AKAYA GRILL & SUSHI

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. Dishwasher (Chlorine 0ppm). Establishment has all three lines from dishwasher going into low temp rinse aid bucket. No sanitizer or detergent container hooked up to dish machine. Warning

High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer, raw beef and raw chicken stored in plastic to go bags. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler across from dish machine, multiple containers of raw shrimp stored on shelf above ready to eat sauces. Operator moved raw shrimp to bottom of cooler. Also, in stand up reach in freezer in kitchen, tray of raw beef wrapped in parchment paper stored on top of raw fish wrapped in plastic wrap. Operator moved raw beef below fish items. Also, in walk-in cooler, metal pan of raw chicken on shelf above unwashed vegetables. Operator moved raw chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm). Operator had employee add more water and rechecked at 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior and around nozzles on soda machine in kitchen soiled with residue build up. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. In handwash sink next to 3 compartment sink, plastic to go bowl in handwash sink. Operator removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator stated they just ran out of test strips. Inspector provided some test strips to operator. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwash sink across from dish machine. Operator stocked paper towels. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. No soap provided at handwash sink across from dish machine. Operator filled soap. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate of ice machine soiled with black mold-like substance and rust. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In rice warmer, to go bowl with no handle used as scoop. Operator removed bowl from product. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted. Operator flipped over bucket. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf above drink machine in kitchen, plastic drink cups stacked before properly air drying. Repeat Violation

Basic - Equipment in poor repair. Interior of lid to ice machine separating with insulation showing.

Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under stand up reach in cooler in wait station soiled with food debris. Also, wall under dish machine soiled with black residue. Also, floor under prep sink on cook line soiled with build up. Also, floor in walk-in cooler soiled with food debris. Also, floor in bar area soiled with residue and debris. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Three sticky fly tape hanging from ceiling in kitchen over cook line and prep table. Repeat Violation

Basic - Food stored on floor. At sushi bar, container of ginger stored on floor. Operator put empty bucket under ginger to get off floor. Also, in back storage room, boxes of sauces and mayo in plastic containers on floor. Corrective Action Taken Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, two knives stored between prep table and flip top reach in cooler. Employee removed knives and brought to dish. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line and sushi bar soiled with food debris/torn. Also, hood filters above cook line soiled with grease. Repeat Violation

Basic - Open dumpster lid. On shared dumpster out back of establishment, side doors open. Operator shut doors. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of stand up reach in cooler at sushi bar and flip top reach in cooler on cook line soiled with food debris. Also, stand up reach in freezer in kitchen soiled with food debris. Operator has employees begin to clean during inspection. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. On top shelf of cook line, to go boxes not inverted. Operator flipped all stacks over. Also, at sushi bar, to go boxes not inverted. Corrective Action Taken Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in keg cooler at bar. Operator pulled out shop vac and clean all water from inside cooler. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Fan cover in walk-in cooler soiled with white dust build up. Operator cleaned during inspection. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. On storage rack on cook line, container of flour and sugar not labeled. Operator added labels to containers. Corrected On-Site

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 in kitchen was touching ice in ice bin by soda machine with bare hands.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment was unable to prove proof of a parasite destruction letter for salmon. Proof needed for remaining fish that are served raw. Warning

High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer on cook line raw chicken stored in non food grade plastic to go bag.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In sushi bar reach in cooler, plastic container of raw tuna stored over ready to eat tofu. Employee moved tofu to top shelf in the reach in cooler. Corrected On-Site

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. In reach in freezer in kitchen, raw chicken outside its original packaging over top of raw beef outside its original packaging. Manager had employee switched products around in order of internal cooking temperatures. Also, in reach in freezer on cook line open container or cheese dumplings under open package of raw oysters. Employee switched items around to follow internal cooking temperature. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In sushi bar reach in cooler, two packs of raw tuna not cut open before allowing to fully thaw out.

High Priority - Toxic substance/chemical improperly stored. On cook line, container of Huracan chemical powder on top of container or vinegar used for cooking. Manager moved vinegar onto shelf away from chemical.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. On cook line, reach in freezer ambient thermometer reading 113F. Reach in freezer working properly, all foods frozen solid.

