AKO SUSHI AND SEAFOOD
725 N WASHINGTON AVE, Titusville FL 32796 · 321-567-7208
Last inspected Jul 22, 2026 · 16 visits since August 2023
JUN 25
JUN 25
OCT 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach found under storage shelves by walk in freezer entrance Total 1 live roach found Operator removed and cleaned and sanitized area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025079503 | Oct 29, 2025 | Jan 14, 2026 | $800 |
| 4--2025032407 | Apr 10, 2025 | Sep 16, 2025 | $400 |
| 4--2025029443 | Apr 2, 2025 | May 8, 2025 | $400 |
| 4--2021022295 | Apr 2, 2021 | Jun 21, 2021 | $200 |
Inspection history
16 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate10 Basic
What the inspector wrote — 17 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster stored above cream cheese in reach in freezer by front counter entrance. Operator removed
Toxic substance/chemical improperly stored. Sanitizer container stored on shelf next to soy sauce under prep sink by back door. Operator removed
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On two way splitter. Operator added one during inspection
Handwash sink used for purposes other than handwashing. Plastic containers stored on two hand sinks in kitchen. Operator removed
Show the remaining 13 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips
No paper towels or mechanical hand drying device provided at handwash sink. On three hand sinks in kitchen. Operator added some
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. Expired for Jia Y.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On bar area
Bowl or other container with no handle used to dispense food. Bowl used inside salad dressing and mayo sauce in walk in cooler. Operator removed
Carbon dioxide/helium tanks not adequately secured. On bar area.
Cove molding at floor/wall juncture broken/missing. By walk in freezer door
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee raw pork stored with food served to the public in walk in freezer. Operator removed
Exterior door has a gap at the threshold that opens to the outside.
In-use tongs stored on equipment door handle between uses. On cook line. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line Dish machine trays
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions and cucumbers stored above soy sauce in walk in cooler. Suggested compliance through switching all unwashed produce to the same side of walk in cooler
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate15 Basic
Show 22 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. Observed employees drag trash can in kitchen, then went to work on clean surfaces. Inspector coached employee on proper handwashing procedures. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground meat stored over ready to eat tempura in walk in cooler. Operator removed. Raw lobster stored over ice cream in grey reach in cooler by bar entrance door. Operator removed.
Stop Sale issued due to food not being in a wholesome, sound condition. Raw whole tuna, Tilapia fish and ground tuna stored in walk in cooler fully thawed in package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp stored on make table at 55F for 3.5 hours. Operator placed in freezer to deep chill. New temp 33F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On two way splitter
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for some employees. Provided operator with form, had employees on shift sign.
Spray bottle containing toxic substance not labeled. Under sushi display in front counter
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On second bar area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and sauce bowls on front counter on customer side not protected. Operator flipped them.
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. Raw whole tuna, Tilapia and ground tuna stored in walk in cooler fully thawed in package. Operator discarded
Cove molding at floor/wall juncture broken/missing. At wall by walk in freezer entrance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee mobile phone stored by hand sink on food prep area on front counter. And Employee open drink on microwave in kitchen. Operator removed both.
Equipment and utensils not properly air-dried - wet nesting. On dry rack above dump sink.
Exterior door has a gap at the threshold that opens to the outside. Back door
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in rice container in kitchen. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill soiled
Reuse of single-service or single-use articles. Reuse of jug container cut in half to use as scoop. Reuse of boxes used to store chicken to store cheese wonton
Single-service articles improperly stored. Soap containers stored over single service spoons on rack by walk in freezer door. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber stored over cream cheese in walk in cooler. Operator removed
Wet wiping cloth not stored in sanitizing solution between uses. On front counter area. Operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. First reading 0 ppm, operator changed solution, second reading 50 ppm.
Working containers of food removed from original container not identified by common name. Two containers of white powder not labeled. Operator labeled "flour".
Oct 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
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/
Exterior door has a gap at the threshold that opens to the outside. Gap underneath and around two back doors of establishment
Floor tiles missing and/or in disrepair. Floor tiles by entrance of walk in freezer in disrepair and broken cove molding.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink faucets soiled with grease Exterior of kitchen equipment Exterior of reach in coolers on cook line Hood filters soiled with grease
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled
Oct 29, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 23 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority4 Intermediate13 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. Employee cutting broccoli with bare hands, broccoli was not being heated directly after. Employee washed hands and put on gloves.
