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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
SUSHI HANA in BRADENTON currently holds an InspectFL Health Score of 91.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 27, 2026. Across those visits, inspectors documented 10 total violations — 3 critical, 1 major, 6 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on July 27, 2026 shows 10 observation rows: 3 critical, 1 major, and 6 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
SUSHI HANA looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.observed in walk-in cooler raw chicken over raw shell eggs.Person in charge removed raw chicken.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses .Person in charge placed in sanitizer
- [31A-11-4] Handwash sink used for purposes other than handwashing.observed in sushi area handwashing sink used to thaw and clean seafood.Person in charge removed seafood and cleaned sink.
- [36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.observed multiple ceiling tile water stained in main kitchen area..
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees in sushi area.
- [08B-38-4] Food stored on floor. Observed: Food stored on floor in walk-in freezer.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
- [12A-20-4] Employee washed hands with no soap in back kitchen area. Person in charge stopped employee and had him wash hands with soap.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.observed in walk-in cooler raw shell eggs over soy sauce. Person in charge removed raw shell eggs.emailed Person in charge a copy of safe refrigerator storage handout.Person in charge removed raw shell eggs.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill and wok station hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
- [35B-03-4] Outer openings not protected with self-closing doors. Outer openings not protected with self-closing door on South exit of main kitchen door .As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
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