Ako Sushi and Seafood
Last inspected: Jan 6, 2026
18
Score
Going back to 2022, Ako Sushi and Seafood has 16 inspections in the public record. Ako Sushi and Seafood was last inspected on Jan 6, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to 17 violations.
The most common issue across all inspections has been “exterior door has a gap at the threshold that opens”, showing up eight times.
Ako Sushi and Seafood's latest score of 18 falls below the Titusville average of 68. Taken together, the history suggests a facility that has struggled with consistency.
16
Inspections
5
Critical latest
2
Major latest
15
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
5 critical violations. 2 major violations. 15 minor violations.
View 22 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 employees drag trash can in kitchen, then went to work on clean surfaces. Inspector coached employee on proper handwashing procedures. Employee washed hands. **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground meat stored over ready to eat tempura in walk in cooler. Operator removed. Raw lobster stored over ice cream in grey reach in cooler by bar entrance door. Operator removed. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw whole tuna, Tilapia fish and ground tuna stored in walk in cooler fully thawed in package.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp stored on make table at 55F for 3.5 hours. Operator placed in freezer to deep chill. New temp 33F. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On two way splitter
29-42-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for some employees. Provided operator with form, had employees on shift sign. **Corrective Action Taken** **Repeat Violation**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Under sushi display in front counter
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On second bar area
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and sauce bowls on front counter on customer side not protected. Operator flipped them. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw whole tuna, Tilapia and ground tuna stored in walk in cooler fully thawed in package. Operator discarded **Corrected On-Site**
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing. At wall by walk in freezer entrance.
36-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee mobile phone stored by hand sink on food prep area on front counter. And Employee open drink on microwave in kitchen. Operator removed both. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On dry rack above dump sink.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Repeat Violation**
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. Scoop in rice container in kitchen. Operator removed **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill soiled **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Reuse of jug container cut in half to use as scoop. Reuse of boxes used to store chicken to store cheese wonton
25-32-4
Basic - Single-service articles improperly stored. Soap containers stored over single service spoons on rack by walk in freezer door. Operator removed. **Corrected On-Site**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber stored over cream cheese in walk in cooler. Operator removed **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front counter area. Operator removed. **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. First reading 0 ppm, operator changed solution, second reading 50 ppm. **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Two containers of white powder not labeled. Operator labeled "flour". **Corrected On-Site**
02D-01-5
18
Oct 30, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer - From follow-up inspection 2025-10-30: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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/ - From follow-up inspection 2025-10-30: **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap underneath and around two back doors of establishment - From follow-up inspection 2025-10-30: Operator doing their best to seal the gaps. Still needs work done. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles by entrance of walk in freezer in disrepair and broken cove molding. **Repeat Violation** - From follow-up inspection 2025-10-30: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2025-10-30: **Time Extended**
36-68-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink faucets soiled with grease Exterior of kitchen equipment Exterior of reach in coolers on cook line Hood filters soiled with grease - From follow-up inspection 2025-10-30: Operator cleaned up the exterior of reach in cooler on cook line only **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled - From follow-up inspection 2025-10-30: **Time Extended**
22-16-4
64
Oct 29, 2025
Routine - Food
6 critical violations. 4 major violations. 13 minor violations.
View 23 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 cutting broccoli with bare hands, broccoli was not being heated directly after. Employee washed hands and put on gloves. **Corrected On-Site**
09-01-4
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 over raw pork in walk in freezer.
