AKIRA HIBACHI AND SUSHI
Boyette Road
Florida, 33569
Hillsborough County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection on 9/3/2024
High Priority
5
Intermediate
7
Basic
11
Total
23
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. Ice machine. **Repeat Violation**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup in batter. **Repeat Violation**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout kitchen.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Reach in freezer door handle broken. Dish machine tested 0 ppm chlorine. Establishment was not using dish machine at time of inspection. Discussed with operator to use 3 compartment sink until dish machine is working properly. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Soy sauce on floor near dish machine. **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers on cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Hood.
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bottle of water not labeled near pos system.
- 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. Observed employee use bare hands while cutting lemons and onions.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse dish without sanitizing, discussed wash rinse and sanitizing with operator. Operator sanitized at time of inspection. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp above cooked chicken in reach in cooler on cook line, operator reorganized at time of inspection. **Corrected On-Site** **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 45F- retemp 43 F, chicken 45 F- retemp 43 F, Shrimp batter 78 F- retemp 42 F in reach in cooler on cook line. Operator placed ice on items. **Corrected On-Site** **Repeat Violation**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 115 F, discussed time as a public health control. **Repeat Violation**
- 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. Sent to operator at time of inspection. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Drink in handwash sink, employee removed at time of inspection. **Corrected On-Site**
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash sink next to fryers.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 2 food handler certifications.
- 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. Chicken in reach in cooler not date marked. **Repeat Violation**
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At handwash sink next to fryers.
Food safety inspection conducted on 9/3/2024 revealed 23 total violations (5 high priority, 7 intermediate, 11 basic).