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. Raw chicken over raw pork in walk in freezer.
Roach activity present as evidenced by live roaches found. 1 live roach found under storage shelves by walk in freezer entrance Total 1 live roach found Operator removed and cleaned and sanitized area
Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings in dry storage room by walk in cooler 3 rodent droppings in dry storage room by walk in freezer 2 rodent droppings under sushi bar area on front counter 8 total rodent droppings observed. Operator removed and cleaned and sanitized area.
Spray hose at dish sink lower than flood rim of sink. Hose On mop sink. Operator cut the hose.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken stored in walk in cooler at 47F. Per operator, for 1.5 hours. New reading 44F. Tempura shrimp 54F on make table for 30 minutes. Operator placed in freezer. New reading 48F. Fish eggs at 63F on sushi bar area. Per operator, was pulled out of cold holding unit for 30 minutes. New reading 44F.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
Handwash sink used for purposes other than handwashing. Silver scrubby inside Hand sink. Operator removed
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/
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator was provided with a copy. Employees on shift signed.
Bowl or other container with no handle used to dispense food. Bowl without handle used in sugar, rice and flour containers.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on front counter on sushi bar. Operator flipped them Ice bucket stored not inverted in second bar area. Operator flipped bucket.
Cutting board has cut marks and is no longer cleanable. Throughout kitchen
Dead roaches on premises. 1 dead roach found in walk in cooler 1 dead one under storage rack Total 2 dead roaches found. Operator removed, cleaned and sanitized area
Exterior door has a gap at the threshold that opens to the outside. Gap underneath and around two back doors of establishment
Floor tiles missing and/or in disrepair. Floor tiles by entrance of walk in freezer in disrepair and broken cove molding.
Food stored on floor. Flour container stored on the floor. Operator removed
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice scoop handle touching rice in container in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink faucets soiled with grease Exterior of kitchen equipment Exterior of reach in coolers on cook line Hood filters soiled with grease
Raw fruits/vegetables not washed prior to preparation. Employee cutting Broccoli directly from the box. Operator was coached on washing before cutting of produce.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled
Time/temperature control for safety food thawed in an improper manner. Raw chicken container left at room temperature to thaw. Operator placed in walk in cooler
Jun 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Dead roaches on premises. 1 dead roach at front door of the establishment. Manager had employee sweep it up and discarded
Floor tiles missing and/or in disrepair. Entrance to walk in freezer
Jun 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Pesticide/insecticide labeled for household use only present in establishment.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak over raw breaded fish. Operator remove raw steak above raw raw fish
Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board on Cook line is soiled
Handwash sink used for purposes other than handwashing. Observed hand wash sink on cook line had items stored in the sink. Operator removed items from sink.
No soap provided at handwash sink. Observed at both hand wash sink in dish area and prep area not having soap. Operator place hand soap at hand wash sink stations
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine at bar area interior is soiled
Bowl or other container with no handle used to dispense food. Operator remove to go bowls from container
Cove molding at floor/wall juncture broken/missing. Through out the kitchen
Dead roaches on premises. 2 dead roaches in trap. Operator discarded the roaches trap
Equipment in poor repair. Both walk in cooler/walk in freezer door gasket are poor condition
Food not stored at least 6 inches off of the floor. Observed cooking oil and container of cut zucchini store directly off the floor not 6 inches. Operator remove both off the floor
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter on cook line are soiled and has accumulation of greased build up dripping on possible on food contact surface.
Unnecessary items stored in garbage enclosure. In water heater room
Working containers of food removed from original container not identified by common name.
Apr 14, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 12, 2025■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. 7 live roaches on reach in cooler hinge, reach in cooler located across from stove burners in cook line 2 live roaches on gasket on empty reach in cooler located in cook line across from woks. Total= 9 live roaches
Apr 11, 2025■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. 7 live roaches on reach in cooler hinge, reach in cooler located across from stove burners in cook line 2 live roaches on gasket on empty reach in cooler located in cook line across from woks. Total= 9 live roaches
Exterior door has a gap at the threshold that opens to the outside.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Tear on screen on back exit door.
