AKO SUSHI AND SEAFOOD
725 North Washington Avenue
Titusville, Florida, 32796
Brevard County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 10 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/14/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/14/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/12/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 7 live roaches on reach in cooler hinge , reach in cooler located across from stove burners in cook line 2 live roaches on gasket on empty reach in cooler located in cook line across from woks. Total= 9 live roaches Admin Complaint - From follow-up inspection 2025-04-11: 1 live roach on wall behind soda boxes located by sushi area entrance from main kitchen. 2 live roaches on suppression system pipe located on cook line by table next to fryers. 2 live roaches in reach in cooler hinge , cooler located across from burners in cook line. Total = 5 live Time Extended** **Time Extended** - From follow-up inspection 2025-04-12: 2 live roaches behind shelving on prep are over prep sink 2 live roaches on wall behind prep sink 1 live roach on reach in cooler hinge , cooler located across from stove in cook line 1 live roach on gasket in empty reach in cooler located across from woks 1 live roach on gasket black and silver reach in freezer Total = 7 live roaches **Time Extended**
Food safety inspection conducted on 4/12/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 4/11/2025
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Facility Temporarily Closed
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-04-11: **Time Extended**
- 35B-05-4:Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Tear on screen on back exit door. - From follow-up inspection 2025-04-11: **Time Extended**
- 35B-09-4:Basic - - From initial inspection : Basic - Screen in door torn/in poor repair - vermin present. Screen on back exit door torn. - From follow-up inspection 2025-04-11: **Time Extended**
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 7 live roaches on reach in cooler hinge , reach in cooler located across from stove burners in cook line 2 live roaches on gasket on empty reach in cooler located in cook line across from woks. Total= 9 live roaches Admin Complaint - From follow-up inspection 2025-04-11: 1 live roach on wall behind soda boxes located by sushi area entrance from main kitchen. 2 live roaches on suppression system pipe located on cook line by table next to fryers. 2 live roaches in reach in cooler hinge , cooler located across from burners in cook line. Total = 5 live Time Extended** **Time Extended**
Food safety inspection conducted on 4/11/2025 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 4/10/2025
High Priority
2
Intermediate
0
Basic
8
Total
10
Disposition: Facility Temporarily Closed
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Gap on ceiling tile located in kitchen entrance by dish are. Gap next to A/C vent on dish area .
- 35A-03-4:Basic - Dead roaches on premises. 2 dead roaches on wall were hand sink is located in prep area 5 dead roaches on spider web located under prep sink 1 dead roach on paper towel lining prep table under rice warmer in cook line 1 egg sack on top of white microwave located in cook line . 1 dead roach on floor under table located by side exit door in dinning room. Total = 10 dead roaches 1 egg sack Admin Complaint
- 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. Employee open cup located on sushi area . Corrected On-Site Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Tear on screen on back exit door.
- 35B-09-4:Basic - Screen in door torn/in poor repair - vermin present. Screen on back exit door torn.
- 22-16-4:Basic - Walk -in cooler interior/shelves have accumulation of soil residues.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 7 live roaches on reach in cooler hinge , reach in cooler located across from stove burners in cook line 2 live roaches on gasket on empty reach in cooler located in cook line across from woks. Total= 9 live roaches Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp dumplings kept on make table located in cook line . Kept for 2 hrs 11 minutes with temperature of 46F. Garlic oil kept in cook line for less than 4 hrs with temperature of 68F. But placed on reach in cooler . **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 4/10/2025 revealed 10 total violations (2 high priority, 0 intermediate, 8 basic).
Inspection on 4/3/2025
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole on ceiling tile located in cook line Hole next A/C vent in dish area Repeat Violation - From follow-up inspection 2025-04-03: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-04-03: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair inside walk in freezer - From follow-up inspection 2025-04-03: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris . - From follow-up inspection 2025-04-03: **Time Extended**
- 38-05-4:Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Walk in cooler turned in dry storage with no light . - From follow-up inspection 2025-04-03: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up on stove burners - From follow-up inspection 2025-04-03: **Time Extended**
Food safety inspection conducted on 4/3/2025 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 4/2/2025
High Priority
5
Intermediate
3
Basic
11
Total
19
Disposition: Facility Temporarily Closed
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop crumbs in cook line Corrected On-Site
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole on ceiling tile located in cook line Hole next A/C vent in dish area Repeat Violation
- 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. Chopped tuna kept on walk in cooler Operator opened Corrected On-Site
- 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. Employee open cup located in dish area . Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair inside walk in freezer
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water with temperature of 82F Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris .
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in cook line facing up .
- 38-05-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Walk in cooler turned in dry storage with no light .
- 41-07-4:High Priority - Container of medicine improperly stored. Vitamins and ibuprofen stored by sauce in front counter. Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. NOn food grade towel lining sushi rice Corrected On-Site
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings on top of dish machine 4 rodent droppings on top of low rinse detergent bucket located in dish area 1 rodent droppings on wall under dish machine 1 rodent dropping under three bay sink 1 rodent dropping on floor by white buckets on dish area 4 rodent dropping on floor under hand sink located in dish area 50 rodent dropping on floor under rack located on dry storage area by walk in freezer 6 rodent droppings on top of case of oyster sauce located in dry storage by walk in freezer 6 rodent droppings on top of cases of spoons located in dry storage by walk in freezer 6 droppings on floor under woks located in cook line 1 rodent dropping on floor by reach in cooler not been use in cook line 2 rodent droppings on cardboard on floor in cook line 3 rodent droppings on floor between prep table next to fryers and stove 5 rodent droppings on floor by compressor in bar area 8 rodent droppings on floor under hand sink located in bar 12 rodent droppings on floor by soda machine and ice machine in bar 5 rodent droppings on floor by stools in bar area Total=139 rodent droppings All pick up by owner Corrected On-Site Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic oil kept on cook line overnight with temperature of 84F. Dumplings kept on reach in cooler overnight with temperature of 56F . Operator throw away **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic oil kept on cook line overnight with temperature of 84F. Dumplings kept on reach in cooler overnight with temperature of 56F .
