AKASHI JAPANESE RESTAURANT
5830 S DIXIE HWY, South Miami FL 33143 · (305)665-6261
Last inspected Aug 21, 2026 · 13 visits since December 2023
JAN 25
APR 25
AUG 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license since October 1, 2023. Operator paid license, confirmation number # 238567173.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2021045175 | Aug 17, 2021 | Nov 9, 2021 | $200 |
Inspection history
13 visits, newest first
Aug 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate12 Basic
What the inspector wrote — 16 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food and dish racks soiled.
Handwash sink used for purposes other than handwashing. Observed rice being washed in handsink at cook line. Observed whisk washed in handsink at cook line.
Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at sushi counter handsink.
Show the remaining 12 findings ▾
Buildup of food debris/soil residue on equipment door handles.
Ceiling tile missing. Observed in restroom.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee on counter above triple sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bags, shoes in warewash area above triple sink.
Exterior door has a gap at the threshold that opens to the outside. Observed at front door
Interior of oven/microwave has accumulation of black substance/grease/food debris.observed interior of microwave soiled.
No handwashing sign provided at a hand sink used by food employees. Observed in restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Plumbing system in disrepair. Observed handsink missing both handles for faucet at warewash area.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
Aug 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 5 high priority.
5 High priority4 Intermediate19 Basic
Show 28 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from water bottle and continue working. Inspector spoke with employee about washing after drinking from beverages. Employee washed hands at time of inspection.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 cracked egg on cooler next to wok station. Operator threw egg away.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs not in use on cooler next to wok station. Operator put back into cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in across cook line with ambient temp of: 48F. The following TCS foods stored inside since prior day: cooked chicken (56F - Cold Holding); dumplings (50F - Cold Holding); shumai (59F - Cold Holding); shreddded cabbage (54F - Cold Holding); cooked broccoli (52F - Cold Holding); sushi rolls with salmon (50F - Cold Holding); soft shell crab (51F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across cook line with ambient temp of: 48F. The following TCS foods stored inside since prior day: cooked chicken (56F - Cold Holding); dumplings (50F - Cold Holding); shumai (59F - Cold Holding); shreddded cabbage (54F - Cold Holding); cooked broccoli (52F - Cold Holding); sushi rolls with salmon (50F - Cold Holding); soft shell crab (51F - Cold Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food and dish racks soiled.
Handwash sink used for purposes other than handwashing. Observed rice being washed in handsink at cook line. Observed whisk washed in handsink at cook line.
Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at sushi counter handsink.
Buildup of food debris/soil residue on equipment door handles.
Ceiling tile missing. Observed in restroom.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across cook line with ambient temp of: 48F. The following TCS foods stored inside since prior day: cooked chicken (56F - Cold Holding); dumplings (50F - Cold Holding); shumai (59F - Cold Holding); shreddded cabbage (54F - Cold Holding); cooked broccoli (52F - Cold Holding); sushi rolls with salmon (50F - Cold Holding); soft shell crab (51F - Cold Holding).
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee on counter above triple sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bags, shoes in warewash area above triple sink.
Employee with no hair restraint while engaging in food preparation. Observed at sushi bar employees with no hair restraint. Hats were placed on head at time of inspection.
Exterior door has a gap at the threshold that opens to the outside. Observed at front door
Food stored on floor. Observed soy on floor under handsink. Operator placed onto empty container to be off of floor.
Food stored outside. Observed fish outside in back area. As per operator, fish was just delivered. Employees brought into restaurant during inspection.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife in between triple sink and wall. Employee removed from wall and placed into triple sink.
In-use tongs stored on equipment door handle between uses. Observed 3 tongs on oven door on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris.observed interior of microwave soiled.
No handwashing sign provided at a hand sink used by food employees. Observed in restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Plumbing system in disrepair. Observed handsink missing both handles for faucet at warewash area.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
Working containers of food removed from original container not identified by common name. Observed container of sugar with no label.
Dec 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish rack.
Bowl or other container with no handle used to dispense food. Observed cup in container of rice.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across cook line with a,being temp of 56F. The following tcs foods stored inside for more than 4 hours: cooked shrimp (51F - Cold Holding); shrimp shumai (51F - Cold Holding); tempura shrimp (55F - Cold Holding); raw shrimp (47F - Cold Holding); cooked chicken (50F - Cold Holding); pork dumplings (47F); cooked broccoli (49F - Cold Holding).
