DirtyFLRestaurant Inspection Data

AKAYA GRILL & SUSHI

1075 OAKLEAF PLANTATION PKWY S #106

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/28/2025

Inspection #: Visit ID: 10788952

  • N/A:No Violations Were Observed

Inspection Date: 2/25/2025

Inspection #: Visit ID: 8871639

  • 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.

Inspection Date: 10/29/2024

Inspection #: Visit ID: 8871090

  • N/A:No Violations Were Observed

Inspection Date: 8/26/2024

Inspection #: Visit ID: 8764905

  • 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

Inspection Date: 3/27/2024

Inspection #: Visit ID: 8638682

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup in miso soup by server area in kitchen. Silver cup used to scoop ice in bar. Both cups removed. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in prep area of kitchen.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clear plastic cups in server station.
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in bar area. Walls by mop sink. Ceiling by mop sink.
  • 08B-38-4:Basic - Food stored on floor. In back dry storage area, containers of mayonnaise and containers of ginger on floor.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives on cook line near flip top cooler. Knives moved and stored correctly. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in sushi bar. Inspector emailed sign. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice cooker in kitchen.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear exit door in back dining area.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Unwrapped black straws on bar top in bar. To go portion cups on floor in to go storage area. Straws moved and stored correctly. **Corrective Action Taken**
  • 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. Sushi cook using bare hand to prepare cream cheese cuts. Cream cheese voluntarily discarded.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Six containers used for rice and flour in dry storage area of kitchen.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In sushi bar reach in cooler at end of bar, container of raw fish stored over containers of ready to eat sauces. In flip top cooler on cook line, raw shelled eggs stored over container of ready to eat carrots. In reach in cooler in sushi bar on closed end, raw salmon stored over ready to eat sauces. All items moved and stored correctly. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Fish eggs stored on counter in sushi bar marked at 1100 - inspector observed eggs at 1530. Eggs discarded.
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Fish eggs stored on counter in sushi bar marked at 1100 - inspector observed eggs at 1530. Eggs discarded.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Can of butane fuel stored next to crunchy toppings on counter in sushi bar. Butane moved and stored correctly. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer by triple sink in kitchen.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in sushi bar with plastic containers stored inside. Containers moved and stored correctly. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by server station in kitchen. Towels provided. Corrected On-Site