A-Aki Sushi
Last inspected: Apr 6, 2026
37
Score
Inspectors have visited A-Aki Sushi 15 times, with records going back to 2022. The newest entry in the record is dated Apr 6, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have produced comparable findings, with counts hovering near 19 violations per visit.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged nine times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
15
Inspections
3
Critical latest
1
Major latest
9
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over raw over raw shrimp bottom of make table . Operator switch it . **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 faucet one of them missing vacuum breaker.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board .
22-02-4
Basic - Bowl or other container with no handle used to dispense food. To go soup container used as scoop at the rice . Operator discard it . **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Dead roaches on premises. Observed 1 dead roaches at the corner of the storage area . Operator clean it out . Next routine visit per supervisor. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Equipment in poor repair. Gasket torn walk-in cooler door . **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. All the kitchen corners need clean . **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Broken tile back of the house by the exit door .
36-17-5
Basic - Light not functioning. One out by the hoods.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink kitchen. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. The 3 make table Bottom and walk-in cooler shelves.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table .
21-12-4
37
Feb 4, 2026
Complaint Full
4 major violations. 17 minor violations.
View 21 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside make table top and bottom. **Repeat Violation** - From follow-up inspection 2026-02-03: **Time Extended** - From follow-up inspection 2026-02-04: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Bar area employee hand sink used as dump sink . - From follow-up inspection 2026-02-03: **Time Extended** - From follow-up inspection 2026-02-04: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2026-02-03: **Time Extended** - From follow-up inspection 2026-02-04: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Bar area employee hand. **Repeat Violation** - From follow-up inspection 2026-02-03: **Time Extended** - From follow-up inspection 2026-02-04: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2026-02-03: **Time Extended** - From follow-up inspection 2026-02-04: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** - From follow-up inspection 2026-02-03: **Time Extended** - From follow-up inspection 2026-02-04: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. To go soup container used as scoop At the soy sauce and the crumble. - From follow-up inspection 2026-02-03: **Time Extended** - From follow-up inspection 2026-02-04: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Throughout equipment. **Repeat Violation** - From follow-up inspection 2026-02-03: **Time Extended** - From follow-up inspection 2026-02-04: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Next to the walk-in cooler . - From follow-up inspection 2026-02-03: **Time Extended** - From follow-up inspection 2026-02-04: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2026-02-03: **Time Extended** - From follow-up inspection 2026-02-04: **Time Extended**
14-09-4
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. Employee Keys stored on shelf above make table in kitchen - From follow-up inspection 2026-02-03: **Time Extended** - From follow-up inspection 2026-02-04: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn bottom of make table next to mop sink ,bottom table at sushi area and walk-in cooler door . - From follow-up inspection 2026-02-03: **Time Extended** - From follow-up inspection 2026-02-04: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen under equipment really heavy . - From follow-up inspection 2026-02-03: **Time Extended** - From follow-up inspection 2026-02-04: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Observed insect device control next to the to go container at the cook line . - From follow-up inspection 2026-02-03: **Time Extended** - From follow-up inspection 2026-02-04: **Time Extended**
35B-02-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. - From follow-up inspection 2026-02-03: **Time Extended** - From follow-up inspection 2026-02-04: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the hand sink next to the grill . No hand wash sign at the bar area. **Repeat Violation** - From follow-up inspection 2026-02-03: **Time Extended** - From follow-up inspection 2026-02-04: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - From follow-up inspection 2026-02-03: **Time Extended** - From follow-up inspection 2026-02-04: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table . **Repeat Violation** - From follow-up inspection 2026-02-03: **Time Extended** - From follow-up inspection 2026-02-04: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Bottom make table the one next to mop sink . **Repeat Violation** - From follow-up inspection 2026-02-03: **Time Extended** - From follow-up inspection 2026-02-04: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Bottom make table . - From follow-up inspection 2026-02-03: **Time Extended** - From follow-up inspection 2026-02-04: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** - From follow-up inspection 2026-02-03: **Time Extended** - From follow-up inspection 2026-02-04: **Time Extended**
21-12-4
29
Feb 3, 2026
Complaint Full
4 critical violations. 4 major violations. 18 minor violations.
