Sushi Feast Ayce
Last inspected: Feb 23, 2026
90
Score
The health department has logged eight inspections at Sushi Feast Ayce, the earliest from 2022. The newest entry in the record is dated Feb 23, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around two violations compared to roughly 12 violations earlier on.
Across the inspection history, “spray bottle containing toxic substance not labeled” is the issue that surfaces most often, recorded four times.
That puts the facility ahead of the local pack: the average Ocala restaurant scores 78. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 23, 2026
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - Handwash sink used for purposes other than handwashing. Steel wool stored in dish area hand washing sink. Manager removed steel wool during inspection. **Corrected On-Site**
31A-11-4
90
Feb 12, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
52
Aug 28, 2024
Complaint Full
No violations found.
100
Aug 27, 2024
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. sweet n sour chicken (130F - Cooking). Manager stated the chicken arrived breaded and he is unsure whether the chicken arrives fully-cooked or raw in the center. There is no box to verify whether or not the chicken is fully cooked. Inspector instructed manager to continue cooking the chicken to 165F.
03C-44-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside walk-in cooler: rack of ribs (46F - Cold Holding); rack of ribs (47F - Cold Holding); rack of ribs (47F - Cold Holding); short ribs (45F-47F - Cold Holding); beef (45F-47F - Cold Holding); chicken (45F - Cold Holding); chicken (45F - Cold Holding); shrimp (48F - Cold Holding); raw shell eggs (54F ambient - Cold Holding); chicken (case) (45F-46F - Cold Holding); chicken (case) (44F-45F - Cold Holding); duck (47F - Cold Holding); duck (48F - Cold Holding); duck (48F - Cold Holding); duck (47F - Cold Holding). Both manager and cook stated that all items have been held inside unit overnight. Ambient air temperature of walk-in cooler 54F. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk-in cooler: rack of ribs (46F - Cold Holding); rack of ribs (47F - Cold Holding); rack of ribs (47F - Cold Holding); short ribs (45F-47F - Cold Holding); beef (45F-47F - Cold Holding); chicken (45F - Cold Holding); chicken (45F - Cold Holding); shrimp (48F - Cold Holding); raw shell eggs (54F ambient - Cold Holding); chicken (case) (45F-46F - Cold Holding); chicken (case) (44F-45F - Cold Holding); duck (47F - Cold Holding); duck (48F - Cold Holding); duck (48F - Cold Holding); duck (47F - Cold Holding). Both manager and cook stated that all items have been held inside unit overnight. Ambient air temperature of walk-in cooler 54F. Stop sales issued. On rolling rack in back of kitchen: Two large bags of sweet n sour chicken thawing at room temperature. chicken (41F-48F - Cold Holding). Inspector had manager move the chicken back into the freezer to cool to 41F during this inspection. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. Thermometer manager provided not functional. Inspector provided an analog thermometer to manager during this inspection. **Corrected On-Site**
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach on floor in front kitchen near cookline. Manager added proper label to spray bottle during this inspection. **Corrected On-Site**
41-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside walk-in cooler.
05-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Two large bags of sweet n sour chicken thawing at room temperature on rolling rack in back of kitchen. chicken (41F-48F - Cold Holding). Inspector had manager move the chicken back into the freezer to cool to 41F during this inspection. **Corrective Action Taken**
06-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on top of reach-in freezer in small kitchen in front of restaurant. Manager removed backpack from area during this inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Carbon dioxide/helium tanks not adequately secured. Four co2 tanks not secured near three-compartment sink.
51-11-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler ambient air temperature 54F. Manager stated he would call a technician to repair the walk-in cooler. **Warning**
14-74-7
41
Mar 27, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 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
Non-Food Contact Surfaces Clean
FL-23
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
43
Oct 19, 2023
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pan of raw pork on shelf over multiple ready to eat foods. In reach in chest freezer: pans of raw fish stored over cooked pork. Manager moved all. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee rinsed gloves at hand sink and initiated a new task.
