AKARI SUSHI
29 S 3 ST, Fernandina Beach FL 32034 · 904-277-7919
Last inspected Aug 12, 2026 · 15 visits since July 2023
NOV 24
MAR 25
SEP 25
MAR 26
AUG 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found Observed 1 live flying insect near storage area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
15 visits, newest first
Aug 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority2 Intermediate11 Basic
Show 18 findings ▾
Container of medicine improperly stored. Two containers of medicine stored on shelf above server table near sushi bar with single service items. Operator removed medicine.
Non-food grade paper/paper towel used as liner for food container. Multiple containers at sushi bar has non food grade paper towels touching food products.
Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating with license that expired June 1 2026.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken in bowl on shelf above bottle beers. Operator moved chicken. Also, in walk-in cooler, case of raw chicken delivered today on top of sauce containers. Operator moved raw chicken off sauces. Also, in flip top reach in cooler on cook line, container of raw soft shell crab on container of sauce. Operator moved crab. Also, in flip top reach in cooler on cook line, raw beef on shelf above cooked noodles. Operator moved raw beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top part of flip top reach in cooler at sushi bar, shredded krab (48F - Cold Holding); lobster mix (49F - Cold Holding); tuna mix (48F - Cold Holding). Ambient air of cooler at 54F. Operator put ice on all Time/Temperature control for safety foods.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained/deep cut marks.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have any chlorine test strips for dish machine, three compartment or sanitizer buckets. Inspector provided some till they can be ordered.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold-like substance.
Bowl or other container with no handle used to dispense food. In containers on bottom shelves of prep tables, to go bowls used as scoops. Operator removed from sugar and flour.
Equipment and utensils not properly air-dried - wet nesting. On shelf above three compartment sink, multiple pans stacked before properly air drying.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor/wall under cook line soiled with food debris and grease. Also, floor under reach in coolers on cook line soiled with food debris Also, floor under ice machine soiled with food debris. Also, wall under dish machine soiled with residue.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer.
In-use tongs stored on equipment door handle between uses. Two sets of tongs on oven door handle. Operator moved.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to rice cooker, rice scoop in standing water at 75F degrees. Operator poured out water and left rice scoop in empty pan.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on all reach in coolers in establishment stained black/torn. Also, hood filters above cook line soiled with heavy grease build up.
Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top reach in cooler on cook line.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed battery for power tool plugged into charger charging on prep table while prep is actively being done. Operator removed battery.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. In kitchen, Sanitizer Bucket (Chlorine 10ppm). Operator added chlorine to bucket and rechecked at 50ppm.
Apr 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 25, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Hot water supply not maintained during peak periods. Establishment has no hot water, handwash sink at 66f, and triple sinks at 66f. Employee stated water heater is broken.
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. 4 employee present, no employee health agreement available.
Mar 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority8 Intermediate7 Basic
Show 19 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. Dish machine not spreading sanitizer onto dishes, dish machine 0ppm. Manager was told to set up triple sink.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw crab over ready to ear spring rolls in reach in freezer, raw crab not commercially packaged.
Stop Sale issued due to food originating from an unapproved source. Could not produce invoice for 14 pieces of cheesecake in reach in cooler. Manager segregates cheesecake. Observed commerically vacuumed packaged fish in reach in cooler behind front counter thawed and still in its original packaging, instructions state to remove from packaging while frozen. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two hose bibs by external mop sink, missing vacuum breakers.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk in reach in cooler in wait station not date marked manager states it was opened 2 days ago.
Establishment advertised crab on menu/menu board but served imitation crab. Establishment has black samuri on chef special roles has spicy grab with a c and is prepared with Krab with a K
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cook and sushi bar have mold like stains.
Hot water supply not maintained during peak periods. Establishment has no hot water, handwash sink at 66f, and triple sinks at 66f. Employee stated water heater is broken.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager on site, observed 4 employees actively handling food.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any training for 3 employees.
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. 4 employee present, no employee health agreement available.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for Sushi rice kept on 4 hour time as a public health. Time as a public health form emailed to owner.
Carbon dioxide/helium tanks not adequately secured. Observed two tanks by ware wash area not secured, and two tanks outside by mop sink unsecured.
