HANA MOON SUSHI
11531-09 SAN JOSE BLVD
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 10/30/2024
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen. Cleaned by manager. Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. 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 clothing by packaged foods. Rear kitchen.
- 08B-38-4:Basic - Food stored on floor. Container of food on floor walk in cooler. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in Standing water 75°. Moved by manager. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Missing soap at rear kitchen Hand Wash Sink. Replaced by manger. Corrected On-Site
Food safety inspection conducted on 10/30/2024 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 7/24/2024
High Priority
4
Intermediate
0
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavily soiled ice machine. Rear kitchen. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups used as scoops in sauce containers.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Food service employee with no hair restraints.
- 08B-38-4:Basic - Food stored on floor. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 81°
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Multiple packaged frozen KRAB thawing in standing water in kitchen. Moved by manager **Corrective Action Taken** Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Cut meats in shopping bags. Walk in cooler.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired. 06/01/2024
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Prepped raw chicken over cut lettuce in walk in cooler. Moved by manager. **Corrective Action Taken**
Food safety inspection conducted on 7/24/2024 revealed 11 total violations (4 high priority, 0 intermediate, 7 basic).
Inspection on 2/13/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager onsite with about 6 food service employees working. Warning - From follow-up inspection 2024-02-13: At callback : no. Certified food manger onsite with about 5 food service employees present. Admin Complaint
Food safety inspection conducted on 2/13/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/6/2023
High Priority
3
Intermediate
6
Basic
7
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate in ice machine located: rear kitchen.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Multiple individually frozen Ahi tuna packages thawed in cooler without packets being as required per label.
- 08B-38-4:Basic - Food stored on floor. Containers of prepped carrots on floor in walk in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled walk in cooler shelves.
- 25-17-4:Basic - Single-service articles stored on a soiled surface. Multiple Single Service lids stored in soiled rear Hand wash sink.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Multiple frozen seafoods and frozen chicken thawing at room temperature in kitchen.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Multiple employees touched soiled surfaces, swapped gloves, and put on gloves without washing hands. Manager intervened. Warning
- 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. Employee handling cut onions with bare hand contact. Manager intervened. Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Prepped raw chicken above containers or prepped carrots in walk in cooler. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Rear kitchen Hand wash sink blocked by multiple fish packages in sink. Frontline Hand wash sink by sushi station used for holding thawed fish. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee storing Single Service lids in rear Hand wash sink then using lids to cover containers.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager onsite with about 6 food service employees working. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at rear kitchen Hand wash sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Missing soap at rear kitchen Hand wash sink.
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees training expired. Warning
Food safety inspection conducted on 12/6/2023 revealed 16 total violations (3 high priority, 6 intermediate, 7 basic).
Inspection on 8/16/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/16/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/15/2023
High Priority
5
Intermediate
4
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks in kitchen.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Panko , seaweed at frontline by Hand wash sink. Moved by manager.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives between coolers. Kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled counters and shelves in kitchen. Frontline.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen pork, seafoods thawing at room temperature in kitchen. Moved by manager.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishware then cleaned dishes with same soiled gloves. Manager intervened. **Corrective Action Taken** Warning
- 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants / Establishment operating without a license from DBPR. Unable to license due to non functional walk in cooler. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Krab mix at 52°, 55°. 53°. 54°. 54°, 56° since last night. Creme cheese 54° 54° , 54°. 53°. 53°. 54°. 54°. Since last night. Raw beef 57°. Since last night. 4 flats of egg 54-55°. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab mix at 52°, 55°. 53°. 54°. 54°, 56° since last night. Creme cheese 54° 54° , 54°. 53°. 53°. 54°. 54°. Since last night. Raw beef 57°. Since last night. 4 flats of egg 54-55°. Since last night. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle next to soy sauce containers. Moved by manager. Corrected On-Site Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Rear Hand wash sink by walk in cooler used as prep table to prep seafoods.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Missing soap at frontline Hand wash sink.
- 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. Establishment uses Time Temperature controled for safety for sushi rice but has no written procedures. Emailed form. Warning
Food safety inspection conducted on 8/15/2023 revealed 15 total violations (5 high priority, 4 intermediate, 6 basic).