Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
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
03/21/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
1
6
8
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.
Basic - - From inspection on 2017-03-20: Basic - Ceiling tile missing. In men employee public bathroom. **Warning** - From follow-up inspection on 2017-03-21: **Time Extended**
Basic - - From inspection on 2017-03-20: Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection on 2017-03-21: **Time Extended**
Basic - - From inspection on 2017-03-20: Basic - Equipment in poor repair. Soap dispenser cracked and soap leaking by mop sink in kitchen area. **Warning** - From follow-up inspection on 2017-03-21: **Time Extended**
Basic - - From inspection on 2017-03-20: Basic - Light not functioning. In kitchen area and dry storage area. **Warning** - From follow-up inspection on 2017-03-21: **Time Extended**
Basic - - From inspection on 2017-03-20: Basic - No handwashing sign provided at a hand sink used by food employees. In sushi bar and kitchen area. **Warning** - From follow-up inspection on 2017-03-21: Manager added in sushi bar. **Time Extended** **Corrective Action Taken**
Basic - - From inspection on 2017-03-20: Basic - No waste receptacle installed at handwash sink provided with disposable towels. In sushi bar area. **Warning** - From follow-up inspection on 2017-03-21: **Time Extended**
Basic - - From inspection on 2017-03-20: Basic - Shelf under preparation table soiled with food debris. In kitchen area. **Warning** - From follow-up inspection on 2017-03-21: **Time Extended**
Basic - - From inspection on 2017-03-20: Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. **Warning** - From follow-up inspection on 2017-03-21: **Time Extended**
High Priority - - From inspection on 2017-03-20: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Yellow tail (45°F - Cold Holding); Cream cheese (45°F - Cold Holding) in sushi bar, Raw chicken (46°F - Cold Holding) in reach in cooler in preparation area, Raw shell eggs (46°F - Cold Holding) in reach in cooler. **Warning** - From follow-up inspection on 2017-03-21: Imitation crab (39°F - Cold Holding); Cream cheese (42°F - Cold Holding) in sushi bar.
Eel 47°F - Cold Holding; Salmon skin 47°F - Cold Holding; Krab meat - 47°F, 47°F - Cold Holding in reach in cooler in sushi bar since yesterday. Ambient temperature of reach in cooler 51°F in sushi bar.
Raw chicken (46°F - Cold Holding) Raw beef 45°F - Cold Holding; Cooked noodles 52°F - Cold Holding; Cooked broccoli 52°F - Cold Holding in reach in cooler in preparation area since yesterday. **Admin Complaint**
Intermediate - - From inspection on 2017-03-20: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning** - From follow-up inspection on 2017-03-21: **Time Extended**
Intermediate - - From inspection on 2017-03-20: Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Water 70°F. **Warning** - From follow-up inspection on 2017-03-21: Water 71°F in women employee public bathroom and 72°F in men public employee bathroom. **Time Extended**
Intermediate - - From inspection on 2017-03-20: Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning** - From follow-up inspection on 2017-03-21: **Time Extended**
Intermediate - - From inspection on 2017-03-20: Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning** - From follow-up inspection on 2017-03-21: **Time Extended**
Intermediate - - From inspection on 2017-03-20: Intermediate - Records/documents for required employee training do not contain all of the required information. Missing name and date of birth. **Warning** - From follow-up inspection on 2017-03-21: **Time Extended**
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.