AKAYA GRILL & SUSHI
1075 OAKLEAF PLANTATION PKWY S #106
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/26/2024
High Priority
5
Intermediate
3
Basic
10
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At server side station in kitchen, plastic bowls used to dispense tea. On cook line in rice warmer, plastic bowl used to dispense cooked rice. Bowls discarded. Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. White ice bucket on top of ice machine in kitchen. Bucket inverted. Corrected On-Site
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Under prep sink in kitchen.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023. Manager located new license and posted. Corrected On-Site
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under dish machine. Floor in walk in cooler. Floor in bar. Wall under dish machine. Wall under prep sink in kitchen. Repeat Violation
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture over dish area in kitchen.
- 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. Multiple cooler gaskets are soiled.
- 25-05-4:Basic - Single-service articles improperly stored. Case of portion cups stored on floor by server station near sushi bar. Cups moved and stored correctly. Corrected On-Site Repeat Violation
- 36-02-5:Basic - Unsealed concrete floor/wall in food preparation, food storage, warewashing area or bathroom. Floor by walk in cooler. Wall near rear exit door.
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in sushi bar touched nose with gloved hand and immediately engaged in food preparation in sushi bar (handling knife) without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. In bar area, employee only washing and rinsing glassware (no sanitizing step used). Inspector coached employee on proper ware washing procedures. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In sushi bar reach in cooler, raw-ready to eat salmon (sushi) stored over spring mix lettuce and tofu. In walk in cooler, raw shrimp stored on top of ready to eat containers of sauce. In three door reach in freezer, raw-ready to eat salmon (sushi) stored over ready to eat bags of seaweed. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath near soup station, tofu 50F. Tofu placed into service approximately 30 minutes prior. Tofu placed into reach in cooler by station to cool. **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, container of sushi rice removed from temperature control approximately 30 minutes prior has no time marking. Employee marked rice. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Three door reach in freezer in kitchen.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plastic bowl and metal scrubber stored inside hand washing sink in sushi bar. Items 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 provided.
Food safety inspection conducted on 2/26/2024 revealed 18 total violations (5 high priority, 3 intermediate, 10 basic).
Inspection on 11/6/2023
High Priority
4
Intermediate
2
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 4 rolls of sticky fly tape in kitchen area have a build up of dead flying insects, employee discarded all rolls. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under all equipment at both bar areas. Under all equipment along walls in ware washing and food preparation areas in kitchen. Also walls around soda machine and cook line in kitchen have a build up of debris. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Containers of cooking oil and bags of rice in storage area in back of dining area.
- 36-24-5:Basic - Hole in or other damage to wall. Hole in bottom of wall under between cook line and prep sink in kitchen. Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door to kitchen does not have a self closing device. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Boxes of to go lids and single use chopsticks on floor in dining area by sushi bar. Also stacks of to go trays at sushi bar not inverted when not in use, employee flipped over stacks. **Corrective Action Taken** Repeat Violation
- 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Bottle of drink mix stored in full ice bin at bar near front main entrance to establishment.
- 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. Raw chicken stored over raw beef in standing reach in freezer in kitchen, all items removed from original packaging. Also raw salmon stored over bags of wasabi in standing reach in cooler at sushi bar area. Also employee's raw fish stored over cooked chicken in walk in cooler. Also raw shell eggs and raw beef stored over boxes of unwashed broccoli in walk in cooler. Also containers of raw seafood stored over containers of pineapple in reach in cooler under sushi bar area. Employees began to rearrange all items during inspection. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bottle of drink mix stored in full ice bin at bar near front main entrance to establishment.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (67F - Cold Holding) in standing reach in cooler at sushi bar, per employee roe was taken in and out of cooler earlier in the day for less then 1 hour. Repeat Violation Admin Complaint
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Mei Chai Lin, expired 8/4/2023, ServSafe. Heng Jain Cao, expired 8/8/2023, ServSafe.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In both men's and women's bathroom, employee corrected during inspection. Corrected On-Site
Food safety inspection conducted on 11/6/2023 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).