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag and clothes on rack above triple sink.
Employee with no hair restraint while engaging in food preparation. Observed employees at sushi counter with no hair restraint. Employee put hat on during inspection.
Exterior door has a gap at the threshold that opens to the outside. Observed at front door entrance.
Food stored on floor. Observed spy sauce on floor in kitchen. Observed container of sushi rice on kitchen floor. Operator placed rice on table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets inside multiple coolers.
Dec 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority2 Intermediate9 Basic
Show 17 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed expired license; 10/25. Operators brought inside paid during inspection; license updated on IPad. confirmation number: 258410101.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg above cooked chicken in reach in cooler at cook line. Cook changed order during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw eggs. Cook changed order during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in across cook line with ambient temp of 56F. The following tcs foods stored inside for more than 4 hours: cooked shrimp (51F - Cold Holding); shrimp shumai (51F - Cold Holding); tempura shrimp (55F - Cold Holding); raw shrimp (47F - Cold Holding); cooked chicken (50F - Cold Holding); pork dumplings (47F); cooked broccoli (49F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across cook line with ambient temp of 56F. The following tcs foods stored inside for more than 4 hours: cooked shrimp (51F - Cold Holding); shrimp shumai (51F - Cold Holding); tempura shrimp (55F - Cold Holding); raw shrimp (47F - Cold Holding); cooked chicken (50F - Cold Holding); pork dumplings (47F); cooked broccoli (49F - Cold Holding).
Toxic substance/chemical improperly stored. Observed soaps stored above kimchi sauce in warewash area.
Handwash sink not accessible for employee use at all times. Observed hand sink in warewash blocked.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish rack.
Accumulation of debris on exterior of warewashing machine. Observed soiled exterior.
Bowl or other container with no handle used to dispense food. Observed cup in container of rice.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across cook line with a,being temp of 56F. The following tcs foods stored inside for more than 4 hours: cooked shrimp (51F - Cold Holding); shrimp shumai (51F - Cold Holding); tempura shrimp (55F - Cold Holding); raw shrimp (47F - Cold Holding); cooked chicken (50F - Cold Holding); pork dumplings (47F); cooked broccoli (49F - Cold Holding).
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag and clothes on rack above triple sink.
Employee with no hair restraint while engaging in food preparation. Observed employees at sushi counter with no hair restraint. Employee put hat on during inspection.
Exterior door has a gap at the threshold that opens to the outside. Observed at front door entrance.
Food stored on floor. Observed spy sauce on floor in kitchen. Observed container of sushi rice on kitchen floor. Operator placed rice on table.
Food stored outside. Observed coolers of fish stored outside of restaurant on back area. Operators brought inside during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets inside multiple coolers.
Aug 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate19 Basic
Show 21 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food storage is. Observed soiled shelves where clean dishes are held.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at hand sink in warewash.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Buildup of food debris/soil residue on equipment door handles. Observed at microwaves and oven.
Cardboard used to line food-contact shelves. Observed in main hallway across cook line where single use is held.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottles above prep line at kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker above prep table across cook line. Observed plate with jets and glasses above microwave and prep table. Observed iPad stored above single service items next to fish tank. Observed bag and shirts above triple sink.
Equipment in poor repair. Observed torn gasket at cooler next to wok.
Exterior door has a gap at the threshold that opens to the outside. Observed at front door entrance.
Floor soiled/has accumulation of debris. Observed in warewash area.
Food stored on floor. Observed cases of soy sauce on floor in warewash. Observed sushi rice on floor in kitchen next to back door exit.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezers.
In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives between hand sink and wall in kitchen.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored in panko topping.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled. Observed gaskets in multiple reach in coolers soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple reach in coolers and walk in cooler.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
Aug 5, 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 Intermediate21 Basic
Show 25 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine; 0 ppm.
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. Observed no form or kit; inspector provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food storage is. Observed soiled shelves where clean dishes are held.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at hand sink in warewash.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Buildup of food debris/soil residue on equipment door handles. Observed at microwaves and oven.
