AKAYA GRILL & SUSHI
1075 OAKLEAF PLANTATION PKWY S #106, Orange Park FL 32065 · 904.291.9388
Last inspected Aug 24, 2026 · 11 visits since November 2023
AUG 24
FEB 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 4 rolls of sticky fly tape in kitchen area have a build up of dead flying insects, employee discarded all rolls.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2015006912 | Feb 10, 2015 | Feb 26, 2015 | $400 |
Inspection history
11 visits, newest first
Aug 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 5 high priority.
5 High priority7 Intermediate17 Basic
What the inspector wrote — 29 findingsThe state's own report →
Container of medicine improperly stored. Bottles of medicine stored on sushi prep table. Employee removed all medicines.
Dented/rusted cans present. See stop sale. Large dent along top seaming with sharp edges on can of oyster sauce on dry storage shelf. Also, four completely thawed vacuumed packed raw tuna in sushi reach-in cooler.
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. Dishmachine tested at 0ppm chlorine.
Nonfood-grade bags used in direct contact with food. Grocery bag in direct contact with raw chicken in chest reach-in freezer. Also, raw fish wrapped in paper towels at sushi area.
Show the remaining 25 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Open portioned raw chicken stored over raw beef in the walk-in cooler. Raw beef stored over open raw squid in reach-in freezer.
Establishment advertised crab on menu/menu board but served imitation crab. Rainbow roll on in-house menu states contains crab. Per operator, only imitation crab is served.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of nozzles on the soda machine are 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. No certified food manager on duty with five employees engaged in foodservice at the time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at kitchen entrance and at bar handwash sink. Manager brought paper towels to both.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of employee reporting responsibilities for two cooks, both hired a few weeks ago.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding sushi rice on time controls. No written plan available. Provided DBPR Form HR 5022-100 and DBPR Form HR 5022-090 and assisted operator with paperwork completion.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi that was cut/prepared yesterday morning not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine chute with black mold-like substance.
Accumulation of debris inside warewashing machine. Interior of dishmachine with heavy black mold-like debris.
Bowl or other container with no handle used to dispense food. Bowls used as scoops in soup. Manager removed the bowls.
Clean utensils or equipment stored in dirty drawer/container or rack. Clean bowls and small wares stored in bins at the duishmachine with food debris.
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. See stop sale. Four completely thawed vacuumed packed raw tuna in sushi reach-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on shelf above flip top reach in cooler. Employee removed beverage. Also, open employee beverage in sushi stand up reach in cooler. Employee moved beverage to proper storage.
Exterior door has a gap at the threshold that opens to the outside. Gap with holes at bottom threshold of back exit door.
Floor/wall/ceiling/ceiling vent soiled/has accumulation of debris. Wall and floor at the dishmachine is soiled. Wall at flat grill is soiled. Ceiling tiles at the hot water heater are soiled. Fan guards in walk-in cooler have dust. Floor in walk-in cooler and in storage room by the office is soiled.
Food stored on floor. Case of mayonnaise on the floor in dry storage room. Case of ginger on the floor by the office.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in chest reach-in freezer.
No Heimlich maneuver/choking sign posted. No choking poster available. Provided DBPR Form HR 5030-105.
No copy of latest inspection report available. No copy of last inspection available.
No handwashing sign provided at a hand sink used by food employees. No employee hand washing sign at sushi handwash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around soda nozzles on soda machine is soiled. Shelves under flat grill and stove burners are soiled. Walk-in cooler door gasket is soiled. Gaskets on sushi reach-in cooler and reach-in cooler by the office are soiled.
Open dumpster lid. Right lid on shared dumpster is open.
Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelving has white mold-like substance.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution tested at 0ppm chlorine. Employee remade solution to 100ppm chlorine.
Apr 3, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 25 violations recorded, 4 high priority.
4 High priority5 Intermediate16 Basic
Show 25 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 (Chlorine 0ppm). Establishment has all three lines from dishwasher going into low temp rinse aid bucket. No sanitizer or detergent container hooked up to dish machine.
Nonfood-grade bags used in direct contact with food. In reach in freezer, raw beef and raw chicken stored in plastic to go bags.
Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler across from dish machine, multiple containers of raw shrimp stored on shelf above ready to eat sauces. Operator moved raw shrimp to bottom of cooler. Also, in stand up reach in freezer in kitchen, tray of raw beef wrapped in parchment paper stored on top of raw fish wrapped in plastic wrap. Operator moved raw beef below fish items. Also, in walk-in cooler, metal pan of raw chicken on shelf above unwashed vegetables. Operator moved raw chicken to bottom shelf.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm). Operator had employee add more water and rechecked at 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior and around nozzles on soda machine in kitchen soiled with residue build up.
Handwash sink used for purposes other than handwashing. In handwash sink next to 3 compartment sink, plastic to go bowl in handwash sink. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator stated they just ran out of test strips. Inspector provided some test strips to operator.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwash sink across from dish machine. Operator stocked paper towels.
No soap provided at handwash sink. No soap provided at handwash sink across from dish machine. Operator filled soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate of ice machine soiled with black mold-like substance and rust.
Bowl or other container with no handle used to dispense food. In rice warmer, to go bowl with no handle used as scoop. Operator removed bowl from product.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted. Operator flipped over bucket.
Equipment and utensils not properly air-dried - wet nesting. On shelf above drink machine in kitchen, plastic drink cups stacked before properly air drying.
Equipment in poor repair. Interior of lid to ice machine separating with insulation showing.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under stand up reach in cooler in wait station soiled with food debris. Also, wall under dish machine soiled with black residue. Also, floor under prep sink on cook line soiled with build up. Also, floor in walk-in cooler soiled with food debris. Also, floor in bar area soiled with residue and debris.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Three sticky fly tape hanging from ceiling in kitchen over cook line and prep table.
Food stored on floor. At sushi bar, container of ginger stored on floor. Operator put empty bucket under ginger to get off floor. Also, in back storage room, boxes of sauces and mayo in plastic containers on floor.
In-use knife/knives stored in cracks between pieces of equipment. On cook line, two knives stored between prep table and flip top reach in cooler. Employee removed knives and brought to dish.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line and sushi bar soiled with food debris/torn. Also, hood filters above cook line soiled with grease.
Open dumpster lid. On shared dumpster out back of establishment, side doors open. Operator shut doors.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of stand up reach in cooler at sushi bar and flip top reach in cooler on cook line soiled with food debris. Also, stand up reach in freezer in kitchen soiled with food debris. Operator has employees begin to clean during inspection.
Single-service articles not stored inverted or protected from contamination. On top shelf of cook line, to go boxes not inverted. Operator flipped all stacks over. Also, at sushi bar, to go boxes not inverted.
Standing water in bottom of reach-in-cooler. Standing water in keg cooler at bar. Operator pulled out shop vac and clean all water from inside cooler.
Unclean building components, attachments or fixtures. Fan cover in walk-in cooler soiled with white dust build up. Operator cleaned during inspection.
Working containers of food removed from original container not identified by common name. On storage rack on cook line, container of flour and sugar not labeled. Operator added labels to containers.
Oct 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 31 violations recorded, 10 high priority.
10 High priority3 Intermediate18 Basic
Show 31 findings ▾
Container of medicine improperly stored. On dry storage rack behind cook line, bottle of aspirin on shelf above containers of flour/sugar. Operator removed bottle of medicine from shelf.
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. Upon arrival observed employee cutting tomatoes at prep table then with bare hands put all tomatoes in container, wrapped with plastic wrap and put in walk-in cooler. Operator stated tomatoes were for customers and voluntarily discarded.
Nonfood-grade bags used in direct contact with food. In reach in freezer behind cook line, multiple bags of raw chicken stored in plastic to go bags.
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. In stand up reach in freezer in kitchen, raw beef wrapped in parchment paper stored over plastic wrapped raw salmon for sushi. Operator moved raw beef.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach in freezer in kitchen, open bag of raw chicken feet stored on shelf above commercially packaged wonton wrappers and spring roll. Operator removed raw chicken feet from top shelf and put at very bottle of freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler across from dish machine, container of raw fish stored on top shelf over multiple ready to eat sauces. Employee stated fish was trash and discarded item. Also, in walk-in cooler metal bowl of raw chicken stored on top of plastic wrapped miso paste. Operator removed raw chicken. Also, in walk-in cooler metal bowl of raw shrimp stored over open bucket of cut onions. Operator removed raw shrimp.
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. In stand up reach in freezer in kitchen, pan of plastic wrapped raw chicken stored over commercially packaged raw pork. Operator began to rearrange items. Also, I stand up reach in freezer in kitchen, pan of plastic wrapped raw chicken stored over commercially packaged raw beef. Operator began to rearrange items. Also, in stand up reach in freezer in kitchen, plastic wrapped raw chicken stored over raw scallops portioned in sandwich bags. Operator began to rearrange items. Also, in reach in freezer behind cook line, raw chicken in plastic bags stored on top of raw shrimp plastic wrapped. Operator rearranged freezer.
Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler at sushi bar, 15 packages of ground tuna completely thawed out in vacuum packaging.
Toxic substance/chemical improperly stored. In front of 3 compartment bucket of laundry powder stored on top of clear plastic container of lemon tea. Operator moved tea.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At sushi bar, Sanitizer Bucket (Chlorine 500+ppm). Operator had employee add more water to bucket and rechecked at 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board stored on top of 3 compartment sink heavily soiled with multiple cut marks.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink across from dish machine. Operator stocked paper towels. Also, no paper towels at handwash sink next to 3 compartment sink. Operator stocked paper towels.
No soap provided at handwash sink. No soap at handwash sink across from dish machine. Operator replaced soap bottle. Also, no soap at handwash sink next to 3 compartment sink. Operator replaced soap bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen soiled with mold-like substance on deflector plate.
Bowl or other container with no handle used to dispense food. In clear container of lemon tea in kitchen near 3 compartment sink, to go container used as scoop.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On top shelf of metal shelving next to dish machine, plates not inverted/protected. Operator flipped all plates over. Also, on top of ice machine, ice bucket not inverted. Operator flipped bucket over.
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. In reach in cooler at sushi bar, 15 packages of ground tuna completely thawed out in vacuum packaging.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At bar, employee cell phone and car keys on prep table. Operator moved all items.
Equipment and utensils not properly air-dried - wet nesting. Blue customer drinking cups above soda machine stacked before air drying.
Exterior door has a gap at the threshold that opens to the outside. Gap under screen back door.
Floor, wall and/or ceiling soiled/has accumulation of debris. Wall to left of soda machine soiled. Also, lower wall behind 3 compartment sink soiled. Also, wall behind cook line soiled with food debris/grease. Also, floor under ice machine soiled with debris. Also, floor under cook line has build up of food debris. Also, floor under sink at sushi bar has black build up. Also, floor in walk-in cooler soiled with food debris.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. 5 sticky fly traps positioned over cook line, prep area, and dry storage area.
Food stored on floor. At sushi bar, container of ginger stored on floor. Also, in back storage room, case of avocado and case of uncooked noodles stored on floor. Operator began to moved all items off floor.
Ice buildup in reach-in freezer and/or walk-in freezer. In reach in cooler at bar, ice build on fan unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen, sushi bar and bar area soiled. Also, hood filters above cook line soiled with grease build up. Also, around soda nozzles on drink machine across from dish machine soiled.
Single-service articles improperly stored. At end of sushi bar, multiple boxes of single service to go containers and lids on floor. Operator began over all boxes to a shelf. Also, in back storage room, multiple single service items on floor. Operator began to move to shelves.
Time/temperature control for safety food thawed in an improper manner. At 3 compartment sink, metal pan with bag of raw meat sitting at room temperature thawing out. Operator moved meat to sink and ran cold water over it.
Unclean building components, attachments or fixtures. In stand up reach in cooler across from dish machine, fan cover soiled. Also, in stand up reach in cooler at sushi bar fan cover soiled.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Server Sanitizer Bucket (Chlorine 10ppm). Operator had employee add more bleach to bucket and rechecked at 100ppm.
Wiping cloth sanitizing solution stored on the floor. At sushi bar, sanitizer bucket on floor. Operator moved bucket off the floor.
Wood food-contact surface not properly sealed. To the right of 3 compartment sink, wood board used as shelf for chemicals that is not sealed.
Feb 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 7 high priority.
7 High priority7 Intermediate16 Basic
Show 30 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. Employee in kitchen was touching ice in ice bin by soda machine with bare hands.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment was unable to prove proof of a parasite destruction letter for salmon. Proof needed for remaining fish that are served raw.
Nonfood-grade bags used in direct contact with food. In reach in freezer on cook line raw chicken stored in non food grade plastic to go bag.
Raw animal food stored over/not properly separated from ready-to-eat food. In sushi bar reach in cooler, plastic container of raw tuna stored over ready to eat tofu. Employee moved tofu to top shelf in the reach in cooler.
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. In reach in freezer in kitchen, raw chicken outside its original packaging over top of raw beef outside its original packaging. Manager had employee switched products around in order of internal cooking temperatures. Also, in reach in freezer on cook line open container or cheese dumplings under open package of raw oysters. Employee switched items around to follow internal cooking temperature.
Stop Sale issued due to food not being in a wholesome, sound condition. In sushi bar reach in cooler, two packs of raw tuna not cut open before allowing to fully thaw out.
Toxic substance/chemical improperly stored. On cook line, container of Huracan chemical powder on top of container or vinegar used for cooking. Manager moved vinegar onto shelf away from chemical.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. On cook line, reach in freezer ambient thermometer reading 113F. Reach in freezer working properly, all foods frozen solid.
Failure to maintain freezing records on nonexempt fish for 90 days. Establishment was not able to provide 90 days of freezing records. They had one invoice present.
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, cutting board located in prep area heavily soiled.
Handwash sink used for purposes other than handwashing. In kitchen by cook line, big metal bowl in handwash sink when arrived. Employee moved.
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/ Manager on duty just started and does not have a manager training certificate. Owner and old manager have manager certification but neither are present with 6 food prep employees.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen at handwash sink by soda machine and by cook line no paper towels available. Also, at bar handwash sink does not have paper towels.
No soap provided at handwash sink. At bar, handwash sink does not have any soap located at it.
Bowl or other container with no handle used to dispense food. In kitchen, to go container used in rice cooker to scoop rice with no handle. Manager removed bowl.
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. In sushi bar reach in cooler, two packs of raw tuna not cut open before allowing to fully thaw out.
Cove molding at floor/wall juncture broken/missing. In kitchen behind three compartment sink, cove molding starting to fall off.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On cook line, two employee drinks on shelves above prep areas. Manager discarded drinks.
Equipment and utensils not properly air-dried - wet nesting. By entrance of kitchen above soda machine, customer glasses stacked before properly drying.
Food contaminated by mold-like substance. See stop sale. At bar, in ice well mold-like substance on piece of ice at top. Manager discarded ice in well.
Food stored on floor. In kitchen, container of vinegar used for cooking stored on floor. Manager moved to shelf. Also, on cook line in kitchen bag of onions stored on floor. Manager moved onions off floor. Also, in walk-in cooler bag of carrots stored on floor. Manager moved bag off of floor.
Ice buildup in reach-in freezer and/or walk-in freezer. In kitchen, in reach in freezer behind cook line has build up of ice.
In-use wet wiping cloth/towel used under cutting board. In kitchen in prep area, wiping cloth under cutting board used for prep.
No copy of latest inspection report available. Establishment unable to provide copy of last inspection digitally or on paper.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout kitchen and sushi bar soiled. Also, on cook line top back of reach in cooler soiled with food debris. Also, hood filters above cook line soiled with grease build up. Also, on soda machine by entrance of kitchen around soda nozzles soiled.
Open dumpster lid. On shared dumpster out back of establishment, side door open on dumpster.
Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen in walk-in cooler, shelves have build up of mold-like substance.
Standing water in bottom of reach-in-cooler. At bar, reach in cooler with beer kegs has standing water at bottom.
