AKARI SUSHI
29 S 3 ST
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/17/2025
High Priority
3
Intermediate
2
Basic
12
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen. Bottle moved and stored correctly. **Corrected On-Site** **Repeat Violation**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler by front stand, milk for employees not identified.
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under equipment in sushi bar. Floor under equipment in kitchen. Floor upstairs in storage area. **Repeat Violation**
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle is in dirt/grass.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in large white chest freezer by front stand.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen near cook line, white spoon for rice stored in water 68F. Water discarded. **Corrected On-Site** **Repeat Violation**
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. In outdoor walk in cooler, multiple shelves are rusted. In reach in cooler for wine/beer, multiple shelves lined with cardboard. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple shelves in kitchen.
- 25-05-4:Basic - Single-service articles improperly stored. Single use containers in sushi bar are not inverted. Employee inverted containers. Single use items on floor in upstairs storage area. **Corrective Action Taken**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Container of frozen tuna thawing in counter in sushi bar. Tuna moved to reach in cooler to thaw. **Corrective Action Taken**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. In sushi bar, wet wiping cloth on cutting board. Cloth removed. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk flour container in kitchen not labeled.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee serving guests went outside to talk with guests and immediately handled plates of food without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 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. In sushi bar, no time marking for sushi rice. In kitchen, no time marking for tempura batter. Both items removed from temperature control approximately three (3) hours prior. Both items time marked. **Corrected On-Site**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on outside faucet for mop sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White grooved cutting board by triple sink is soiled.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Four (4) employees working during inspection - none are certified food managers. **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 3/17/2025 revealed 17 total violations (3 high priority, 2 intermediate, 12 basic).
Inspection on 1/7/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training records for employees are expired. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-15: Training records still not updated. Manager states books have been ordered to complete training. **Time Extended** - From follow-up inspection 2025-01-07: Person in Charge states that records are in a different location. No proof could be provided. **Admin Complaint** **Corrective Action Taken**
Food safety inspection conducted on 1/7/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/15/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training records for employees are expired. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-15: Training records still not updated. Manager states books have been ordered to complete training. **Time Extended**
Food safety inspection conducted on 11/15/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/5/2024
High Priority
2
Intermediate
6
Basic
12
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Red gas tank by front entrance is not secured.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining multiple shelves in kitchen and in coolers.
- 35A-03-4:Basic - Dead roaches on premises. Four (4) dead roaches observed in establishment: one (1) by white reach in freezer in front area and three (3) in upstairs storage area. Dead roaches discarded. **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee water bottles stored on prep tables/areas. Bottles moved and stored correctly. **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Sushi cook in sushi bar.
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floors in upstairs storage areas. Floor under cooking equipment in kitchen.
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Black grease receptacle behind establishment is on dirt/grass.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. White scoop for rice on prep counter in kitchen stored in water 81F. Water removed. **Corrected On-Site** **Repeat Violation**
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden storage rack by front entrance near white reach in freezer is not sealed/painted. Multiple shelves in walk in cooler are rusted. Floor in walk in cooler is rusted.
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Strong odor throughout establishment.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Multiple egg crates used for lining of pans in kitchen. Egg crates discarded. **Corrected On-Site**
- 33-34-4:Basic - Storage area not maintained clean and organized. Entire upstairs area.
- 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. Dish machine tested 0ppm (chlorine sanitizer). **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at sushi bar, tuna 53F. Tuna placed into cooler approximately 90 minutes prior. Tuna moved to reach in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee came in from outside and washed off hands in triple sink in kitchen. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing out cup in hand washing sink near sushi bar.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection, four (4) employees working but none are certified food managers.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in sushi bar. Towels provided. **Corrected On-Site** **Repeat Violation**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employees state that sushi rice and tempura chicken held on time control, but no foods are indicated on partially filled out Time Control Paperwork. Foods must be included on paperwork.
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training records for employees are expired. **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 11/5/2024 revealed 20 total violations (2 high priority, 6 intermediate, 12 basic).