08A-17-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach found under storage shelves by walk in freezer entrance Total 1 live roach found Operator removed and cleaned and sanitized area **Admin Complaint**
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings in dry storage room by walk in cooler 3 rodent droppings in dry storage room by walk in freezer 2 rodent droppings under sushi bar area on front counter 8 total rodent droppings observed. Operator removed and cleaned and sanitized area. **Admin Complaint**
35A-04-4
High Priority - Spray hose at dish sink lower than flood rim of sink. Hose On mop sink. Operator cut the hose. **Corrected On-Site**
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken stored in walk in cooler at 47F. Per operator, for 1.5 hours. New reading 44F. Tempura shrimp 54F on make table for 30 minutes. Operator placed in freezer. New reading 48F. Fish eggs at 63F on sushi bar area. Per operator, was pulled out of cold holding unit for 30 minutes. New reading 44F. **Corrective Action Taken**
03A-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator was provided with a copy. Employees on shift signed. **Corrective Action Taken**
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Silver scrubby inside Hand sink. Operator removed **Corrected On-Site**
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/
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used in sugar, rice and flour containers.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on front counter on sushi bar. Operator flipped them Ice bucket stored not inverted in second bar area. Operator flipped bucket. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen
14-09-4
Basic - Dead roaches on premises. 1 dead roach found in walk in cooler 1 dead one under storage rack Total 2 dead roaches found. Operator removed, cleaned and sanitized area **Repeat Violation** **Admin Complaint**
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap underneath and around two back doors of establishment
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles by entrance of walk in freezer in disrepair and broken cove molding. **Repeat Violation**
36-17-5
Basic - Food stored on floor. Flour container stored on the floor. Operator removed **Corrected On-Site**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice scoop handle touching rice in container in kitchen.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink faucets soiled with grease Exterior of kitchen equipment Exterior of reach in coolers on cook line Hood filters soiled with grease
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting Broccoli directly from the box. Operator was coached on washing before cutting of produce. **Corrected On-Site**
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken container left at room temperature to thaw. Operator placed in walk in cooler **Corrective Action Taken**
06-01-5
14
Jun 24, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - Dead roaches on premises. 1 dead roach at front door of the establishment. Manager had employee sweep it up and discarded **Corrected On-Site**
35A-03-4
Basic - Floor tiles missing and/or in disrepair. Entrance to walk in freezer
36-17-5
90
Jun 4, 2025
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak over raw breaded fish. Operator remove raw steak above raw raw fish **Corrected On-Site**
08A-20-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment.
41-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board on Cook line is soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink on cook line had items stored in the sink. Operator removed items from sink. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Observed at both hand wash sink in dish area and prep area not having soap. Operator place hand soap at hand wash sink stations **Corrected On-Site**
31B-03-4
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
Basic - Unnecessary items stored in garbage enclosure. In water heater room
33-30-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter on cook line are soiled and has accumulation of greased build up dripping on possible on food contact surface.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine at bar area interior is soiled
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Operator remove to go bowls from container **Corrected On-Site**
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing. Through out the kitchen
36-03-4
Basic - Dead roaches on premises. 2 dead roaches in trap. Operator discarded the roaches trap **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Equipment in poor repair. Both walk in cooler/walk in freezer door gasket are poor condition
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Observed cooking oil and container of cut zucchini store directly off the floor not 6 inches. Operator remove both off the floor **Corrected On-Site**
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
32
Apr 14, 2025
Complaint Full
No violations found.
100
Apr 12, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 7 live roaches on reach in cooler hinge , reach in cooler located across from stove burners in cook line 2 live roaches on gasket on empty reach in cooler located in cook line across from woks. Total= 9 live roaches **Admin Complaint** - From follow-up inspection 2025-04-11: 1 live roach on wall behind soda boxes located by sushi area entrance from main kitchen. 2 live roaches on suppression system pipe located on cook line by table next to fryers. 2 live roaches in reach in cooler hinge , cooler located across from burners in cook line. Total = 5 live Time Extended** **Time Extended** - From follow-up inspection 2025-04-12: 2 live roaches behind shelving on prep are over prep sink 2 live roaches on wall behind prep sink 1 live roach on reach in cooler hinge , cooler located across from stove in cook line 1 live roach on gasket in empty reach in cooler located across from woks 1 live roach on gasket black and silver reach in freezer Total = 7 live roaches **Time Extended**
35A-05-4
86
Apr 11, 2025
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 7 live roaches on reach in cooler hinge , reach in cooler located across from stove burners in cook line 2 live roaches on gasket on empty reach in cooler located in cook line across from woks. Total= 9 live roaches **Admin Complaint** - From follow-up inspection 2025-04-11: 1 live roach on wall behind soda boxes located by sushi area entrance from main kitchen. 2 live roaches on suppression system pipe located on cook line by table next to fryers. 2 live roaches in reach in cooler hinge , cooler located across from burners in cook line. Total = 5 live Time Extended** **Time Extended**
35A-05-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-04-11: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Tear on screen on back exit door. - From follow-up inspection 2025-04-11: **Time Extended**
35B-05-4
Basic - - From initial inspection : Basic - Screen in door torn/in poor repair - vermin present. Screen on back exit door torn. - From follow-up inspection 2025-04-11: **Time Extended**
35B-09-4
74
Apr 10, 2025
Complaint Full
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Roach activity present as evidenced by live roaches found. 7 live roaches on reach in cooler hinge , reach in cooler located across from stove burners in cook line 2 live roaches on gasket on empty reach in cooler located in cook line across from woks. Total= 9 live roaches **Admin Complaint**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp dumplings kept on make table located in cook line . Kept for 2 hrs 11 minutes with temperature of 46F. Garlic oil kept in cook line for less than 4 hrs with temperature of 68F. But placed on reach in cooler . **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Gap on ceiling tile located in kitchen entrance by dish are. Gap next to A/C vent on dish area .
