VOLCANIC SUSHI & SAKE

Name: VOLCANIC SUSHI & SAKE
Address: 5200 NW 43 ST STE 509, GAINESVILLE, FL, 32606, US
Rating: 85.5

5200 NW 43 ST STE 509, GAINESVILLE, FL 32606

License #1103507

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.5 Grade B / 100

Solid Health Score

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Quick take

VOLCANIC SUSHI & SAKE in GAINESVILLE currently holds an InspectFL Health Score of 85.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 22 total violations — 3 critical, 6 major, 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the deflector shield inside of the ice bin at the server soft drink dispensing machine. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
[31B-03-4] No soap provided at handwash sink. Soap dispenser at sushi bar not operating. Manager changed batteries
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in mop sink. Mop placed to air dry.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over noodles in flip-top make table cooler. Manager removed eggs.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no irreversible thermometer or temperature test strips available for measuring utensil surface temperature when hot water used as sanitizer in dishmachine.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Shelves rusting and pitted in reach in cooler, also kitchen microwave showing bare metal and rusting.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored on beer bottles and drink cans. Manager removed backpack.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.

Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler next to wait station soda machine: lettuce (47F,49F - Cold Holding); tomatoes (48F,49F - Cold Holding). Manager stated items placed in cooler on 7/19.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to wait station soda machine: lettuce (47F,49F - Cold Holding); tomatoes (48F,49F - Cold Holding). Manager stated items placed in cooler on 7/19. Items stored in reach-in cooler across from cook line grill and fryer: chicken (48F - Cold Holding); pork (49F - Cold Holding); shrimp (49F - Cold Holding). Employee stated items were placed in cooler at 11:00 am. Employee moved items to reach-in freezer to reduce temperature to 41F.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler behind front counter.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks in front of wait station soda machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table behind front counter. Manager removed drink during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Scrub pad stored in hand washing sink behind front counter. Manager removed scrub pad during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above three compartment sink.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of kitchen ice machine. Blade of can opener located on kitchen prep table. Cutting board on reach-in cooler across from cook line.
[08B-38-4] Food stored on floor. Case of cooking oil stored on kitchen floor.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Tongs placed on top of oven.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature in kitchen prep sink. Employee placed shrimp under running water.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available for high temperature dish machine in kitchen.

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