AKITA SUSHI
8075 SW HWY 200 UNIT 117, Ocala FL 34481 · 352.291.9303
Last inspected Feb 20, 2026 · 13 visits since August 2023
OCT 24
FEB 25
AUG 25
NOV 25
FEB 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
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. No written procedure available. Inspector provided operator with written procedure.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025006139 | Oct 1, 2024 | Feb 26, 2025 | $400 |
| 5--2017001119 | Jan 5, 2017 | Feb 9, 2017 | $400 |
Inspection history
13 visits, newest first
Feb 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 7 high priority.
7 High priority3 Intermediate12 Basic
What the inspector wrote — 22 findingsThe state's own report →
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. Employee in dish area handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
Non-food grade paper/paper towel used as liner for food container. Tuna wrapped in paper towels in front counter reach-in cooler.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Scallops stored over soy beans in cook line reach-in freezer. Manager placed scallops underneath soy beans.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cleaning tables on cook line proceeded to handle clean soy beans on cook line without changing gloves and washing hands. Manager had employee wash hands and change gloves.
Show the remaining 18 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item stored in reach-in cooler across from cook line prep table with rice and soup warmers: whipped topping (51F - Cold Holding). Manager stated whipped topping stored in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line prep table with rice and soup warmers: tofu (48F - Cold Holding); whipped topping (51F - Cold Holding). Manager stated whipped topping stored in cooler overnight and tofu placed in cooler two hours prior to temperature being taken. Manager moved tofu to reach-in freezer to reduce temperature to 41F.
Toxic substance/chemical improperly stored. Bottle of soap stored on top of case of vinegar next to back door. Manager removed bottle of soap.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stained. Interior of cook line microwave soiled with old food debris. Shelves in walk-in cooler soiled with old food debris.
Handwash sink used for purposes other than handwashing. Pan stored in front counter hand washing sink. Employee removed pan during inspection.
No soap provided at handwash sink. No soap at dish area and cook line hand washing sinks. Manager provided hand soap during inspection.
Ceiling tile missing. Ceiling in back of kitchen missing tiles.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers stored on kitchen shelf. Manager turned containers over.
Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler across from cook line stove.
Floor tiles missing and/or in disrepair. One floor tile mission cook line.
Food storage container/container lid cracked or broken. Lid for container of flour on bottom shelf of prep table across from walk-in cooler.
Food stored on floor. Plastic containers of sauce stored on floor in walk-in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from back door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop for rice on cook line prep table, 85F. Manager returned scoop to dish area.
No handwashing sign provided at a hand sink used by food employees. No sign at cook line hand washing sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Fan covers in walk-in cooler dusty.
Screening is not 16-mesh to the inch. Tear in back door screen.
Stored food not covered. Container of noodles stored in walk-in cooler.
Nov 14, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 4, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority4 Intermediate10 Basic
Show 18 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 next to three compartment sink, 0 ppm.
Employee switched from working with raw food to clean dishes without washing hands. Employee handled raw chicken and proceeded to handle clean plate on cook line. Manager had employee wash hands and use another plate.
Raw animal foods not properly separated from ready to eat foods based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw scallops stored over beans in cook line reach-in freezer. Manager placed beans on top shelf.
Toxic substance/chemical improperly stored. Bottle of degreaser stored on top of case of vinegar sauce in back of kitchen. Manager placed bottle of degreaser on floor beneath three compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Soda nozzles for wait station soda machine. Bin for wait station ice machine.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of cooked noodles stored in walk-in cooler. Manager stated noodles were prepared on 11/2, manager added proper time mark to noodles.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two out five employee training certificates expired in October of 2025.
Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice on cook line. Manager removed bowl during inspection.
Cardboard used to line food-contact shelves. Cardboard on top of cook line reach-in freezer.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above sushi bar area soiled with mold-like substance.
Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler across from cook line.
Employee personal food not properly identified and segregated from food to be served to the public. Employee container of soy milk stored in wait station reach-in cooler. Manager removed soy milk during inspection.
Food stored on floor. Case of vinegar sauce stored on floor next to back door. Two cases of avocados stored on cook line floor.
Hood filter missing from automatic fire suppression/exhaust system. Missing hood filter from hood above cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Fan covers in walk-in cooler soiled with mold-like substance. Area around soda nozzles of wait station soda machine.