Cardboard used to line food-contact shelves. Observed in main hallway across cook line where single use is held.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottles above prep line at kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker above prep table across cook line. Observed plate with jets and glasses above microwave and prep table. Observed iPad stored above single service items next to fish tank. Observed bag and shirts above triple sink.
Equipment in poor repair. Observed torn gasket at cooler next to wok.
Exterior door has a gap at the threshold that opens to the outside. Observed at front door entrance.
Floor soiled/has accumulation of debris. Observed in warewash area.
Food stored on floor. Observed cases of soy sauce on floor in warewash. Observed sushi rice on floor in kitchen next to back door exit.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezers.
In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives between hand sink and wall in kitchen.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored in panko topping.
No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
No copy of latest inspection report available. Observed last inspection unavailable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled. Observed gaskets in multiple reach in coolers soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple reach in coolers and walk in cooler.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
Aug 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 36 recorded, 7 high priority.
7 High priority3 Intermediate26 Basic
Show 36 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine; 0 ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come from outside and go back to sushi counter with no glove change or handwash. Inspector coached employee on proper techniques and employee changed gloves and washed hands.
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. Observed employee handle ready to eat lettuce for salad with bare hands. Inspector stepped in and coached employee on proper glove wearing.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 broken egg in carton.
Stop Sale issued due to adulteration of food product. Observed employee handle ready to eat lettuce for salad with bare hands. Inspector stepped in and coached employee on proper glove wearing.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed walk in cooler with ambient temperature of 55F; the following TCS foods stored inside since prior day: raw chicken (54F - Cold Holding); tofu (50F - Cold Holding); seaweed salad (47F - Cold Holding); cheddar chees (50F - Cold Holding); biscuit dough (55F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed walk in cooler with ambient temperature of 55F; the following TCS foods stored inside since prior day: raw chicken (54F - Cold Holding); tofu (50F - Cold Holding); seaweed salad (47F - Cold Holding); cheddar chees (50F - Cold Holding); biscuit dough (55F - Cold Holding).
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. Observed no form or kit; inspector provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food storage is. Observed soiled shelves where clean dishes are held.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at hand sink in warewash.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Buildup of food debris/soil residue on equipment door handles. Observed at microwaves and oven.
Cardboard used to line food-contact shelves. Observed in main hallway across cook line where single use is held.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler with ambient temperature of 55F; the following TCS foods stored inside since prior day: raw chicken (54F - Cold Holding); tofu (50F - Cold Holding); seaweed salad (47F - Cold Holding); cheddar chees (50F - Cold Holding); biscuit dough (55F - Cold Holding).
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottles above prep line at kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker above prep table across cook line. Observed plate with jets and glasses above microwave and prep table. Observed iPad stored above single service items next to fish tank. Observed bag and shirts above triple sink.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with earbud.
Employee with no hair restraint while engaging in food preparation. Observed multiple employees at sushi counter; no hair restraint. Employees put hats on during inspection.
Equipment in poor repair. Observed torn gasket at cooler next to wok.
Exterior door has a gap at the threshold that opens to the outside. Observed at front door entrance.
Floor soiled/has accumulation of debris. Observed in warewash area.
Food stored on floor. Observed cases of soy sauce on floor in warewash. Observed sushi rice on floor in kitchen next to back door exit.
Food stored outside. Observed cooler with raw fish stored outside of restaurant. Employees brought inside of kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezers.
In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives between hand sink and wall in kitchen.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored in panko topping.
No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
No copy of latest inspection report available. Observed last inspection unavailable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled. Observed gaskets in multiple reach in coolers soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple reach in coolers and walk in cooler.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Single-service articles improperly stored. Observed to go containers stored outside of restaurant.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate15 Basic
Show 22 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee rinse and wash pot inside hand sink, no sanitation step. Advised manager to have employee take pot to dish area to be properly sanitized.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed bucket of raw shrimp stored over bucket of ponzu sauce inside walk in cooler. Operator relocated products for proper storage.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature next to cook line. Operator placed eggs inside reach in cooler.
Handwash sink used for purposes other than handwashing. Observed employee rinse wiping cloth inside hand sink at cook line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine
Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser not labeled at cook line.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at hand sink in dish area.
Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of cornstarch in kitchen area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on prep table in prep area next to fry station
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelf inside walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bookbags stored on top of sauces on dry storage shelf near cook line
Equipment in poor repair. Observed reach in cooler on far side of sushi bar in disrepair. As per manager technician is coming tomorrow to fix reach in cooler. No food items stored inside.
Exterior door has a gap at the threshold that opens to the outside. At back door next to ice machine
Food stored on floor. Observed bucket of cabbage stored on floor in prep area near cook line and bucket of ginger next to sushi prep area.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle in cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled in prep area near reach in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at cook line. Observed all reach in cooler gaskets soiled.
Observed ice scoop handle in contact with ice inside ice machine in dish area
Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Observed interior reach in freezer soiled in dish area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler sauce shelf rusted
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cook line
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor in sushi area. Operator picked up bucket.
Apr 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut veggies inside reach in cooler at cook line. Employee properly rearranged products.
Handwash sink used for purposes other than handwashing. Observed food residue inside hand sink at cook line. Observed bucket inside hand sink at washing area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi station. Employee provided paper towels.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser not properly labeled next to cook line.
Bowl or other container with no handle used to dispense food. Observed bowl inside rice container at prep area. Employee removed the bowl.
Employee personal food not properly identified and segregated from food to be served to the public. Observed clams used as food for fish tank not labeled inside reach in freezer at prep area.
Floor area(s) covered with standing water. Observed at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at prep area.
Time/temperature control for safety food thawed in an improper manner. Observed masago 43F thawing at room tempeture at sushi station. Employee placed product inside reach in cooler for proper thawing.
Jan 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut veggies inside reach in cooler at cook line. Employee properly rearranged products.
Handwash sink used for purposes other than handwashing. Observed food residue inside hand sink at cook line. Observed bucket inside hand sink at washing area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi station. Employee provided paper towels.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed o proof of employee Eber, Yustin, Jorge had been hired for more than 60 days.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser not properly labeled next to cook line.
Bowl or other container with no handle used to dispense food. Observed bowl inside rice container at prep area. Employee removed the bowl.
Employee personal food not properly identified and segregated from food to be served to the public. Observed clams used as food for fish tank not labeled inside reach in freezer at prep area.
Floor area(s) covered with standing water. Observed at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at prep area.
Time/temperature control for safety food thawed in an improper manner. Observed masago 43F thawing at room tempeture at sushi station. Employee placed product inside reach in cooler for proper thawing.
May 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 4 high priority.
4 High priority3 Intermediate13 Basic
Show 20 findings ▾
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. Observed employee touching RTE with bare hands. Operator was informed RTE cannot be touched with bare hands.
Nonfood-grade bags used in direct contact with food. Observed shrimp inside non grade bag at reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil, butter at room temperature (70F) at preparation table, issued stop sale, as per operator less than 3 hours. Operator removed the product to reach in cooler for rapid cooling.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed one hose installed under dishwasher machine without vacuum breaker.
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.
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/ Observed 6 employees present at time of inspection.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed 14 non original Florida and Lodging food certificates 01-31-2024
Bowl or other container with no handle used to dispense food. Observed plastic single service without handle inside the rice container.
Cloth used as a food-contact surface. Observed cloth napkin in contact with the sushi rice at preparation area.
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 6 individuals unit of tilapia inside vacuum package bearing the label, thawing at room temperature under preparation table. As per operator for one and half hour. Temperature of product 62F
Fish aquarium food (clams) not properly identified and segregated from food to be served to the public. Observed clams at reach in freezer not identified as fish food.
Food container/utensil in-use with cold held or hot held time/temperature control for safety food for serving customers at salad bar/buffet/cafeteria line not cleaned at least once every 24 hours. Observed mold like substance inside the ice machine located next to dishwasher machine.
Food stored on floor. Observed 1 container with Ginger, operator removed it
In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knives between oven and preparation table, operator removed it
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of the microwave soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Located next to register
Single-service articles not stored inverted or protected from contamination. Operator inverted single service
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed next to exit door.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 6 wet towels on preparation table at sushi station and preparation table.
Working containers of food removed from original container not identified by common name. Observed cornstarch stored on soy sauce container without label.
