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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
03/22/2023
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
3
11
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 - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Prep table underneath. **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1.Gaskets on reach in cooler on cook line
2. Space around soda nozzle and door to ice bin. **Warning**
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Stainless steel spray and screws next to takeout utensils. Manager moved equipment. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken from yesterday (45F - Cold Holding); shrimp (45F - Cold Holding from yesterday **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken from yesterday (45F - Cold Holding); shrimp (45F - Cold Holding from yesterday **Warning**
High Priority - 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. Manager added time mark to noodles. **Corrected On-Site** **Warning**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Tony **Warning**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.appetizers section doesn't indicate that the tuna selections are raw. **Warning**
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.