Stored food not covered. Mushrooms stored in cook line reach-in freezer. Manager wrapped mushrooms with plastic.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine. Flaps to kitchen entrance.
Aug 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority5 Intermediate14 Basic
Show 23 findings ▾
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. Employee handled dirty dishes and then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
Non-food grade paper/paper towel used as liner for food container. Paper towels lying on top of broccoli in reach-in cooler across from cook line stove. Manager removed paper towels during inspection.
Nonfood-grade containers used for food storage - direct contact with food. Chicken stored in a to go bag in reach-in freezer across from walk-in cooler. Manager removed chicken from bag and placed chicken in a food grade container.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked noodles in reach-in freezer across from walk-in cooler. Manager removed chicken during inspection.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of creamer in wait station reach-in cooler. Manager stated cream opened on 8/17. Manager placed proper date mark on creamer.
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. No written procedure available. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stove. Bin for ice machine next to wait station soda machine.
Handwash sink used for purposes other than handwashing. Scrub pad stored in sushi area hand washing sink. Manager removed scrub pad during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
Bowl or other container with no handle used to dispense food. Cup used to scoop rice on cook line. Manager removed cup during inspection.
Ceiling tile missing. Ceiling tiles missing in back of kitchen.
Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler across from cook line stove.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Manager removed drink during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drink stored in wait station reach-in cooler. Manager removed energy drink during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on top of bottles of water at end of cook line. Manager removed bag during inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers stored above three compartment sink.
Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
Food stored on floor. Ginger dressing stored in plastic containers stored on floor in walk-in cooler. Manager placed ginger dressing on shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from 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.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth underneath cutting board on kitchen prep table. Manager removed wiping cloth.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Fan covers in walk-in cooler. Area around soda nozzles of wait station soda machine.
Working containers of food removed from original container not identified by common name. Containers of flour on shelf underneath kitchen prep table.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Container of medicine improperly stored. Aspirin stored in dry goods storage area rack above food served to the public. Manager removed aspirin
Non-food grade paper/paper towel used as liner for food container. Non food grade towels stored on vegetables I flip-top make table cooler. Employee removed paper towel
Raw animal food stored over or with unwashed produce. Wrapped scallops stored above green peas. Manager removed green peas. In reach in freezer. Fish stored above cream cheese rations. Manager removed fish
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside of the ice machine
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test steps for dishmachine
No soap provided at handwash sink. No sop at sushi bar hand wash sink. Manager purchased soap and placed at hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dumpling Sauce prepared two days earlier not date marked. Employee put date on container
Records/documents for required employee training do not contain all of the required information. Two food handler certificates lacking expiration date. Manager placed date on certificates
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (rice and dumpling sauce ).
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in kitchen. Manager secured tanks with chain.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. employee keys and tools stored in dry goods storage area rack above food served to the public. Manager removed both items
Food stored on floor. container of vinegar stored on floor. Manager placed vinegar on shelf
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer
In-use tongs stored on equipment door handle between uses. tongs stored on oven handle. Employee removed tongs
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line has food accumulated.
Oct 3, 2024□ Emergency Order Callback CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory in the To go menu and online menu.
Oct 2, 2024■ Emergency Order Callback Not CompliedComplaint Investigation (Partial)
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. At the kitchen area; observed three live roaches underneath prep table, two live roaches under Hot holding equipment, ten live roaches under reach-in freezer (motor area), two live roaches behind search protector at the cook line, one live roach in rice warmer hinges, five live roaches behind handwash sink at the kitchen entrance, four live roaches on floor under reach-in cooler at the cook line, one love roach on exterior part of chest freezer and three live roaches in chest freezer hinges.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory in the To go menu and online menu.
Dead roaches on premises. At the cook line, observed approximately 30 dead roaches at the motor area of reach-in freezer, six dead roaches on floor under reach-in cooler at the cook line, two dead roaches on floor under triple sink, two dead roaches on floor under wok station and four dead roaches inside chest freezer hinges.
Oct 1, 2024■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 14 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
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. Male employee scratched his face and immediately after handle clean equipment and containers with food, Inspector instructed to stop, and wash his hands.
