AKIRA BACK
233 NE 2 AVE, Delray Beach FL 33444 · 561 739 1708
Last inspected Mar 30, 2026 · 7 visits since September 2023
JAN 24
NOV 24
APR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chocolate butter marked 8 days ago, in pastry station. See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
No soap provided at handwash sink...employee provided
Paper towel dispenser at handwash sink not working/unable to dispense paper towels...employee provided
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner...ice buckets. Employee inverted.
Clean utensils or equipment stored in dirty drawer or rack...stored ice scoop directly top of the ice machine. Employee removed
Show the remaining 1 finding ▾
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.... Tuna thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee discarded tuna
Nov 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 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 +200 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food...white egg wash above stored above sauce, lemon juice in reach in cooler at kitchen. Employee properly stored
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tofu 47F, cut tomatoes 45F in cold well, food not prepped or portion today, food being held less than 4 hours. Chef removed to acceptable cooler.
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 being held less than 4 hours. Employee time marked.
Handwash sink used for purposes other than handwashing...dumped water in handwashing sink at sushi station.
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.... Tuna thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee removed from package
In-use utensil stored in standing water less than 135 degrees Fahrenheit...at 92F at sushi station, 71F pastry station, 122F at kitchen. Employee removed.
Apr 4, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 3, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 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 00 ppm.
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....cutting onion with one hand gloves. Stop sale issue. Employee discarded food
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...due to dish machine not sanitized.
Stop Sale issued due to food not being in a wholesome, sound condition.... 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....cutting onion with one hand gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ham 51F, kimchi 49F in ice bath at kitchen and garlic 55F at cook line, food not prepped or portion today, food being held less than 4 hours. Employee time marked.
Handwash sink used for purposes other than handwashing...employee wash shrimp in handwashing sink at sushi bar. Discussed with employee
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw tuna stored over/not properly separated from ready-to-eat cooked meatballs and chicken, on speed rack in walk cooler. Operator removed tuna.
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cooked octopus under raw shrimp on speed rack in walk in cooler. Chef removed octopus.
Ice scoop handle in contact with ice to be served with sashimi at the sushi bar. Chef removed.
Sep 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chocolate butter marked 8 days ago, in pastry station. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chocolate butter marked 8 days ago, in pastry station.
Paper towel dispenser at handwash sink next to cook line not working/unable to dispense paper towels. Chef replaced entire machine with a new one, working correctly
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.