A-AKI SUSHI
3680 AVALON PARK EAST BLVD #100, Orlando FL 32828 · 407.282.8488
Last inspected Aug 19, 2026 · 14 visits since December 2023
JAN 26
FEB 26
APR 26
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 2 live roaches at the make table the one facing the grill Observed 8 live roaches behind the make table next to the mop sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026008701 | Feb 2, 2026 | Mar 23, 2026 | $400 |
| 4--2025047029 | May 7, 2025 | Jul 14, 2025 | $200 |
| 4--2017053622 | Oct 9, 2017 | Mar 12, 2018 | $800 |
| 4--2017027715 | Mar 21, 2017 | Sep 20, 2017 | $1,750 |
| 4--2015019510 | Apr 6, 2015 | Aug 5, 2015 | $150 |
| 4--2015013935 | Mar 20, 2015 | Jun 16, 2015 | $400 |
Inspection history
14 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate12 Basic
What the inspector wrote — 18 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Operator fixed it and second check 100 ppm.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator used non disinfected bleach on food contact surfaces. Operator sent one of the team to buy an approval chlorine.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp stored over teriyaki sauce at the bottom of make table. Operator switched it.
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 shrimp stored under raw beef at the walk-in cooler. Operator switched it.
Show the remaining 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front area; cut green (50F - Cold Holding); sweet melon (47F - Cold Holding); kimchi (50F - Cold Holding); radish (50F - Cold Holding); cooked mushrooms vegetables mix (45F - Cold Holding) Operator stated food out to this cooler for less than 2 hours and he moved the food to the cooler to cool down.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. Gasket torn at the walk-in cooler door -sushi bottom table and bottom of make table.
Floor soiled/has accumulation of debris.
Floor tiles missing and/or in disrepair. Multiple broken tile back of the house.
Food-contact surface not smooth and easily cleanable. Construction Drill used to mix the sauce.
In-use tongs stored on equipment door handle between uses. Tong stored on grill handle. Operator removed it.
In-use wiping cloth/towel used under cutting board. Operator removed it.
Light not functioning. One out by the hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.
Reuse of single-service or single-use articles. Operator used a plastic vinegar bottle as scoop. Operator discarded it.
Unwashed fruits/vegetables stored with ready-to-eat food Unwashed avocado stored over sauce at the front area (sushi station). Operator switched it.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Jun 12, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over raw over raw shrimp bottom of make table. Operator switch it.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 faucet one of them missing vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board.
Bowl or other container with no handle used to dispense food. To go soup container used as scoop at the rice. Operator discard it.
Dead roaches on premises. Observed 1 dead roaches at the corner of the storage area. Operator clean it out. Next routine visit per supervisor.
Equipment in poor repair. Gasket torn walk-in cooler door.
Floor soiled/has accumulation of debris. All the kitchen corners need clean.
Floor tiles missing and/or in disrepair. Broken tile back of the house by the exit door.
Light not functioning. One out by the hoods.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. The 3 make table Bottom and walk-in cooler shelves.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table.
Feb 4, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate17 Basic
Show 21 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Inside make table top and bottom.
Handwash sink used for purposes other than handwashing. Bar area employee hand sink used as dump sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. Bar area employee hand.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. To go soup container used as scoop At the soy sauce and the crumble.
Buildup of food debris/soil residue on equipment door handles. Throughout equipment.
Carbon dioxide/helium tanks not adequately secured. Next to the walk-in cooler.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Keys stored on shelf above make table in kitchen
Equipment in poor repair. Gasket torn bottom of make table next to mop sink,bottom table at sushi area and walk-in cooler door.
Floor soiled/has accumulation of debris. Throughout kitchen under equipment really heavy.
Insect control device installed over food preparation area. Observed insect device control next to the to go container at the cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the hand sink next to the grill. No hand wash sign at the bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table.
Reach-in cooler shelves with rust that has pitted the surface. Bottom make table the one next to mop sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Bottom make table.
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 3, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 26 violations recorded, 4 high priority.
4 High priority4 Intermediate18 Basic
Show 26 findings ▾
Dented/rusted cans present. See stop sale. Dented cans hoising sauce 1 and oyster sauce 3.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw fish stored over teriyaki sauce bottom make table. Operator removed
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. Chicken raw stored over raw shrimp at the walk-in freezer.
Roach activity present as evidenced by live roaches found. Observed 2 live roaches at the make table the one facing the grill Observed 8 live roaches behind the make table next to the mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Inside make table top and bottom.
Handwash sink used for purposes other than handwashing. Bar area employee hand sink used as dump sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. Bar area employee hand.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. To go soup container used as scoop At the soy sauce and the crumble.
Buildup of food debris/soil residue on equipment door handles. Throughout equipment.
Carbon dioxide/helium tanks not adequately secured. Next to the walk-in cooler.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Keys stored on shelf above make table in kitchen
Equipment in poor repair. Gasket torn bottom of make table next to mop sink,bottom table at sushi area and walk-in cooler door.
Floor soiled/has accumulation of debris. Throughout kitchen under equipment really heavy.
