Akaya Grill & Sushi
Last inspected: Apr 3, 2026
100
Score
Inspectors have visited Akaya Grill & Sushi 12 times, with records going back to 2022. Inspectors last stopped by on Apr 3, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around 10 violations each.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded four times.
Restaurants in Orange Park average 73, so Akaya Grill & Sushi is doing better than most peers. Overall, the inspection record reads well.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 3, 2026
Complaint Full
No violations found.
100
Mar 26, 2026
Complaint Full
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
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
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
15
Oct 1, 2025
Routine - Food
5 critical violations. 1 major violation. 9 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
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
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
7
Feb 28, 2025
Routine - Food
No violations found.
100
Feb 25, 2025
Routine - Food
7 critical violations. 7 major violations. 16 minor violations.
View 30 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee in kitchen was touching ice in ice bin by soda machine with bare hands.
09-01-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment was unable to prove proof of a parasite destruction letter for salmon. Proof needed for remaining fish that are served raw. **Warning**
01D-01-5
High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer on cook line raw chicken stored in non food grade plastic to go bag.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In sushi bar reach in cooler, plastic container of raw tuna stored over ready to eat tofu. Employee moved tofu to top shelf in the reach in cooler. **Corrected On-Site**
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. In reach in freezer in kitchen, raw chicken outside its original packaging over top of raw beef outside its original packaging. Manager had employee switched products around in order of internal cooking temperatures. Also, in reach in freezer on cook line open container or cheese dumplings under open package of raw oysters. Employee switched items around to follow internal cooking temperature. **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In sushi bar reach in cooler, two packs of raw tuna not cut open before allowing to fully thaw out.
01B-13-4
High Priority - Toxic substance/chemical improperly stored. On cook line, container of Huracan chemical powder on top of container or vinegar used for cooking. Manager moved vinegar onto shelf away from chemical.
41-10-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. On cook line, reach in freezer ambient thermometer reading 113F. Reach in freezer working properly, all foods frozen solid.
05-05-4
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Establishment was not able to provide 90 days of freezing records. They had one invoice present.
01D-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, cutting board located in prep area heavily soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. In kitchen by cook line, big metal bowl in handwash sink when arrived. Employee moved. **Corrected On-Site** **Repeat Violation**
31A-11-4
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/ Manager on duty just started and does not have a manager training certificate. Owner and old manager have manager certification but neither are present with 6 food prep employees.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen at handwash sink by soda machine and by cook line no paper towels available. Also, at bar handwash sink does not have paper towels. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. At bar, handwash sink does not have any soap located at it.
31B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen in walk-in cooler, shelves have build up of mold-like substance.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. At bar, reach in cooler with beer kegs has standing water at bottom.
29-49-6
Basic - Wet wiping cloths stored in hand sanitizer and sanitizer mixed together. At sushi bar, in sanitizer bucket use of chlorine and hand sanitizer. Employee discarded. **Corrected On-Site**
21-03-4
Basic - Working containers of food removed from original container not identified by common name. In kitchen on shelf next to prep area, two tubs of white sugar/flour not in original packaging and not labeled.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. In kitchen, to go container used in rice cooker to scoop rice with no handle. Manager removed bowl. **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In sushi bar reach in cooler, two packs of raw tuna not cut open before allowing to fully thaw out.
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing. In kitchen behind three compartment sink, cove molding starting to fall off.
36-03-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On cook line, two employee drinks on shelves above prep areas. Manager discarded drinks. **Corrected On-Site**
12B-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. By entrance of kitchen above soda machine, customer glasses stacked before properly drying.
24-08-4
Basic - Food contaminated by mold-like substance. See stop sale. At bar, in ice well mold-like substance on piece of ice at top. Manager discarded ice in well.
08B-19-4
Basic - Food stored on floor. In kitchen, container of vinegar used for cooking stored on floor. Manager moved to shelf. Also, on cook line in kitchen bag of onions stored on floor. Manager moved onions off floor. Also, in walk-in cooler bag of carrots stored on floor. Manager moved bag off of floor. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In kitchen, in reach in freezer behind cook line has build up of ice.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. In kitchen in prep area, wiping cloth under cutting board used for prep.
21-04-4
Basic - No copy of latest inspection report available. Establishment unable to provide copy of last inspection digitally or on paper.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout kitchen and sushi bar soiled. Also, on cook line top back of reach in cooler soiled with food debris. Also, hood filters above cook line soiled with grease build up. Also, on soda machine by entrance of kitchen around soda nozzles soiled.
