A AKI SUSHI & STEAKHOUSE
1400 W SAND LAKE RD, Orlando FL 32809 · 407 888 9545
Last inspected May 11, 2026 · 11 visits since October 2023
MAR 24
SEP 24
APR 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on tip of dish machine
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,950
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022028859 | Apr 5, 2022 | Jul 7, 2022 | $400 |
| 4--2021020220 | Mar 26, 2021 | May 26, 2021 | $200 |
| 4--2019030375 | Jun 4, 2019 | Sep 4, 2019 | $600 |
| 4--2017026646 | Apr 20, 2017 | Aug 9, 2017 | $550 |
| 4--2015015800 | Mar 3, 2015 | Aug 5, 2015 | $200 |
Inspection history
11 visits, newest first
May 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority5 Intermediate10 Basic
What the inspector wrote — 19 findingsThe state's own report →
Food stored in ice used for drinks. See stop sale. Stored in ice machine.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 85F located next to grill
Stop Sale issued due to adulteration of food product. Drink in ice.
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 and the time removed from temperature control. Added time mark. Sushi rice.
Show the remaining 15 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Non-pitting surface rust on food-contact equipment. Shelves in walk in cooler.m
Records/documents for required employee training do not contain all of the required information. No trainer information. Management filled out.
Spray bottle containing toxic substance not labeled. Blue substance
Bowl or other container with no handle used to dispense food. Used to scoop dry rice. Management removed.
Employee personal food not properly identified and segregated from food to be served to the public. In multiple reach in coolers.
Food stored on floor. Cases of chicken located in the walk-in cooler.
In-use tongs stored on equipment door handle between uses. Management removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 53F
Light shield damaged/in disrepair. Hood.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler. Ceiling and light in cooler.
Standing water in bottom of reach-in-cooler. Staff dried
Wall soiled with accumulated grease, food debris, and/or dust.located near ice machine.
Wet wiping cloth not stored in sanitizing solution between uses. Removed towels.
May 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 4 high priority.
4 High priority6 Intermediate12 Basic
Show 22 findings ▾
Food stored in ice used for drinks. See stop sale. Stored in ice machine.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 85F located next to grill
Stop Sale issued due to adulteration of food product. Drink in ice.
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 and the time removed from temperature control. Added time mark. Sushi rice.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. On the cook line.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Non-pitting surface rust on food-contact equipment. Shelves in walk in cooler.m
Records/documents for required employee training do not contain all of the required information. No trainer information. Management filled out.
Spray bottle containing toxic substance not labeled. Blue substance
Bowl or other container with no handle used to dispense food. Used to scoop dry rice. Management removed.
Buildup of food debris/soil residue on equipment door handles. Faucet located in the dish area.
Employee personal food not properly identified and segregated from food to be served to the public. In multiple reach in coolers.
Food stored on floor. Cases of chicken located in the walk-in cooler.
In-use tongs stored on equipment door handle between uses. Management removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 53F
Light shield damaged/in disrepair. Hood.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler. Ceiling and light in cooler.
Standing water in bottom of reach-in-cooler. Staff dried
Wall soiled with accumulated grease, food debris, and/or dust.located near ice machine.
Water leaking from pipe. Under triple sink.
Wet wiping cloth not stored in sanitizing solution between uses. Removed towels.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tofu at cook line reach in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled at prep station. Operator cleaned during inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned during inspection
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Plastic bowls in flour containers at dry storage
Floor soiled/has accumulation of debris. Floors soiled at dish area
Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezer at prep station
In-use tongs stored on equipment door handle between uses. Tongs on oven handle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease Fans soiled at walk in cooler
Stored food not covered. Cheesecake and dumplings in chest freezer
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Leaking pipe at hand wash sink next to dishwasher
Jun 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Steak over oranges and salmon in prep cooler -Raw shell Eggs over noodles in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. -Interior of microwave at end of cook line. Heavily soiled. Per operator was not in use. Operator immediately removed to be trashed -Soda nozzles at soda fountain at wait station. Operator immediately began to clean
No paper towels or mechanical hand drying device provided at handwash sink. At bar
Bowl or other container with no handle used to dispense food. In vegetables container in prep cooler
Equipment in poor repair. Walk in cooler door doesn't shut completely
Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer
Apr 22, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Steak over oranges and salmon in prep cooler -Raw shell Eggs over noodles in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. -Interior of microwave at end of cook line. Heavily soiled. Per operator was not in use. Operator immediately removed to be trashed -Soda nozzles at soda fountain at wait station. Operator immediately began to clean
No paper towels or mechanical hand drying device provided at handwash sink. At bar
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.
Bowl or other container with no handle used to dispense food. In vegetables container in prep cooler
Equipment in poor repair. Walk in cooler door doesn't shut completely
Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer
Apr 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority4 Intermediate12 Basic
Show 20 findings ▾
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. Dishwasher tested several times 00 chlorine ppm. Even after replacing sanitizer
Raw animal food stored over/not properly separated from ready-to-eat food. -Steak over oranges and salmon in prep cooler -Raw shell Eggs over noodles in reach in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Chicken over raw shrimp in freezer. Both out of their original packaging. Operator immediately removed
Roach activity present as evidenced by live roaches found. 1 live roach on tip of dish machine
Food-contact surface soiled with food debris, mold-like substance or slime. -Interior of microwave at end of cook line. Heavily soiled. Per operator was not in use. Operator immediately removed to be trashed -Soda nozzles at soda fountain at wait station. Operator immediately began to clean
Handwash sink used for purposes other than handwashing. Food containers in hand sink on cook line And food container in hand sink in back prep area
No paper towels or mechanical hand drying device provided at handwash sink. At bar
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.