36-32-5
Basic - Dead roaches on premises. 2 dead roaches on wall were hand sink is located in prep area 5 dead roaches on spider web located under prep sink 1 dead roach on paper towel lining prep table under rice warmer in cook line 1 egg sack on top of white microwave located in cook line . 1 dead roach on floor under table located by side exit door in dinning room. Total = 10 dead roaches 1 egg sack **Admin Complaint**
35A-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. Employee open cup located on sushi area . **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Tear on screen on back exit door.
35B-05-4
Basic - Screen in door torn/in poor repair - vermin present. Screen on back exit door torn.
35B-09-4
Basic - Walk -in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
50
Apr 3, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up on stove burners - From follow-up inspection 2025-04-03: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-04-03: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair inside walk in freezer - From follow-up inspection 2025-04-03: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris . - From follow-up inspection 2025-04-03: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Walk in cooler turned in dry storage with no light . - From follow-up inspection 2025-04-03: **Time Extended**
38-05-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole on ceiling tile located in cook line Hole next A/C vent in dish area **Repeat Violation** - From follow-up inspection 2025-04-03: **Time Extended**
36-32-5
70
Apr 2, 2025
Routine - Food
5 critical violations. 3 major violations. 11 minor violations.
View 19 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings on top of dish machine 4 rodent droppings on top of low rinse detergent bucket located in dish area 1 rodent droppings on wall under dish machine 1 rodent dropping under three bay sink 1 rodent dropping on floor by white buckets on dish area 4 rodent dropping on floor under hand sink located in dish area 50 rodent dropping on floor under rack located on dry storage area by walk in freezer 6 rodent droppings on top of case of oyster sauce located in dry storage by walk in freezer 6 rodent droppings on top of cases of spoons located in dry storage by walk in freezer 6 droppings on floor under woks located in cook line 1 rodent dropping on floor by reach in cooler not been use in cook line 2 rodent droppings on cardboard on floor in cook line 3 rodent droppings on floor between prep table next to fryers and stove 5 rodent droppings on floor by compressor in bar area 8 rodent droppings on floor under hand sink located in bar 12 rodent droppings on floor by soda machine and ice machine in bar 5 rodent droppings on floor by stools in bar area Total=139 rodent droppings All pick up by owner **Corrected On-Site** **Admin Complaint**
35A-04-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic oil kept on cook line overnight with temperature of 84F. Dumplings kept on reach in cooler overnight with temperature of 56F . Operator throw away **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic oil kept on cook line overnight with temperature of 84F. Dumplings kept on reach in cooler overnight with temperature of 56F .
03A-02-5
High Priority - Container of medicine improperly stored. Vitamins and ibuprofen stored by sauce in front counter. **Corrected On-Site**
41-07-4
High Priority - Non-food grade paper/paper towel used as liner for food container. NOn food grade towel lining sushi rice **Corrected On-Site**
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up on stove burners
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink on prep area .
31B-02-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Inspector calibrated **Corrected On-Site**
05-06-4
Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop crumbs in cook line **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole on ceiling tile located in cook line Hole next A/C vent in dish area **Repeat Violation**
36-32-5
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. Chopped tuna kept on walk in cooler Operator opened **Corrected On-Site**
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor tiles missing and/or in disrepair inside walk in freezer
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water with temperature of 82F **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris .
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in cook line facing up .
25-06-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Walk in cooler turned in dry storage with no light .
38-05-4
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. Employee open cup located in dish area . **Corrected On-Site**
12B-12-5
20
Dec 4, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
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
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
47
Mar 19, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
35
Aug 17, 2023
Routine - Food
3 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
86
Aug 15, 2023
Routine - Food
8 critical violations. 6 major violations. 11 minor violations.
View 25 violations
High Priority - Employee touched hat and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook **Warning**
12A-10-4
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. - Sushi area - Peeling quartered avocados - server in the bar putting lemon on a drink **Warning**
09-01-4
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Salmon **Warning**
01D-08-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw breaded chicken over noodles and dumplings, walk in freezer **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler tray of raw fish over sauce **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut greens 47F, tempura 47F, raw beef 47f, dumplings 52F, shrimp 49F, cookline cooler. Stocked within previous 2 hours per operator - fresh garlic and oil 72F, cooked noodles 57F. No time or temperature control for safety on Cookline - sushi area: in display case raw fish 47F, 48F, 51F, cream cheese 46F. Out for orders and returned per operator. - sushi area roe sitting in counter at 64F **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Various tempura items cooked and stored next to cooking equipment 97-120F. - rice 129F cooked and held in warmer for less than 2 hours per operator **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Bug spray over Togo containers next to back door **Warning**
41-10-4
Intermediate - No soap provided at handwash sink. - Sushi area handsinks - womens restroom, corrected on site **Warning**
31B-03-4
Intermediate - Cold water turned off at handsinks. Hot water temperature 130F, no cold water available to mix **Warning**
27-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sushi toaster oven heavily soiled **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Cookline used to hold plastic container and strainer Another used to hold 6 lids for 5 gallon containers Another covered by plastic wrap **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sashimi salad on Togo and dinner menu **Warning**
02B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee on duty with no food handler training **Warning**
11-26-1
Basic - Accumulation of dead flies in establishment. - Fly strip hanging next to cookline with numerous dead flies - hundreds of dead flies and larvae in exterior unused storage closet next to dumpster and in "garbage room" with hot water heater. **Warning**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Floating in sauce **Warning**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In Pepsi cooler over salads **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shoes stored on bottom prep table shelf in kitchen **Warning**
40-06-5
Basic - Food stored on floor. Cases in the walk in freezer **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
10-07-4
Basic - Light not functioning. Storage room outside walk in freezer **Warning**
36-62-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open soda can over sushi, sushi cooler **Warning**
12B-13-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting avocados in half from bags of whole avocados in sushi area **Warning**
08B-39-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Warning**
21-07-4
10
Dec 21, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher tested at 0 ppm chlorine, primed retested 50 ppm **Corrected On-Site**
22-47-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, no paper towels at hand wash sink near wine cooler or hand wash only sigh for same hand wash sink
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid and squeeze bottle with clear liquid at labeled(bleach) **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple opened bottles of water on prep station at wok area, corrected
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee items, open gallon milk in reach in cooler above client items, moved to walk in cooler assigned area.
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside.back door bottom with gap.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. At entrance to the walk in freezer, flooring with broken tiles.
36-17-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on cart between uses at the bar area,
10-12-5
Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Hand drill with attached whisk used to mix batters on site, removed **Corrected On-Site**
14-52-4
52
Frequently Asked Questions
When was Ako Sushi and Seafood last inspected?
The most recent health inspection at Ako Sushi and Seafood on file is from Jan 6, 2026. The public record contains 16 inspections in total.
What is the most common violation at Ako Sushi and Seafood?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited eight times, more than any other issue at Ako Sushi and Seafood.
How does Ako Sushi and Seafood compare to other restaurants in Titusville?
Ako Sushi and Seafood most recently scored 18 out of 100, which is lower than the Titusville average of 68.
Has Ako Sushi and Seafood's inspection record improved over time?
No. Recent inspections at Ako Sushi and Seafood have averaged around 17 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Ako Sushi and Seafood 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 Ako Sushi and Seafood inspected?
Based on the inspection history on file, Ako Sushi and Seafood is inspected around five times per year on average.
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