AKIRA HIBACHI AND SUSHI
13424 BOYETTE RD, Riverview FL 33569 · 813.689.5544
Last inspected Apr 15, 2026 · 8 visits since October 2023
MAR 24
SEP 24
MAY 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 use bare hands while cutting lemons and onions.
★ 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 |
|---|---|---|---|
| 3--2015043061 | Sep 21, 2015 | Oct 27, 2015 | $400 |
Inspection history
8 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate9 Basic
What the inspector wrote — 16 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shrimp 75 F left on counter over night. Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp 75 F left on counter over night. Employee discarded.
Toxic substance/chemical improperly stored. Chemical spray bottle on tray with water. Spray bottle not labeled.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
Show the remaining 12 findings ▾
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/ Observed 4 employees working with no certified food manager on site.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in server station. Employee replaced.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash sink on cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food.portion cup in tempura mix.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dry storage shelf with seasonings.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in coolers.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on plate, employee place in sanitizer bucket.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, employee remade tested 50 ppm chlorine.
Dec 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp 116 F left on counter, discussed reheating.
Toxic substance/chemical improperly stored. Chemical spray bottle on tray with water pitchers.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at server station.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has 4 employees and provided 2 food handler certifications.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Bowl with no handle in shrimp batter.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in standing water temped 79 F, manager emptied water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach in cooler.
May 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. Observed plastic togo bags used to store food in walk in cooler at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained in kitchen at time of inspection.
Cutting board has cut marks and is no longer cleanable. Some cutting boards are grooved on cooks line at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelves used to stored clean plate ware. Employee removed drink at time of inspection.
Unclean building components, attachments or fixtures. Hoods and hood filters are soiled with old dust and grease at time of inspection.
Sep 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
5 High priority7 Intermediate11 Basic
Show 23 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 use bare hands while cutting lemons and onions.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse dish without sanitizing, discussed wash rinse and sanitizing with operator. Operator sanitized at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp above cooked chicken in reach in cooler on cook line, operator reorganized at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 45F- retemp 43 F, chicken 45 F- retemp 43 F, Shrimp batter 78 F- retemp 42 F in reach in cooler on cook line. Operator placed ice on items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 115 F, discussed time as a public health control.
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. Sent to operator at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
Handwash sink not accessible for employee use at all times. Drink in handwash sink, employee removed at time of inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash sink next to fryers.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 2 food handler certifications.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked.
Soap dispenser at handwash sink not working/unable to dispense soap. At handwash sink next to fryers.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Portion cup in batter.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout kitchen.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
Equipment in poor repair. Reach in freezer door handle broken. Dish machine tested 0 ppm chlorine. Establishment was not using dish machine at time of inspection. Discussed with operator to use 3 compartment sink until dish machine is working properly.
Food stored on floor. Soy sauce on floor near dish machine.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
Unclean building components, attachments or fixtures. Hood.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
Working containers of food removed from original container not identified by common name. Bottle of water not labeled near pos system.
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp above cooked chicken in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 46 F in reach in cooler, employee placed on ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 107 F, Shrimp 85 F.
Toxic substance/chemical improperly stored. Chemical spray bottle next to pitcher of water.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in reach in cooler and walk in cooler not date marked.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Portion cup in batter.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers not inverted in dry storage shelf.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on dry storage shelf, operator removed at time of inspection.
Equipment in poor repair. Door handle broke on reach in freezer.
Food stored on floor. Sauce on floor in kitchen.
Ice scoop handle in contact with ice.
Working containers of food removed from original container not identified by common name. Container of sugar not labeled.
Dec 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Toxic substance/chemical improperly stored. Cleaner on tray with water.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash sink next to fryers.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked.
Bowl or other container with no handle used to dispense food. Portion cup in batter.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Equipment in poor repair. Walk in cooler gaskets torn.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and prep table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
Nov 2, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Toxic substance/chemical improperly stored. Cleaner on tray with water.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.
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. Due 12/23/2023
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash sink next to fryers.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked.
Soap dispenser at handwash sink not working/unable to dispense soap. At handwash sink next to fryers.
Bowl or other container with no handle used to dispense food. Portion cup in batter.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Equipment in poor repair. Walk in cooler gaskets torn.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and prep table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
Oct 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 3 high priority.
3 High priority8 Intermediate10 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. Dish machine teste 10 ppm chlorine. Advised operator to use 3 Compartment Sink until dish machine is working properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp 77 F.
Toxic substance/chemical improperly stored. Cleaner on tray with water.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in wok faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.
Handwash sink not accessible for employee use at all times. Handwash sink blocked with cart, cart moved at time of inspection.
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. Due 12/23/2023
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash sink next to fryers.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked.
Soap dispenser at handwash sink not working/unable to dispense soap. At handwash sink next to fryers.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled, operator labeled at time of inspection.
Bowl or other container with no handle used to dispense food. Portion cup in batter.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Equipment in poor repair. Walk in cooler gaskets torn.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and prep table.
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 in sugar.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Stored food not covered. Ice next to handwash sink not covered.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Working containers of food removed from original container not identified by common name. Container of sugar not labeled, operator labeled at time of inspection.
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.