23-03-4
Basic - Open dumpster lid. On shared dumpster out back of establishment, side door open on dumpster.
33-16-4
8
Oct 29, 2024
Routine - Food
No violations found.
100
Aug 26, 2024
Routine - Food
2 critical violations. 4 major violations. 15 minor violations.
View 21 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drop utensil on ground in kitchen, proceed to pick it up and return back to work without washing hands or changing gloves. Manager coached employee on proper hand washing.
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw steak stored over ready to eat peas. Employee moved to correct storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station by ice machine in kitchen, employee put water in dish he was making. Hand wash station at bar area had dirty dishes in sink. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both hand wash station in kitchen, no soap or paper towels. Manager supplied both. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has no proof of training for any employees. **Warning**
53B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line has mold-like substance. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls of ice machine has mold-like substance.
22-20-5
Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 6/1/24.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Above flip top cooler on make line, employee phone and keys.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On drying rack above triple sink, multiple metal pans not air dried before stacked. **Repeat Violation**
24-08-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. In kitchen, sticky fly traps stored over prep table. Manager removed trap. **Corrected On-Site**
35B-08-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters missing upon arriving in kitchen. Employee began placing filters back. **Corrective Action Taken**
14-42-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs placed on handle of stove. Employee removed. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In container of crunchy topping next to where soups are hot held, scooper handle in direct contact with product. Employee lifted handle out of product. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station at server station, no hand wash sign. **Repeat Violation**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In sliding cooler by server station, two employee energy drinks stored above customer food. Employee removed drinks. **Corrected On-Site**
12B-13-4
Basic - Outer openings not protected with self-closing doors. Back door of establishment is not self closing. **Repeat Violation**
35B-03-4
Basic - Single-service articles not stored inverted or protected from contamination. On storage rack above sushi station, to go containers not inverted. **Repeat Violation**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not in use on prep table. Manager placed cloth back in sanitizer.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on ground at sushi station. Employee removed from ground. **Corrected On-Site**
21-38-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table by standing reach in freezer in kitchen has deep grooves. **Repeat Violation**
14-09-4
23
Mar 27, 2024
Food-Licensing Inspection
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
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
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
17
Feb 26, 2024
Routine - Food
5 critical violations. 3 major violations. 10 minor violations.
View 18 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in sushi bar touched nose with gloved hand and immediately engaged in food preparation in sushi bar (handling knife) without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
12A-10-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. In bar area, employee only washing and rinsing glassware (no sanitizing step used). Inspector coached employee on proper ware washing procedures. **Corrective Action Taken**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In sushi bar reach in cooler, raw-ready to eat salmon (sushi) stored over spring mix lettuce and tofu. In walk in cooler, raw shrimp stored on top of ready to eat containers of sauce. In three door reach in freezer, raw-ready to eat salmon (sushi) stored over ready to eat bags of seaweed. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath near soup station, tofu 50F. Tofu placed into service approximately 30 minutes prior. Tofu placed into reach in cooler by station to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. In sushi bar, container of sushi rice removed from temperature control approximately 30 minutes prior has no time marking. Employee marked rice. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Three door reach in freezer in kitchen.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic bowl and metal scrubber stored inside hand washing sink in sushi bar. Items moved and stored correctly. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit provided.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. At server side station in kitchen, plastic bowls used to dispense tea. On cook line in rice warmer, plastic bowl used to dispense cooked rice. Bowls discarded. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. White ice bucket on top of ice machine in kitchen. Bucket inverted. **Corrected On-Site**
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing. Under prep sink in kitchen.
36-03-4
Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023. Manager located new license and posted. **Corrected On-Site**
50-09-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under dish machine. Floor in walk in cooler. Floor in bar. Wall under dish machine. Wall under prep sink in kitchen. **Repeat Violation**
36-73-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture over dish area in kitchen.
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in sushi bar. Inspector emailed sign. **Corrective Action Taken**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple cooler gaskets are soiled.
23-03-4
Basic - Single-service articles improperly stored. Case of portion cups stored on floor by server station near sushi bar. Cups moved and stored correctly. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Unsealed concrete floor/wall in food preparation, food storage, warewashing area or bathroom. Floor by walk in cooler. Wall near rear exit door.
36-02-5
21
Nov 6, 2023
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (67F - Cold Holding) in standing reach in cooler at sushi bar, per employee roe was taken in and out of cooler earlier in the day for less then 1 hour. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Food stored in ice used for drinks. See stop sale. Bottle of drink mix stored in full ice bin at bar near front main entrance to establishment.
