AKIRA
318 West Lake Mary Boulevard
Sanford, Florida, 32773
Seminole County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 1/29/2025
High Priority
3
Intermediate
0
Basic
12
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - bowl no handle used to scoop tempura flakes
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - coolers at sushi bar - cookline cooler door
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. - cook line employee Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - side door
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. - provided to operator
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan covers dusty
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - cookline cooler
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado stored in reach in cooler at sushi bar. Operator brought to back for washing **Corrective Action Taken** Repeat Violation
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. - Sanitizer Bucket (Chlorine >500ppm) Operator made new solution. Final reading 100ppm Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. - white single use paper towel used to wrap various fish at sushi bar
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw calamari over cooked dumplings at cookline Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tuna (60F - Cold Holding); - salmon (60F - Cold Holding); - cream cheese (60F - Cold Holding); - imitation crab (60F - Cold Holding) Observed in sushi display cooler. Cooler apparently not on. Operator states employee forgot to turn on. Operator states cooler was loaded at 12 noon. All items were brought to freezer for expedited cooling.
Food safety inspection conducted on 1/29/2025 revealed 15 total violations (3 high priority, 0 intermediate, 12 basic).
Inspection on 8/26/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - handles on both cook line cooler soiled Warning - From follow-up inspection 2024-08-26: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-08-26: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - exit door next to restrooms Warning - From follow-up inspection 2024-08-26: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior microwave at cook line soiled Warning - From follow-up inspection 2024-08-26: **Time Extended**
Food safety inspection conducted on 8/26/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 8/19/2024
High Priority
3
Intermediate
2
Basic
16
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - bulk rice Corrected On-Site Warning
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - handles on both cook line cooler soiled Warning
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - bag of clothing onto of bag in box syrups. Manager moved Corrected On-Site Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. - sushi employee Corrected On-Site Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - exit door next to restrooms Warning
- 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. - bulk tempura Corrected On-Site Warning
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - ice scoop Corrected On-Site Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoops Corrected On-Site Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - at server station Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior microwave at cook line soiled Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - at server station Warning
- 08B-12-5:Basic - Stored food not covered. - pans of butter not wrapped. Manager states from last night Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. - squid in container of standing water Warning
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - avocado in sushi prep cooler. Manager states unwashed. Took to back to wash. - unwashed mushrooms over peeled onions Corrected On-Site Warning
- 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. - chlorine zero ppm Warning
- 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. - pitchers of beverage and cup of lemons in drink ice at server station Repeat Violation Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. - drink ice Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at server station Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - sushi rice Warning
Food safety inspection conducted on 8/19/2024 revealed 21 total violations (3 high priority, 2 intermediate, 16 basic).
Inspection on 4/5/2024
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly tape over the prep area are full opererator removed Corrected On-Site
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of the machine
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee items mixed with the rest
- 14-11-5:Basic - Equipment in poor repair. Fry basket damaged Line cooler gasket ripped
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler racks are soiled -grease build up at the fryer
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef and shrimp in standing water
- 16-20-4:High Priority - Faucet at three-compartment sink does not reach all compartments. Faucet is missing the spout on the left side.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Pork and beans not dated
- 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. Pasta and rice not dated
Food safety inspection conducted on 4/5/2024 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 2/1/2024
High Priority
1
Intermediate
0
Basic
7
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on cooks line - From follow-up inspection 2024-02-01: **Time Extended**
- 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk cooler - From follow-up inspection 2024-02-01: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Display case where sushi is displayed does not close seal - From follow-up inspection 2024-02-01: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Emergency exit door in hallway with bathroom - From follow-up inspection 2024-02-01: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up around door of walk in freezer - From follow-up inspection 2024-02-01: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on doors of reach in coolers at cooks line are soiled - From follow-up inspection 2024-02-01: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water on floor of walk-in-cooler. - From follow-up inspection 2024-02-01: **Time Extended**
- 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Shrimp in container lined with paper towel at sushi bar - From follow-up inspection 2024-02-01: **Time Extended**
Food safety inspection conducted on 2/1/2024 revealed 8 total violations (1 high priority, 0 intermediate, 7 basic).
Inspection on 1/24/2024
High Priority
5
Intermediate
2
Basic
9
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on cooks line
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk cooler
- 14-11-5:Basic - Equipment in poor repair. Display case where sushi is displayed does not close seal
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Emergency exit door in hallway with bathroom
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up around door of walk in freezer
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between lid and make table at cooks line In use tongs stored on oven door handles on cooks line Scoop handle in direct contact with flour at prep area Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on doors of reach in coolers at cooks line are soiled
- 29-49-6:Basic - Standing water on floor of walk-in-cooler.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and flour no labels at prep area Corrected On-Site
- 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. Advised operator to set up triple sink Warning
- 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Container of apple juice,empty to go container and container with spice in ice bin
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Shrimp in container lined with paper towel at sushi bar
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Scallops stored over sauces and butter in reach in cooler at cooks line Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of apple juice,empty to go container and container with spice in ice bin
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at sushi bar,blocked with container Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at dish wash area
Food safety inspection conducted on 1/24/2024 revealed 16 total violations (5 high priority, 2 intermediate, 9 basic).
Inspection on 7/13/2023
High Priority
3
Intermediate
3
Basic
11
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-01-4:Basic - Dinning plates with chopsticks partially eaten in the cooler
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat in the store age rack
- 14-11-5:Basic - Equipment in poor repair. -gasket to the make cooler dirty -gasket to the sushi low boy cooler -low boy cooler at the sushie station is down
- 08B-38-4:Basic - Food stored on floor. In the freezer case of shrimp on the floor
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave
- 33-34-4:Basic - Kitchen area not maintained clean and organized. -make cooler is disabled and filled with old papers, hand tools
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Line hand sink faucet handles -hood filters soiled
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the make cooler water and food debris
- 35B-13-4:Basic - Screening is not 16-mesh to the inch. Back door
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp sitting in standing water Frozen fish in the lowboy cooler cooler , unit is not maintaining temperature
- 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Juice bottle stored in the ice bin at the wait station
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 60°
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At the dish area linen bag blocking the sink and utensils in the sink
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hws at the hibachi room both sinks
- 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. Items not dated
Food safety inspection conducted on 7/13/2023 revealed 17 total violations (3 high priority, 3 intermediate, 11 basic).