May 6, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 1 high priority.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil (57F - Cold Holding) located in the kitchen at reach in cooler. Operator moved to the container to the reach in cooler for rapid cooling.
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. Provide via email to operator.
No paper towels or mechanical hand drying device provided at handwash sink. Observed in the hand sink next to the sushi bar.
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 via email.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled located next to the 3 compartment sink in the dishwashing area.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside of container of rice located in the kitchen.
Cloth used as a food-contact surface. Observed cloth touching the sushi race at preparation area.
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 tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package located in reach in cooler at the kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed In front of the sushi area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled in reach in cooler at the sushi bar. Observed hood filter soiled located in the kitchen.
Old labels stuck to food containers after cleaning. Observed containers with shrimp, chicken and beef with old labels inside of the walk in cooler.
Single-service articles improperly stored. Observed single service article stored in shelf under the aquarium right across the sushi bar.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall located by the sushi rice area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in the preparation area across the reach in cooler by the kitchen.
Dec 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 37 recorded, 8 high priority.
8 High priority9 Intermediate20 Basic
Show 37 findings ▾
Nonfood-grade bags used in direct contact with food. Observed thank you bags with raw pork inside of the reach in freezer located next to the sushi bar. Observed raw chicken stored in thank you bags in reach in freezer located in the dishwashing area. The manager was infield to replace the pipe.
Operating with an expired Division of Hotels and Restaurants license since October 1, 2023. Operator paid license, confirmation number # 238567173.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over dumplings at reach in freezer located by the sushi bar. Operator placed the raw chicken to the bottom of the freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked rice in the walk in cooler. Observed Shell eggs on top of dumplings in reach in cooler at kitchen.
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. Observed raw beef stored over raw fish located in the reach in freezer by the sushi bar. Operator started to relocate products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil (57F - Cold Holding) located in the kitchen at reach in cooler. Operator moved to the container to the reach in cooler for rapid cooling.
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. Observed sushi rice no time marked, as per manager 1 hour. Manager time marked the sushi rice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tempura shrimp (112F - Hot Holding) at sushi area as per the manager less than 30 minutes. Manager moved it to the kitchen to be reheated.
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. Provide via email to operator.
Handwash sink not accessible for employee use at all times. Observed hand wash sink located next to the 3 compartment sink block with pods. Operator removed the pods.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed several sushi on the menu not identified as raw.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed in the hand sink next to the sushi bar.
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 via email.
No soap provided at handwash sink. Observed in the hand sink next to the sushi bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container with rice at reach in cooler located next to the sushi bar. As per manager cooked previous day.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled located next to the 3 compartment sink in the dishwashing area.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside of container of rice located in the kitchen.
Cloth used as a food-contact surface. Observed cloth touching the sushi race at preparation area.
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 tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package located in reach in cooler at the kitchen.
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not identified at reach in freezer located by dishwashing are.
Floor area(s) covered with standing water. Observed in the walk in cooler. Observed in the dishwashing area. Observed in the kitchen area.
Food stored in a location that is exposed to splash/dust. Observed tempura shrimp stored under the aquarium exposed to dust located in front of the sushi station. Operator moved the product to the kitchen area.
In-use knife/knives stored in cracks between pieces of equipment. Observed 2 Knife in the wall behind 3 compartment sink located in the dishwashing area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in standing water at 81 F located next to cook line at kitchen. Employee discarded the water and replaced it with hot water at 181F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed In front of the sushi area.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler at the sushi bar.
No handwashing sign provided at a hand sink used by food employees. Observed in the hand sink next to the sushi bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled in reach in cooler at the sushi bar. Observed hood filter soiled located in the kitchen.
Old labels stuck to food containers after cleaning. Observed containers with shrimp, chicken and beef with old labels inside of the walk in cooler.
Plumbing system in disrepair. Observed mop sink pipes disconnected located at the back of the restaurant.
Single-service articles improperly stored. Observed single service article stored in shelf under the aquarium right across the sushi bar.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall located by the sushi rice area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in the preparation area across the reach in cooler by the kitchen.
Working containers of food removed from original container not identified by common name. Observed containers with shrimp, chicken and beef stored in reach in cooler located near the sushi bar with 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.