Akira Hibachi and Sushi
Last inspected: Apr 15, 2026
27
Score
Akira Hibachi and Sushi appears in inspection records 10 times, starting in 2022. The most recent report on file is from Apr 15, 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.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited eight times.
By comparison, the average Riverview facility scores 69, putting Akira Hibachi and Sushi on the weaker side. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
3
Critical latest
4
Major latest
9
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp 75 F left on counter over night. Employee discarded.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shrimp 75 F left on counter over night. Employee discarded.
01B-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle on tray with water. Spray bottle not labeled. **Repeat Violation**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. **Repeat Violation**
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/ Observed 4 employees working with no certified food manager on site.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in server station. Employee replaced. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash sink on cook line.
31B-05-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in coolers. **Repeat Violation**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on plate, employee place in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, employee remade tested 50 ppm chlorine. **Corrected On-Site**
21-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food.portion cup in tempura mix. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dry storage shelf with seasonings.
12B-07-4
27
Dec 16, 2025
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp 116 F left on counter, discussed reheating.
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle on tray with water pitchers.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at server station.
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has 4 employees and provided 2 food handler certifications.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled.
41-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach in cooler.
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in shrimp batter.
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in standing water temped 79 F, manager emptied water. **Corrected On-Site**
10-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler.
10-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. **Repeat Violation**
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
35
May 7, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed plastic togo bags used to store food in walk in cooler at time of inspection.
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained in kitchen at time of inspection.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Some cutting boards are grooved on cooks line at time of inspection.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelves used to stored clean plate ware. Employee removed drink at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Unclean building components, attachments or fixtures. Hoods and hood filters are soiled with old dust and grease at time of inspection.
36-50-4
67
Sep 3, 2024
Routine - Food
5 critical violations. 7 major violations. 11 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 115 F, discussed time as a public health control. **Repeat Violation**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 45F- retemp 43 F, chicken 45 F- retemp 43 F, Shrimp batter 78 F- retemp 42 F in reach in cooler on cook line. Operator placed ice on items. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp above cooked chicken in reach in cooler on cook line, operator reorganized at time of inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse dish without sanitizing, discussed wash rinse and sanitizing with operator. Operator sanitized at time of inspection. **Corrected On-Site**
22-45-4
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. Observed employee use bare hands while cutting lemons and onions.
09-01-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to operator at time of inspection. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Drink in handwash sink, employee removed at time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash sink next to fryers.
31B-05-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 2 food handler certifications.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked. **Repeat Violation**
02C-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At handwash sink next to fryers.
31B-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Portion cup in batter. **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout kitchen.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Reach in freezer door handle broken. Dish machine tested 0 ppm chlorine. Establishment was not using dish machine at time of inspection. Discussed with operator to use 3 compartment sink until dish machine is working properly. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Soy sauce on floor near dish machine. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers on cook line.
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
22-08-4
Basic - Unclean building components, attachments or fixtures. Hood.
36-50-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
25-02-4
Basic - Working containers of food removed from original container not identified by common name. Bottle of water not labeled near pos system.
02D-01-5
14
Mar 21, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
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
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
26
Dec 28, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
50
Nov 2, 2023
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Cleaner on tray with water. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-02: **Time Extended**
41-10-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-02: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. Due 12/23/2023 **Warning** - From follow-up inspection 2023-11-02: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash sink next to fryers. **Warning** - From follow-up inspection 2023-11-02: **Time Extended**
31B-05-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-02: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At handwash sink next to fryers. **Warning** - From follow-up inspection 2023-11-02: **Time Extended**
31B-06-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-02: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler gaskets torn. **Warning** - From follow-up inspection 2023-11-02: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and prep table. **Warning** - From follow-up inspection 2023-11-02: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-02: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Portion cup in batter. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-02: **Time Extended**
14-01-5
41
Oct 24, 2023
Routine - Food
3 critical violations. 8 major violations. 10 minor violations.
