Aki Sushi
Last inspected: Feb 2, 2026
26
Score
The health department has logged nine inspections at Aki Sushi, the earliest from 2022. The most recent report on file is from Feb 2, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around 12 violations each.
The pattern that stands out is “employee beverage container on a food preparation table”, which has been cited four times.
Compared to other Ocala restaurants (averaging 78), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
2
Critical latest
4
Major latest
13
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
2 critical violations. 4 major violations. 13 minor violations.
View 19 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over cooked dumplings in reach-in freezer at end of cook line. Manager placed chicken on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked shrimp on cook line stored on paper towels.
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stained. Shelves in walk-in cooler soiled with old food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Steel wool stored in cook line hand washing sink. Employee removed steel wool during inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer for cold items. **Repeat Violation**
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles stored in walk-in cooler. Manager stated noodles cooked the previous morning.
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Dish racks in dish area soiled with mold-like substance.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from cook line oven. **Repeat Violation**
10-20-4
Basic - Food stored on floor. Plastic containers of soy sauce stored on floor in old walk-in freezer. Cases of cooking oil stored on floor next to back door. **Repeat Violation**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep counter across from sushi prep counter. Employee removed drink during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used throughout the kitchen. **Repeat Violation**
36-37-5
Basic - Cardboard used to line food-contact shelves. Cardboard used on dry storage shelf beneath panko crumbs. **Repeat Violation**
14-05-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour from bag next to old walk-in freezer. Manager removed bowl during inspection. **Corrected On-Site**
14-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on sushi prep counter.
21-12-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe beneath hand washing sink next to back door. Manager fixed drain pipe during inspection. **Corrected On-Site** **Repeat Violation**
29-11-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-17-4
Basic - Toilet/urinal not flushing/functioning properly. Urinal in men's restroom covered with plastic bag.
32-23-5
Basic - Stored food not covered. Bag of flour stored next to old walk-in freezer propped open.
08B-12-5
Basic - Soiled floors/carpeting. Floor beneath fryers greasy.
36-10-4
26
Oct 15, 2025
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered sushi area from dining room and began handling utensils and food without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over mayonnaise in walk-in cooler. Manager placed eggs on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Bags and bungee cords stored in hand washing sink next to back door. Manager removed items from hand washing sink. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink next to back door. Manager provided hand towels at hand washing sink. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available. **Repeat Violation**
05-08-4
Intermediate - Records/documents for required employee training do not contain all of the required information. No manager certificate number on employee training certificates.
53B-10-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager placed tongs on top of oven. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Food stored on floor. Bag of salt on floor next to back door.
08B-38-4
Basic - Food stored in a location that is exposed to splash/dust. Container of flour stored on prep table next to cook line hand washing sink.
08B-36-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in reach-in cooler across from cook line oven. Manager removed food from cooler. **Corrected On-Site**
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from front counter reach-in cooler. Manager discarded water during inspection. **Corrected On-Site**
12B-07-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used throughout the kitchen.
36-37-5
Basic - Cardboard used to line food-contact shelves. Shelf on reach-in cooler beneath front counter. Manager removed cardboard during inspection. **Corrected On-Site** **Repeat Violation**
14-05-4
Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
16-03-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe beneath hand washing sink next to back door. Manager fixed pipe during inspection. **Corrected On-Site**
29-11-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on front counter shelf. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Open dumpster lid. Dumpster behind building. Manager closed lids. **Corrected On-Site**
33-16-4
29
Mar 14, 2025
Routine - Food
No violations found.
100
Feb 17, 2025
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
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
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
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
Adequate Handwashing Facilities Supplied and Accessible
FL-10
20
Aug 28, 2024
Routine - Food
2 critical violations. 3 major violations. 14 minor violations.
View 19 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade towels covering and touching washed vegetables in walk-in-cooler. Manager removed towels. **Corrected On-Site**
14-86-1
High Priority - Container of medicine improperly stored. Several bottles of over the counter medicines stored above prep table by sushi bar. Manager removed medicine **Corrected On-Site**
41-07-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in prep sink on cook line.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
22-02-4
Intermediate - No soap provided at handwash sink. No soap available at cookline hand wash sink
31B-03-4
Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard on shelves in kitchen, on the kitchen floor and sushi bar shelves.
14-45-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen are acoustic type tiles that are not smooth or easily cleanable.
36-37-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom.
