Akari Sushi
Last inspected: Apr 3, 2026
100
Score
The health department has logged 15 inspections at Akari Sushi, the earliest from 2022. Inspectors last stopped by on Apr 3, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 14 violations before.
The pattern that stands out is “employee beverage container on a food preparation table”, which has been cited six times.
The city-wide average for Fernandina Beach sits at 68, putting Akari Sushi on the better side of that line. There isn't much in the file that would give a customer pause.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
No violations found.
100
Mar 25, 2026
Routine - Food
2 major violations.
View 2 violations
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**
27-18-4
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**
11-26-1
82
Mar 4, 2026
Routine - Food
4 critical violations. 8 major violations. 7 minor violations.
View 19 violations
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**
29-34-4
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**
22-41-4
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.
08A-02-6
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**
01B-04-5
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**
02C-03-5
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**
52-03-4
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.
22-02-4
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**
27-18-4
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.
53A-05-6
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.
53B-01-5
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. 4 employee present, no employee health agreement available . **Warning**
11-26-1
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**
03F-10-5
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**
51-11-4
Basic - Cardboard used to line food-contact shelves. Cardboard uses to line shelves in reach in cooler in wait station.
14-05-4
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.
06-09-1
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**
12B-07-4
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**
40-06-5
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.
23-03-4
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**
02D-01-5
17
Nov 3, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : 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** - From follow-up inspection 2025-11-03: Missing back flow preventer at water hose spigot at outside mop sink area near back door **Admin Complaint**
29-34-4
Intermediate - - From initial inspection : 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** - From follow-up inspection 2025-11-03: Operator fixed all menus to reflect that imitation crab was being sold.crab on to go menu spelled with C instead of K **Admin Complaint**
52-03-4
78
Sep 2, 2025
Routine - Food
3 critical violations. 4 major violations. 15 minor violations.
View 22 violations
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**
29-34-4
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**
12A-16-4
High Priority - Live, small flying insects found Observed 1 live flying insect near storage area. **Warning**
35A-02-7
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**
52-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at sushi bar with black mold like build up
22-02-4
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
03F-10-5
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
02C-02-5
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**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored near dish machine not secured
51-11-4
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**
12B-07-4
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**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean glass stored wet nesting near ice machine
24-08-4
Basic - Equipment in poor repair. Reach in cooler at sushi area with torn gasket. Walk in cooler with torn gasket
14-11-5
Basic - Floor soiled/has accumulation of debris. Under cooking equipment **Repeat Violation**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door on cook line. Employee removed **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep table **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Case of cups stored on floor in storage area **Repeat Violation**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. In reach in cooler on cook line
29-49-6
Basic - Stored food not covered. Frozen foods in reach in freezer not covered
08B-12-5
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**
06-01-5
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**
21-07-4
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**
02D-01-5
20
Mar 17, 2025
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on outside faucet for mop sink.
29-34-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee serving guests went outside to talk with guests and immediately handled plates of food without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-29-4
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, no time marking for sushi rice. In kitchen, no time marking for tempura batter. Both items removed from temperature control approximately three (3) hours prior. Both items time marked. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White grooved cutting board by triple sink is soiled.
22-02-4
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/ Four (4) employees working during inspection - none are certified food managers. **Repeat Violation** **Admin Complaint**
53A-05-6
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler by front stand, milk for employees not identified.
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen. Bottle moved and stored correctly. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under equipment in sushi bar. Floor under equipment in kitchen. Floor upstairs in storage area. **Repeat Violation**
36-73-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle is in dirt/grass.
33-23-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in large white chest freezer by front stand.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen near cook line, white spoon for rice stored in water 68F. Water discarded. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. In outdoor walk in cooler, multiple shelves are rusted. In reach in cooler for wine/beer, multiple shelves lined with cardboard. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple shelves in kitchen.
23-03-4
Basic - Single-service articles improperly stored. Single use containers in sushi bar are not inverted. Employee inverted containers. Single use items on floor in upstairs storage area. **Corrective Action Taken**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Container of frozen tuna thawing in counter in sushi bar. Tuna moved to reach in cooler to thaw. **Corrective Action Taken**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In sushi bar, wet wiping cloth on cutting board. Cloth removed. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk flour container in kitchen not labeled.
02D-01-5
29
Jan 7, 2025
Routine - Food
1 major violation.