Wet wiping cloths stored in hand sanitizer and sanitizer mixed together. At sushi bar, in sanitizer bucket use of chlorine and hand sanitizer. Employee discarded.
Working containers of food removed from original container not identified by common name. In kitchen on shelf next to prep area, two tubs of white sugar/flour not in original packaging and not labeled.
Oct 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 2 high priority.
2 High priority4 Intermediate15 Basic
Show 21 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drop utensil on ground in kitchen, proceed to pick it up and return back to work without washing hands or changing gloves. Manager coached employee on proper hand washing.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw steak stored over ready to eat peas. Employee moved to correct storage levels.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line has mold-like substance.
Handwash sink used for purposes other than handwashing. Hand wash station by ice machine in kitchen, employee put water in dish he was making. Hand wash station at bar area had dirty dishes in sink.
No paper towels or mechanical hand drying device provided at handwash sink. At both hand wash station in kitchen, no soap or paper towels. Manager supplied both.
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. Establishment has no proof of training for any employees.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls of ice machine has mold-like substance.
Current Hotel and Restaurant license not displayed. Displayed license expired 6/1/24.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep table by standing reach in freezer in kitchen has deep grooves.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Above flip top cooler on make line, employee phone and keys.
Equipment and utensils not properly air-dried - wet nesting. On drying rack above triple sink, multiple metal pans not air dried before stacked.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. In kitchen, sticky fly traps stored over prep table. Manager removed trap.
Hood filter missing from automatic fire suppression/exhaust system. Hood filters missing upon arriving in kitchen. Employee began placing filters back.
In-use tongs stored on equipment door handle between uses. Tongs placed on handle of stove. Employee 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 container of crunchy topping next to where soups are hot held, scooper handle in direct contact with product. Employee lifted handle out of product.
No handwashing sign provided at a hand sink used by food employees. At hand wash station at server station, no hand wash sign.
Opened employee beverage container in a cold holding unit with food to be served to customers. In sliding cooler by server station, two employee energy drinks stored above customer food. Employee removed drinks.
Outer openings not protected with self-closing doors. Back door of establishment is not self closing.
Single-service articles not stored inverted or protected from contamination. On storage rack above sushi station, to go containers not inverted.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not in use on prep table. Manager placed cloth back in sanitizer.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on ground at sushi station. Employee removed from ground.
Mar 27, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate10 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. Sushi cook using bare hand to prepare cream cheese cuts. Cream cheese voluntarily discarded.
Nonfood-grade containers used for food storage - direct contact with food. Six containers used for rice and flour in dry storage area of kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. In sushi bar reach in cooler at end of bar, container of raw fish stored over containers of ready to eat sauces. In flip top cooler on cook line, raw shelled eggs stored over container of ready to eat carrots. In reach in cooler in sushi bar on closed end, raw salmon stored over ready to eat sauces. All items moved and stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Fish eggs stored on counter in sushi bar marked at 1100 - inspector observed eggs at 1530. Eggs discarded.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Fish eggs stored on counter in sushi bar marked at 1100 - inspector observed eggs at 1530. Eggs discarded.
Toxic substance/chemical improperly stored. Can of butane fuel stored next to crunchy toppings on counter in sushi bar. Butane moved and stored correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer by triple sink in kitchen.
Handwash sink used for purposes other than handwashing. Hand washing sink in sushi bar with plastic containers stored inside. Containers moved and stored correctly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by server station in kitchen. Towels provided.
Bowl or other container with no handle used to dispense food. Plastic cup in miso soup by server area in kitchen. Silver cup used to scoop ice in bar. Both cups removed.
Cutting board has cut marks and is no longer cleanable. White cutting board in prep area of kitchen.
Equipment and utensils not properly air-dried - wet nesting. Clear plastic cups in server station.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in bar area. Walls by mop sink. Ceiling by mop sink.
Food stored on floor. In back dry storage area, containers of mayonnaise and containers of ginger on floor.
In-use knife/knives stored in cracks between pieces of equipment. Multiple knives on cook line near flip top cooler. Knives moved and stored correctly.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in sushi bar. Inspector emailed sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice cooker in kitchen.