Cardboard used to line food-contact shelves. Cardboard uses to line shelves in reach in cooler in wait station.
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. Observed commercially vacuumed packaged fish in reach in cooler behind front counter thawed and still in its original packaging, instructions state to remove from packaging while frozen. See stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi bar and drink station, employee drinks on prep counters.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets on boxes of Saki. Employees moved jackets. Observed tools over food on food prep table, employees removed tools From food prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust Mold like substance on edge of reach in freezer. Old food debris on all gaskets on reach in coolers in kitchen area.
Working containers of food removed from original container not identified by common name. Observed pepper under food prep table removed from original container not labeled.
Nov 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at water hose spigot at outside mop sink area near back door
Establishment advertised crab on menu/menu board but served imitation crab. Operator has menu items Black Samurai and advertising crab but is prepared with Krab meat. All other menu items has Krab or says imitation crab listed for items that are Krab. Employee will make changes to all menu for this single menu item that is incorrect. 60 days follow up inspection to review
Sep 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 3 high priority.
3 High priority4 Intermediate15 Basic
Show 22 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter back door restaurant and went to handling food prep without washing hands. Employee wash hands
Live, small flying insects found Observed 1 live flying insect near storage area.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at water hose spigot at outside mop sink area near back door
Establishment advertised crab on menu/menu board but served imitation crab. Operator has menu items Black Samurai and advertising crab but is prepared with Krab meat. All other menu items has Krab or says imitation crab listed for items that are Krab. Employee will make changes to all menu for this single menu item that is incorrect. 60 days follow up inspection to review
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at sushi bar with black mold like build up
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time marked but unable to provide paperwork. Provided operator with now paperwork
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi in walk in cooler not date marked. Employee stated was open 3 days ago
Bowl or other container with no handle used to dispense food. Bowl stored in flour bin under prep table. Employee removed
Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored near dish machine not secured
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottle stored above sushi bar reach in cooler. Employee removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored on top of soda bib. Employee removed
Equipment and utensils not properly air-dried - wet nesting. Clean glass stored wet nesting near ice machine
Equipment in poor repair. Reach in cooler at sushi area with torn gasket. Walk in cooler with torn gasket
Floor soiled/has accumulation of debris. Under cooking equipment
In-use tongs stored on equipment door handle between uses. On oven door on cook line. Employee removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep table
Single-service articles improperly stored. Case of cups stored on floor in storage area
Standing water in bottom of reach-in-cooler. In reach in cooler on cook line
Stored food not covered. Frozen foods in reach in freezer not covered
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at 68F on prep table on cook line. Employee stated place there 30 mins ago. Employee place back in reach in cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. In use wet cloth stored in sanitizer water at 0ppm at sushi bar area. Employee remaking chlorine solution to proper level. Re-made at 200ppm
Working containers of food removed from original container not identified by common name. Container under prep table with white powdered substance. Employee stated its flour
Mar 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee serving guests went outside to talk with guests and immediately handled plates of food without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
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. In sushi bar, no time marking for sushi rice. In kitchen, no time marking for tempura batter. Both items removed from temperature control approximately three (3) hours prior. Both items time marked.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on outside faucet for mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. White grooved cutting board by triple sink is soiled.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Four (4) employees working during inspection - none are certified food managers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen. Bottle moved and stored correctly.
Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler by front stand, milk for employees not identified.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under equipment in sushi bar. Floor under equipment in kitchen. Floor upstairs in storage area.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle is in dirt/grass.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in large white chest freezer by front stand.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen near cook line, white spoon for rice stored in water 68F. Water discarded.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. In outdoor walk in cooler, multiple shelves are rusted. In reach in cooler for wine/beer, multiple shelves lined with cardboard.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple shelves in kitchen.
Single-service articles improperly stored. Single use containers in sushi bar are not inverted. Employee inverted containers. Single use items on floor in upstairs storage area.
Time/temperature control for safety food thawed in an improper manner. Container of frozen tuna thawing in counter in sushi bar. Tuna moved to reach in cooler to thaw.
Wet wiping cloth not stored in sanitizing solution between uses. In sushi bar, wet wiping cloth on cutting board. Cloth removed.