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Establishment was not able to provide 90 days of freezing records. They had one invoice present.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, cutting board located in prep area heavily soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. In kitchen by cook line, big metal bowl in handwash sink when arrived. Employee moved. Corrected On-Site Repeat Violation

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/ Manager on duty just started and does not have a manager training certificate. Owner and old manager have manager certification but neither are present with 6 food prep employees.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen at handwash sink by soda machine and by cook line no paper towels available. Also, at bar handwash sink does not have paper towels. Repeat Violation

Intermediate - No soap provided at handwash sink. At bar, handwash sink does not have any soap located at it.

Basic - Bowl or other container with no handle used to dispense food. In kitchen, to go container used in rice cooker to scoop rice with no handle. Manager removed bowl. Corrected On-Site

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. In sushi bar reach in cooler, two packs of raw tuna not cut open before allowing to fully thaw out.

Basic - Cove molding at floor/wall juncture broken/missing. In kitchen behind three compartment sink, cove molding starting to fall off.

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. On cook line, two employee drinks on shelves above prep areas. Manager discarded drinks. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. By entrance of kitchen above soda machine, customer glasses stacked before properly drying.

Basic - Food contaminated by mold-like substance. See stop sale. At bar, in ice well mold-like substance on piece of ice at top. Manager discarded ice in well.

Basic - Food stored on floor. In kitchen, container of vinegar used for cooking stored on floor. Manager moved to shelf. Also, on cook line in kitchen bag of onions stored on floor. Manager moved onions off floor. Also, in walk-in cooler bag of carrots stored on floor. Manager moved bag off of floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In kitchen, in reach in freezer behind cook line has build up of ice.

Basic - In-use wet wiping cloth/towel used under cutting board. In kitchen in prep area, wiping cloth under cutting board used for prep.

Basic - No copy of latest inspection report available. Establishment unable to provide copy of last inspection digitally or on paper.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout kitchen and sushi bar soiled. Also, on cook line top back of reach in cooler soiled with food debris. Also, hood filters above cook line soiled with grease build up. Also, on soda machine by entrance of kitchen around soda nozzles soiled.

Basic - Open dumpster lid. On shared dumpster out back of establishment, side door open on dumpster.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen in walk-in cooler, shelves have build up of mold-like substance.

Basic - Standing water in bottom of reach-in-cooler. At bar, reach in cooler with beer kegs has standing water at bottom.

Basic - Wet wiping cloths stored in hand sanitizer and sanitizer mixed together. At sushi bar, in sanitizer bucket use of chlorine and hand sanitizer. Employee discarded. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. In kitchen on shelf next to prep area, two tubs of white sugar/flour not in original packaging and not labeled.

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 employee drop utensil on ground in kitchen, proceed to pick it up and return back to work without washing hands or changing gloves. Manager coached employee on proper hand washing.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw steak stored over ready to eat peas. Employee moved to correct storage levels. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line has mold-like substance. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station by ice machine in kitchen, employee put water in dish he was making. Hand wash station at bar area had dirty dishes in sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both hand wash station in kitchen, no soap or paper towels. Manager supplied both. Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has no proof of training for any employees. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls of ice machine has mold-like substance.

Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 6/1/24.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table by standing reach in freezer in kitchen has deep grooves. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Above flip top cooler on make line, employee phone and keys.

Basic - Equipment and utensils not properly air-dried - wet nesting. On drying rack above triple sink, multiple metal pans not air dried before stacked. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. In kitchen, sticky fly traps stored over prep table. Manager removed trap. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters missing upon arriving in kitchen. Employee began placing filters back. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Tongs placed on handle of stove. Employee removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In container of crunchy topping next to where soups are hot held, scooper handle in direct contact with product. Employee lifted handle out of product. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station at server station, no hand wash sign. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In sliding cooler by server station, two employee energy drinks stored above customer food. Employee removed drinks. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Back door of establishment is not self closing. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. On storage rack above sushi station, to go containers not inverted. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not in use on prep table. Manager placed cloth back in sanitizer.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on ground at sushi station. Employee removed from ground. Corrected On-Site