View 21 violations
High Priority - Toxic substance/chemical improperly stored. Cleaner on tray with water. **Repeat Violation** **Warning**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp 77 F. **Warning**
03B-01-6
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 teste 10 ppm chlorine. Advised operator to use 3 Compartment Sink until dish machine is working properly. **Warning**
22-41-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At handwash sink next to fryers. **Warning**
31B-06-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in wok faucet. **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with cart, cart moved at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
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. Due 12/23/2023 **Warning**
53B-01-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash sink next to fryers. **Warning**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked. **Repeat Violation** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled, operator labeled at time of inspection. **Corrected On-Site** **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup in batter. **Repeat Violation** **Warning**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line. **Repeat Violation** **Warning**
14-09-4
Basic - Equipment in poor repair. Walk in cooler gaskets torn. **Warning**
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and prep table. **Warning**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar. **Warning**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. **Repeat Violation** **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Warning**
23-03-4
Basic - Stored food not covered. Ice next to handwash sink not covered. **Repeat Violation** **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled, operator labeled at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
02D-01-5
17
Apr 12, 2023
Routine - Food
2 critical violations. 5 major violations. 10 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. Cleaner on tray with container of water.
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp above cooked chicken in reach in cooler across from fryer, operator removed at time of inspection. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked yesterday in reach in cooler across from fryers not date marked. **Repeat Violation**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to fryers blocked with cart. Operator removed cart at time of inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for chlorine. **Repeat Violation**
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for sushi rice.
03F-10-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
14-09-4
Basic - Carbon dioxide tanks not adequately secured.
51-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in batter. **Repeat Violation**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled across from 3 Compartment Sink.
02D-01-5
Basic - Unclean building components, attachments or fixtures. Hood system.
36-50-4
Basic - Stored food not covered. Ice next to front handwash sink not covered.
08B-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave across from fryers. **Repeat Violation**
22-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in water temped 79 F, operator emptied water. **Corrected On-Site**
10-07-4
Basic - Food stored on floor. Soy sauce stored on floor near dish machine. **Repeat Violation**
08B-38-4
Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Hood filters removed during operation for cleaning.
14-72-4
27
Nov 18, 2022
Routine - Food
1 critical violation. 7 major violations. 10 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 and the time removed from temperature control cannot be determined. Sushi rice made at 11 am per operator.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Push Cart in front of handwash sink next to fryer.operator removed at time of inspection. Operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic container and mental scrubby in handwash sink near fryer. Operator removed at time of inspection. **Corrected On-Site**
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 probe thermometer provided to measure temperature of food products.
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 chicken and pasta in reach in cooler, Raw beef,shrimp and multiple itemsin walk in freezer not labeled.
02C-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser broken at handwash sink next to fryer.
31B-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk oil and batter mix.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles soiled with food debris on cooks line in front of grill.
23-24-4
Basic - Cardboard used to line nonfood-contact shelves in kitchen under prep table. Operator removed at time of inspection. **Corrected On-Site**
14-45-4
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. Employee drink on top of counter over clean dishes for establishment. **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food next to food for establishment in walk in cooler.
08B-49-4
Basic - Food stored on floor. Bulk soy sauce and oil on floor under dishwasher.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen soiled with old food debris.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on sink in server area.
21-12-4
26
Frequently Asked Questions
When was Akira Hibachi and Sushi last inspected?
The most recent health inspection at Akira Hibachi and Sushi on file is from Apr 15, 2026. The public record contains 10 inspections in total.
What is the most common violation at Akira Hibachi and Sushi?
Across the inspection record, “food-contact surface soiled with food debris” has been cited eight times, more than any other issue at Akira Hibachi and Sushi.
How does Akira Hibachi and Sushi compare to other restaurants in Riverview?
Akira Hibachi and Sushi most recently scored 27 out of 100, which is lower than the Riverview average of 69.
Has Akira Hibachi and Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Akira Hibachi and Sushi have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Akira Hibachi and 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 Akira Hibachi and Sushi inspected?
Based on the inspection history on file, Akira Hibachi and Sushi is inspected around three times per year on average.
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