AKARI SUSHI

Intermediate - - From initial inspection : Intermediate - Hot water supply not maintained during peak periods. Establishment has no hot water, handwash sink at 66f, and triple sinks at 66f. Employee stated water heater is broken. Warning - From follow-up inspection 2026-03-25: At callback, no change. Establishment still has no hot water at handwash sinks or 3 compartment sink. Time Extended

Intermediate - - From initial inspection : 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. 4 employee present, no employee health agreement available . Warning - From follow-up inspection 2026-03-25: At callback, no change. Time Extended

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 not spreading sanitizer onto dishes, dish machine 0ppm. Manager was told to set up triple sink. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw crab over ready to ear spring rolls in reach in freezer, raw crab not commercially packaged.

High Priority - Stop Sale issued due to food originating from an unapproved source. Could not produce invoice for 14 pieces of cheesecake in reach in cooler. Manager segregates cheesecake. Observed commerically vacuumed packaged fish in reach in cooler behind front counter thawed and still in its original packaging, instructions state to remove from packaging while frozen. See stop sale.Corrective Action Taken Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two hose bibs by external mop sink, missing vacuum breakers. 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. Observed milk in reach in cooler in wait station not date marked manager states it was opened 2 days ago. Repeat Violation

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Establishment has black samuri on chef special roles has spicy grab with a c and is prepared with Krab with a K Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cook and sushi bar have mold like stains.

Intermediate - Hot water supply not maintained during peak periods. Establishment has no hot water, handwash sink at 66f, and triple sinks at 66f. Employee stated water heater is broken. Warning

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/ No certified food manager on site, observed 4 employees actively handling food.

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. No proof of any training for 3 employees.

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. 4 employee present, no employee health agreement available . Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for Sushi rice kept on 4 hour time as a public health. Time as a public health form emailed to owner. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed two tanks by ware wash area not secured, and two tanks outside by mop sink unsecured. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard uses to line shelves in reach in cooler in wait station.

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. Observed commercially vacuumed packaged fish in reach in cooler behind front counter thawed and still in its original packaging, instructions state to remove from packaging while frozen. See stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi bar and drink station, employee drinks on prep counters. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets on boxes of Saki. Employees moved jackets. Observed tools over food on food prep table , employees removed tools From food prep table. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust Mold like substance on edge of reach in freezer. Old food debris on all gaskets on reach in coolers in kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed pepper under food prep table removed from original container not labeled. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter back door restaurant and went to handling food prep without washing hands. Employee wash hands Corrected On-Site Repeat Violation Admin Complaint

High Priority - Live, small flying insects found Observed 1 live flying insect near storage area. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at water hose spigot at outside mop sink area near back door Repeat Violation Admin Complaint

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Operator has menu items Black Samurai and advertising crab but is prepared with Krab meat. All other menu items has Krab or says imitation crab listed for items that are Krab. Employee will make changes to all menu for this single menu item that is incorrect. 60 days follow up inspection to review Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at sushi bar with black mold like build up

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time marked but unable to provide paperwork. Provided operator with now paperwork

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi in walk in cooler not date marked. Employee stated was open 3 days ago

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in flour bin under prep table. Employee removed Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored near dish machine not secured

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottle stored above sushi bar reach in cooler. Employee removed Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored on top of soda bib. Employee removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean glass stored wet nesting near ice machine

Basic - Equipment in poor repair. Reach in cooler at sushi area with torn gasket. Walk in cooler with torn gasket

Basic - Floor soiled/has accumulation of debris. Under cooking equipment Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On oven door on cook line. Employee removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep table Repeat Violation

Basic - Single-service articles improperly stored. Case of cups stored on floor in storage area Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler on cook line

Basic - Stored food not covered. Frozen foods in reach in freezer not covered

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at 68F on prep table on cook line. Employee stated place there 30 mins ago. Employee place back in reach in cooler Corrective Action Taken Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. In use wet cloth stored in sanitizer water at 0ppm at sushi bar area. Employee remaking chlorine solution to proper level. Re-made at 200ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container under prep table with white powdered substance. Employee stated its flour Repeat Violation

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training records for employees are expired. Repeat Violation Admin Complaint - From follow-up inspection 2024-11-15: Training records still not updated. Manager states books have been ordered to complete training. Time Extended

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 tested 0ppm (chlorine sanitizer). Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at sushi bar, tuna 53F. Tuna placed into cooler approximately 90 minutes prior. Tuna moved to reach in cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee came in from outside and washed off hands in triple sink in kitchen. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing out cup in hand washing sink near sushi bar.

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/ At time of inspection, four (4) employees working but none are certified food managers.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in sushi bar. Towels provided. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employees state that sushi rice and tempura chicken held on time control, but no foods are indicated on partially filled out Time Control Paperwork. Foods must be included on paperwork.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training records for employees are expired. Repeat Violation Admin Complaint

Basic - Carbon dioxide/helium tanks not adequately secured. Red gas tank by front entrance is not secured.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining multiple shelves in kitchen and in coolers.

Basic - Dead roaches on premises. Four (4) dead roaches observed in establishment: one (1) by white reach in freezer in front area and three (3) in upstairs storage area. Dead roaches discarded. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee water bottles stored on prep tables/areas. Bottles moved and stored correctly. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Sushi cook in sushi bar.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floors in upstairs storage areas. Floor under cooking equipment in kitchen.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Black grease receptacle behind establishment is on dirt/grass.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. White scoop for rice on prep counter in kitchen stored in water 81F. Water removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden storage rack by front entrance near white reach in freezer is not sealed/painted. Multiple shelves in walk in cooler are rusted. Floor in walk in cooler is rusted.