Roach activity present as evidenced by live roaches found. At the kitchen area; observed three live roaches underneath prep table, two live roaches under Hot holding equipment, ten live roaches under reach-in freezer (motor area), two live roaches behind search protector at the cook line, one live roach in rice warmer hinges, five live roaches behind handwash sink at the kitchen entrance, four live roaches on floor under reach-in cooler at the cook line, one love roach on exterior part of chest freezer and three live roaches in chest freezer hinges.
Handwash sink used for purposes other than handwashing. Handwash sink at the end of the cook line use to stored pots inside sink.
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. For three male employees
No soap provided at handwash sink. Handwash sink at the kitchen entrance.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory in the To go menu and online menu.
Bowl or other container with no handle used to dispense food. At the cook line, underneath prep table, observed bowl no handle inside sugar container.
Dead roaches on premises. At the cook line, observed approximately 30 dead roaches at the motor area of reach-in freezer, six dead roaches on floor under reach-in cooler at the cook line, two dead roaches on floor under triple sink, two dead roaches on floor under wok station and four dead roaches inside chest freezer hinges.
Food stored on floor. At the kitchen entrance, observed soda bottles on floor.
In-use tongs stored on equipment door handle between uses. At the cook line, observed two tongs on oven handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, observed rice spoon in 85F water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, observed multiple boxes of vegetables stored above cut vegetables.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sirachi sauce prepared two days earlier not date marked
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( sauce and rice ). Manager removed bowl
Cardboard used to line nonfood-contact shelves. Soiled cardboard lining floor of walk-in-cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on top of ice machine
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer have ice build up.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle door
Interior of microwave with rust that has pitted the surface Microwave on cook line rusted on the inside and out and showing holes in exterior structure
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters above cook line soiled with grease
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( avocado ) stored over ready-to-eat food ( sirachi sauce and cut vegetables ) in walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.\walk-in-cooler Walk-in-cooler shelves rust pitted
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Container of medicine improperly stored. Observed Advil, glue, and soap stored above Teriyaki sauce in kitchen. Observed WD-40 stored on top of bags of sugar. Manager removed all items
Raw animal food stored over or with unwashed produce. Observed raw fish stored above soy beans in pods in reach in cooler in kitchen. Observed raw fish stored over ice cream in reach in freezer. Manager corrected both situations.
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. See stop sale. Observed rice at sushi bar not marked with time. Manager advised rice had been prepared 3 hours earlier
Handwash sink not accessible for employee use at all times. Observed pans stored in hand wash sink on cookline. Observed sanitizer bucket stored ion hand wash sink be dishwash area. Employee removed sanitizer bucket.
Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee food and drink stored on prep table in kitchen. employee removed both items from prep table.
Equipment and utensils not properly air-dried - wet nesting. Observed equipment (plastic containers)not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Food stored on floor. Observed box of plastic hot sauce bottles stored on floor in dry goods storage area. Manager placed box on shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezer.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle on cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters oiled with grease in kitchen. Observed door handle to reach in cooler on cook line soiled with food particles.
Oct 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 9, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed two hand wash sink sinks removed where sushi bar was previously located.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed sushi bar has been relocated with no plan review approval
Aug 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash pans in hand wash sink and not sanitizer prior to using pans. Manager advised.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the reach-in Cooler: shrimp (57F - Cold Holding); beef (56F - Cold Holding); Chicken (51F - Cold Holding). Items had been in the reach in cooler for 3hours. Manager voluntary discarded all three items. Ambient temperature of reach in cooler was 41F.
Hand wash sink used for warewashing. Observed employee wash pans in hand wash sink and not sanitize the pans prior to using. Manager advised
Handwash sink not accessible for employee use at all times. Observed pans in hand wash sink on cookline. Employee removed pans.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed two hand wash sink sinks removed where sushi bar was previously located.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips for dishmachine
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed sushi bar has been relocated with no plan review approval
Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food (rice). Manager removed bowl from rice
Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in kitchen. Manager put chain on tanks
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor in walk-in-cooler.
Food stored on floor. Observed soda syrup box on floor in kitchen, manager placed on shelf
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in freezer section of reach in cooler under sushi bar.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food ( flour ). Manager removed scoop from flour.
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.