 compartment sink was set up with quaternary amonia sanitizer. 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 sushi rice lacking a time mark. A 2 hour mark was added. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the kitchen soda nozzles have build up.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed lack of soap at the cook line hand wash sink.