Screen in door torn/in poor repair - vermin present. Screen on back exit door torn.
Apr 10, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 10 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 priority0 Intermediate8 Basic
Show 10 findings ▾
Roach activity present as evidenced by live roaches found. 7 live roaches on reach in cooler hinge, reach in cooler located across from stove burners in cook line 2 live roaches on gasket on empty reach in cooler located in cook line across from woks. Total= 9 live roaches
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp dumplings kept on make table located in cook line. Kept for 2 hrs 11 minutes with temperature of 46F. Garlic oil kept in cook line for less than 4 hrs with temperature of 68F. But placed on reach in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. Gap on ceiling tile located in kitchen entrance by dish are. Gap next to A/C vent on dish area.
Dead roaches on premises. 2 dead roaches on wall were hand sink is located in prep area 5 dead roaches on spider web located under prep sink 1 dead roach on paper towel lining prep table under rice warmer in cook line 1 egg sack on top of white microwave located in cook line. 1 dead roach on floor under table located by side exit door in dinning room. Total = 10 dead roaches 1 egg sack
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open cup located on sushi area.
Exterior door has a gap at the threshold that opens to the outside.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Tear on screen on back exit door.
Screen in door torn/in poor repair - vermin present. Screen on back exit door torn.
Walk -in cooler interior/shelves have accumulation of soil residues.
Wiping cloth sanitizing solution stored on the floor.
Apr 3, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up on stove burners
Ceiling/ceiling tile shows damage or is in disrepair. Hole on ceiling tile located in cook line Hole next A/C vent in dish area
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair inside walk in freezer
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris.
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Walk in cooler turned in dry storage with no light.
Apr 2, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 19 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority3 Intermediate11 Basic
Show 19 findings ▾
Container of medicine improperly stored. Vitamins and ibuprofen stored by sauce in front counter.
Non-food grade paper/paper towel used as liner for food container. NOn food grade towel lining sushi rice
Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings on top of dish machine 4 rodent droppings on top of low rinse detergent bucket located in dish area 1 rodent droppings on wall under dish machine 1 rodent dropping under three bay sink 1 rodent dropping on floor by white buckets on dish area 4 rodent dropping on floor under hand sink located in dish area 50 rodent dropping on floor under rack located on dry storage area by walk in freezer 6 rodent droppings on top of case of oyster sauce located in dry storage by walk in freezer 6 rodent droppings on top of cases of spoons located in dry storage by walk in freezer 6 droppings on floor under woks located in cook line 1 rodent dropping on floor by reach in cooler not been use in cook line 2 rodent droppings on cardboard on floor in cook line 3 rodent droppings on floor between prep table next to fryers and stove 5 rodent droppings on floor by compressor in bar area 8 rodent droppings on floor under hand sink located in bar 12 rodent droppings on floor by soda machine and ice machine in bar 5 rodent droppings on floor by stools in bar area Total=139 rodent droppings All pick up by owner
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic oil kept on cook line overnight with temperature of 84F. Dumplings kept on reach in cooler overnight with temperature of 56F. Operator throw away
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic oil kept on cook line overnight with temperature of 84F. Dumplings kept on reach in cooler overnight with temperature of 56F.
Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up on stove burners
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink on prep area.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Inspector calibrated
Bowl or other container with no handle used to dispense food. Bowl use to scoop crumbs in cook line
Ceiling/ceiling tile shows damage or is in disrepair. Hole on ceiling tile located in cook line Hole next A/C vent in dish area
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. Chopped tuna kept on walk in cooler Operator opened
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open cup located in dish area.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair inside walk in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water with temperature of 82F
In-use wet wiping cloth/towel used under cutting board.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris.
Single-service articles not stored inverted or protected from contamination. To go containers stored in cook line facing up.
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Walk in cooler turned in dry storage with no light.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach in cooler. Operator fixed.
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. No time mark on sushi rice at front counter operator put out at 11am.
