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Licensee
Name: A-AKI SUSHI License Number: SEA5812772
Rank: Seating License Expiration Date: 04/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 3680 AVALON PARK EAST BLVD #100
ORLANDO, FL 32828

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 12/12/2016 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 5 13
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food, rice dry storage area. **Warning**
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured, by back door. **Warning**
08B-46-4    Basic - Case/container/bag of food stored on floor in dry storage area, oil. **Corrected On-Site** **Warning**
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen, bottle of oil, by cooks line. **Warning**
16-29-4    Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps, employee washing knife with soiled sanitizing towel. **Corrected On-Site** **Warning**
36-22-4    Basic - Floor area(s) covered with standing water, under dish washing area. **Warning**
08B-38-4    Basic - Food stored on floor, buckets with ginger, sushi area. **Corrected On-Site** **Warning**
10-08-4    Basic - Ice scoop handle in contact with ice. **Warning**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair, reach in freezer and reach in cooler, by cooks line. **Warning**
25-32-4    Basic - Reuse of single-service articles, cut lemons store inside egg carton, ha ashy cart. **Warning**
42-03-4    Basic - Storage of maintenance equipment in areas that may result in cross contamination, old plumbing by food products in the dry storage area. **Corrected On-Site** **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses, by cooks line and sushi area.. **Corrected On-Site** **Warning**
21-03-4    Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site** **Warning**
12A-17-4    High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
12A-20-4    High Priority - Employee washed hands with no soap. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, salmon 50°f, beef 50°f, manager stated this products were put inside reach in cooler at 1030, products were moved to another cooler. **Corrective Action Taken** **Warning**
08A-20-4    High Priority - Raw animal foods not properly separated from each other in holding unit, raw beef over raw fish inside reach in cooler, sushi area. **Corrected On-Site** **Warning**
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, dishwasher going from dirty side to clean side with the same gloves he handles soiled equipment. **Warning**
41-02-4    High Priority - Toxic substance/chemical stored by or with food, cooks line.**Corrected On-Site** **Corrected On-Site** **Warning**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, by cooks line. **Corrected On-Site** **Warning**
31B-03-4    Intermediate - No soap provided at handwash sink., by 3 compartment sink. **Corrected On-Site** **Warning**
53B-13-5    Intermediate - 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. **Warning**
14-77-5    Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired, the ambient temp was 50°f. **Warning**
46-01-4    Marked exit/path to marked exit blocked with empty box of oil.. For reporting purposes only. **Corrected On-Site**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.