12A-09-4
High Priority - Toxic substance/chemical improperly stored. Bottle of hydrogen peroxide on shelf over seasonings. Manager moved. **Corrected On-Site**
41-10-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee picked up raw meat with gloved hands, placed food on table then rinsed gloved hands in hand wash sink and continued to scoop vegetables.
12A-12-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice cream scoop in sink located in room with steamers. Manager removed. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs cooked yesterday morning before opening with no date mark. Date was added. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach in kitchen not labeled. **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black substance on deflector plate.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowls in several bulk food containers. All were removed. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelves in kitchen. Also, cardboard being used to separate dry storage foods over make table in kitchen.
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tiles are soiled with dust.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stacks of clean plates on tables near server station at entrance to restaurant dining room. Manager covered top plate on all stacks.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on shelf over clean dishes. Manager moved. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Interior of microwave melted in server station. Lids over bulk containers are chipped. Manager wrapped lids with plastic. **Corrective Action Taken**
14-11-5
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. In kitchen area, sponge in soapy water. Manager stated the sponge and water is used to wash dishes during peak hours of business.
21-23-4
Basic - Food stored in a prohibited area. Pitchers of water throughout dining area not covered. Employee personal foods (supplements) on shelf over sauce on cookline. Unwashed produce on shelf over mayo and cooked eggs. All were moved and covered during this inspection. **Repeat Violation**
08B-37-4
Basic - Hole in or other damage to wall. In room that contains steamers, wall is cracked and separating and has burn marks. Several areas of cove molding are broken.
36-24-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife in server station between wall and counter. Knife in kitchen between two prep tables. Tongs hanging on side of cooking equipment on cookline. Knives were removed. **Corrected On-Site**
10-02-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of coke in reach in cooler on cookline. Drink on prep table near soup station. All were moved. **Corrected On-Site** **Repeat Violation**
12B-13-4
22
Apr 7, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 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. At the cook line, male employee touching cooked fried chicken with bare hands, Inspector addressed situation, employee used utensils. **Corrective Action Taken**
09-01-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the cook line, fried chicken and dumplings no time marked, Manager marked. **Corrected On-Site**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, fried tofu no date marked, per employee items fried 04/05/2023.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At the server area, spray o with purple substance not labeled, manager labeled as cleaner. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line used to dumped drinks.
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables, Employee moved all. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. At the front line, employee personal food (drinks and other food) stored above customers food, Manager moved and stored properly. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line, also sink at the server area near bathrooms, Manager posted a sign. **Corrected On-Site**
31B-04-4
Basic - Stored food not covered. Inside freezer At the front cook line, multiple food items stored in metal small containers not covered, Manager covered. **Corrected On-Site**
08B-12-5
45
Nov 28, 2022
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw pork above nut container, Manager stored properly. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the server station, manager removed the trash can. **Corrected On-Site**
31A-09-4
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/ No manager on site, manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At the cook line, sticky fly trap above prep table, Manger removed. **Corrected On-Site**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Multiple bowls no handle inside cooked food, Employee moved all. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, multiple knives stored between reach-in coolers and prep tables, Employee moved all to dish machine. **Corrected On-Site**
10-17-4
50
Frequently Asked Questions
When was Sushi Feast Ayce last inspected?
The most recent health inspection at Sushi Feast Ayce on file is from Feb 23, 2026. The public record contains eight inspections in total.
What is the most common violation at Sushi Feast Ayce?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited four times, more than any other issue at Sushi Feast Ayce.
How does Sushi Feast Ayce compare to other restaurants in Ocala?
Sushi Feast Ayce most recently scored 90 out of 100, which is higher than the Ocala average of 78.
Has Sushi Feast Ayce's inspection record improved over time?
Yes. Recent inspections at Sushi Feast Ayce have averaged around two violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Sushi Feast Ayce 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 Sushi Feast Ayce inspected?
Based on the inspection history on file, Sushi Feast Ayce is inspected around two times per year on average.
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