Varsol by Akashi
Last inspected: Mar 10, 2026
25
Score
Inspectors have visited Varsol by Akashi 12 times, with records going back to 2022. Varsol by Akashi was last inspected on Mar 10, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly five violations before.
“No soap provided at handwash sink” comes up most often, recorded six times in the inspection record.
The city-wide average sits at 68, which Varsol by Akashi's 25 doesn't quite reach. There are enough flags in the record to merit a second thought.
12
Inspections
5
Critical latest
3
Major latest
7
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
5 critical violations. 3 major violations. 7 minor violations.
View 15 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. Observed Dishwasher (Chlorine 10ppm); operator changed container and primed. **Corrective Action Taken**
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed at front counter reach in cooler in a container of celery.
14-86-1
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed at kitchen area reach in cooler packages of raw beef and chicken stored over uncovers molds of chocolate. Operator removed. **Corrected On-Site**
08A-08-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed at walk in cooler 3 cracked raw shelled eggs.
01B-14-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee beverage container in ice machine/ice bin. Observed employee water bottle stored in ice machine used to cover raw fish.
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed for hand sink at kitchen area blocked by rolling cart. **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. Observed at bar hand sink. **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at front counter, counter to reach in cooler bowls of salad not date marked. Observed at walk in cooler containers of chimmychurry and white cream sauce not date marked. Observed at standing reach in freezer unit containers of portioned scallops and misago stored no date mark. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed in container of dry rice at kitchen area.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile with grease stains.
36-34-5
Basic - Employee beverage container in ice machine/ice bin. Observed employee water bottle stored in ice machine used to cover raw fish.
12B-14-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of ginger at front counter. **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in coolers soiled.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed at front counter reach in cooler.
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen. **Repeat Violation**
36-02-5
25
Oct 20, 2025
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at kitchen reach in cooler raw shelled eggs container stored on top of soft shell crabs container.
08A-20-5
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. Observed for sushi bar container of sushi rice. As per chef was placed at 12 pm. Chef placed time mark onto container to continue use. **Corrective Action Taken**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cook line shrimp tempura (110F - Hot Holding). As per operator less than 1 hour.
03B-01-6
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed for bathroom hand wash sink.
27-19-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed for hand sink at kitchen area blocked by rolling cart and liquid bags stored inside. Employee removed. **Corrective Action Taken**
31A-09-4
Intermediate - No soap provided at handwash sink. Observed at bar hand sink. **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler for portioned containers of chimmichury.
02C-02-5
Basic - Ceiling tile missing. Observed missing tiles above standing reach in freezer next to walk in cooler.
36-36-4
Basic - Ice scoop handle in contact with ice. Observed at exterior ice machine. **Repeat Violation**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed stored in kitchen oven door handles.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a container. Observed at sushi bar in a container of panko. **Repeat Violation**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for microwave at kitchen prep counter.
22-08-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen. **Repeat Violation**
36-02-5
32
Jul 7, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed at sushi bar reach in cooler handle. **Warning** - From follow-up inspection 2025-07-07: At time of callback inspection still observed employees phone. **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of panko breading. **Warning** - From follow-up inspection 2025-07-07: At time of callback inspection still observed in container of panko breading at front counter. **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. Observed at shelf above POS system. **Warning** - From follow-up inspection 2025-07-07: At time of callback inspection did back inspection still observed. **Time Extended**
24-18-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout. **Warning** - From follow-up inspection 2025-07-07: **Time Extended**
36-02-5
82
May 5, 2025
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
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. Observed for 2 new employees less than 60 days. Operator printed, reviewed and signed forms with employees during inspection. **Corrected On-Site** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Observed at bar hand sink as well as hand sink at dish washing area. **Warning**
31B-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee training expired for all employees. **Warning**
53B-05-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand sink at sushi bar used to thaw items. **Warning**
31A-11-4
Basic - Ice scoop handle in contact with ice. Observed at exterior ice machine. **Warning**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of panko breading. **Warning**
10-01-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed at shelf above POS system. **Warning**
24-18-4
Basic - Stored food not covered. Observed container of sushi rice at sushi bar uncovered, not in use. **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed 2 packages of broiled eel thawing in hand wash sink in sushi bar area. **Warning**
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout. **Warning**
36-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at sushi bar reach in cooler handle. **Warning**
23-24-4
47
Nov 6, 2024
Routine - Food
No violations found.
