AKI SUSHI
3970 Tampa Road
Florida, 34677
Pinellas County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/14/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/14/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/17/2025
High Priority
4
Intermediate
2
Basic
16
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( soy sauce ). Manager removed Corrected On-Site
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Soiled Cardboard used on shelves, walls and floor in kitchen
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Repeat Violation
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in the kitchen are not smooth and cleanable and have water stains. Tile half missing above walk-in-cooler Repeat Violation
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Tray of plastic bottled water stored on floor.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Two tongs stored on oven handle in kitchen
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven soiled by sushi bar.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in women's rest room. Inspector provided sign.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walls in kitchen by stove and grill soiled with grease and oil
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Exterior back door does not have a self closing mechanism Repeat Violation
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed cut produce ( mangos ) located in flip-top make table with produce stickers still on produce.
- 08B-12-5:Basic - Stored food not covered. Stored rations not covered in reach in freezer Repeat Violation
- 32-23-5:Basic - Toilet/urinal not flushing/functioning properly. Urinal covered in men's room out of order Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( mangos and oranges ) stored over ready-to-eat food ( prepared salad ) in walk in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table.
- 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. Dishmachine at 0ppm Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Wrapped Raw salmon stored over mixed vegetable. Manager moved vegetables Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the Walk-in Cooler: COLD HOLDING Krab 46F; Shrimp 47F; Tofu 49F, Salmon dip 46F. All the items had been in the walk-in-cooler overnight Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the Walk-in Cooler: COLD HOLDING Krab 46F; Shrimp 47F; Tofu 49F, Salmon dip 46F. All the items had been in the walk-in-cooler overnight Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available at establishment
- 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Soaps at hand wash sink stored in sirachi sauce bottle but not labeled as soap. Manager lableled bottles Corrected On-Site
Food safety inspection conducted on 2/17/2025 revealed 22 total violations (4 high priority, 2 intermediate, 16 basic).
Inspection on 8/28/2024
High Priority
2
Intermediate
3
Basic
14
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard on shelves in kitchen, on the kitchen floor and sushi bar shelves.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen are acoustic type tiles that are not smooth or easily cleanable.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on pipes coming off reach in cooler and on shelves in kitchen
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on prep table. Manager removed drinks Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled gloves stored on top of black pepper container.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Male cooks on cookline do not have any hair restraint
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice at server station. Manager removed scoop. Corrected On-Site
- 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. Wood shelf support over back door hand wash sink is not sealed or easily claenable. Wood palet under reach in freezer by dishmachine is not sealed or easily cleanable
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Exterior back screen door has no self closing mechanism
- 08B-12-5:Basic - Stored food not covered. Frozen rolls uncovered in reach in freezer
- 32-23-4:Basic - Toilet/urinal not flushing/functioning properly. Urinal in men's bathroom covered with plastic bag. Out of order
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Uncovered flour and egg wash stored next to hand wash sink in kitchen
- 41-07-4:High Priority - Container of medicine improperly stored. Several bottles of over the counter medicines stored above prep table by sushi bar. Manager removed medicine Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade towels covering and touching washed vegetables in walk-in-cooler. Manager removed towels. Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in prep sink on cook line.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap available at cookline hand wash sink
Food safety inspection conducted on 8/28/2024 revealed 19 total violations (2 high priority, 3 intermediate, 14 basic).
Inspection on 2/5/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-13-4:High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the sushi bar area stated cleaning and organizing his work station and placed back used gloves to started working with food, Manager addressed situation, employee change to new gloves, no hand washing occurred. Inspector instructed to stop, washed his hands and continued working with food. Corrected On-Site Warning - From follow-up inspection 2024-02-05: At the sushi bar area, male employee using his personal phone, placed gloves and grab rice for a sushi roll, no hand washed occurred, Inspector instructed to stop, washed hands and continued working with food. Also another male sushi chef, started working with food, after checking dish machine and no hand washing. Admin Complaint Corrected On-Site
Food safety inspection conducted on 2/5/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 2/1/2024
High Priority
10
Intermediate
4
Basic
6
Total
20
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. Observed employee personal food and drink (no lid) on prep table next to sushi. Manager moved. Corrected On-Site Repeat Violation
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Lids cracked.