Basic - Objectionable odors in bathroom or other areas of the establishment. Strong odor throughout establishment.

Basic - Reuse of single-service or single-use articles. Multiple egg crates used for lining of pans in kitchen. Egg crates discarded. Corrected On-Site

Basic - Storage area not maintained clean and organized. Entire upstairs area.

High Priority - Container of medicine improperly stored. Eye drops and nasal spray stored over prep area where soy sauce cups is stored, moved to store correctly 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. 0 ppms

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 48f chicken 48f shrimp 48f tuna 48f Reach in cooler in kitchen, placed ice on items Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper available at handsink in kitchen, provided Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 9-2023

Basic - Bowl or other container with no handle used to dispense food. Cups used as scoopers In shrimp sauce and other sauces in walk in cooler, cups removed Corrected On-Site Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Used to repair wall behind prep area

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cooler and prep table on line Knives removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. In use Tong stored on oven door handle Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and whisks stored in water 75f, water discarded

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

Basic - Standing water in bottom of reach-in-cooler. 2 door reach in cooler in kitchen

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Flying insect spray stored in sushi station

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. RawShrimp 50f beef 51f chicken 60f cooked 52f Reach in cooler on line, placed on ice Sushi cooler: Crab mix 50f spicy tuna 50f Corrective Action Taken 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 and the time removed from temperature control cannot be determined. No time mark on rice in sushi station

Intermediate - Handwash sink used for purposes other than handwashing. Ice in handsink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in kitchen

Basic - Bowl or other container with no handle used to dispense food. Cups in tea, soy sauce, and flours

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler

Basic - Dead roaches on premises. 2 dead roaches on wall behind dish machine Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on table where employees are deboning fish

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones stored on prep tables Personal bags store over prep tables

Basic - Food not stored at least 6 inches off of the floor. Case of fish stored on floor

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Soiled hoods

Basic - In-use tongs stored on equipment door handle between uses. On oven doors,

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on line in kitchen.

Basic - Working containers of food removed from original container not identified by common name. Clear container with white substance inside with grey lid under prep table no label

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. 0ppms Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in glass reach in cooler in kitchen Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 46° raw beef 46° raw chicken 45° wonton 46° cooked shrimp 48° Placed on ice cooler on line Corrective Action Taken Warning

Intermediate - Packaged food not labeled as specified by law. White substance in clear container next to rice Per management it's flour Warning

Basic - Bowl or other container with no handle used to dispense food. Cup in flour,in tea, sugar and sweet sauce Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal water bottle over prep area Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans over triple sink stacked wet Warning

Basic - Food not stored at least 6 inches off of the floor. In walk in cooler , bucket of sweet sauce on floor Warning

Basic - In-use tongs stored on equipment door handle between uses. On oven doors Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water 69° Warning

Basic - Standing water in bottom of reach-in-cooler. Cooler on line Warning

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Removed prep sink, removed dishwasher, Handsink at sushi bar needs to be operational Warning - From follow-up inspection 2021-08-10: Still needs plan review due to Handsink in sushi station being portable Time Extended - From follow-up inspection 2021-09-29: Time extension per Robert Protomastro Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Under Handsink in kitchen Warning - From follow-up inspection 2021-08-10: Time Extended - From follow-up inspection 2021-09-29: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven doors Repeat Violation Warning - From follow-up inspection 2021-08-10: Time Extended - From follow-up inspection 2021-09-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets Warning - From follow-up inspection 2021-08-10: Time Extended - From follow-up inspection 2021-09-29: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored in same container as ready-to-eat food. Case of raw chicken on top of containers of ginger dressing and carrots in walk in cooler Warning - From follow-up inspection 2021-08-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handsink at sushi bar no running water at all, needs to be repaired Warning - From follow-up inspection 2021-08-10: Has running water but portable hand sink, plan review required Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Removed prep sink, removed dishwasher, Handsink at sushi bar needs to be operational Warning - From follow-up inspection 2021-08-10: Still needs plan review due to Handsink in sushi station being portable Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table Warning - From follow-up inspection 2021-08-10: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee food items in reach in coolers. Warning - From follow-up inspection 2021-08-10: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Containers of carrots and ginger dressing on floor of walk in cooler. Warning - From follow-up inspection 2021-08-10: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Under Handsink in kitchen Warning - From follow-up inspection 2021-08-10: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven doors Repeat Violation Warning - From follow-up inspection 2021-08-10: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Handsink in sushi station Warning - From follow-up inspection 2021-08-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets Warning - From follow-up inspection 2021-08-10: Time Extended

Basic - - From initial inspection : Basic - vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents Warning - From follow-up inspection 2021-08-10: Time Extended

High Priority - Raw animal food stored in same container as ready-to-eat food. Case of raw chicken on top of containers of ginger dressing and carrots in walk in cooler Warning

Intermediate - Handwash sink not accessible for employee use at all times. Sushi bar hand sink with clear containers as holding area Repeat Violation Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handsink at sushi bar no running water at all, needs to be repaired Warning

Intermediate - Handwash sink used for purposes other than handwashing. Used to fill up a sake glass Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Repeat Violation Warning

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/ 6 employees on shift Repeat Violation Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Removed prep sink, removed dishwasher, Handsink at sushi bar needs to be operational Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sushi bar Warning

Basic - Duct tape used to repair nonfood-contact surface. Spoon handle covered in duct tape Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee food items in reach in coolers. Warning

Basic - Food not stored at least 6 inches off of the floor. Containers of carrots and ginger dressing on floor of walk in cooler. Warning

Basic - Hole in or other damage to wall. Under Handsink in kitchen Warning

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven doors Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Handsink in sushi station Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets Warning

Basic - vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents Warning