SUSHI FEAST AYCE
3500 SW COLLEGE RD STE #400, Ocala FL 34474 · 352-895-8526
Last inspected Feb 23, 2026 · 6 visits since October 2023
OCT 23
MAR 24
AUG 24
FEB 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ribs in walk-in-cooler at 46F cooked 24 hours earlier and kept in walk-in-cooler over night
★ 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 |
|---|---|---|---|
| 5--2018025608 | May 9, 2018 | Jul 27, 2018 | $400 |
Inspection history
6 visits, newest first
Feb 23, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Handwash sink used for purposes other than handwashing. Steel wool stored in dish area hand washing sink. Manager removed steel wool during inspection.
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At the cook line, pooled eggs on top portion of cooler and underneath cooked pork, Manager moved the pork.
Handwash sink used for purposes other than handwashing. Handwash sink at the cook line metal scrubbing sponge inside sink, employee discarded.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in cooler, bags of chicken no date marked, per employee chicken pulled out from freezer 02/10/2025
Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottle with yellow substance not labeled, Manager labeled oven cleaner.
Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the cook line, employee personal food stored above customers food, manager moved, also in walk-in cooler, employe moved all.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the server area, employee personal items (back pack, purse and jackets) on top of boxes with chopsticks and plastic containers, Manager moved all.
Time/temperature control for safety food thawed in an improper manner. Near back door, two large bags of sweet sour chicken 37-56F thawed at room temperature, inspector instructed to moved to walk-in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed produce stored above ready to eat products (chopped cilantro, cut vegetables) employee started to organize walk-in cooler during inspection
Aug 28, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 27, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. sweet n sour chicken (130F - Cooking). Manager stated the chicken arrived breaded and he is unsure whether the chicken arrives fully-cooked or raw in the center. There is no box to verify whether or not the chicken is fully cooked. Inspector instructed manager to continue cooking the chicken to 165F.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside walk-in cooler: rack of ribs (46F - Cold Holding); rack of ribs (47F - Cold Holding); rack of ribs (47F - Cold Holding); short ribs (45F-47F - Cold Holding); beef (45F-47F - Cold Holding); chicken (45F - Cold Holding); chicken (45F - Cold Holding); shrimp (48F - Cold Holding); raw shell eggs (54F ambient - Cold Holding); chicken (case) (45F-46F - Cold Holding); chicken (case) (44F-45F - Cold Holding); duck (47F - Cold Holding); duck (48F - Cold Holding); duck (48F - Cold Holding); duck (47F - Cold Holding). Both manager and cook stated that all items have been held inside unit overnight. Ambient air temperature of walk-in cooler 54F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk-in cooler: rack of ribs (46F - Cold Holding); rack of ribs (47F - Cold Holding); rack of ribs (47F - Cold Holding); short ribs (45F-47F - Cold Holding); beef (45F-47F - Cold Holding); chicken (45F - Cold Holding); chicken (45F - Cold Holding); shrimp (48F - Cold Holding); raw shell eggs (54F ambient - Cold Holding); chicken (case) (45F-46F - Cold Holding); chicken (case) (44F-45F - Cold Holding); duck (47F - Cold Holding); duck (48F - Cold Holding); duck (48F - Cold Holding); duck (47F - Cold Holding). Both manager and cook stated that all items have been held inside unit overnight. Ambient air temperature of walk-in cooler 54F. Stop sales issued. On rolling rack in back of kitchen: Two large bags of sweet n sour chicken thawing at room temperature. chicken (41F-48F - Cold Holding). Inspector had manager move the chicken back into the freezer to cool to 41F during this inspection.
No probe thermometer provided to measure temperature of food products. Thermometer manager provided not functional. Inspector provided an analog thermometer to manager during this inspection.
Spray bottle containing toxic substance not labeled. Spray bottle containing bleach on floor in front kitchen near cookline. Manager added proper label to spray bottle during this inspection.
Carbon dioxide/helium tanks not adequately secured. Four co2 tanks not secured near three-compartment sink.
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 ambient air temperature 54F. Manager stated he would call a technician to repair the walk-in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on top of reach-in freezer in small kitchen in front of restaurant. Manager removed backpack from area during this inspection.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside walk-in cooler.
Time/temperature control for safety food thawed in an improper manner. Two large bags of sweet n sour chicken thawing at room temperature on rolling rack in back of kitchen. chicken (41F-48F - Cold Holding). Inspector had manager move the chicken back into the freezer to cool to 41F during this inspection.
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 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 dish washer handle dirty dishes then handle clean dishes without washing hands in between handling dirty and clean dishes. Manager discussed with employee
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ribs in walk-in-cooler at 46F cooked 24 hours earlier and kept in walk-in-cooler over night
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ribs in walk-in-cooler at 46F cooked 24 hours earlier and kept in walk-in-cooler over night.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed chicken at 78F in kitchen with time mark of 12:30. Employee advised that they cook the chicken and leave it out an place the time that it is taken off the stove and is kept for four hours then discarded. Discussed with manager and he advised that they do not hav3e a written plan for Discussed Time as a Public Health Control (TPHC), inspector provided form.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of ribs in walk-in-cooler cooked the day before around noon.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored over prep table. Observed employee back pack stored on top of rice container. Meg removed both items.
Light shield damaged/in disrepair. Observed light shield missing above cook line for fluorescent light bulbs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease on cook line
Wood food-contact surface not properly sealed. Observed establishment uses wood clothes pins that are not sealed and are clipped to food orders to indicate which table that order goes to. Clothes pin touch food ready to serve and ready to eat.
Oct 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate12 Basic
Show 19 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee picked up raw meat with gloved hands, placed food on table then rinsed gloved hands in hand wash sink and continued to scoop vegetables.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pan of raw pork on shelf over multiple ready to eat foods. In reach in chest freezer: pans of raw fish stored over cooked pork. Manager moved all.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee rinsed gloves at hand sink and initiated a new task.
Toxic substance/chemical improperly stored. Bottle of hydrogen peroxide on shelf over seasonings. Manager moved.
Handwash sink used for purposes other than handwashing. Ice cream scoop in sink located in room with steamers. Manager removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs cooked yesterday morning before opening with no date mark. Date was added.
Spray bottle containing toxic substance not labeled. Bottle of bleach in kitchen not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black substance on deflector plate.
Bowl or other container with no handle used to dispense food. Bowls in several bulk food containers. All were removed.
Cardboard used to line nonfood-contact shelves. Cardboard lining shelves in kitchen. Also, cardboard being used to separate dry storage foods over make table in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tiles are soiled with dust.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stacks of clean plates on tables near server station at entrance to restaurant dining room. Manager covered top plate on all stacks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on shelf over clean dishes. Manager moved.
Equipment in poor repair. Interior of microwave melted in server station. Lids over bulk containers are chipped. Manager wrapped lids with plastic.
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. In kitchen area, sponge in soapy water. Manager stated the sponge and water is used to wash dishes during peak hours of business.
Food stored in a prohibited area. Pitchers of water throughout dining area not covered. Employee personal foods (supplements) on shelf over sauce on cookline. Unwashed produce on shelf over mayo and cooked eggs. All were moved and covered during this inspection.
Hole in or other damage to wall. In room that contains steamers, wall is cracked and separating and has burn marks. Several areas of cove molding are broken.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife in server station between wall and counter. Knife in kitchen between two prep tables. Tongs hanging on side of cooking equipment on cookline. Knives were removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of coke in reach in cooler on cookline. Drink on prep table near soup station. All were moved.
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.