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up on stove burners
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink on prep area .
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Inspector calibrated Corrected On-Site
Food safety inspection conducted on 4/2/2025 revealed 19 total violations (5 high priority, 3 intermediate, 11 basic).
Inspection on 12/4/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles in kitchen in disrepair. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen interior soiled.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters soiled above cookline. Reach in cooler gaskets soiled. Walk in cooler shelves soiled.
- 35B-09-4:Basic - Screen in door torn/in poor repair Screen in back door in poor repair.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach in cooler. Operator fixed. 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. No time mark on sushi rice at front counter operator put out at 11am. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in kitchen opposite side near 3 sink compartment have items stored inside. Operator removed items. Corrected On-Site
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Hamg no proof of training hired back in march 2024.
Food safety inspection conducted on 12/4/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 3/19/2024
High Priority
3
Intermediate
2
Basic
8
Total
13
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 bin of the ice machine in beverage station soiled interior with mold like substance on inside walls Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Multiple 1#bowls used as scoops in bulk dry food items, removed Corrected On-Site Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler unit on side table, handle area heavily soiled.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles damaged or/and missing through out kitchen prep areas.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler unit not maintaining 41° or colder at the time of the inspection, operator had already removed all tcs items from units and placed multiple reach in cooler units throughout the location, repair/service on site at the time of the routine inspection.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line Pepsi cup without lid and opened bottle water. 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. Dishwashing station, personal items, purse/backpack stored over cleaned dishes, corrected Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelves og prep table and table legs soiled in prep and cook line stations.
- 14-03-4:High Priority - Galvanized metal in contact with acidic foods. Opened can or tomato ketchup, product stored in broken sealed can, corrected moved to food safe container.
- 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 placed on line at 11am, corrected Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Can of fly spray store at back prep area with unused food storage containers, corrected Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at beverage station used as dump sink, observed ice and iced tea pitcher in hand wash sink Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New.y hired dish washing person without signed employee agreement on file, paperwork was emailed to operator, printed and signed while inspection was taking place Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/19/2024 revealed 13 total violations (3 high priority, 2 intermediate, 8 basic).
Inspection on 8/17/2023
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 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 Pepsi cooler over salads Warning - From follow-up inspection 2023-08-17: Employee items in walk in freezer stored over client items, won tons **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shoes stored on bottom prep table shelf in kitchen Warning - From follow-up inspection 2023-08-17: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Storage room outside walk in freezer Warning - From follow-up inspection 2023-08-17: **Time Extended**
Food safety inspection conducted on 8/17/2023 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 8/15/2023
High Priority
8
Intermediate
6
Basic
11
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead flies in establishment. - Fly strip hanging next to cookline with numerous dead flies - hundreds of dead flies and larvae in exterior unused storage closet next to dumpster and in "garbage room" with hot water heater. Warning
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Floating in sauce Warning
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In Pepsi cooler over salads 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. Shoes stored on bottom prep table shelf in kitchen Warning
- 08B-38-4:Basic - Food stored on floor. Cases in the walk in freezer Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning
- 36-62-4:Basic - Light not functioning. Storage room outside walk in freezer Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open soda can over sushi, sushi cooler Warning
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting avocados in half from bags of whole avocados in sushi area Warning
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Warning
- 12A-10-4:High Priority - Employee touched hat and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook 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. - Sushi area - Peeling quartered avocados - server in the bar putting lemon on a drink Warning
- 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Salmon Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw breaded chicken over noodles and dumplings, walk in freezer Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler tray of raw fish over sauce Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut greens 47F, tempura 47F, raw beef 47f, dumplings 52F, shrimp 49F, cookline cooler. Stocked within previous 2 hours per operator - fresh garlic and oil 72F, cooked noodles 57F. No time or temperature control for safety on Cookline - sushi area: in display case raw fish 47F, 48F, 51F, cream cheese 46F. Out for orders and returned per operator. - sushi area roe sitting in counter at 64F Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Various tempura items cooked and stored next to cooking equipment 97-120F. - rice 129F cooked and held in warmer for less than 2 hours per operator Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bug spray over Togo containers next to back door Warning
- 27-17-4:Intermediate - Cold water turned off at handsinks. Hot water temperature 130F, no cold water available to mix Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sushi toaster oven heavily soiled Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cookline used to hold plastic container and strainer Another used to hold 6 lids for 5 gallon containers Another covered by plastic wrap Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sashimi salad on Togo and dinner menu Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee on duty with no food handler training Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. - Sushi area handsinks - womens restroom, corrected on site Warning
Food safety inspection conducted on 8/15/2023 revealed 25 total violations (8 high priority, 6 intermediate, 11 basic).