AKI SUSHI
303 SE 17 ST STE 306, Ocala FL 34471 · 352-369-3388
Last inspected Aug 6, 2026 · 9 visits since September 2023
AUG 24
FEB 25
OCT 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 13 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. June 1, 2023
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024019267 | Feb 1, 2024 | Apr 23, 2024 | $200 |
| 5--2021020867 | Apr 21, 2021 | Jun 1, 2021 | $600 |
| 5--2016016397 | Mar 29, 2016 | May 9, 2016 | $800 |
| 5--2016008355 | Feb 15, 2016 | Mar 30, 2016 | $400 |
| 5--2016005558 | Jan 29, 2016 | Feb 26, 2016 | $400 |
Inspection history
9 visits, newest first
Aug 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
What the inspector wrote — 15 findingsThe state's own report →
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 at cookline placed a cooked steak into a foam tray with bare hands for a customer's order. Inspector had the employee begin reheating the steak to 145F, wash hands, and put on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Pan of raw shrimp stored directly above pan containing cooked noodles inside walk-in cooler. 2. Wrapped portions of raw frozen chicken stored on shelf above wrapped portions of frozen cooked noodles inside reach-in freezer. Manager moved both raw items away during this inspection.
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. Pan of fried shrimp without time marks held at room temperature at cookline. Manager stated the shrimp has been held at room temperature since 11:30 and added the proper time marks during this inspection.
Employee washed hands in a sink other than an approved handwash sink. One employee washed hands in prep sink at cookline.
Show the remaining 11 findings ▾
Handwash sink used for purposes other than handwashing. Plant and two vases stored down inside handwash sink in back of kitchen. Manager removed the items from the sink during this inspection.
Bowl or other container with no handle used to dispense food. Single-use cup without handle stored down inside rice bin.
Cardboard used to line food-contact and nonfood-contact shelves. Cardboard used to line top of grill and shelving throughout kitchen.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 1. Absorbent and porous acoustic ceiling tiles in-use throughout kitchen. 2. Ceiling above sushi bar made from an absorbent fabric.
Covered waste receptacle not provided in women's bathroom. No covered trash can inside women's restroom.
Dead roaches on premises. One dead roach on floor at cookline. Manager cleaned the area during this inspection.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Approximately 3 inch gap above screen door and several holes at bottom portion of screen door. One dead roach present at cookline.
Plumbing system in disrepair. Handwash sink faucet leaking near back door.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power drill and pliers stored on top of ice machine. Manager removed both during this inspection.
Unclean building components, attachments or fixtures. Wall above prep table near cookline soiled with grease.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored down inside mop bucket neat mop sink. Manager hung the mop to dry during this inspection.
Feb 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 2 high priority.
2 High priority4 Intermediate13 Basic
Show 19 findings ▾
Non-food grade paper/paper towel used as liner for food container. Cooked shrimp on cook line stored on paper towels.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over cooked dumplings in reach-in freezer at end of cook line. Manager placed chicken on bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stained. Shelves in walk-in cooler soiled with old food debris.
Handwash sink used for purposes other than handwashing. Steel wool stored in cook line hand washing sink. Employee removed steel wool during inspection.
No probe thermometer provided to measure temperature of food products. No probe thermometer for cold items.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles stored in walk-in cooler. Manager stated noodles cooked the previous morning.
Bowl or other container with no handle used to dispense food. Bowl used to scoop flour from bag next to old walk-in freezer. Manager removed bowl during inspection.
Cardboard used to line food-contact shelves. Cardboard used on dry storage shelf beneath panko crumbs.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used throughout the kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep counter across from sushi prep counter. Employee removed drink during inspection.
Food stored on floor. Plastic containers of soy sauce stored on floor in old walk-in freezer. Cases of cooking oil stored on floor next to back door.
In-use tongs stored on equipment door handle between uses. Tongs hanging from cook line oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Dish racks in dish area soiled with mold-like substance.
Soiled floors/carpeting. Floor beneath fryers greasy.
Stored food not covered. Bag of flour stored next to old walk-in freezer propped open.
Toilet/urinal not flushing/functioning properly. Urinal in men's restroom covered with plastic bag.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Water leaking from pipe and/or faucet/handle. Pipe beneath hand washing sink next to back door. Manager fixed drain pipe during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on sushi prep counter.
Oct 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 2 high priority.