Outer openings not protected with self-closing doors. Rear exit door in back dining area.
Single-service articles not stored inverted or protected from contamination. Unwrapped black straws on bar top in bar. To go portion cups on floor in to go storage area. Straws moved and stored correctly.
Feb 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority3 Intermediate10 Basic
Show 18 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 in sushi bar touched nose with gloved hand and immediately engaged in food preparation in sushi bar (handling knife) without washing hands. Manager coached employee on proper hand washing procedures.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. In bar area, employee only washing and rinsing glassware (no sanitizing step used). Inspector coached employee on proper ware washing procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. In sushi bar reach in cooler, raw-ready to eat salmon (sushi) stored over spring mix lettuce and tofu. In walk in cooler, raw shrimp stored on top of ready to eat containers of sauce. In three door reach in freezer, raw-ready to eat salmon (sushi) stored over ready to eat bags of seaweed. Items moved and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath near soup station, tofu 50F. Tofu placed into service approximately 30 minutes prior. Tofu placed into reach in cooler by station to cool.
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, container of sushi rice removed from temperature control approximately 30 minutes prior has no time marking. Employee marked rice.
Food-contact surface soiled with food debris, mold-like substance or slime. Three door reach in freezer in kitchen.
Handwash sink used for purposes other than handwashing. Plastic bowl and metal scrubber stored inside hand washing sink in sushi bar. Items moved and stored correctly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit provided.
Bowl or other container with no handle used to dispense food. At server side station in kitchen, plastic bowls used to dispense tea. On cook line in rice warmer, plastic bowl used to dispense cooked rice. Bowls discarded.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. White ice bucket on top of ice machine in kitchen. Bucket inverted.
Cove molding at floor/wall juncture broken/missing. Under prep sink in kitchen.
Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023. Manager located new license and posted.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under dish machine. Floor in walk in cooler. Floor in bar. Wall under dish machine. Wall under prep sink in kitchen.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture over dish area in kitchen.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in sushi bar. Inspector emailed sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple cooler gaskets are soiled.
Single-service articles improperly stored. Case of portion cups stored on floor by server station near sushi bar. Cups moved and stored correctly.
Unsealed concrete floor/wall in food preparation, food storage, warewashing area or bathroom. Floor by walk in cooler. Wall near rear exit door.
Nov 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Food stored in ice used for drinks. See stop sale. Bottle of drink mix stored in full ice bin at bar near front main entrance to establishment.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in standing reach in freezer in kitchen, all items removed from original packaging. Also raw salmon stored over bags of wasabi in standing reach in cooler at sushi bar area. Also employee's raw fish stored over cooked chicken in walk in cooler. Also raw shell eggs and raw beef stored over boxes of unwashed broccoli in walk in cooler. Also containers of raw seafood stored over containers of pineapple in reach in cooler under sushi bar area. Employees began to rearrange all items during inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Bottle of drink mix stored in full ice bin at bar near front main entrance to establishment.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (67F - Cold Holding) in standing reach in cooler at sushi bar, per employee roe was taken in and out of cooler earlier in the day for less then 1 hour.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Mei Chai Lin, expired 8/4/2023, ServSafe. Heng Jain Cao, expired 8/8/2023, ServSafe.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In both men's and women's bathroom, employee corrected during inspection.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 4 rolls of sticky fly tape in kitchen area have a build up of dead flying insects, employee discarded all rolls.
Floor soiled/has accumulation of debris. Under all equipment at both bar areas. Under all equipment along walls in ware washing and food preparation areas in kitchen. Also walls around soda machine and cook line in kitchen have a build up of debris.
Food stored on floor. Containers of cooking oil and bags of rice in storage area in back of dining area.
Hole in or other damage to wall. Hole in bottom of wall under between cook line and prep sink in kitchen.
Outer openings not protected with self-closing doors. Back door to kitchen does not have a self closing device.
Single-service articles improperly stored. Boxes of to go lids and single use chopsticks on floor in dining area by sushi bar. Also stacks of to go trays at sushi bar not inverted when not in use, employee flipped over stacks.
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.