AKIRA
318 WEST LAKE MARY BLVD, Sanford FL 32773 · 407-878-6866
Last inspected Jan 21, 2026 · 12 visits since July 2023
APR 24
AUG 24
JAN 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jan 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority1 Intermediate13 Basic
Show 15 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)
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. REGULAR ROLLS - Philadelphia roll SUSHI ENTREES: - Maki combo - Spicy Maki combo - Sushi Regular - Tri-color sashimi - Tri-color sushi - Sushi Deluxe - Sashimi regular - Sushi deluxe - Sushi and Sashimi combo - Sushi and Sashimi love boat CHEF'S SPECIAL ROLLS - Rainbow roll - Rainbow Naruto - Angry Dragon - Sex on the Beach roll - Mango Dragon SUSHI LUNCH - all items in this category
Accumulation of debris on dish trays.
Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop rice
Buildup of food debris/soil residue on equipment door handles. - cookline cooler
Carbon dioxide tanks not adequately secured.
Floor soiled/has accumulation of debris. - area around and below fryers
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses. - tongs on oven door handles
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - scoop handle inside bulk flour
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - tongs in contact with pickle ginger at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - front of oven, fryers and wall near fryers - cabinet near fryers - exterior of sauce buckets at walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. - bottom of cookline cooler left soiled
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed mushrooms over sliced carrots
Walk-in cooler shelves with rust that has pitted the surface.
Sep 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 28, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container. - white single serve paper towel used to wrap fish at sushi bar
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - 1 CFM for establishment is expired.
Accumulation of debris inside warewashing machine.
Exterior door has a gap at the threshold that opens to the outside. - side door
Jul 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority2 Intermediate5 Basic
Show 13 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)
Food stored in ice used for drinks. See stop sale. - opened soda bottle
Non-food grade paper/paper towel used as liner for food container. - white single serve paper towel used to wrap fish at sushi bar
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued due to food not being in a wholesome, sound condition.
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. - sushi rice
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - 1 CFM for establishment is expired.
No paper towels or mechanical hand drying device provided at handwash sink. - at triple sink - at cookline
Accumulation of debris inside warewashing machine.
Accumulation of debris on dish trays
Buildup of food debris/soil residue on equipment door handles. - cook line cooler
Exterior door has a gap at the threshold that opens to the outside. - side door
Ice scoop handle in contact with ice.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate12 Basic
Show 15 findings ▾
Non-food grade paper/paper towel used as liner for food container. - white single use paper towel used to wrap various fish at sushi bar
Raw animal food stored over/not properly separated from ready-to-eat food. - raw calamari over cooked dumplings at cookline
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tuna (60F - Cold Holding); - salmon (60F - Cold Holding); - cream cheese (60F - Cold Holding); - imitation crab (60F - Cold Holding) Observed in sushi display cooler. Cooler apparently not on. Operator states employee forgot to turn on. Operator states cooler was loaded at 12 noon. All items were brought to freezer for expedited cooling.
Bowl or other container with no handle used to dispense food. - bowl no handle used to scoop tempura flakes
Buildup of food debris/soil residue on equipment door handles. - coolers at sushi bar - cookline cooler door
Employee with no hair restraint while engaging in food preparation. - cook line employee
Exterior door has a gap at the threshold that opens to the outside. - side door
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses. - tongs on oven door handles
No Heimlich maneuver/choking sign posted. - provided to operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan covers dusty
Reach-in cooler interior/shelves have accumulation of soil residues. - cookline cooler
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado stored in reach in cooler at sushi bar. Operator brought to back for washing
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. - Sanitizer Bucket (Chlorine >500ppm) Operator made new solution. Final reading 100ppm
Aug 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Buildup of food debris/soil residue on equipment door handles. - handles on both cook line cooler soiled
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside. - exit door next to restrooms
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior microwave at cook line soiled
Aug 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 3 high priority.