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on pipes coming off reach in cooler and on shelves in kitchen
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on prep table. Manager removed drinks **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. Soiled gloves stored on top of black pepper container.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Male cooks on cookline do not have any hair restraint
13-03-4
Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice at server station. Manager removed scoop. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelf support over back door hand wash sink is not sealed or easily claenable. Wood palet under reach in freezer by dishmachine is not sealed or easily cleanable
14-47-4
Basic - Outer openings not protected with self-closing doors. Exterior back screen door has no self closing mechanism
35B-03-4
Basic - Stored food not covered. Frozen rolls uncovered in reach in freezer
08B-12-5
Basic - Toilet/urinal not flushing/functioning properly. Urinal in men's bathroom covered with plastic bag. Out of order
32-23-4
Basic - Uncovered food stored near sink exposed to splash. Uncovered flour and egg wash stored next to hand wash sink in kitchen
08B-54-4
27
Feb 5, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. Male employee at the sushi bar area stated cleaning and organizing his work station and placed back used gloves to started working with food, Manager addressed situation, employee change to new gloves, no hand washing occurred. Inspector instructed to stop, washed his hands and continued working with food. **Corrected On-Site** **Warning** - From follow-up inspection 2024-02-05: At the sushi bar area, male employee using his personal phone, placed gloves and grab rice for a sushi roll, no hand washed occurred, Inspector instructed to stop, washed hands and continued working with food. Also another male sushi chef, started working with food, after checking dish machine and no hand washing. **Admin Complaint** **Corrected On-Site**
12A-13-4
86
Feb 1, 2024
Routine - Food
10 critical violations. 4 major violations. 6 minor violations.
View 20 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At the cook line, observed male employee working with raw beef on cutting board and placed single service on board and whipped down cutting board with only water. Inspector instructed to sanitize surface, employee removed the cutting board and placed it in prep sink, washed and placed it back to use, No sanitization occurred. Inspector instructed to properly sanitize the surface, employee moved board to triple sink. **Corrective Action Taken** **Warning**
22-45-4
High Priority - Employee washed hands with no soap. At the sushi bar area, male employee rinsed the tip of his fingers and started wearing gloves to make sushi rolls, inspector instructed to washed his hand properly. **Corrected On-Site** **Warning**
12A-20-4
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. At the cook line, observed male employee cutting cooked beef and transferring to a plate with his bare hands, Manager addressed situation employee used spatula. **Corrected On-Site**
09-01-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At the cook line, male employee tenderizing raw beef jump to stove and worked with cooked chicken and single service, Inspector instructed to stop and washed his hands. **Corrective Action Taken** **Warning**
12A-12-4
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. Male employee at the sushi bar area stated cleaning and organizing his work station and placed back used gloves to started working with food, Manager addressed situation, employee change to new gloves, no hand washing occurred. Inspector instructed to stop, washed his hands and continued working with food. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, observed big pot with vegetable sauce at 48F, per Manager sauce cooked 01/31/24.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, observed big pot with vegetable sauce at 48F, per Manager sauce cooked 01/31/24.
03D-02-5
High Priority - Toxic substance/chemical improperly stored. At the sushi bar area, observed glass cleaner stored next to garnish.
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed fried rice Hot holding at 120F, rice warmer was off, per manager rice was placed around 11:00am, Manager moved to stove and reheated to 165F. **Corrected On-Site**
03B-01-6
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. At the sushi bar area, sushi rice no time marked, also at the cook line fried shrimps no time marked, per Manager all items were placed on time around 10:45-11:00am.
03F-02-5
Intermediate - bottle containing toxic substance not labeled. At the sushi bar area, observed green soap for Handwash inside spra ha sauce bottle, no labeled.
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink near back door blocked by equipment and multiple utensils inside sink, also at the server station, observed cases of soda on top of sink, Manager moved all. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. **Repeat Violation**
16-37-1
Intermediate - No soap provided at handwash sink. Handwash sink at the server station and near back door, no soap, also no sign posted on sink at the cook line entrance. **Repeat Violation** **Warning**
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal food and drink (no lid) on prep table next to sushi. Manager moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food storage container/container lid cracked or broken. Lids cracked.
14-38-4
Basic - Food stored on floor. Oil jug at the cook line. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. At the cook line, one tong on oven handle, employee moved. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment and hood filter heavily soiled.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed multiple containers with white substance not labeled, Manager labeled all. **Corrected On-Site** **Repeat Violation**
02D-01-5
11
Sep 7, 2023
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
23
Oct 14, 2022
Food-Licensing Inspection
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
39
Frequently Asked Questions
When was Aki Sushi last inspected?
The most recent health inspection at Aki Sushi on file is from Feb 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Aki Sushi?
Across the inspection record, “employee beverage container on a food preparation table” has been cited four times, more than any other issue at Aki Sushi.
How does Aki Sushi compare to other restaurants in Ocala?
Aki Sushi most recently scored 26 out of 100, which is lower than the Ocala average of 78.
Has Aki Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Aki Sushi have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at 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 Aki Sushi inspected?
Based on the inspection history on file, Aki Sushi is inspected around three times per year on average.
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