AYOKI JAPAN
23042 SR 54
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/31/2025
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Oil case dry storage area - From follow-up inspection 2025-01-31: Still observed **Time Extended**
- 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avacadoes and mangos over ready to eat vegetables and cook pork walk in cooler. - From follow-up inspection 2025-01-31: Still observed **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over soy sauce buckets in walk in cooler - From follow-up inspection 2025-01-31: Still observed raw chicken over sauce **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 44 f reach in cooler in the ice machine and double sink room employee moved milk to freezer 2nd temp 43 f Corrected On-Site - From follow-up inspection 2025-01-31: Milk 44 f discussed with operator to move above to higher shelf **Time Extended**
Food safety inspection conducted on 1/31/2025 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 1/30/2025
High Priority
7
Intermediate
2
Basic
3
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager began cleaning **Corrective Action Taken**
- 08B-38-4:Basic - Food stored on floor. Oil case dry storage area
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avacadoes and mangos over ready to eat vegetables and cook pork walk in cooler.
- 01B-01-4:High Priority - Dented cans present. See stop sale.pineapple chunks
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Sanitizer bucket has a bleach not for food contact surfaces. Employee dumped sanitizer and added a food contact bleach retested to 100 ppm Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing knifes after handling raw fish prep only soap and water discussed with management to use the wash rinse sanitize method
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed 5-3-24 record from true worlds and new company was using excel food services the fresh tuna and salmon was not identified if it went under parasite description.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over soy sauce buckets in walk in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 44 f reach in cooler in the ice machine and double sink room employee moved milk to freezer 2nd temp 43 f Corrected On-Site
- 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 and the time removed from temperature control. No time mark on r sushi rice operator was able to determine time
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cooks line employee restocked Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employee training expired Juan Gonzalez 09/21/24 and Jin Shun 09-21-24
Food safety inspection conducted on 1/30/2025 revealed 12 total violations (7 high priority, 2 intermediate, 3 basic).
Inspection on 3/27/2024
High Priority
6
Intermediate
3
Basic
6
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Above microwave. Sauce and spice cart underneath.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-38-4:Basic - Food stored on floor. Sauce bucket in walk in freezer employee removed from floor Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mango's unwashed over washed vegetables walk in cooler.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched nose and began cooking food touching clean equipment.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pans with no soap or sanitizer. Discussed with employee to use the three compartment sink wash rinse sanitize method
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Tomatoes in a customer carry out back in walk in cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat honey sauce reach in cooler cook line. Employee removed to proper storage. Raw tuna over ready to eat rice walk in cooler Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cook rice 115 f
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink discussed with manager to remake solution.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Drink stored in hand washing sink service line before entering kitchen
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restocked Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook rice seafood lobster
Food safety inspection conducted on 3/27/2024 revealed 15 total violations (6 high priority, 3 intermediate, 6 basic).
Inspection on 11/17/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets of triple door reach-in cooler across from flat top grill soiled with food debris Warning - From follow-up inspection 2023-11-17: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Chlorine used as sanitizer and no chlorine test strips present Warning - From follow-up inspection 2023-11-17: **Time Extended**
Food safety inspection conducted on 11/17/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 11/16/2023
High Priority
1
Intermediate
3
Basic
11
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Bowl used as scoop in sugar container in dry storage next to back door of kitchen Operator replaced bowl with a scoop with a handle Corrected On-Site Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Water bottle on prep table across from woks Operator removed water bottle Corrected On-Site Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -Cook in kitchen preparing food with no hair restraint Cook put on hat Corrected On-Site Warning
- 36-22-4:Basic - Floor area(s) covered with standing water. -Upon entering kitchen there was a large amount of standing water from the kitchen entrance door too back door of restaurant. Employees are actively walking through area. Operator mopped up standing water Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. -Box containing raw chicken stored on floor of walk-in freezer Operator moved box off floor Corrected On-Site Warning
- 36-24-5:Basic - Hole in or other damage to wall. -Wall under hand washing station in kitchen across from fryer in visible disrepair. Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -Knife stored in double door cooler across from flat top grill on cook line Operator removed knife then cleaned and sanitized it Corrected On-Site Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -Tong on fryer handle cook line Operator removed and sanitized tongs Corrected On-Site Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. -Wet cloth under cutting board in kitchen across from wok grills Operator removed wet cloth from cutting boards Corrected On-Site Warning
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. -Emailed operator copy of Choking Poster HR 5030-105 Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets of triple door reach-in cooler across from flat top grill soiled with food debris Warning
- 28-26-5:High Priority - Wastewater coming out of wall/ cove molding area under hand wash sink. -Upon entering the kitchen the inspectors observed a large amount of standing water from the kitchen entrance door to the back door of kitchen. The Operator stated the water was a result of the hand washing station not being "closed off" the day prior and leaking overnight. We do not see any issues with the hand wash sink leaking but are observing water leaking from the wall/ cove molding area under the hand wash sink. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Hand washing station in employee bathroom blocked Operator removed items blocking hand washing station Corrected On-Site Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Chlorine used as sanitizer and no chlorine test strips present Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -Yellow liquid in spray bottle on server line across from self serving tea dispenser not labeled. Employee labeled bottle Corrected On-Site Warning
Food safety inspection conducted on 11/16/2023 revealed 15 total violations (1 high priority, 3 intermediate, 11 basic).