3 High priority2 Intermediate16 Basic
Show 21 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. - chlorine zero ppm
Food stored in ice used for drinks. See stop sale. - pitchers of beverage and cup of lemons in drink ice at server station
Stop Sale issued due to food not being in a wholesome, sound condition. - drink ice
No paper towels or mechanical hand drying device provided at handwash sink. - at server station
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - sushi rice
Bowl or other container with no handle used to dispense food. - bulk rice
Buildup of food debris/soil residue on equipment door handles. - handles on both cook line cooler soiled
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - bag of clothing onto of bag in box syrups. Manager moved
Employee with no hair restraint while engaging in food preparation. - sushi employee
Exterior door has a gap at the threshold that opens to the outside. - exit door next to restrooms
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk tempura
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - ice scoop
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoops
Interior of oven/microwave has accumulation of black substance/grease/food debris. - at server station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior microwave at cook line soiled
Opened employee beverage container in a cold holding unit with food to be served to customers. - at server station
Stored food not covered. - pans of butter not wrapped. Manager states from last night
Time/temperature control for safety food thawed in an improper manner. - squid in container of standing water
Unwashed fruits/vegetables stored with ready-to-eat food. - avocado in sushi prep cooler. Manager states unwashed. Took to back to wash. - unwashed mushrooms over peeled onions
Apr 5, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Faucet at three-compartment sink does not reach all compartments. Faucet is missing the spout on the left side.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Pork and beans not dated
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta and rice not dated
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly tape over the prep area are full opererator removed
Accumulation of debris on exterior of warewashing machine. Top of the machine
Employee personal food not properly identified and segregated from food to be served to the public. Employee items mixed with the rest
Equipment in poor repair. Fry basket damaged Line cooler gasket ripped
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler racks are soiled -grease build up at the fryer
Time/temperature control for safety food thawed in an improper manner. Beef and shrimp in standing water
Feb 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Shrimp in container lined with paper towel at sushi bar
Cutting board has cut marks and is no longer cleanable. White cutting boards on cooks line
Employee personal food not properly identified and segregated from food to be served to the public. In walk cooler
Equipment in poor repair. Display case where sushi is displayed does not close seal
Exterior door has a gap at the threshold that opens to the outside. Emergency exit door in hallway with bathroom
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up around door of walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on doors of reach in coolers at cooks line are soiled
Standing water on floor of walk-in-cooler.
Jan 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority2 Intermediate9 Basic
Show 16 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. Advised operator to set up triple sink
Food stored in ice used for drinks. See stop sale. Container of apple juice,empty to go container and container with spice in ice bin
Non-food grade paper/paper towel used as liner for food container. Shrimp in container lined with paper towel at sushi bar
Raw animal food stored over/not properly separated from ready-to-eat food. Scallops stored over sauces and butter in reach in cooler at cooks line
Stop Sale issued due to food not being in a wholesome, sound condition. Container of apple juice,empty to go container and container with spice in ice bin
Handwash sink not accessible for employee use at all times. Hand washing sink at sushi bar,blocked with container
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at dish wash area
Cutting board has cut marks and is no longer cleanable. White cutting boards on cooks line
Employee personal food not properly identified and segregated from food to be served to the public. In walk cooler
Equipment in poor repair. Display case where sushi is displayed does not close seal
Exterior door has a gap at the threshold that opens to the outside. Emergency exit door in hallway with bathroom
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up around door of walk in freezer
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between lid and make table at cooks line In use tongs stored on oven door handles on cooks line Scoop handle in direct contact with flour at prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on doors of reach in coolers at cooks line are soiled
Standing water on floor of walk-in-cooler.
Working containers of food removed from original container not identified by common name. Sugar and flour no labels at prep area
Jul 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Food stored in ice used for drinks. See stop sale. Juice bottle stored in the ice bin at the wait station
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 60°
Handwash sink not accessible for employee use at all times. At the dish area linen bag blocking the sink and utensils in the sink
No paper towels or mechanical hand drying device provided at handwash sink. Hws at the hibachi room both sinks
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items not dated
Dinning plates with chopsticks partially eaten in the cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat in the store age rack
Equipment in poor repair. -gasket to the make cooler dirty -gasket to the sushi low boy cooler -low boy cooler at the sushie station is down
Food stored on floor. In the freezer case of shrimp on the floor
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave
Kitchen area not maintained clean and organized. -make cooler is disabled and filled with old papers, hand tools
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Line hand sink faucet handles -hood filters soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the make cooler water and food debris
Screening is not 16-mesh to the inch. Back door
Time/temperature control for safety food thawed in an improper manner. Shrimp sitting in standing water Frozen fish in the lowboy cooler cooler, unit is not maintaining temperature
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.