Handwash sink used for purposes other than handwashing. Handwash sink in kitchen opposite side near 3 sink compartment have items stored inside. Operator removed items.
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. Employee Hamg no proof of training hired back in march 2024.
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles in kitchen in disrepair.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen interior soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters soiled above cookline. Reach in cooler gaskets soiled. Walk in cooler shelves soiled.
Screen in door torn/in poor repair Screen in back door in poor repair.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Galvanized metal in contact with acidic foods. Opened can or tomato ketchup, product stored in broken sealed can, corrected moved to food safe container.
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.sushi rice placed on line at 11am, corrected
Toxic substance/chemical improperly stored. Can of fly spray store at back prep area with unused food storage containers, corrected
Handwash sink used for purposes other than handwashing. Hand wash sink at beverage station used as dump sink, observed ice and iced tea pitcher in hand wash sink
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New.y hired dish washing person without signed employee agreement on file, paperwork was emailed to operator, printed and signed while inspection was taking place
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin of the ice machine in beverage station soiled interior with mold like substance on inside walls
Bowl or other container with no handle used to dispense food. Multiple 1#bowls used as scoops in bulk dry food items, removed
Buildup of food debris/soil residue on equipment door handles. Reach in cooler unit on side table, handle area heavily soiled.
Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles damaged or/and missing through out kitchen prep areas.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler unit not maintaining 41° or colder at the time of the inspection, operator had already removed all tcs items from units and placed multiple reach in cooler units throughout the location, repair/service on site at the time of the routine inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line Pepsi cup without lid and opened bottle water.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dishwashing station, personal items, purse/backpack stored over cleaned dishes, corrected
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelves og prep table and table legs soiled in prep and cook line stations.
Aug 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee personal food not properly identified and segregated from food to be served to the public. In Pepsi cooler over salads
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shoes stored on bottom prep table shelf in kitchen
Light not functioning. Storage room outside walk in freezer
Aug 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 8 high priority.
8 High priority6 Intermediate11 Basic
Show 25 findings ▾
Employee touched hat and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook
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. - Sushi area - Peeling quartered avocados - server in the bar putting lemon on a drink
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Salmon
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw breaded chicken over noodles and dumplings, walk in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler tray of raw fish over sauce
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut greens 47F, tempura 47F, raw beef 47f, dumplings 52F, shrimp 49F, cookline cooler. Stocked within previous 2 hours per operator - fresh garlic and oil 72F, cooked noodles 57F. No time or temperature control for safety on Cookline - sushi area: in display case raw fish 47F, 48F, 51F, cream cheese 46F. Out for orders and returned per operator. - sushi area roe sitting in counter at 64F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Various tempura items cooked and stored next to cooking equipment 97-120F. - rice 129F cooked and held in warmer for less than 2 hours per operator
Toxic substance/chemical improperly stored. Bug spray over Togo containers next to back door
Cold water turned off at handsinks. Hot water temperature 130F, no cold water available to mix
Food-contact surface soiled with food debris, mold-like substance or slime. Sushi toaster oven heavily soiled
Handwash sink used for purposes other than handwashing. Cookline used to hold plastic container and strainer Another used to hold 6 lids for 5 gallon containers Another covered by plastic wrap
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sashimi salad on Togo and dinner menu
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee on duty with no food handler training
No soap provided at handwash sink. - Sushi area handsinks - womens restroom, corrected on site
Accumulation of dead flies in establishment. - Fly strip hanging next to cookline with numerous dead flies - hundreds of dead flies and larvae in exterior unused storage closet next to dumpster and in "garbage room" with hot water heater.
Bowl or other container with no handle used to dispense food. Floating in sauce
Employee personal food not properly identified and segregated from food to be served to the public. In Pepsi cooler over salads
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shoes stored on bottom prep table shelf in kitchen
Food stored on floor. Cases in the walk in freezer
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Light not functioning. Storage room outside walk in freezer
Opened employee beverage container in a cold holding unit with food to be served to customers. Open soda can over sushi, sushi cooler
Raw fruits/vegetables not washed prior to preparation. Employee cutting avocados in half from bags of whole avocados in sushi area
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
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.