Ayoki Japan
Last inspected: Jan 13, 2026
52
Score
Ayoki Japan appears in inspection records seven times, starting in 2022. The latest inspection on file is from Jan 13, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about eight violations before that.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
That's lower than the typical Lutz restaurant, which scores around 79. There are enough flags in the record to merit a second thought.
7
Inspections
1
Critical latest
5
Major latest
0
Minor latest
Inspection History
Jan 13, 2026
Food-Licensing Inspection
1 critical violation. 5 major violations.
View 6 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee no hand wash before food preparation.
12A-16-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Yum Hua Lin, currently working , Servsafe expired 8/13/23.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime Cutting board stained
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for triple sink
16-37-1
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Juan, currently working, hired more than 60 days, no proof of any training by state approved provided .
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork stored in walk in cooler more than 24 hours no date marked.
02C-02-5
52
Jun 5, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 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. No time mark on sushi rice operator was able to determine time at 10:45 placed discussed discarding at 2:45 pm
03F-02-5
High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Manager had wiping rags in a chlorine not for food contact surfaces employee dumped chlorine got a new bucket and filled with correct chlorine at 50 ppm **Corrected On-Site**
41-28-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sushi raw shrimp over cooked rice walk in cooler.
08A-05-6
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shelled eggs in small metal pan sitting on-top of Cooked noodles reach in cooler on cooks line manager removed to proper storage **Corrected On-Site**
08A-08-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade employee began cleaning at time of inspection
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Sauce container used as a scoop sitting by rice maker pot close to walk in cooler.
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Above microwave on cooks line.
14-45-4
45
Jan 31, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over soy sauce buckets in walk in cooler - From follow-up inspection 2025-01-31: Still observed raw chicken over sauce **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 44 f reach in cooler in the ice machine and double sink room employee moved milk to freezer 2nd temp 43 f **Corrected On-Site** - From follow-up inspection 2025-01-31: Milk 44 f discussed with operator to move above to higher shelf **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avacadoes and mangos over ready to eat vegetables and cook pork walk in cooler. - From follow-up inspection 2025-01-31: Still observed **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Food stored on floor. Oil case dry storage area - From follow-up inspection 2025-01-31: Still observed **Time Extended**
08B-38-4
67
Mar 27, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
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
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
22
Nov 17, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Chlorine used as sanitizer and no chlorine test strips present **Warning** - From follow-up inspection 2023-11-17: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets of triple door reach-in cooler across from flat top grill soiled with food debris **Warning** - From follow-up inspection 2023-11-17: **Time Extended**
23-03-4
86
Mar 16, 2023
Routine - Food
5 critical violations. 5 major violations. 4 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown rice 109F. Boba 93F. Manager put brown rice into rice cooker to reheat to 165F. Recheck 201F Employee out boba in microwave to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Manager is using bleach that is not approved for food contact surfaces. Employee brought approved bleach during inspection. **Corrected On-Site** **Admin Complaint**
22-48-5
High Priority - Paper towel used as liner for food container. Paper towel lining shrimp. Manager removed. **Corrected On-Site**
14-86-1
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Half and half date marked 03/01 in cooler by boba station. See stop sale. Employee discarded. **Corrected On-Site**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Half and half date marked 03/01 in cooler by boba station. Employee discarded.
01B-24-5
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.
53B-13-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave interior soiled.
22-02-4
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.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and krab mix made yesterday no date mark.
02C-02-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple open water bottles in cooler. Manager removed water bottles from cooler. **Corrected On-Site**
12B-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for grill in standing water. Employee removed water. **Corrected On-Site**
10-07-4
Basic - Floor soiled/has accumulation of debris under triple sink and behind grill.
36-73-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions over cut zucchini in walk in cooler.
08B-17-4
23
Nov 17, 2022
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown Rice (94F - Hot Holding); White Rice (112F - Hot Holding) Manager put in steamer to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered from outside and began working without washing hands. Discussed with manager.
12A-16-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream not date marked. Employee date marked.
02C-03-5
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Invoices for salmon and tuna not provided for 90 days.
01D-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave interior soiled. Cutting board at reach in cooler on line soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensil in hand sink by walk in cooler. Employee removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. Floor soiled by kitchen equipment.
36-34-5
Basic - Clean knife stored between equipment and wall.
24-14-4
39
Frequently Asked Questions
When was Ayoki Japan last inspected?
The most recent health inspection at Ayoki Japan on file is from Jan 13, 2026. The public record contains seven inspections in total.
What is the most common violation at Ayoki Japan?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Ayoki Japan.
How does Ayoki Japan compare to other restaurants in Lutz?
Ayoki Japan most recently scored 52 out of 100, which is lower than the Lutz average of 79.
Has Ayoki Japan's inspection record improved over time?
Yes. Recent inspections at Ayoki Japan have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Ayoki Japan 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 Ayoki Japan inspected?
Based on the inspection history on file, Ayoki Japan is inspected around two times per year on average.
Nearby Restaurants