DirtyFLRestaurant Inspection Data

AKO SUSHI AND SEAFOOD

AKO SUSHI AND SEAFOOD has 15 health inspections on file for its TITUSVILLE location, with an overall rating of 2.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 15 reports on file

725 North Washington Avenue
Titusville, Florida, 32796
Brevard County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 15 health inspection reports

All Inspection Reports

1/6/2026· 2mo ago

Visit ID: 13565528

Met Inspection Standards

5 high, 2 int, 15 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On second bar area
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and sauce bowls on front counter on customer side not protected. Operator flipped them. Corrected On-Site 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. Raw whole tuna, Tilapia and ground tuna stored in walk in cooler fully thawed in package. Operator discarded Corrected On-Site
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. At wall by walk in freezer entrance.
  • 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 mobile phone stored by hand sink on food prep area on front counter. And Employee open drink on microwave in kitchen. Operator removed both. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On dry rack above dump sink.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation
  • 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. Scoop in rice container in kitchen. Operator removed Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill soiled Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of jug container cut in half to use as scoop. Reuse of boxes used to store chicken to store cheese wonton
  • 25-05-4:Basic - Single-service articles improperly stored. Soap containers stored over single service spoons on rack by walk in freezer door. Operator removed. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber stored over cream cheese in walk in cooler. Operator removed Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front counter area. Operator removed. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. First reading 0 ppm, operator changed solution, second reading 50 ppm. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Two containers of white powder not labeled. Operator labeled "flour". Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees drag trash can in kitchen, then went to work on clean surfaces. Inspector coached employee on proper handwashing procedures. Employee washed hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground meat stored over ready to eat tempura in walk in cooler. Operator removed. Raw lobster stored over ice cream in grey reach in cooler by bar entrance door. Operator removed. Corrected On-Site Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw whole tuna, Tilapia fish and ground tuna stored in walk in cooler fully thawed in package.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp stored on make table at 55F for 3.5 hours. Operator placed in freezer to deep chill. New temp 33F. Corrected On-Site Repeat Violation
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On two way splitter
  • 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. Missing for some employees. Provided operator with form, had employees on shift sign. **Corrective Action Taken** Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Under sushi display in front counter

10/30/2025· 4mo ago

Visit ID: 13563786

Met Inspection Standards

2 int, 5 basic

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap underneath and around two back doors of establishment - From follow-up inspection 2025-10-30: Operator doing their best to seal the gaps. Still needs work done. **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles by entrance of walk in freezer in disrepair and broken cove molding. Repeat Violation - From follow-up inspection 2025-10-30: **Time Extended**
  • 36-68-5:Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2025-10-30: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink faucets soiled with grease Exterior of kitchen equipment Exterior of reach in coolers on cook line Hood filters soiled with grease - From follow-up inspection 2025-10-30: Operator cleaned up the exterior of reach in cooler on cook line only **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled - From follow-up inspection 2025-10-30: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer - From follow-up inspection 2025-10-30: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-10-30: **Time Extended**

10/29/2025· 4mo ago

Visit ID: 10882728

Facility Temporarily Closed

6 high, 4 int, 13 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used in sugar, rice and flour containers.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on front counter on sushi bar. Operator flipped them Ice bucket stored not inverted in second bar area. Operator flipped bucket. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach found in walk in cooler 1 dead one under storage rack Total 2 dead roaches found. Operator removed, cleaned and sanitized area Repeat Violation Admin Complaint
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap underneath and around two back doors of establishment
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles by entrance of walk in freezer in disrepair and broken cove molding. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Flour container stored on the floor. Operator removed Corrected On-Site
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  • 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. Rice scoop handle touching rice in container in kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink faucets soiled with grease Exterior of kitchen equipment Exterior of reach in coolers on cook line Hood filters soiled with grease
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting Broccoli directly from the box. Operator was coached on washing before cutting of produce. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken container left at room temperature to thaw. Operator placed in walk in cooler **Corrective Action Taken**
  • 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 cutting broccoli with bare hands, broccoli was not being heated directly after. Employee washed hands and put on gloves. 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 chicken over raw pork in walk in freezer.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach found under storage shelves by walk in freezer entrance Total 1 live roach found Operator removed and cleaned and sanitized area Admin Complaint
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings in dry storage room by walk in cooler 3 rodent droppings in dry storage room by walk in freezer 2 rodent droppings under sushi bar area on front counter 8 total rodent droppings observed. Operator removed and cleaned and sanitized area. Admin Complaint
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Hose On mop sink. Operator cut the hose. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken stored in walk in cooler at 47F. Per operator, for 1.5 hours. New reading 44F. Tempura shrimp 54F on make table for 30 minutes. Operator placed in freezer. New reading 48F. Fish eggs at 63F on sushi bar area. Per operator, was pulled out of cold holding unit for 30 minutes. New reading 44F. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Silver scrubby inside Hand sink. Operator removed Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 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. Operator was provided with a copy. Employees on shift signed. **Corrective Action Taken**

6/24/2025· 8mo ago

Visit ID: 10866540

Met Inspection Standards

2 basic

  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach at front door of the establishment. Manager had employee sweep it up and discarded Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Entrance to walk in freezer

6/4/2025· 9mo ago

Visit ID: 10813299

Met Inspection Standards

2 high, 3 int, 11 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine at bar area interior is soiled
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Operator remove to go bowls from container Corrected On-Site
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Through out the kitchen
  • 35A-03-4:Basic - Dead roaches on premises. 2 dead roaches in trap. Operator discarded the roaches trap Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Both walk in cooler/walk in freezer door gasket are poor condition
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed cooking oil and container of cut zucchini store directly off the floor not 6 inches. Operator remove both off the floor Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter on cook line are soiled and has accumulation of greased build up dripping on possible on food contact surface.
  • 33-30-4:Basic - Unnecessary items stored in garbage enclosure. In water heater room
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak over raw breaded fish. Operator remove raw steak above raw raw fish Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board on Cook line is soiled
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink on cook line had items stored in the sink. Operator removed items from sink. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at both hand wash sink in dish area and prep area not having soap. Operator place hand soap at hand wash sink stations Corrected On-Site

4/14/2025· 11mo ago

Visit ID: 10818354

Met Inspection Standards
  • N/A:No Violations Were Observed

4/12/2025· 11mo ago

Visit ID: 10817890

Facility Temporarily Closed

1 high

  • 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**

4/11/2025· 11mo ago

Visit ID: 10817556

Facility Temporarily Closed

1 high, 3 basic

  • 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**

4/10/2025· 11mo ago

Visit ID: 10817192

Facility Temporarily Closed

2 high, 8 basic

  • 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

4/3/2025· 11mo ago

Visit ID: 10812189

Met Inspection Standards

1 int, 5 basic

  • 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**

4/2/2025· 11mo ago

Visit ID: 10734787

Facility Temporarily Closed

5 high, 3 int, 11 basic

  • 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

12/4/2024· 1y 3mo ago

Visit ID: 8735151

Met Inspection Standards

2 high, 2 int, 5 basic

  • 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.

3/19/2024· 1y 11mo ago

Visit ID: 8473530

Met Inspection Standards

3 high, 2 int, 8 basic

  • 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

8/17/2023· 2y 6mo ago

Visit ID: 8473112

Met Inspection Standards

3 basic

  • 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**

8/15/2023· 2y 7mo ago

Visit ID: 8356957

Follow-up Inspection Required

8 high, 6 int, 11 basic

  • 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