Sushi Hana
Last inspected: Dec 30, 2025
74
Score
Sushi Hana Inc, located at 238 Pooler Pkwy Ste B in Pooler, Georgia, underwent a moderate-risk inspection on December 30, 2025. This inspection identified one critical violation concerning proper cold holding temperatures, along with three minor violations related to approved thawing methods and utensil storage. Previous inspections for this Japanese and sushi restaurant have generally been low-risk.
3
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 30, 2025
Routine
1 critical violation. 3 minor violations. 4 corrected on site.
74
Apr 1, 2025
Routine
1 critical violation. 1 corrected on site.
86
Feb 1, 2024
Routine
1 critical violation. 1 major violation. 1 corrected on site.
78
Violations — Dec 30, 2025 Inspection
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed one of the sushi coolers with TCS foods held at temperatures above 41F (unagi, crab, tuna, salmon skin). COS CA: PIC discarded foods that had been cold held over 4 hours. For safety, TCSs food shall be maintained at 41°F (5°C). Cooler shall be repaired or replaced and not used until it maintains 41F or below.
511-6-1.04(6)(f)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed completely thawed ground tuna in ROP packaging with a label indicating that it is to be removed from packaging before thawing. COS CA: PIC discarded fish. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less;
511-6-1.04(6)(c)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed bowl being used as a scoop. Observed in-between use knives stored in the space between the prep table and prep cooler. COS CA: PIC moved items to be rewashed. In-use utensils shall be stored On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized or In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).
511-6-1.04(4)(k)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed multiple employee items throughout the facility that were in storage areas with food or dishware (coffee, tumblers, lotion, batteries). COS CA: PIC removed employee items and placed them in designated area. Personal items shall be stored away from food, storage, and prep areas.
511-6-1.07(4)(b)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants