Hana Moon Sushi
Last inspected: Dec 16, 2025
58
Score
Going back to 2022, Hana Moon Sushi has 10 inspections in the public record. The most recent report on file is from Dec 16, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
Looking across the full record, “buildup of food debris/soil residue on equipment door handles” is the recurring theme, flagged six times.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
2
Major latest
7
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen Hand Wash Sink blocked by multiple food bags in sink. Moved by manager. **Corrective Action Taken**
31A-09-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen Hand Wash Sink no hot or cold water. Due to leak. Fixed /Turned on by manger. **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
Basic - Floor soiled/has accumulation of debris. Grease buildup behind cook line equipment. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Tubs of foods , seafoods , meats on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water 70°
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Prepped vegetables uncovered in walk in cooler. Covered by manger. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen Moved by manager. **Corrected On-Site**
21-12-4
58
Aug 21, 2025
Routine - Food
1 critical violation. 3 major violations. 12 minor violations.
View 16 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Box of avocados on top of in use cutting board. Pic moved box and sanitized cutting board. **Corrected On-Site**
22-45-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No water at kitchen Hand Wash Sink. Both faucets turned off. ( due to leak from under sink ). Person In Charge turned on cold water supply and temporarily reattached waste pipes underneath sink. Buck placed under pipes to catch waste water. **Corrective Action Taken**
27-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensils in frontline Hand Wash Sink. Moved by manager. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. No soap at frontline Hand Wash Sink. Replaced by manger. **Corrected On-Site** **Repeat Violation**
31B-03-4
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 : rear kitchen. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in rice. Moved by manager. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Food service employee no hair restraint.
13-03-4
Basic - Floor soiled/has accumulation of debris. Grease buildup under cook line equipment/ fryer.
36-73-4
Basic - Food stored on floor. Tubs of raw packaged meats on floor in walk in cooler. Moved by manager. Plastic Bag of carrots in mop sink. Bag Moved by manager and washed. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. 3 In use knives stored between prep equipment. Moved by manager. **Corrective Action Taken**
10-17-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Frontline cutting board overlapping onto Hand Wash Sink. Subject to splash and contamination. Temporary Barrier placed by cutting board by manger. **Corrective Action Taken**
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on side of fryer and other cook line equipment. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen. Krab thawing in standing water. Moved by manager.
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Leak under kitchen Hand Wash Sink. ( Loose pipes under Hand Wash Sink. )
29-11-4
35
Oct 30, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
70
Jul 24, 2024
Complaint Full
3 critical violations. 6 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
39
Feb 13, 2024
Routine - Food
1 major violation.
View 1 violation
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**
53A-05-6
90
Dec 6, 2023
Routine - Food
3 critical violations. 6 major violations. 7 minor violations.
View 16 violations
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**
12A-07-5
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**
09-01-4
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**
08A-02-6
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-09-4
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.
31A-11-4
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**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at rear kitchen Hand wash sink.
31B-02-4
Intermediate - No soap provided at handwash sink. Missing soap at rear kitchen Hand wash sink.
31B-03-4
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**
53B-05-5
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.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
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.
06-09-1
Basic - Food stored on floor. Containers of prepped carrots on floor in walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled walk in cooler shelves.
23-03-4
Basic - Single-service articles stored on a soiled surface. Multiple Single Service lids stored in soiled rear Hand wash sink.
25-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Multiple frozen seafoods and frozen chicken thawing at room temperature in kitchen.
06-01-5
25
Aug 16, 2023
Food-Licensing Inspection
No violations found.
100
Aug 15, 2023
Food-Licensing Inspection
5 critical violations. 4 major violations. 6 minor violations.
View 15 violations
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**
12A-13-4
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**
50-08-7
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**
01B-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**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle next to soy sauce containers. Moved by manager. **Corrected On-Site** **Warning**
41-10-4
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.
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
05-08-4
Intermediate - No soap provided at handwash sink. Missing soap at frontline Hand wash sink.
31B-03-4
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**
03F-10-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks in kitchen.
51-11-4
Basic - Food stored in a location that is exposed to splash/dust. Panko , seaweed at frontline by Hand wash sink. Moved by manager.
08B-36-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives between coolers. Kitchen.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled counters and shelves in kitchen. Frontline.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen pork, seafoods thawing at room temperature in kitchen. Moved by manager.
06-01-5
23
Feb 1, 2023
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken stock for broth 53°. 48°. (Overnight temperatures) **Warning**
03D-02-5
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. Food prep employee cutting/ slicing cucumbers with bare hand contact. Manager intervened. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. inwic. (Overnight temperatures). Shrimp 52°. Noodles 50°. Cooked rice 50°. Tofu 50°. Chicken stock for broth 53°. 48°. (Overnight temperatures) **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.following items in walk in cooler: ( Overnight temperatures). Shrimp 52°. Noodles 50°. Cooked rice 50°. Tofu 50°. Raw chicken 47°. Few hrs before. Moved to another cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle over cleaned drinks cups by frontline. Moved by manager. **Warning**
41-10-4
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.
11-26-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
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/ 6 employees onsite with no certified food manger present. **Repeat Violation** **Admin Complaint**
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in a sauce. **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler with foods at unsafe temperatures. Per Person In Charge , unit needs adjustment.
14-74-7
Basic - Food stored on floor. Bag carrots on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Stored food not covered. Multiple prepped foods uncovered in walk in cooler. **Repeat Violation**
08B-12-5
27
Jul 22, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
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/ 5 food service employees onsite with no certified food manger present. **Warning** - From follow-up inspection 2022-07-22: At todays callback : 5 employees onsite with no certified food manger present. **Admin Complaint**
53A-05-6
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Kitchen. **Warning** - From follow-up inspection 2022-07-22: At callback time needed to clean. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of reach in cooler. Kitchen. **Warning** - From follow-up inspection 2022-07-22: At callback time needed to clean. **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Soiled floors. Grease build up. Cookline. **Warning** - From follow-up inspection 2022-07-22: At callback time needed to clean. **Time Extended**
36-73-4
Basic - - From initial inspection : 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. **Warning** - From follow-up inspection 2022-07-22: At callback time needed to clean. **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation** **Warning** - From follow-up inspection 2022-07-22: At callback time needed to clean. **Time Extended**
23-24-4
70
Frequently Asked Questions
When was Hana Moon Sushi last inspected?
The most recent health inspection at Hana Moon Sushi on file is from Dec 16, 2025. The public record contains 10 inspections in total.
What is the most common violation at Hana Moon Sushi?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited six times, more than any other issue at Hana Moon Sushi.
How does Hana Moon Sushi compare to other restaurants in Jacksonville?
Hana Moon Sushi most recently scored 58 out of 100, which is lower than the Jacksonville average of 74.
Has Hana Moon Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Hana Moon Sushi have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hana Moon Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Hana Moon Sushi inspected?
Based on the inspection history on file, Hana Moon Sushi is inspected around three times per year on average.
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