AKI 7
11900 ATLANTIC BLVD STE 221, Jacksonville FL 32225
Last inspected Jan 30, 2025 · 6 visits since April 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
APR 24
JUN 24
SEP 24
JAN 25
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw prep chicken stored over raw prep fish on shelf in walk in cooler. Moved by manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2018045435 | Aug 21, 2018 | Sep 19, 2018 | $400 |
| 5--2018006229 | Jan 31, 2018 | Mar 1, 2018 | $400 |
| 5--2015015670 | Apr 2, 2015 | Apr 23, 2015 | $400 |
Inspection history
6 visits, newest first
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over Chinese cabbage, Moved to store correctly
Handwash sink not accessible for employee use at all times. Used to store strainers and pans at handsink in rear of kitchen, manager moved
Handwash sink used for purposes other than handwashing. Sushi station hand sink used to rinse cloth ash to wash bamboo
No paper towels or mechanical hand drying device provided at handwash sink. Handsink at rear of kitchen, manager provided
Show the remaining 4 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink next to soup knob turned off from bottom, manager turned on hot water
Buildup of food debris/soil residue on equipment door handles. Fan covers in walk in cooler soiled Shelving in walk in cooler soiled
Reuse of single-service or single-use articles. Cut jug repurpose to be used as a scooper Cut vines jug reused as a holder for church topping
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in back prep sink in standing water
Sep 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef in walk in freezer
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. Time not marked on sushi rice
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork in walk in co9er that e.was previously frozen
Employee with no hair restraint while engaging in food preparation. One cook in kitchen no hat, provided.
Evidence of employee smoking or vaping in bathroom. Pack of cigarettes stored over back shelf where meat was being cut
In-use tongs stored on equipment door handle between uses. On oven doors,moved
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper stored in water 89f
Reuse of single-service or single-use articles. Old ginger buckets cut to make shorter and use to store other foods like noddles
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature. Moved to cooler
Working containers of food removed from original container not identified by common name. Multiple containers with white substance inside, salt sugar, msg flour and corn starch
Jun 21, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Nonfood-grade bags used in direct contact with food. Produce stored in direct contact inside non-food grade bag in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep salmon stored over sauce bottles and 2 liter drinks in reach in cooler at wait station. Moved by manager. Frozen raw chicken stored over frozen cooked pork in walk in Freezer on shelf
Jun 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 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 preparing cut lettuce and placing in container to be stored and used later with bare hands at wait station with no gloves
Nonfood-grade bags used in direct contact with food. Produce stored in direct contact inside non-food grade bag in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep salmon stored over sauce bottles and 2 liter drinks in reach in cooler at wait station. Moved by manager. Frozen raw chicken stored over frozen cooked pork in walk in Freezer on shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken, egg rolls and cooked pork (47-55F - Cold Holding), all stored in small black reach in cooler in kitchen and place there from main walk in cooler approximately 30 mins ago. Unit has no ambient thermometer. Inspector ambient reading at 57F. Operator adjusting thermostat
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide paperwork but has time marked for foods. Provided operator with new form
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice shield with black mold like build up
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen area
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
Equipment in poor repair. Walk in cooler gasket torn
No conspicuously located ambient air temperature thermometer in holding unit. In small black reach in cooler in kitchen
Reuse of single-service or single-use articles. Operator reusing cut jugs. Operator reusing raw chicken box to stored other foods in walk in Freezer
Stored food not covered. Multiple foods in walk in cooler uncovered
May 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 7 high priority.
7 High priority5 Intermediate13 Basic
Show 25 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside back door and then return back to kitchen area and prepared food without washing hands
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. Observed employee touching nose and then preparing food without washing hands
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. Employee drinking in kitchen prep area and then return back to preparing food without washing hands
Employee washed hands with cold water. Observed employee washing hands at hand wash sink next to prep sink by only turning on cold water only during entire hand washing process
Nonfood-grade bags used in direct contact with food. Multiple foods stored in direct contact in non-food grade bag in walk in cooler and walk in Freezer
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw prep chicken stored over raw prep fish on shelf in walk in cooler. Moved by manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage and noodles (71-72F - Cold Holding), stored on prep table on cook line, place there approximately 1 hr ago from walk in cooler as per manager. Items should be on time but no time marked or paperwork. Manager put time marked. cooked chicken, cooked pork, egg rolls and cheese wanton (47-52F - Cold Holding), all items stored in small black reach in cooler on cook line near fryer and place there from walk in cooler around 11:30am as per manager. Unit temperature was re-adjusted to lower settings and reading now at 41F.
Handwash sink used for purposes other than handwashing. Hand wash sink at sushi bar with bowl inside. Hand wash sink in kitchen cook line with bowl inside. Hand wash sink at prep sink with utensils stored inside. All items Moved by manager.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in kitchen area. Manager provided paper towel at both hand wash sinks
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. Operator has some employees hired over 60 days with no proof of employee training
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. Operator has some employees hired over with no proof of employee form completed
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 for sushi rice, cooked shrimp and cooked chicken but unable to provide paperwork. Gave operator new form
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle drink on prep table. Moved by manager.
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. Employee drinking in kitchen prep area and then return back to preparing food without washing hands
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
Equipment in poor repair. Walk in cooler with torn gasket. Reach in cooler on cook line with torn gasket
Floor soiled/has accumulation of debris. Floor under cooking equipments soiled
In-use knife/knives stored in cracks between pieces of equipment. Multiple knives stored between wall and prep table in kitchen. Moved by manager.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Moved by manager.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 79F standing water water on prep table
In-use wet wiping cloth/towel used under cutting board. In kitchen on prep table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior fryer soiled Hood filters with grease build up
Reuse of single-service or single-use articles. Multiple raw meat commercial boxes being reused to stored cooked foods inside in walk in cooler and walk in Freezer
Stored food not covered. Multiple foods in walk in cooler and walk in Freezer no covered
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust
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.