AKAYA GRILL & SUSHI

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in sushi bar touched nose with gloved hand and immediately engaged in food preparation in sushi bar (handling knife) without washing hands. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. In bar area, employee only washing and rinsing glassware (no sanitizing step used). Inspector coached employee on proper ware washing procedures. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In sushi bar reach in cooler, raw-ready to eat salmon (sushi) stored over spring mix lettuce and tofu. In walk in cooler, raw shrimp stored on top of ready to eat containers of sauce. In three door reach in freezer, raw-ready to eat salmon (sushi) stored over ready to eat bags of seaweed. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath near soup station, tofu 50F. Tofu placed into service approximately 30 minutes prior. Tofu placed into reach in cooler by station to cool. Corrective Action Taken Repeat Violation Admin Complaint

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. In sushi bar, container of sushi rice removed from temperature control approximately 30 minutes prior has no time marking. Employee marked rice. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Three door reach in freezer in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Plastic bowl and metal scrubber stored inside hand washing sink in sushi bar. Items moved and stored correctly. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit provided.

Basic - Bowl or other container with no handle used to dispense food. At server side station in kitchen, plastic bowls used to dispense tea. On cook line in rice warmer, plastic bowl used to dispense cooked rice. Bowls discarded. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. White ice bucket on top of ice machine in kitchen. Bucket inverted. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Under prep sink in kitchen.

Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023. Manager located new license and posted. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under dish machine. Floor in walk in cooler. Floor in bar. Wall under dish machine. Wall under prep sink in kitchen. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture over dish area in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in sushi bar. Inspector emailed sign. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple cooler gaskets are soiled.

Basic - Single-service articles improperly stored. Case of portion cups stored on floor by server station near sushi bar. Cups moved and stored correctly. Corrected On-Site Repeat Violation

Basic - Unsealed concrete floor/wall in food preparation, food storage, warewashing area or bathroom. Floor by walk in cooler. Wall near rear exit door.

High Priority - Food stored in ice used for drinks. See stop sale. Bottle of drink mix stored in full ice bin at bar near front main entrance to establishment.

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 stored over raw beef in standing reach in freezer in kitchen, all items removed from original packaging. Also raw salmon stored over bags of wasabi in standing reach in cooler at sushi bar area. Also employee's raw fish stored over cooked chicken in walk in cooler. Also raw shell eggs and raw beef stored over boxes of unwashed broccoli in walk in cooler. Also containers of raw seafood stored over containers of pineapple in reach in cooler under sushi bar area. Employees began to rearrange all items during inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bottle of drink mix stored in full ice bin at bar near front main entrance to establishment.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (67F - Cold Holding) in standing reach in cooler at sushi bar, per employee roe was taken in and out of cooler earlier in the day for less then 1 hour. Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Mei Chai Lin, expired 8/4/2023, ServSafe. Heng Jain Cao, expired 8/8/2023, ServSafe.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In both men's and women's bathroom, employee corrected during inspection. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 4 rolls of sticky fly tape in kitchen area have a build up of dead flying insects, employee discarded all rolls. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under all equipment at both bar areas. Under all equipment along walls in ware washing and food preparation areas in kitchen. Also walls around soda machine and cook line in kitchen have a build up of debris. Repeat Violation

Basic - Food stored on floor. Containers of cooking oil and bags of rice in storage area in back of dining area.

Basic - Hole in or other damage to wall. Hole in bottom of wall under between cook line and prep sink in kitchen. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Back door to kitchen does not have a self closing device. Repeat Violation

Basic - Single-service articles improperly stored. Boxes of to go lids and single use chopsticks on floor in dining area by sushi bar. Also stacks of to go trays at sushi bar not inverted when not in use, employee flipped over stacks. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs in walk in cooler sitting on top of bags of noodles. Raw shrimp stored over cooked chicken in bottom section of reach in cooler on cook line. Raw fish roe stored over various bottles of sauce in reach in cooler at sushi bar. Raw bacon and raw fish stored over various sauce bottles in standing reach in cooler at sushi bar area. Employees rearranged all items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee placed cheesecake in fryer with gloved hands then washed hands while still wearing gloves then proceeded to place plastic wrap over food container while holding one end of plastic wrap in mouth, inspector instructed employee to discard gloves and plastic wrap and for employee to wash hands, employee discarded gloves and washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad mix (47F - Cold Holding) in standing reach in cooler right next to door, across from dish machine in kitchen, per manager door has been consistently opened and closed for a couple of hours during the lunch rush. noodles (45F - Cold Holding) in top section of reach in cooler make table in kitchen, per manager lids has been consistently opened for 2 hours. Repeat Violation Admin Complaint

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. Open container of milk in standing reach in cooler in kitchen across from dish machine, per manager milk was opened Monday, manager dated milk. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash station in kitchen across from dish machine. Repeat Violation

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. Thawed out package of raw fish stored in pan in reach in cooler at sushi bar area that is still in vacuum packaging.

Basic - Floor/walls/ceilings soiled/has accumulation of debris. Walls behind cook line going from the hand wash station to the mop sink in kitchen. Floors under hand wash station and soda gun at far end of bar area. Repeat Violation

Basic - Hole in or other damage to wall. Hole in wall next to wok station on cook line.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in back liquor storage room does not have a cover.

Basic - Outer openings not protected with self-closing doors. Back door to dining area/back storage area does not have a self closing device.

Basic - Reuse of single-service or single-use articles. Employees reusing to go containers to hold various food items in kitchen, manager threw away single service items. Corrected On-Site

Basic - Single-service articles improperly stored. Boxes of to go trays and paper towels in back storage area behind dining area. Box of napkins under front bar area. Manager corrected during inspection. Corrected On-Site

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. 0ppm. Triple sink set up until, DM can get repaired.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bulk plastic bins of flour, rice showing heavy buildup on them.

Basic - Bowl or other container with no handle used to dispense food. Metal cup used as ice scoop in bar ice bin. Person in charge moved out of sink. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on exterior of rice steamer, exterior of walk in cooler door, on doors to sushi cooler. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple bags on rack in kitchen over food.

Basic - Equipment in poor repair. Gaskets in poor repair on reach in cooler.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Floor I'm kitchen showing heavy wear, tiles missing or worn down..

Basic - Hole in or other damage to wall. Exterior of walk in cooler wall and door. Metal is showing rust and corrosion. Repeat Violation

Basic - Interior of ice machine/bin with rust that has pitted the surface, slight rust buildup interior of ice machine in kitchen. Repeat Violation

Basic - Light not functioning. 3 out of 3 lights out over cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter showing heavy grease build up.

Basic - Outer openings not protected with self-closing doors. Rear door out of kitchen to outside, missing self closer. Repeat Violation