Akira
Last inspected: Jan 21, 2026
100
Score
Akira has been inspected 14 times since 2022. On Jan 21, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around three violations compared to roughly 10 violations earlier on.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded seven times.
That puts the facility ahead of the local pack: the average Sanford restaurant scores 77. Overall, the inspection record reads well.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
No violations found.
100
Jan 12, 2026
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 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
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
41
Sep 29, 2025
Routine - Food
No violations found.
100
Jul 28, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. - white single serve paper towel used to wrap fish at sushi bar **Repeat Violation** **Warning** - From follow-up inspection 2025-07-28: **Time Extended**
14-86-1
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - 1 CFM for establishment is expired. **Warning** - From follow-up inspection 2025-07-28: **Time Extended**
53A-07-6
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - side door **Repeat Violation** **Warning** - From follow-up inspection 2025-07-28: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Warning** - From follow-up inspection 2025-07-28: **Time Extended**
16-03-4
70
Jul 16, 2025
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
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
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
26
Jan 29, 2025
Routine - Food
3 critical violations. 12 minor violations.
View 15 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. - white single use paper towel used to wrap various fish at sushi bar
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw calamari over cooked dumplings at cookline **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tuna (60F - Cold Holding); - salmon (60F - Cold Holding); - cream cheese (60F - Cold Holding); - imitation crab (60F - Cold Holding) Observed in sushi display cooler. Cooler apparently not on. Operator states employee forgot to turn on. Operator states cooler was loaded at 12 noon. All items were brought to freezer for expedited cooling.
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. - bowl no handle used to scoop tempura flakes
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - coolers at sushi bar - cookline cooler door
23-24-4
Basic - Employee with no hair restraint while engaging in food preparation. - cook line employee **Corrected On-Site**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - side door
35B-01-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles
10-20-4
Basic - No Heimlich maneuver/choking sign posted. - provided to operator
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan covers dusty
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - cookline cooler
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado stored in reach in cooler at sushi bar. Operator brought to back for washing **Corrective Action Taken** **Repeat Violation**
08B-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. - Sanitizer Bucket (Chlorine >500ppm) Operator made new solution. Final reading 100ppm **Corrected On-Site**
21-07-4
35
Aug 26, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - handles on both cook line cooler soiled **Warning** - From follow-up inspection 2024-08-26: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2024-08-26: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - exit door next to restrooms **Warning** - From follow-up inspection 2024-08-26: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior microwave at cook line soiled **Warning** - From follow-up inspection 2024-08-26: **Time Extended**
23-03-4
82
Aug 19, 2024
Routine - Food
3 critical violations. 2 major violations. 16 minor violations.
View 21 violations
High Priority - Food stored in ice used for drinks. See stop sale. - pitchers of beverage and cup of lemons in drink ice at server station **Repeat Violation** **Warning**
08B-56-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. - drink ice **Warning**
01B-13-4
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. - chlorine zero ppm **Warning**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at server station **Warning**
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. - sushi rice **Warning**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. - bulk rice **Corrected On-Site** **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - handles on both cook line cooler soiled **Warning**
23-24-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - bag of clothing onto of bag in box syrups. Manager moved **Corrected On-Site** **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. - sushi employee **Corrected On-Site** **Warning**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - exit door next to restrooms **Warning**
35B-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk tempura **Corrected On-Site** **Warning**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - ice scoop **Corrected On-Site** **Warning**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoops **Corrected On-Site** **Warning**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - at server station **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior microwave at cook line soiled **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - at server station **Warning**
12B-13-4
Basic - Stored food not covered. - pans of butter not wrapped. Manager states from last night **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. - squid in container of standing water **Warning**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - avocado in sushi prep cooler. Manager states unwashed. Took to back to wash. - unwashed mushrooms over peeled onions **Corrected On-Site** **Warning**
08B-17-4
23
Apr 5, 2024
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Required Records Available; Shellstock Tags/Labels
FL-14
52
Feb 1, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Shrimp in container lined with paper towel at sushi bar - From follow-up inspection 2024-02-01: **Time Extended**
14-86-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on cooks line - From follow-up inspection 2024-02-01: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk cooler - From follow-up inspection 2024-02-01: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Display case where sushi is displayed does not close seal - From follow-up inspection 2024-02-01: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Emergency exit door in hallway with bathroom - From follow-up inspection 2024-02-01: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up around door of walk in freezer - From follow-up inspection 2024-02-01: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on doors of reach in coolers at cooks line are soiled - From follow-up inspection 2024-02-01: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water on floor of walk-in-cooler. - From follow-up inspection 2024-02-01: **Time Extended**
29-49-6
61
Jan 24, 2024
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 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. Advised operator to set up triple sink **Warning**
22-41-4
High Priority - Food stored in ice used for drinks. See stop sale. Container of apple juice,empty to go container and container with spice in ice bin
08B-56-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Shrimp in container lined with paper towel at sushi bar
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Scallops stored over sauces and butter in reach in cooler at cooks line **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of apple juice,empty to go container and container with spice in ice bin
01B-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at dish wash area
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at sushi bar,blocked with container **Corrected On-Site**
31A-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk cooler
08B-49-4
Basic - Equipment in poor repair. Display case where sushi is displayed does not close seal
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Emergency exit door in hallway with bathroom
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up around door of walk in freezer
14-69-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on cooks line
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between lid and make table at cooks line In use tongs stored on oven door handles on cooks line Scoop handle in direct contact with flour at prep area **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on doors of reach in coolers at cooks line are soiled
23-03-4
Basic - Standing water on floor of walk-in-cooler.