- 08B-38-4:Basic - Food stored on floor. Oil jug at the cook line. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At the cook line, one tong on oven handle, employee moved. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment and hood filter heavily soiled.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed multiple containers with white substance not labeled, Manager labeled all. Corrected On-Site Repeat Violation
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, observed big pot with vegetable sauce at 48F, per Manager sauce cooked 01/31/24.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, observed big pot with vegetable sauce at 48F, per Manager sauce cooked 01/31/24.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the sushi bar area stated cleaning and organizing his work station and placed back used gloves to started working with food, Manager addressed situation, employee change to new gloves, no hand washing occurred. Inspector instructed to stop, washed his hands and continued working with food. Corrected On-Site Warning
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At the cook line, male employee tenderizing raw beef jump to stove and worked with cooked chicken and single service, Inspector instructed to stop and washed his hands. **Corrective Action Taken** 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. At the cook line, observed male employee cutting cooked beef and transferring to a plate with his bare hands, Manager addressed situation employee used spatula. Corrected On-Site
- 12A-20-4:High Priority - Employee washed hands with no soap. At the sushi bar area, male employee rinsed the tip of his fingers and started wearing gloves to make sushi rolls, inspector instructed to washed his hand properly. Corrected On-Site Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At the cook line, observed male employee working with raw beef on cutting board and placed single service on board and whipped down cutting board with only water. Inspector instructed to sanitize surface, employee removed the cutting board and placed it in prep sink, washed and placed it back to use, No sanitization occurred. Inspector instructed to properly sanitize the surface, employee moved board to triple sink. **Corrective Action Taken** Warning
- 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. At the sushi bar area, sushi rice no time marked, also at the cook line fried shrimps no time marked, per Manager all items were placed on time around 10:45-11:00am.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed fried rice Hot holding at 120F, rice warmer was off, per manager rice was placed around 11:00am, Manager moved to stove and reheated to 165F. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. At the sushi bar area, observed glass cleaner stored next to garnish.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink near back door blocked by equipment and multiple utensils inside sink, also at the server station, observed cases of soda on top of sink, Manager moved all. Corrected On-Site Repeat Violation Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at the server station and near back door, no soap, also no sign posted on sink at the cook line entrance. Repeat Violation Warning
- 41-17-4:Intermediate - bottle containing toxic substance not labeled. At the sushi bar area, observed green soap for Handwash inside spra ha sauce bottle, no labeled.
Food safety inspection conducted on 2/1/2024 revealed 20 total violations (10 high priority, 4 intermediate, 6 basic).
Inspection on 9/7/2023
High Priority
4
Intermediate
6
Basic
5
Total
15
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 drink on prep table at the cook line, employee moved. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. At the cook line, oil jug under table. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knifes stored between reach-in cooler and prep table, employee moved all to dish machine. **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, rice spoon in 84F standing water, Manager removed the water. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the prep area, container with white substance not labeled, per manager substance was backing soda. Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2023 Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw pork and raw shrimp above vegetables bag, manager moved and stored properly. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, raw shell eggs 76F, unable to determine for how long eggs were out.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, raw shell eggs 76F, unable to determine for how long eggs were out.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided a digital copy
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the cook line, interior of the microwave, Employee cleaned during inspection. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to back door, plumbing disconnected and sink not available for use, Manager fixed during inspection. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at the cook line, o soap, also at the front server station, No paper towel, Manager provided. 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. At the cook line and walk-in cooler, noodles no date marked, per manager noodles cooked 09/05/23.
Food safety inspection conducted on 9/7/2023 revealed 15 total violations (4 high priority, 6 intermediate, 5 basic).