Food stored on floor. Avocado stored on floor at sushi area and.
Insect control device installed over food preparation area. Observed insect device control next to the to go container at the cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the hand sink next to the grill. No hand wash sign at the bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table.
Reach-in cooler shelves with rust that has pitted the surface. Bottom make table the one next to mop sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Bottom make table.
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 2, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 28 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority4 Intermediate19 Basic
Show 28 findings ▾
Dented/rusted cans present. See stop sale. Dented cans hoising sauce 1 and oyster sauce 3.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw fish stored over teriyaki sauce bottom make table. Operator removed
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. Chicken raw stored over raw shrimp at the walk-in freezer.
Roach activity present as evidenced by live roaches found. Observed 2 live roaches at the make table the one facing the grill Observed 8 live roaches behind the make table next to the mop sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish eggs (50F - Cold Holding); cut cabbage (50F - Cold Holding) Operator stated it's been out of cooler less than 2 hours advised to moved to the walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Inside make table top and bottom.
Handwash sink used for purposes other than handwashing. Bar area employee hand sink used as dump sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. Bar area employee hand.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. To go soup container used as scoop At the soy sauce and the crumble.
Buildup of food debris/soil residue on equipment door handles. Throughout equipment.
Carbon dioxide/helium tanks not adequately secured. Next to the walk-in cooler.
Cutting board has cut marks and is no longer cleanable.
Dead roaches on premises. Observed dead roaches throughout establishment 20-30 inside the equipment.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Keys stored on shelf above make table in kitchen
Equipment in poor repair. Gasket torn bottom of make table next to mop sink,bottom table at sushi area and walk-in cooler door.
Floor soiled/has accumulation of debris. Throughout kitchen under equipment really heavy.
Food stored on floor. Avocado stored on floor at sushi area and.
Insect control device installed over food preparation area. Observed insect device control next to the to go container at the cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the hand sink next to the grill. No hand wash sign at the bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table.
Reach-in cooler shelves with rust that has pitted the surface. Bottom make table the one next to mop sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Bottom make table.
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 29, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Container of medicine improperly stored. Bottle of ibuprofen on shelf over boba tea and ice tea dispenser in kitchen. Operator removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab sticks (48F - Cold Holding)per operator for 1 hour Operator added ice to cool down
Toxic substance/chemical improperly stored. Bottle of bleach cleaner on counter in sushi bar by clean dishes Operator removed
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board big make table, sushi station
Handwash sink not accessible for employee use at all times. Silverware in sink bar area Operator removed
No soap provided at handwash sink. Bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Buildup of food debris/soil residue on equipment door handles. Throughout
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Covered waste receptacle not provided in women's bathroom.
In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table by fry station Operator removed
No handwashing sign provided at a hand sink used by food employees. Bar
Reach-in cooler interior/shelves have accumulation of soil residues. All coolers throughout
Reach-in cooler shelves with rust that has pitted the surface. Bottom of small make table
Wet wiping cloth not stored in sanitizing solution between uses. On cookline Operator removed
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate10 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the make table.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Soup bowl without handle uses as scoop at the make table for the vegetables,at the soy sauce and the rice vinger.
Buildup of food debris/soil residue on equipment door handles. Bottom of make table all of them.
Ceiling/ceiling tile shows damage or is in disrepair. Some disrepair at the storage area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the storage areas not inverted.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78f.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored above ready to eat sauce at the walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth Stored at front area (sushi station (above cutting board.
May 7, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 2 high priority.
2 High priority1 Intermediate15 Basic
Show 18 findings ▾
Live, small flying insects found Observed 2 live flying insects around the dishwasher.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored on top of clean and cut vegetables (sweet potatoes-onion )and imitation crab at the top of make table the small one next to the wall. Operator moved it to the bottom table.
No soap provided at handwash sink. No hand wash soap at the employee hand sink at the kitchen.
Bowl or other container with no handle used to dispense food. Observed bowels without handle used as scoop at the white rice and the soy sauce.
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler and bottom of make table handle.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Dead roaches on premises. Observed 2 dead roaches at the storage area next to the ice machine.
Equipment in poor repair. Gasket torn at the reach-in cooler (the salad color).
Floor soiled/has accumulation of debris. Floor sticky all around kitchen.
Food stored on floor. Soy sauce stored on floor at the kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between make table and prep table at the kitchen.
In-use tongs stored on equipment door handle between uses. Observed 2 tongs stored on stove handle at the kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored on hot water at 85f.
Light not functioning. 3 out by the hoods. No light at the storage area missing both of them.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Standing water in bottom of reach-in-cooler. Bottom of make table the one next to the mop sink.
Stored food not covered. Food not covered at the reach-in freezer kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board at the make table.
Feb 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate14 Basic
Show 21 findings ▾
Live, small flying insects found Observed one live flying insects by the dishwasher area not touching any food. Observed one live flying insects at the sushi bar station not touching any food stored.
Nonfood-grade bags used in direct contact with food. Welcome bag used to stored a seafood at the reach-in freezer.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored on top of dumpling fish at the walk-in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored on top of lettuce at the walk-in cooler and. Raw beef stored on top of soy sauce bottom of make table.