2 High priority4 Intermediate11 Basic
Show 17 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered sushi area from dining room and began handling utensils and food without washing hands. Manager had employee wash hands and change gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over mayonnaise in walk-in cooler. Manager placed eggs on bottom shelf.
Handwash sink used for purposes other than handwashing. Bags and bungee cords stored in hand washing sink next to back door. Manager removed items from hand washing sink.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink next to back door. Manager provided hand towels at hand washing sink.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
Records/documents for required employee training do not contain all of the required information. No manager certificate number on employee training certificates.
Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
Cardboard used to line food-contact shelves. Shelf on reach-in cooler beneath front counter. Manager removed cardboard during inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used throughout the kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from front counter reach-in cooler. Manager discarded water during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in reach-in cooler across from cook line oven. Manager removed food from cooler.
Food stored in a location that is exposed to splash/dust. Container of flour stored on prep table next to cook line hand washing sink.
Food stored on floor. Bag of salt on floor next to back door.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager placed tongs on top of oven.
Open dumpster lid. Dumpster behind building. Manager closed lids.
Single-service articles not stored inverted or protected from contamination. To go containers on front counter shelf. Manager turned containers over.
Water leaking from pipe and/or faucet/handle. Pipe beneath hand washing sink next to back door. Manager fixed pipe during inspection.
Mar 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 4 high priority.
4 High priority2 Intermediate16 Basic
Show 22 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. Dishmachine at 0ppm
Raw animal food stored over or with unwashed produce. Wrapped Raw salmon stored over mixed vegetable. Manager moved vegetables
Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the Walk-in Cooler: COLD HOLDING Krab 46F; Shrimp 47F; Tofu 49F, Salmon dip 46F. All the items had been in the walk-in-cooler overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the Walk-in Cooler: COLD HOLDING Krab 46F; Shrimp 47F; Tofu 49F, Salmon dip 46F. All the items had been in the walk-in-cooler overnight
No probe thermometer provided to measure temperature of food products. No probe thermometer available at establishment
Original container of toxic substance or chemical does not bear the manufacturer's label. Soaps at hand wash sink stored in sirachi sauce bottle but not labeled as soap. Manager lableled bottles
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( soy sauce ). Manager removed
Cardboard used to line food-contact shelves. Soiled Cardboard used on shelves, walls and floor in kitchen
Cardboard used to line nonfood-contact shelves.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in the kitchen are not smooth and cleanable and have water stains. Tile half missing above walk-in-cooler
Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom.
Food stored on floor. Tray of plastic bottled water stored on floor.
In-use tongs stored on equipment door handle between uses. Two tongs stored on oven handle in kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven soiled by sushi bar.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign in women's rest room. Inspector provided sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walls in kitchen by stove and grill soiled with grease and oil
Outer openings not protected with self-closing doors. Exterior back door does not have a self closing mechanism
Raw fruits/vegetables not washed prior to preparation. Observed cut produce ( mangos ) located in flip-top make table with produce stickers still on produce.
Stored food not covered. Stored rations not covered in reach in freezer
Toilet/urinal not flushing/functioning properly. Urinal covered in men's room out of order
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( mangos and oranges ) stored over ready-to-eat food ( prepared salad ) in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate14 Basic
Show 19 findings ▾
Container of medicine improperly stored. Several bottles of over the counter medicines stored above prep table by sushi bar. Manager removed medicine
Non-food grade paper/paper towel used as liner for food container. Non food grade towels covering and touching washed vegetables in walk-in-cooler. Manager removed towels.
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in prep sink on cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
No soap provided at handwash sink. No soap available at cookline hand wash sink
Cardboard used to line nonfood-contact shelves. Soiled cardboard on shelves in kitchen, on the kitchen floor and sushi bar shelves.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen are acoustic type tiles that are not smooth or easily cleanable.
Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
Duct tape used to repair nonfood-contact surface. Duct tape used on pipes coming off reach in cooler and on shelves in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on prep table. Manager removed drinks
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled gloves stored on top of black pepper container.