Working containers of food removed from original container not identified by common name. Bulk flour container in kitchen not labeled.
Jan 7, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. All training records for employees are expired.
Nov 15, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. All training records for employees are expired.
Nov 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 2 high priority.
2 High priority6 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. Dish machine tested 0ppm (chlorine sanitizer).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at sushi bar, tuna 53F. Tuna placed into cooler approximately 90 minutes prior. Tuna moved to reach in cooler to cool.
Employee washed hands in a sink other than an approved handwash sink. Employee came in from outside and washed off hands in triple sink in kitchen. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
Handwash sink used for purposes other than handwashing. Employee rinsing out cup in hand washing sink near sushi bar.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection, four (4) employees working but none are certified food managers.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in sushi bar. Towels provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employees state that sushi rice and tempura chicken held on time control, but no foods are indicated on partially filled out Time Control Paperwork. Foods must be included on paperwork.
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. All training records for employees are expired.
Carbon dioxide/helium tanks not adequately secured. Red gas tank by front entrance is not secured.
Cardboard used to line nonfood-contact shelves. Cardboard lining multiple shelves in kitchen and in coolers.
Dead roaches on premises. Four (4) dead roaches observed in establishment: one (1) by white reach in freezer in front area and three (3) in upstairs storage area. Dead roaches discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee water bottles stored on prep tables/areas. Bottles moved and stored correctly.
Employee with no hair restraint while engaging in food preparation. Sushi cook in sushi bar.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floors in upstairs storage areas. Floor under cooking equipment in kitchen.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Black grease receptacle behind establishment is on dirt/grass.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. White scoop for rice on prep counter in kitchen stored in water 81F. Water removed.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden storage rack by front entrance near white reach in freezer is not sealed/painted. Multiple shelves in walk in cooler are rusted. Floor in walk in cooler is rusted.
Objectionable odors in bathroom or other areas of the establishment. Strong odor throughout establishment.
Reuse of single-service or single-use articles. Multiple egg crates used for lining of pans in kitchen. Egg crates discarded.
Storage area not maintained clean and organized. Entire upstairs area.
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Duct tape used to repair nonfood-contact surface. Used to repair wall behind prep area
Jan 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Container of medicine improperly stored. Eye drops and nasal spray stored over prep area where soy sauce cups is stored, moved to store correctly
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 ppms
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 48f chicken 48f shrimp 48f tuna 48f Reach in cooler in kitchen, placed ice on items
No paper towels or mechanical hand drying device provided at handwash sink. No paper available at handsink in kitchen, provided
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. 9-2023
Bowl or other container with no handle used to dispense food. Cups used as scoopers In shrimp sauce and other sauces in walk in cooler, cups removed
Duct tape used to repair nonfood-contact surface. Used to repair wall behind prep area
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cooler and prep table on line Knives removed
In-use tongs stored on equipment door handle between uses. In use Tong stored on oven door handle
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and whisks stored in water 75f, water discarded
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets
Standing water in bottom of reach-in-cooler. 2 door reach in cooler in kitchen
Jul 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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 cannot be determined. No time mark on rice in sushi station
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Soiled hoods
Jul 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Flying insect spray stored in sushi station
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. RawShrimp 50f beef 51f chicken 60f cooked 52f Reach in cooler on line, placed on ice Sushi cooler: Crab mix 50f spicy tuna 50f
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 cannot be determined. No time mark on rice in sushi station
Handwash sink used for purposes other than handwashing. Ice in handsink
No paper towels or mechanical hand drying device provided at handwash sink. Handsink in kitchen
Bowl or other container with no handle used to dispense food. Cups in tea, soy sauce, and flours
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler
Dead roaches on premises. 2 dead roaches on wall behind dish machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on table where employees are deboning fish
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones stored on prep tables Personal bags store over prep tables
Food not stored at least 6 inches off of the floor. Case of fish stored on floor
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Soiled hoods
In-use tongs stored on equipment door handle between uses. On oven doors,
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on line in kitchen.
Working containers of food removed from original container not identified by common name. Clear container with white substance inside with grey lid under prep table no label
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.