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 on top of raw salmon at the walk-in freezer.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. Observed employee dumping coffee at employee hand sink kitchen area.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. At the flour -at the dry rice. Operator removed it.
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler Handle and all the equipment Handles at the kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Floor soiled/has accumulation of debris. Throughout kitchen.
Floor tiles missing and/or in disrepair. Cracked tile front of the 3 compartment sink.
Food stored on floor. Fryer oil stored on floor at kitchen. A lot of food stored on floor at the walk-in freezer (meat -fish)
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 101f.
Light not functioning. 2 missing at the hoods and multiple missing around kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink- the hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment,walk-in cooler and walk-in freezer shelves.
Standing water in bottom of reach-in-cooler. Bottom of make table.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef left at room temperature to thawed out still at 40f. Operator move it back to the walk-in cooler.
Aug 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate12 Basic
Show 14 findings ▾
Raw animal food stored over or with unwashed produce. Raw chicken stored top of unwashed vegetables at the walk-in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Drain cover(s) missing. Under dishwasher.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones stored top of the make table.
Floor soiled/has accumulation of debris. Throughout kitchen.
Food stored on floor. Sauce at the floor at kitchen area and a lot of food on floor atthe walk-in freezer.
Light not functioning. Throughout Back of the house kitchen and the hoods.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods.
Objectionable odors in bathroom or other areas of the establishment. By the dishwasher area.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler.
Standing water in bottom of reach-in-cooler. Bottom of make table.
Stored food not covered. Most of the food at the reach-in freezer at the kitchen not covered.
Working containers of food removed from original container not identified by common name. Flour-sugar no label.
Aug 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 6 high priority.
6 High priority1 Intermediate16 Basic
Show 23 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 live flying insect by the dish washer area.
Raw animal food stored in same container as ready-to-eat food. Mango at the same container with the tuna at front cooler.
Raw animal food stored over or with unwashed produce. Raw chicken stored top of unwashed vegetables at the walk-in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored on top of sauce at the bottom of make table.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler beef (45.8 - Cold Holding); cream cheese (44.7 - Cold Holding); shrimp (43.7F - Cold Holding); tofu (46F - Cold Holding); raw chicken (46F - Cold Holding). Operater stated was at 43f at 10:30 am
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. Provided to operator.
Bowl or other container with no handle used to dispense food. At the rice-flour-sugar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Drain cover(s) missing. Under dishwasher.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones stored top of the make table.
Floor soiled/has accumulation of debris. Throughout kitchen.
Food stored on floor. Sauce at the floor at kitchen area and a lot of food on floor atthe walk-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the flour the Handel touch the flour.
Light not functioning. Throughout Back of the house kitchen and the hoods.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods.
Objectionable odors in bathroom or other areas of the establishment. By the dishwasher area.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler.
Standing water in bottom of reach-in-cooler. Bottom of make table.
Stored food not covered. Most of the food at the reach-in freezer at the kitchen not covered.
Wet wiping cloth not stored in sanitizing solution between uses. At the sushi bar area.
Wiping cloth sanitizing solution stored on the floor. At the sushi bar area.
Working containers of food removed from original container not identified by common name. Flour-sugar no label.
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored in top of raw bacon at the bottom of make table the one next to the mop sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. top make table the one next to the mop sink (); white fish (47F - Cold Holding); beef steak (47F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. top make table the one next to the mop sink (); white fish (47F - Cold Holding); beef steak (47F - Cold Holding). Operator discarded when I'm conducting my inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
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. Provided to operator.
Bowl or other container with no handle used to dispense food. At the rice.
Buildup of food debris/soil residue on equipment door handles. Through kitchen equipment.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the storage are.
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. Tuna and salmon.
Food stored on floor. Oil stored on floor at the kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Through kitchen equipment.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Flour and sugar no label.
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate11 Basic
Show 19 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar 00pm due to empty sanitizer container. Operator replaced, retested 50ppm
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 cooked chicken to cut for Bento box. Advised employee to reheat to 145F and wash hands and put gloves on.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mayo based sauce insufficient ice bath in kitchen. 54F less than 2hours per operator. Operator immediately re-iced with proper ice bath
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time mark on sushi rice. Operator put time mark
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna and miso salmon. Operator corrected menus.
No soap provided at handwash sink. handsink at cookline
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled
Bowl or other container with no handle used to dispense food. Bowl in salt, lemon, sauce and rice containers
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on table in sushi station
Floor soiled/has accumulation of debris. Floor underneath grill heavily soiled
Food stored on floor. Buckets of ginger
Ice scoop handle in contact with ice. In ice bin at soda fountain
In-use tongs stored on equipment door handle between uses. Tongs on oven door
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. underneath microwave FilterCovers to ice machine
Time/temperature control for safety food thawed in an improper manner. Salmon and tuna commercially packaged not removed from packaging according to manufacturer instructions. Per operator thawing same day. Advised operator to remove from packaging
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.