AKIRA BACK
With 3 documented inspections, AKIRA BACK in DELRAY BEACH has achieved a 2.3/5 food safety rating. Recent inspections indicate some food safety concerns.
233 NE 2 AVE
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 11/10/2025
Inspection #: Visit ID: 10933270
- 06-09-1:Basic - 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.... Tuna thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee removed from package Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...at 92F at sushi station , 71F pastry station , 122F at kitchen. Employee removed .
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...chlorine +200 ppm.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...white egg wash above stored above sauce , lemon juice in reach in cooler at kitchen. Employee properly stored Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tofu 47F, cut tomatoes 45F in cold well , food not prepped or portion today , food being held less than 4 hours . Chef removed to acceptable cooler . **Corrective Action Taken**
- 03F-02-5: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...sushi rice being held less than 4 hours . Employee time marked. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...dumped water in handwashing sink at sushi station.
Inspection Date: 4/4/2025
Inspection #: Visit ID: 10813306
- N/A:No Violations Were Observed
Inspection Date: 4/3/2025
Inspection #: Visit ID: 8875052
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine 00 ppm. Warning
- 09-01-4:High Priority - 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....cutting onion with one hand gloves . Stop sale issue . Employee discarded food **Corrective Action Taken** Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...due to dish machine not sanitized . Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... 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....cutting onion with one hand gloves . Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ham 51F, kimchi 49F in ice bath at kitchen and garlic 55F at cook line , food not prepped or portion today, food being held less than 4 hours . Employee time marked. **Corrective Action Taken** Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...employee wash shrimp in handwashing sink at sushi bar . Discussed with employee Corrected On-Site Warning