DirtyFLRestaurant Inspection Data

AHI SUSHI

364 1 ST AVE N

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/2/2025

Inspection #: Visit ID: 10714495

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and cell phone on dry storage shelf with packaged food Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Cases of cooking oil on floor across from cook line
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Plastic to go containers above sushi display cooler at bar not inverted to protect from possible contamination
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Behind sushi bar Repeat Violation
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator observed entering kitchen and began cutting raw tuna without washing hands after providing necessary license documents to inspector
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw fish over dumplings in reach in freezer, order corrected Corrected On-Site
  • 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. Emailed to operator
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle next to prep sink in rear of kitchen not labeled

Inspection Date: 11/6/2024

Inspection #: Visit ID: 8775719

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on food storage shelf in kitchen.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink by three compartment sink.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on sushi counter not stored in sanitizing solution.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat plant food in reach in freezer, not all items commercially packaged.
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution over 200 ppm chlorine. Employee corrected to 100 ppm chlorine. Corrected On-Site

Inspection Date: 3/6/2024

Inspection #: Visit ID: 8623437

  • N/A:No Violations Were Observed

Inspection Date: 3/1/2024

Inspection #: Visit ID: 8513693

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine door lid has mold like substances. Repeat Violation Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on dry goods storage shelf above food to be served to the public. Manager removed. 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. Dish machine is sanitizing at 0 ppm chlorine after running 4 times. Manager set up three compartment sink at 100 ppm chlorine. Sanitization will be conducted in three compartment sink until dishwasher machine is fixed. Warning
  • 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 touched salmon with bare hands after portioning. Salmon is not to be heated to 145 F. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by food package. Manager removed. Corrected On-Site Warning

Inspection Date: 9/29/2023

Inspection #: Visit ID: 8375006

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior door area of ice machine has mold like substance.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on floor of kitchen.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee donned gloves without first washing hands to make sushi.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over salmon in walk in cooler. Operator arranged correctly. 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. Raw beef, not commercially packaged, over salmon not commercially packaged in upright reach in freezer in rear storage area. Operator stored correctly. Corrected On-Site
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 1 old and dry rodent dropping on hot water heater. Rodent dropping is removed from any food preparation area. Operator removed and sanitized the area. Corrected On-Site
  • 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 and the time removed from temperature control cannot be determined. See stop sale. Sushi rice held on time behind front counter but no time stamp. Time was determined to be 11:00 am and time stamp was put on rice. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution over 100 ppm chlorine. Operator adjusted to 100 ppm chlorine. Corrected On-Site Repeat Violation