View 26 violations
High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Dented cans hoising sauce 1 and oyster sauce 3. - From follow-up inspection 2026-02-03: **Time Extended**
01B-01-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw fish stored over teriyaki sauce bottom make table . Operator removed **Corrected On-Site** - From follow-up inspection 2026-02-03: **Time Extended**
08A-05-6
High Priority - - From initial inspection : 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. Chicken raw stored over raw shrimp at the walk-in freezer. - From follow-up inspection 2026-02-03: **Time Extended**
08A-17-6
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches at the make table the one facing the grill Observed 8 live roaches behind the make table next to the mop sink . **Admin Complaint** - From follow-up inspection 2026-02-03: Observed 1 live roach under make table next to the mop sink . **Admin Complaint**
35A-05-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside make table top and bottom. **Repeat Violation** - From follow-up inspection 2026-02-03: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Bar area employee hand sink used as dump sink . - From follow-up inspection 2026-02-03: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2026-02-03: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Bar area employee hand. **Repeat Violation** - From follow-up inspection 2026-02-03: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2026-02-03: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** - From follow-up inspection 2026-02-03: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. To go soup container used as scoop At the soy sauce and the crumble. - From follow-up inspection 2026-02-03: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Throughout equipment. **Repeat Violation** - From follow-up inspection 2026-02-03: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Next to the walk-in cooler . - From follow-up inspection 2026-02-03: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2026-02-03: **Time Extended**
14-09-4
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. Employee Keys stored on shelf above make table in kitchen - From follow-up inspection 2026-02-03: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn bottom of make table next to mop sink ,bottom table at sushi area and walk-in cooler door . - From follow-up inspection 2026-02-03: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen under equipment really heavy . - From follow-up inspection 2026-02-03: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Avocado stored on floor at sushi area and. **Corrected On-Site** - From follow-up inspection 2026-02-03: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Observed insect device control next to the to go container at the cook line . - From follow-up inspection 2026-02-03: **Time Extended**
35B-02-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. - From follow-up inspection 2026-02-03: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the hand sink next to the grill . No hand wash sign at the bar area. **Repeat Violation** - From follow-up inspection 2026-02-03: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - From follow-up inspection 2026-02-03: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table . **Repeat Violation** - From follow-up inspection 2026-02-03: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Bottom make table the one next to mop sink . **Repeat Violation** - From follow-up inspection 2026-02-03: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Bottom make table . - From follow-up inspection 2026-02-03: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** - From follow-up inspection 2026-02-03: **Time Extended**
21-12-4
15
Feb 2, 2026
Complaint Full
5 critical violations. 4 major violations. 19 minor violations.
View 28 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches at the make table the one facing the grill Observed 8 live roaches behind the make table next to the mop sink . **Admin Complaint**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish eggs (50F - Cold Holding); cut cabbage (50F - Cold Holding) Operator stated it's been out of cooler less than 2 hours advised to moved to the walk-in cooler . **Repeat Violation** **Warning**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Dented cans hoising sauce 1 and oyster sauce 3.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw fish stored over teriyaki sauce bottom make table . Operator removed **Corrected On-Site**
08A-05-6
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. Chicken raw stored over raw shrimp at the walk-in freezer.
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside make table top and bottom. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar area employee hand sink used as dump sink .
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No soap provided at handwash sink. Bar area employee hand. **Repeat Violation**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. To go soup container used as scoop At the soy sauce and the crumble.
14-01-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout equipment. **Repeat Violation**
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Next to the walk-in cooler .
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Dead roaches on premises. Observed dead roaches throughout establishment 20-30 inside the equipment . **Admin Complaint**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Keys stored on shelf above make table in kitchen
40-06-5
Basic - Equipment in poor repair. Gasket torn bottom of make table next to mop sink ,bottom table at sushi area and walk-in cooler door .
14-11-5
Basic - Floor soiled/has accumulation of debris. Throughout kitchen under equipment really heavy .
36-73-4
Basic - Food stored on floor. Avocado stored on floor at sushi area and. **Corrected On-Site**
08B-38-4
Basic - Insect control device installed over food preparation area. Observed insect device control next to the to go container at the cook line .
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the hand sink next to the grill . No hand wash sign at the bar area. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table . **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Bottom make table the one next to mop sink . **Repeat Violation**
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Bottom make table .
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
12
Jan 29, 2026
Complaint Full
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Container of medicine improperly stored. Bottle of ibuprofen on shelf over boba tea and ice tea dispenser in kitchen. Operator removed **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab sticks (48F - Cold Holding)per operator for 1 hour Operator added ice to cool down **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of bleach cleaner on counter in sushi bar by clean dishes Operator removed **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board big make table, sushi station **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Silverware in sink bar area Operator removed **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Bar
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar
31B-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table by fry station Operator removed **Corrected On-Site**
10-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout **Repeat Violation**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All coolers throughout **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Bottom of small make table
14-33-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline Operator removed **Corrected On-Site** **Repeat Violation**
21-12-4
27
Sep 29, 2025
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the make table .