100
Nov 5, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 6 live roaches on sticky control device located on wall in kitchen area above prep table, rice cookers and storage shelves with clean serving dishes and uncovered to go containers. Observed 2 live roaches crawling on wall in same area around control device behind the shelf hooks in kitchen area. **Warning** - From follow-up inspection 2024-11-05: At time of callback inspection observed 2 live roaches crawling on wall in kitchen area above prep table, near microwave. **Time Extended**
35A-05-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Observed at bar hand wash sink. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-05: At time of callback inspection observed soap not available at hand sink at bar. **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 4 dead roaches on sticky control device located on wall in kitchen area above prep table, rice cookers and storage shelves with clean serving dishes and uncovered to go containers. Operator discarded control device. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-11-05: At time of callback inspection still observed sticky control device at bar area. **Time Extended**
35A-06-4
74
Nov 4, 2024
Routine - Food
5 critical violations. 3 major violations. 7 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at sushi bar reach in cooler, raw shelled eggs stored over bags of edamame. **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 6 live roaches on sticky control device located on wall in kitchen area above prep table, rice cookers and storage shelves with clean serving dishes and uncovered to go containers. Observed 2 live roaches crawling on wall in same area around control device behind the shelf hooks in kitchen area. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi counter prep table krab salad mix (55F - Cold Holding). As per cook for 1.5 hours. Chef placed into reach in cooler. **Repeat Violation** **Warning**
03A-02-5
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. Observed 3 rice cookers of sushi rice not time marked for time as a public health control procedures. As per chef sushi rice has been in place for 1.5 hours since opening. Chef placed time marks onto cookers. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter hot lamp tempura shrimp (77F - Hot Holding). As per cook for 1 hour, chef turned on lamp light. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed at hand wash sink in kitchen across from dish machine blocked by serving trays and rolling cart. Observed at bar hand sink blocked by reach in freezer. **Repeat Violation** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand wash sink. **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at bar hand wash sink. **Repeat Violation** **Warning**
31B-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of flour at kitchen area. **Warning**
10-01-5
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar counter. **Warning**
25-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at bar ice machine. **Warning**
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 4 dead roaches on sticky control device located on wall in kitchen area above prep table, rice cookers and storage shelves with clean serving dishes and uncovered to go containers. Operator discarded control device. **Corrective Action Taken** **Warning**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour at kitchen area. **Repeat Violation** **Warning**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at bar area, knife between prep cooler and dish machine. **Repeat Violation** **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at oven cook line. **Repeat Violation** **Warning**
10-20-4
25
May 28, 2024
Routine - Food
5 critical violations. 3 major violations. 11 minor violations.
View 19 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken at cutting board, then proceeded to place containers of crispy rice into reach in cooler with same gloves.
12A-12-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee rub nose and cheek with gloves hand and continued to cut chicken.
12A-25-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed at sushi bar employee line plates of raw salmon with hand wash paper towels.
14-86-1
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at kitchen prep table a container of raw shelled egg (52F - Cold Holding). As per cook for less than 2 hours. Cook placed into reach in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at kitchen reach in cooler a container of Raw chicken (44F - Cold Holding). As per cook for less than 2 hours.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink in kitchen area across from dish machine blocked by utility cart. Manager removed. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi bar hand wash sink.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at sushi bar hand wash sink.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of rice in kitchen area.
14-01-5
Basic - Ceiling tile missing. Observed at ceiling above standing reach in cooler near walk in cooler.
36-36-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed for employees in kitchen and at sushi bar. **Repeat Violation**
13-03-4
Basic - Floor area(s) covered with standing water. Observed throughout kitchen.
36-22-4
Basic - Ice scoop handle in contact with ice. Observed at sushi bar ice machine. **Repeat Violation**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at bar area prep table.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed on oven door handle.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at sushi bar hand wash sink and kitchen handwashing sink. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed at sushi bar area, squeeze bottles of sauce not labeled.
02D-01-5
20
Mar 26, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
78
Jan 19, 2024
Routine - Food
1 critical violation. 6 major violations. 6 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation** **Warning**
29-42-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form,completed during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
03F-10-5
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. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Food manager certification expired. 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 for Ricardo V, as per operator working at the establishment for more than two months. **Warning**
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Observed service dolly located in front of unit by the ware washing area. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available at the time of the inspection. **Warning**
16-37-1
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 completed during inspection. **Corrected On-Site** **Warning**
11-26-1
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the ware washing area. **Warning**
31B-04-4
Basic - Ice scoop handle in contact with ice. Observed at the front counter. **Corrected On-Site** **Warning**
10-08-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed at the front counter. **Corrected On-Site** **Warning**
13-03-4
Basic - Food stored on floor. Observed bucket containing sauces stored on the floor of the walk-in cooler. **Repeat Violation** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled with mold like substance,opposite cookline. **Warning**
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
35
Jun 8, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
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
Lighting Adequate; Required Shields in Place
FL-36
41
Aug 15, 2022
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above sauces and vegetables inside the walk in cooler. Also raw shell eggs stored above sauces inside the cook line cooler. The operator moved both items. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the sushi bar prep area, seaweed salad (54F - Cold Holding); masago (56F - Cold Holding); imitation crab (54F - Cold Holding). As per operator, holding less than 1 hour, they removed all items to the cooler. **Corrective Action Taken**
03A-02-5
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. Observed by the sushi bar, tuna roll (53F - Cold Holding). As per operator, they are using 4 hours time control, holding less than 10 minutes. Provided the form to the operator by email.
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed sushi mat inside the front sushi bar hand wash sink. The operator removed the mat. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip.
16-37-1
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. Observed raw fish (tuna) (frozen) thawing in sealed ROP bag. Advised, the operator cut and removed the fish. **Corrective Action Taken**
06-09-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling vents dusty.
36-34-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
43
Frequently Asked Questions
When was Varsol by Akashi last inspected?
The most recent health inspection at Varsol by Akashi on file is from Mar 10, 2026. The public record contains 12 inspections in total.
What is the most common violation at Varsol by Akashi?
Across the inspection record, “no soap provided at handwash sink” has been cited six times, more than any other issue at Varsol by Akashi.
How does Varsol by Akashi compare to other restaurants in Coconut Grove?
Varsol by Akashi most recently scored 25 out of 100, which is lower than the Coconut Grove average of 68.
Has Varsol by Akashi's inspection record improved over time?
No. Recent inspections at Varsol by Akashi have averaged around 11 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Varsol by Akashi 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 Varsol by Akashi inspected?
Based on the inspection history on file, Varsol by Akashi is inspected around three times per year on average.
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