AKAYA GRILL & SUSHI
1075 OAKLEAF PLANTATION PKWY S #106
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/28/2025
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 2/28/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/25/2025
High Priority
7
Intermediate
7
Basic
16
Total
30
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In kitchen, to go container used in rice cooker to scoop rice with no handle. Manager removed bowl. **Corrected On-Site**
- 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. In sushi bar reach in cooler, two packs of raw tuna not cut open before allowing to fully thaw out.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. In kitchen behind three compartment sink, cove molding starting to fall off.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On cook line, two employee drinks on shelves above prep areas. Manager discarded drinks. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. By entrance of kitchen above soda machine, customer glasses stacked before properly drying.
- 08B-19-4:Basic - Food contaminated by mold-like substance. See stop sale. At bar, in ice well mold-like substance on piece of ice at top. Manager discarded ice in well.
- 08B-38-4:Basic - Food stored on floor. In kitchen, container of vinegar used for cooking stored on floor. Manager moved to shelf. Also, on cook line in kitchen bag of onions stored on floor. Manager moved onions off floor. Also, in walk-in cooler bag of carrots stored on floor. Manager moved bag off of floor. **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In kitchen, in reach in freezer behind cook line has build up of ice.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. In kitchen in prep area, wiping cloth under cutting board used for prep.
- 51-18-6:Basic - No copy of latest inspection report available. Establishment unable to provide copy of last inspection digitally or on paper.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout kitchen and sushi bar soiled. Also, on cook line top back of reach in cooler soiled with food debris. Also, hood filters above cook line soiled with grease build up. Also, on soda machine by entrance of kitchen around soda nozzles soiled.
- 33-16-4:Basic - Open dumpster lid. On shared dumpster out back of establishment, side door open on dumpster.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen in walk-in cooler, shelves have build up of mold-like substance.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At bar, reach in cooler with beer kegs has standing water at bottom.
- 21-03-4:Basic - Wet wiping cloths stored in hand sanitizer and sanitizer mixed together. At sushi bar, in sanitizer bucket use of chlorine and hand sanitizer. Employee discarded. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In kitchen on shelf next to prep area, two tubs of white sugar/flour not in original packaging and not labeled.
- 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. Employee in kitchen was touching ice in ice bin by soda machine with bare hands.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment was unable to prove proof of a parasite destruction letter for salmon. Proof needed for remaining fish that are served raw. **Warning**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer on cook line raw chicken stored in non food grade plastic to go bag.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In sushi bar reach in cooler, plastic container of raw tuna stored over ready to eat tofu. Employee moved tofu to top shelf in the reach in cooler. **Corrected On-Site**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer in kitchen, raw chicken outside its original packaging over top of raw beef outside its original packaging. Manager had employee switched products around in order of internal cooking temperatures. Also, in reach in freezer on cook line open container or cheese dumplings under open package of raw oysters. Employee switched items around to follow internal cooking temperature. **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In sushi bar reach in cooler, two packs of raw tuna not cut open before allowing to fully thaw out.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. On cook line, container of Huracan chemical powder on top of container or vinegar used for cooking. Manager moved vinegar onto shelf away from chemical.
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. On cook line, reach in freezer ambient thermometer reading 113F. Reach in freezer working properly, all foods frozen solid.
- 01D-02-4:Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Establishment was not able to provide 90 days of freezing records. They had one invoice present.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, cutting board located in prep area heavily soiled. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. In kitchen by cook line, big metal bowl in handwash sink when arrived. Employee moved. **Corrected On-Site** **Repeat Violation**
- 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/ Manager on duty just started and does not have a manager training certificate. Owner and old manager have manager certification but neither are present with 6 food prep employees.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen at handwash sink by soda machine and by cook line no paper towels available. Also, at bar handwash sink does not have paper towels. **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. At bar, handwash sink does not have any soap located at it.
Food safety inspection conducted on 2/25/2025 revealed 30 total violations (7 high priority, 7 intermediate, 16 basic).
Inspection on 10/29/2024
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 10/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/26/2024
High Priority
2
Intermediate
4
Basic
15
Total
21
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. Interior walls of ice machine has mold-like substance.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 6/1/24.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table by standing reach in freezer in kitchen has deep grooves. **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. Above flip top cooler on make line, employee phone and keys.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On drying rack above triple sink, multiple metal pans not air dried before stacked. **Repeat Violation**
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. In kitchen, sticky fly traps stored over prep table. Manager removed trap. **Corrected On-Site**
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters missing upon arriving in kitchen. Employee began placing filters back. **Corrective Action Taken**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs placed on handle of stove. Employee removed. **Corrected On-Site**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In container of crunchy topping next to where soups are hot held, scooper handle in direct contact with product. Employee lifted handle out of product. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station at server station, no hand wash sign. **Repeat Violation**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In sliding cooler by server station, two employee energy drinks stored above customer food. Employee removed drinks. **Corrected On-Site**
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door of establishment is not self closing. **Repeat Violation**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. On storage rack above sushi station, to go containers not inverted. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not in use on prep table. Manager placed cloth back in sanitizer.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on ground at sushi station. Employee removed from ground. **Corrected On-Site**
- 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. Observed employee drop utensil on ground in kitchen, proceed to pick it up and return back to work without washing hands or changing gloves. Manager coached employee on proper hand washing.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw steak stored over ready to eat peas. Employee moved to correct storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line has mold-like substance. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station by ice machine in kitchen, employee put water in dish he was making. Hand wash station at bar area had dirty dishes in sink. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both hand wash station in kitchen, no soap or paper towels. Manager supplied both. **Corrected On-Site** **Repeat Violation**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has no proof of training for any employees. **Warning**
Food safety inspection conducted on 8/26/2024 revealed 21 total violations (2 high priority, 4 intermediate, 15 basic).