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Soup bowl without handle uses as scoop at the make table for the vegetables ,at the soy sauce and the rice vinger .
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Bottom of make table all of them . **Repeat Violation**
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some disrepair at the storage area.
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the storage areas not inverted. **Corrected On-Site**
24-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78f . **Repeat Violation**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. **Repeat Violation**
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored above ready to eat sauce at the walk-in cooler .
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth Stored at front area (sushi station (above cutting board . **Repeat Violation**
21-12-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
55
May 7, 2025
Complaint Full
2 critical violations. 1 major violation. 15 minor violations.
View 18 violations
High Priority - Live, small flying insects found Observed 2 live flying insects around the dishwasher . **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored on top of clean and cut vegetables (sweet potatoes-onion )and imitation crab at the top of make table the small one next to the wall . Operator moved it to the bottom table . **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - No soap provided at handwash sink. No hand wash soap at the employee hand sink at the kitchen.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowels without handle used as scoop at the white rice and the soy sauce .
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler and bottom of make table handle . **Repeat Violation**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
Basic - Dead roaches on premises. Observed 2 dead roaches at the storage area next to the ice machine.
35A-03-4
Basic - Equipment in poor repair. Gasket torn at the reach-in cooler (the salad color).
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor sticky all around kitchen. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Soy sauce stored on floor at the kitchen. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between make table and prep table at the kitchen.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 2 tongs stored on stove handle at the kitchen.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored on hot water at 85f. **Repeat Violation**
10-07-4
Basic - Light not functioning. 3 out by the hoods. No light at the storage area missing both of them . **Repeat Violation**
36-62-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment . **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table the one next to the mop sink . **Repeat Violation**
29-49-6
Basic - Stored food not covered. Food not covered at the reach-in freezer kitchen area .
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board at the make table .
21-12-4
32
Feb 27, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
18
Aug 27, 2024
Routine - Food
2 critical violations. 12 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored top of unwashed vegetables at the walk-in cooler . - From follow-up inspection 2024-08-27: **Time Extended**
08A-04-5
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation** - From follow-up inspection 2024-08-27: **Time Extended**
29-42-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. - From follow-up inspection 2024-08-27: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Drain cover(s) missing. Under dishwasher. - From follow-up inspection 2024-08-27: **Time Extended**
29-18-4
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. Cellphones stored top of the make table . - From follow-up inspection 2024-08-27: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen. - From follow-up inspection 2024-08-27: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Sauce at the floor at kitchen area and a lot of food on floor atthe walk-in freezer. **Repeat Violation** - From follow-up inspection 2024-08-27: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Light not functioning. Throughout Back of the house kitchen and the hoods. - From follow-up inspection 2024-08-27: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods. - From follow-up inspection 2024-08-27: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. By the dishwasher area. - From follow-up inspection 2024-08-27: **Time Extended**
36-64-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler . **Repeat Violation** - From follow-up inspection 2024-08-27: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom of make table . **Corrected On-Site** - From follow-up inspection 2024-08-27: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Stored food not covered. Most of the food at the reach-in freezer at the kitchen not covered . - From follow-up inspection 2024-08-27: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour-sugar no label . **Repeat Violation** - From follow-up inspection 2024-08-27: **Time Extended**
02D-01-5
41
Aug 26, 2024
Routine - Food
6 critical violations. 1 major violation. 16 minor violations.
View 23 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 live flying insect by the dish washer area. **Warning**
35A-02-6
High Priority - Raw animal food stored in same container as ready-to-eat food. Mango at the same container with the tuna at front cooler . **Corrected On-Site**
08A-08-5
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored top of unwashed vegetables at the walk-in cooler .
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored on top of sauce at the bottom of make table. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler beef (45.8 - Cold Holding); cream cheese (44.7 - Cold Holding); shrimp (43.7F - Cold Holding); tofu (46F - Cold Holding); raw chicken (46F - Cold Holding). Operater stated was at 43f at 10:30 am **Repeat Violation** **Warning**
03A-02-5
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. Provided to operator. **Repeat Violation** **Warning**
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Drain cover(s) missing. Under dishwasher.
29-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones stored top of the make table .
40-06-5
Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
36-73-4
Basic - Food stored on floor. Sauce at the floor at kitchen area and a lot of food on floor atthe walk-in freezer. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the flour the Handel touch the flour . **Corrected On-Site**
10-01-5
Basic - Light not functioning. Throughout Back of the house kitchen and the hoods.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods.
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. By the dishwasher area.
