HANA SUSHI ASIAN CUISINE
With 3 documented inspections, HANA SUSHI ASIAN CUISINE in SAINT JOHNS has achieved a 3.2/5 food safety rating. Recent inspections show improving food safety practices.
Last inspection: 1 months ago · 3 reports on file
2245 CR 210 W STE 117, SAINT JOHNS 32259
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 3 health inspection reports
All Inspection Reports
3/17/2026· 1mo ago
Visit ID: 13650238
Met Inspection Standards- N/A:No Violations Were Observed
3/12/2026· 1mo ago
Visit ID: 13646475
Follow-up Inspection Required1 high
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (49F - Cold Holding); spring mix (53F - Cold Holding); bamboo shoots (49F - Cold Holding); egg roll (46F - Cold Holding); raw shrimp (46F - Cold Holding); noodles (44F - Cold Holding); chopped chicken (44F - Cold Holding); raw shell eggs (58F - Cold Holding) in flip top reach in coolers on make line in kitchen, per employees lids and doors have been open for several hours during rush, doors and lids closed. **Corrective Action Taken** Warning - From follow-up inspection 2026-03-12: In flip top reach in cooler on make line across from stove top/fryer. Tofu 45F Egg roll 45F Shrimp tempura 53F Operator adjusted temperature of cooler to 36F, it was set to 40F. Admin Complaint **Corrective Action Taken**
3/6/2026· 1mo ago
Visit ID: 13609116
Follow-up Inspection Required2 high, 4 int, 1 basic
- 08B-38-4:Basic - Food stored on floor. Cooking oil and soy sauce in kitchen, both moved. Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef, both removed from original packaging on speed rack in walk in freezer. Raw chicken, removed from original packaging stored over raw fish in walk in freezer. Also raw fish stored over salads and sauces in reach in cooler at sushi bar. Also Raw shrimp stored over broccoli in walk in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (49F - Cold Holding); spring mix (53F - Cold Holding); bamboo shoots (49F - Cold Holding); egg roll (46F - Cold Holding); raw shrimp (46F - Cold Holding); noodles (44F - Cold Holding); chopped chicken (44F - Cold Holding); raw shell eggs (58F - Cold Holding) in flip top reach in coolers on make line in kitchen, per employees lids and doors have been open for several hours during rush, doors and lids closed. **Corrective Action Taken** Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Large metal bowl with cut green onions in sink of hand wash station at sushi bar.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On to go menus: Spicy tuna onigiri Sashimi appetizer Spicy tuna tartar Moon rice cake Crazy jalapeños Island breeze roll Dynamite roll Sweet Naruto roll Gators roll Super dynamite roll On dine in menu there are no disclaimers on menu except the "raw" section. Warning
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 operator missing food handler training and has been working at site over 3 months.
- 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. Operator does not have any written procedures for multiple items held on time control.