Employee with no hair restraint while engaging in food preparation. Male cooks on cookline do not have any hair restraint
Ice scoop handle in contact with ice. Ice scoop handle touching ice at server station. Manager removed scoop.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelf support over back door hand wash sink is not sealed or easily claenable. Wood palet under reach in freezer by dishmachine is not sealed or easily cleanable
Outer openings not protected with self-closing doors. Exterior back screen door has no self closing mechanism
Stored food not covered. Frozen rolls uncovered in reach in freezer
Toilet/urinal not flushing/functioning properly. Urinal in men's bathroom covered with plastic bag. Out of order
Uncovered food stored near sink exposed to splash. Uncovered flour and egg wash stored next to hand wash sink in kitchen
Feb 5, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Male employee at the sushi bar area stated cleaning and organizing his work station and placed back used gloves to started working with food, Manager addressed situation, employee change to new gloves, no hand washing occurred. Inspector instructed to stop, washed his hands and continued working with food.
Feb 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 10 high priority.
10 High priority4 Intermediate6 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, observed big pot with vegetable sauce at 48F, per Manager sauce cooked 01/31/24.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, observed big pot with vegetable sauce at 48F, per Manager sauce cooked 01/31/24.
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. Male employee at the sushi bar area stated cleaning and organizing his work station and placed back used gloves to started working with food, Manager addressed situation, employee change to new gloves, no hand washing occurred. Inspector instructed to stop, washed his hands and continued working with food.
Employee switched from working with raw food to ready-to-eat food without washing hands. At the cook line, male employee tenderizing raw beef jump to stove and worked with cooked chicken and single service, Inspector instructed to stop and washed his 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. At the cook line, observed male employee cutting cooked beef and transferring to a plate with his bare hands, Manager addressed situation employee used spatula.
Employee washed hands with no soap. At the sushi bar area, male employee rinsed the tip of his fingers and started wearing gloves to make sushi rolls, inspector instructed to washed his hand properly.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At the cook line, observed male employee working with raw beef on cutting board and placed single service on board and whipped down cutting board with only water. Inspector instructed to sanitize surface, employee removed the cutting board and placed it in prep sink, washed and placed it back to use, No sanitization occurred. Inspector instructed to properly sanitize the surface, employee moved board to triple sink.
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. At the sushi bar area, sushi rice no time marked, also at the cook line fried shrimps no time marked, per Manager all items were placed on time around 10:45-11:00am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed fried rice Hot holding at 120F, rice warmer was off, per manager rice was placed around 11:00am, Manager moved to stove and reheated to 165F.
Toxic substance/chemical improperly stored. At the sushi bar area, observed glass cleaner stored next to garnish.
Handwash sink not accessible for employee use at all times. Handwash sink near back door blocked by equipment and multiple utensils inside sink, also at the server station, observed cases of soda on top of sink, Manager moved all.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
No soap provided at handwash sink. Handwash sink at the server station and near back door, no soap, also no sign posted on sink at the cook line entrance.
bottle containing toxic substance not labeled. At the sushi bar area, observed green soap for Handwash inside spra ha sauce bottle, no labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal food and drink (no lid) on prep table next to sushi. Manager moved.
Food storage container/container lid cracked or broken. Lids cracked.
Food stored on floor. Oil jug at the cook line.
In-use tongs stored on equipment door handle between uses. At the cook line, one tong on oven handle, employee moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment and hood filter heavily soiled.
Working containers of food removed from original container not identified by common name. Observed multiple containers with white substance not labeled, Manager labeled all.
Sep 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority6 Intermediate5 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license. June 1, 2023
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw pork and raw shrimp above vegetables bag, manager moved and stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, raw shell eggs 76F, unable to determine for how long eggs were out.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, raw shell eggs 76F, unable to determine for how long eggs were out.
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. Inspector provided a digital copy
Food-contact surface soiled with food debris, mold-like substance or slime. At the cook line, interior of the microwave, Employee cleaned during inspection.
Handwash sink not accessible for employee use at all times. Handwash sink next to back door, plumbing disconnected and sink not available for use, Manager fixed during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
No soap provided at handwash sink. Handwash sink at the cook line, o soap, also at the front server station, No paper towel, Manager provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line and walk-in cooler, noodles no date marked, per manager noodles cooked 09/05/23.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at the cook line, employee moved.
Food stored on floor. At the cook line, oil jug under table.
In-use knife/knives stored in cracks between pieces of equipment. Multiple knifes stored between reach-in cooler and prep table, employee moved all to dish machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, rice spoon in 84F standing water, Manager removed the water.
Working containers of food removed from original container not identified by common name. At the prep area, container with white substance not labeled, per manager substance was backing soda.
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.