Bowl or other container with no handle used to dispense food. In vegetables container in prep cooler
Dead roaches on premises. 3 dead roaches under dish machine. Operator immediately removed and discarded
Equipment in poor repair. Walk in cooler door doesn't shut completely
Floor soiled/has accumulation of debris. at sushi bar
Food not stored at least 6 inches off of the floor. Containers of Ginger and vinegar on floor. Operator immediately removed
Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer
In-use tongs stored on equipment door handle between uses. On oven door. Operator immediately removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour. Operator immediately removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of salamander -Oven handle sticky unused -Shelf above prep line -floor fan -Fan covers in walk in cooler -door track in salad cooler at wait station -Greaee buildup on shelf under flat top grill -gaskets in sushi coolers -Gaskets in center beer cooler @ bar -top of dishwasher Gaskets in both prep coolers on cook line
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cooked rice and sauce in walk in cooler. Operator immediately removed
Water draining onto floor surface. From ice bins at bar. Operator immediately mopped floor.
Working containers of food removed from original container not identified by common name. Panko, and flour. Operator immediately labeled
Sep 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Both make table cutting boards on cook line.
Bowl or other container with no handle used to dispense food. Bowls in all bulk containers.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Walk in cooler and freezer old food debris.
Unnecessary items/unused equipment on the premises. Old equipment bread racks floor tiles outside of back door.
Sep 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 2 high priority.
2 High priority4 Intermediate16 Basic
Show 22 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish above cream cheese in walk in cooler.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine exceeded 200 ppm. Rechecked 50 ppm..
Food-contact surface soiled with food debris, mold-like substance or slime. Both make table cutting boards on cook line.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Both sinks at kitchen entrance non operational.
No paper towels or mechanical hand drying device provided at handwash sink. Both sinks at kitchen entrance. Last three inspections.
No soap provided at handwash sink. Both sinks at kitchen entrance. Last three inspections.
Bowl or other container with no handle used to dispense food. Bowls in all bulk containers.
Buildup of food debris/soil residue on equipment door handles. All reach in coolers on cook line.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of drink with straw no lid on make table,
Exterior door has a gap at the threshold that opens to the outside.
Faucet/handle missing at plumbing fixture. Cold water handle missing on hand sink on cook line.
Floor soiled/has accumulation of debris. Walk in cooler and freezer old food debris.
In-use tongs stored on equipment door handle between uses. Oven door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop 78F. Operator poured water out.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line old food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under grill and table with rice cookers old food debris. Lids on all bulk containers.
Open dumpster lid.
Unnecessary items/unused equipment on the premises. Old equipment bread racks floor tiles outside of back door.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
Wet wiping cloths stored in detergent and sanitizer mixed together.
Wiping cloth sanitizing solution stored on the floor. Server station
Mar 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Spray bottle containing toxic substance not labeled. Cleaner at server station.
Bowl or other container with no handle used to dispense food. Bowls used in several bulk containers.
Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage.
Exterior door has a gap at the threshold that opens to the outside.
Faucet/handle missing at plumbing fixture. Hot water faucet will not turn on, handle is stripped at kitchen entrance and sink at server station
Food stored on floor. Walk in freezer.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler and dry storage area.
Wall soiled with accumulated grease, food debris, and/or dust. Entire cook line wall starting at hand sink.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout facility.
Working containers of food removed from original container not identified by common name. All bulk containers.
Mar 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 3 high priority.
3 High priority4 Intermediate14 Basic
Show 21 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put ear beds in and picked up clean plate. Manager spoke to employee.
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 plated cooked food with bare hands. Manager corrected employee.
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 above calamari both out of original packaging.
Food-contact surface soiled with food debris, mold-like substance or slime. Entire table mounted can opener soiled.
No paper towels or mechanical hand drying device provided at handwash sink. 3 sinks in kitchen.
No soap provided at handwash sink. 3 sinks in kitchen.
Spray bottle containing toxic substance not labeled. Cleaner at server station.
Bowl or other container with no handle used to dispense food. Bowls used in several bulk containers.
Buildup of food debris/soil residue on equipment door handles. Oven door handles.
Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage.
Exterior door has a gap at the threshold that opens to the outside.
Faucet/handle missing at plumbing fixture. Hot water faucet will not turn on, handle is stripped at kitchen entrance and sink at server station
Food stored on floor. 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. Bulk cornstarch.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line heavy build up of old food debris.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler and dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside top of oven on cook line, table under grill on cook line and stove on cook line,all old food and grease build up. Lids on all bulk containers in dry storage area. Tandori oven outside soiled with old food debris.
Wall soiled with accumulated grease, food debris, and/or dust. Entire cook line wall starting at hand sink.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout facility.
Wiping cloth sanitizing solution stored on the floor. Server area.
Working containers of food removed from original container not identified by common name. All bulk containers.
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate10 Basic
Show 14 findings ▾
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. Provided operator with form.
Handwash sink not accessible for employee use at all times. Dishes in sink on cook line.
No paper towels or mechanical hand drying device provided at handwash sink. All sinks in kitchen.
No soap provided at handwash sink. All sinks in kitchen.
Exterior door has a gap at the threshold that opens to the outside.
Food storage container/container lid cracked or broken. Ice bucket top broken. Operator discarded.
Food stored on floor. Cases of food in walk in freezer.
In-use tongs stored on equipment door handle between uses. Oven door on cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 78F. Operator poured water out.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line cook line heavy food debris.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One light in dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on sauces in wall in walk cooler and all bulk containers lids in dry storage area.Gaskets soiled make tables on cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen area.
Wiping cloth sanitizing solution stored on the floor. Server station.
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.