View 1 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** - From follow-up inspection 2025-01-07: Person in Charge states that records are in a different location. No proof could be provided. **Admin Complaint** **Corrective Action Taken**
53B-05-5
90
Nov 15, 2024
Routine - Food
1 major violation.
View 1 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**
53B-05-5
90
Nov 5, 2024
Routine - Food
2 critical violations. 6 major violations. 12 minor violations.
View 20 violations
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**
22-41-4
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**
03A-02-5
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.
53A-05-6
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**
31B-02-4
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.
03F-10-5
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**
53B-05-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing out cup in hand washing sink near sushi bar.
31A-11-4
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**
12A-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Red gas tank by front entrance is not secured.
51-11-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining multiple shelves in kitchen and in coolers.
14-45-4
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**
35A-03-4
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**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Sushi cook in sushi bar.
13-03-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floors in upstairs storage areas. Floor under cooking equipment in kitchen.
36-73-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Black grease receptacle behind establishment is on dirt/grass.
33-23-4
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**
10-07-4
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.
14-47-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Strong odor throughout establishment.
36-64-5
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**
25-32-4
Basic - Storage area not maintained clean and organized. Entire upstairs area.
33-34-4
22
Jan 16, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Used to repair wall behind prep area - From follow-up inspection 2024-01-16: **Time Extended**
14-71-4
95
Jan 10, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
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
22-41-4
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**
03A-02-5
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**
41-07-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper available at handsink in kitchen, provided **Corrected On-Site**
31B-02-4
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
53B-05-5
Basic - In-use tongs stored on equipment door handle between uses. In use Tong stored on oven door handle **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and whisks stored in water 75f, water discarded
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets
23-03-4
Basic - Standing water in bottom of reach-in-cooler. 2 door reach in cooler in kitchen
29-49-6
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**
14-01-5
Basic - Duct tape used to repair nonfood-contact surface. Used to repair wall behind prep area
14-71-4
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**
10-17-4
37
Jul 13, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
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 and the time removed from temperature control cannot be determined. No time mark on rice in sushi station - From follow-up inspection 2023-07-13: **Time Extended**
03F-02-5
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Soiled hoods - From follow-up inspection 2023-07-13: Still needs cleaning **Time Extended**
36-68-5
82
Jul 12, 2023
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Flying insect spray stored in sushi station
41-05-4
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**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on rice in sushi station
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Ice in handsink
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in kitchen
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Cups in tea, soy sauce, and flours
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler
36-34-5
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
12B-07-4
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
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Case of fish stored on floor
08B-47-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Soiled hoods
36-68-5
Basic - In-use tongs stored on equipment door handle between uses. On oven doors,
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on line in kitchen.
29-49-6
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
02D-01-5
Basic - Dead roaches on premises. 2 dead roaches on wall behind dish machine **Warning**
35A-03-4
32
Jan 19, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
41
Jul 14, 2022
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Wiped hands in apron while cutting chicken then starting cutting again
12A-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seared tuna 48f in sushi bar, stacked over another pan moved to under area of flip top cooler **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice Fried shrimp
03F-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dishwasher
16-37-1
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/ 5 employees on duty
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. Cups in side buckets of yum yum sauce in walk in cooler, out back **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1)personal drink on prep area where cutting chicken. Moved **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. White buckets with shredded carrots and sauces inside in walk in cooler floor **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. On oven doors **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water for rice scooper 70f **Repeat Violation**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on cutting boards
21-12-4
39
Frequently Asked Questions
When was Akari Sushi last inspected?
The most recent health inspection at Akari Sushi on file is from Apr 3, 2026. The public record contains 15 inspections in total.
What is the most common violation at Akari Sushi?
Across the inspection record, “employee beverage container on a food preparation table” has been cited six times, more than any other issue at Akari Sushi.
How does Akari Sushi compare to other restaurants in Fernandina Beach?
Akari Sushi most recently scored 100 out of 100, which is higher than the Fernandina Beach average of 68.
Has Akari Sushi's inspection record improved over time?
Yes. Recent inspections at Akari Sushi have averaged around seven violations per visit, down from roughly 14 earlier in the record.
What does a low risk rating mean?
A low risk rating at Akari Sushi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Akari Sushi inspected?
Based on the inspection history on file, Akari Sushi is inspected around four times per year on average.
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