36-64-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler . **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table . **Corrected On-Site**
29-49-6
Basic - Stored food not covered. Most of the food at the reach-in freezer at the kitchen not covered .
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the sushi bar area . **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. At the sushi bar area . **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Flour-sugar no label . **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. At the rice-flour-sugar. **Corrected On-Site** **Repeat Violation**
14-01-5
17
Apr 3, 2024
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
33
Dec 1, 2023
Routine - Food
6 critical violations. 2 major violations. 11 minor violations.
View 19 violations
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. No time mark on sushi rice. Operator put time mark **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in walk in cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp walk in cooler **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mayo based sauce insufficient ice bath in kitchen. 54F less than 2hours per operator. Operator immediately re-iced with proper ice bath **Corrective Action Taken**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar 00pm due to empty sanitizer container . Operator replaced, retested 50ppm **Corrected On-Site**
22-49-4
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 handling cooked chicken to cut for Bento box. Advised employee to reheat to 145F and wash hands and put gloves on. **Corrected On-Site**
09-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna and miso salmon. Operator corrected menus . **Corrected On-Site**
02B-01-5
Intermediate - No soap provided at handwash sink. handsink at cookline **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in salt, lemon, sauce and rice containers **Corrected On-Site**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on table in sushi station **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Floor underneath grill heavily soiled
36-73-4
Basic - Food stored on floor. Buckets of ginger
08B-38-4
Basic - Ice scoop handle in contact with ice. In ice bin at soda fountain **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. underneath microwave FilterCovers to ice machine
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Salmon and tuna commercially packaged not removed from packaging according to manufacturer instructions. Per operator thawing same day. Advised operator to remove from packaging **Corrected On-Site**
06-01-5
19
May 22, 2023
Routine - Food
4 critical violations. 1 major violation. 11 minor violations.
View 16 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken from yesterday (45F - Cold Holding); shrimp (45F - Cold Holding from yesterday **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken from yesterday (45F - Cold Holding); shrimp (45F - Cold Holding from yesterday **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
03A-02-5
High Priority - - From initial inspection : 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. Manager added time mark to noodles. **Corrected On-Site** **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black rice pot. **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler on cook line **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
14-71-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on reach in cooler at sushi bar. **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table. **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Manager removed **Corrected On-Site** **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79F . Staff discarded water. **Corrected On-Site** **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Light not functioning. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Prep table underneath. **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
14-47-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.Gaskets on reach in cooler on cook line 2. Space around soda nozzle and door to ice bin. **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Stainless steel spray and screws next to takeout utensils. Manager moved equipment. **Corrected On-Site** **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
42-03-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. lime . Manager discarded **Corrected On-Site** **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
08B-17-4
29
Mar 22, 2023
Routine - Food
4 critical violations. 3 major violations. 11 minor violations.
View 18 violations
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. Manager added time mark to noodles. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Warning**
29-34-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken from yesterday (45F - Cold Holding); shrimp (45F - Cold Holding from yesterday **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken from yesterday (45F - Cold Holding); shrimp (45F - Cold Holding from yesterday **Warning**
03A-02-5
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/ Tony **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black rice pot. **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.appetizers section doesn't indicate that the tuna selections are raw. **Warning**
02B-01-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler on cook line **Warning**
14-71-4
Basic - Equipment in poor repair. Torn gaskets on reach in cooler at sushi bar. **Warning**
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table. **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Manager removed **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79F . Staff discarded water. **Corrected On-Site** **Warning**
10-07-4
Basic - Light not functioning. **Repeat Violation** **Warning**
36-62-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Prep table underneath. **Warning**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.Gaskets on reach in cooler on cook line 2. Space around soda nozzle and door to ice bin. **Warning**
23-03-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Stainless steel spray and screws next to takeout utensils. Manager moved equipment. **Corrected On-Site** **Warning**
42-03-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. lime . Manager discarded **Corrected On-Site** **Warning**
08B-17-4
23
Oct 20, 2022
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
17
Frequently Asked Questions
When was A-Aki Sushi last inspected?
The most recent health inspection at A-Aki Sushi on file is from Apr 6, 2026. The public record contains 15 inspections in total.
What is the most common violation at A-Aki Sushi?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited nine times, more than any other issue at A-Aki Sushi.
How does A-Aki Sushi compare to other restaurants in Orlando?
A-Aki Sushi most recently scored 37 out of 100, which is lower than the Orlando average of 79.
Has A-Aki Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at A-Aki Sushi have averaged around 19 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at A-Aki Sushi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is A-Aki Sushi inspected?
Based on the inspection history on file, A-Aki Sushi is inspected around four times per year on average.
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