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour no labels at prep area **Corrected On-Site**
02D-01-5
25
Jul 13, 2023
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 60°
03A-02-5
High Priority - Food stored in ice used for drinks. See stop sale. Juice bottle stored in the ice bin at the wait station
08B-56-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hws at the hibachi room both sinks
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items not dated
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. At the dish area linen bag blocking the sink and utensils in the sink
31A-09-4
Basic - Dinning plates with chopsticks partially eaten in the cooler
12B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat in the store age rack
40-06-5
Basic - Equipment in poor repair. -gasket to the make cooler dirty -gasket to the sushi low boy cooler -low boy cooler at the sushie station is down
14-11-5
Basic - Food stored on floor. In the freezer case of shrimp on the floor
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave
22-08-4
Basic - Kitchen area not maintained clean and organized. -make cooler is disabled and filled with old papers, hand tools
33-34-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Line hand sink faucet handles -hood filters soiled
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the make cooler water and food debris
22-16-4
Basic - Screening is not 16-mesh to the inch. Back door
35B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp sitting in standing water Frozen fish in the lowboy cooler cooler , unit is not maintaining temperature
06-01-5
27
Jan 5, 2023
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
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
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
16
Jul 27, 2022
Routine - Food
5 critical violations. 3 major violations. 14 minor violations.
View 22 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. 0PPM Unable to prime no solution is being drawn
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. All hand sinks are blocked and unavailable to the staff
12A-16-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Zucchini was prep/cut and returned to the original box .
22-45-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-2
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. See stop sale. Sushi rice not labled
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -Sink at the dish are is blocked by several 5 gal buckets and items in the sink -sink in the wait station blocked by cases of wine -sushi bar sink has dishes in the hand wash sink
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hank sink at the dish washer -hand sinks in the hibachi area have no paper towels
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items are not dated or labled
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. In the rice a bowl with no handle
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. Tuna thawed in a sealed bag
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over the lines make cooler employee drink
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.walk in freezer has a large mound os ice on the floor 2 feet square
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 80°
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave oven is damaged
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cooks range grease build up - exterior of the fryers grease build up -brown cabinet next to the fryer - grease build up -exterior the make cooler tops need cleaning -exterior to the seaweed box
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old white sushi containers have labled npresent
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the low boy cooler at the sushie bar soiled inside
22-16-4
Basic - Screening is not 16-mesh to the inch. At the back door
35B-13-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Dirty extension cord on a bag of sugar in the kitchen
42-03-5
Basic - Unnecessary items/unused equipment on the premises. -Old make cooler in the kitchen not working and is now home to a little of everything. Reduce the clutter in the prep are -sushie cooler not working
33-31-5
17
Frequently Asked Questions
When was Akira last inspected?
The most recent health inspection at Akira on file is from Jan 21, 2026. The public record contains 14 inspections in total.
What is the most common violation at Akira?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Akira.
How does Akira compare to other restaurants in Sanford?
Akira most recently scored 100 out of 100, which is higher than the Sanford average of 77.
Has Akira's inspection record improved over time?
Yes. Recent inspections at Akira have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Akira 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 Akira inspected?
Based on the inspection history on file, Akira is inspected around four times per year on average.
Nearby Restaurants