08B-56-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in standing reach in freezer in kitchen, all items removed from original packaging. Also raw salmon stored over bags of wasabi in standing reach in cooler at sushi bar area. Also employee's raw fish stored over cooked chicken in walk in cooler. Also raw shell eggs and raw beef stored over boxes of unwashed broccoli in walk in cooler. Also containers of raw seafood stored over containers of pineapple in reach in cooler under sushi bar area. Employees began to rearrange all items during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bottle of drink mix stored in full ice bin at bar near front main entrance to establishment.
01B-13-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Mei Chai Lin, expired 8/4/2023, ServSafe. Heng Jain Cao, expired 8/8/2023, ServSafe.
53A-03-7
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In both men's and women's bathroom, employee corrected during inspection. **Corrected On-Site**
31B-05-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 4 rolls of sticky fly tape in kitchen area have a build up of dead flying insects, employee discarded all rolls. **Corrected On-Site**
35A-06-4
Basic - Floor soiled/has accumulation of debris. Under all equipment at both bar areas. Under all equipment along walls in ware washing and food preparation areas in kitchen. Also walls around soda machine and cook line in kitchen have a build up of debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Containers of cooking oil and bags of rice in storage area in back of dining area.
08B-38-4
Basic - Hole in or other damage to wall. Hole in bottom of wall under between cook line and prep sink in kitchen. **Repeat Violation**
36-24-5
Basic - Outer openings not protected with self-closing doors. Back door to kitchen does not have a self closing device. **Repeat Violation**
35B-03-4
Basic - Single-service articles improperly stored. Boxes of to go lids and single use chopsticks on floor in dining area by sushi bar. Also stacks of to go trays at sushi bar not inverted when not in use, employee flipped over stacks. **Corrective Action Taken** **Repeat Violation**
25-05-4
33
May 31, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
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 Received at Proper Temperature
FL-12
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
37
Dec 21, 2022
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Various raw fish stored with and over various ready to eat items in reach in freezer at sushi bar. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over packages of noodles in walk in cooler. Raw tuna stored over avocados in standing reach in cooler at sushi bar. Raw spicy tuna salad stored over krab sticks in reach in cooler at sushi bar. Raw chicken stored over cooked chicken in bottom section of reach in cooler on cook line. Operator rearranged all items during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee preparing raw beef on top of reach in freezer chest in kitchen, then wiped surface down with wet cloth, then other employee laying carrots on same surface without surface being sanitized between tasks.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish roe (66F - Cold Holding) sitting out on counter at sushi bar, per operator roe has been sitting out less then 1 hour, roe placed back in reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station next to triple sink. At hand wash station near dish machine. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. At hand wash station near dish machine. **Repeat Violation**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in woman's bathroom, operator turned hot water back on.
27-16-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Spicy tuna avocado salad Sashimi salad Under sushi or sashimi a la carte; Numbers 40-51, 52, 59,60,61 I-95 roll Maki lunch; Spicy tuna Salmon cucumber Salmon Tuna avocado Tuna Salmon avocado Spicy salmon Tuna cucumber **Warning**
02B-01-5
Basic - Duct tape used to repair nonfood-contact surface. Interior door of ice machine in kitchen. **Repeat Violation**
14-71-4
Basic - Floor soiled/has accumulation of debris. Under all equipment in kitchen, sushi bar and bar near front entrance.
36-73-4
Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Employee preparing raw beef on top of reach in freezer chest in kitchen, then wiped surface down with wet cloth, then other employee laying carrots on same surface without surface being sanitized between tasks, employee discarded carrots and sanitized surface of reach in freezer. **Corrected On-Site**
08B-25-4
32
Frequently Asked Questions
When was Akaya Grill & Sushi last inspected?
The most recent health inspection at Akaya Grill & Sushi on file is from Apr 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at Akaya Grill & Sushi?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Akaya Grill & Sushi.
How does Akaya Grill & Sushi compare to other restaurants in Orange Park?
Akaya Grill & Sushi most recently scored 100 out of 100, which is higher than the Orange Park average of 73.
Has Akaya Grill & Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Akaya Grill & Sushi have averaged around 10 violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Akaya Grill & 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 Akaya Grill & Sushi inspected?
Based on the inspection history on file, Akaya Grill & Sushi is inspected around four times per year on average.
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