Akiko Sushi & Bar
Last inspected: Apr 2, 2026
100
Score
The health department has logged eight inspections at Akiko Sushi & Bar, the earliest from 2024. The most recent report on file is from Apr 2, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around four violations compared to roughly seven violations earlier on.
“Hand-washing sink installation” comes up most often, recorded two times in the inspection record.
That puts the facility ahead of the local pack: the average Houston restaurant scores 88. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 2, 2026
Routine
No violations found.
100
Mar 24, 2026
Complaint (003)
1 critical violation. 4 major violations. 2 minor violations. 1 corrected on site.
View 7 violations
Plumbing system not maintained in good repair
5-205.15
Time used as public health control not properly documented
3-501.19(A)
Consumer advisory not provided for raw or undercooked food
3-603.11(C)
Ready-to-eat food not date marked
3-501.17(A)
Equipment or utensils not clean
4-601.11(A)
Outer openings not protected against pests
6-202.15(A)
In-use utensils stored improperly between uses
(corrected on site)
3-304.12(F)
52
Dec 22, 2025
Routine Inspection (001)
5 minor violations. 3 corrected on site.
View 5 violations
All dishwashing machines. dishwashing machine not thoroughly cleaned at least once a day or more often when necessary to maintain them in a satisfactory operating condition.
20-21.13(i)
General. plumbing not sized / installed / maintained according to applicable laws.
20-21.17(a)
Hand-washing sink installation. hand-washing sink used for purpose other than hand-washing as specified in section 20-21.08(b) of this code.
(corrected on site)
20-21.19(a)
Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.
(corrected on site)
20-21.03(b)(10)b
General. bulk food removed from original container not stored in a container identifying the food by common name.
(corrected on site)
20-21.03(a)(06)
78
May 13, 2025
Reinspection (002)
7 minor violations. 4 corrected on site.
View 7 violations
8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.
20-20(c)
General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..
(corrected on site)
20-21.03(a)(01)
Cooking time/temperature controlled for safety (tcs) foods. permit holder failed to inform consumers of the significantly increased risk of consuming foods by way of a disclosure and reminder, as specified in items (06) and (07) of this subsection by using brochures / deli case or menu advisories / label statements / table tents / placards / other effective written means when animal food such as beef / eggs / fish / lamb / milk / pork / poultry / shellfish is served or sold raw / undercooked / without otherwise being processed to eliminate pathogens either in ready to eat form or as an ingredient in another ready to eat food (except as specified in items (03) and (08) of this subsection).
20-21.04(c)(05)
Storage. cleaned and sanitized utensils and movable equipment not stored at least six inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust, and other means.
(corrected on site)
20-21.14(b)(01)
Hand-washing signage. sign / icon / poster that notifies food employees to wash their hands not provided at all hand-washing sinks used by food employees / not clearly visible to food employees.
20-21.19(g)
Hand-washing sink supplies. hand-washing sink or group of adjacent hand-washing sinks not provided with individual, disposable towels / a continuous towel system that supplies the user with a clean towel / a hand-drying device providing heated air or a hand-drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
(corrected on site)
20-21.19(c)
Labeling of materials. working containers used for storing poisonous / toxic materials such as cleaners and sanitizers taken from bulk supplies not clearly / individually identified with the common name of the material.
(corrected on site)
20-21.27(b)
70
Mar 20, 2025
Routine
No violations found.
100
Mar 19, 2025
Complaint (003)
13 minor violations. 10 corrected on site.
View 13 violations
Cross contamination not prevented by storing the food in packages, containers, or wrappings except as specified under section 20-21.03(a) of this code.
(corrected on site)
20-21.02(b)(03)b
General. container of food not stored a minimum of 6 inches above the floor.
(corrected on site)
20-21.03(a)(02)
Refrigerated storage. rapid cooling temperatures. time/temperature controlled for safety (tcs) food not cooled from 135°f (21° c) to 41°f (5°c) or below within 6 hours.
(corrected on site)
20-21.03(b)(02)a
General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..
(corrected on site)
20-21.03(a)(01)
Dispensing utensils. no suitable dispensing utensils provided for employees / consumers during pauses in food preparation / dispensing.
(corrected on site)
20-21.05(f)
Hair restraint. while handling food or utensils, food employees not wearing effective hair restraints and clothing that covers body hair to prevent the contamination of food or food-contact surfaces. an effective hair restraint means any cap / hat / hair net made of fabric / cord / plastic / paper that effectively covers and holds hair in place. the use of effective hair restraints also applies to any exposed scalp or facial hair where there is the potential for contamination of food or food-contact surfaces. an effective hair restraint shall also be used in the partial or complete absence of scalp hair to preclude touching of the scalp and returning to food handling without hand-washing. facial hair restraints are not be required when facial hair is well-groomed and trimmed.
(corrected on site)
20-21.08(f)
Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.
20-21.10(a)
Cleaning frequency. dry cleaning. surfaces of utensils and equipment contacting food that is not time/temperature controlled for safety (tcs) food not cleaned at least every 24 hours, for iced tea dispensers and consumer self-service utensils, such as tongs, scoops, or ladles. this subsection does not apply when dry cleaning methods are used as specified in subitems a and b of this item.
20-21.11(a)(08)c[02]
Cleaning frequency. dishwashing machines, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified in section 20-21.12(b) of this code not cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours.
20-21.11(a)(10)
Chemicals. machines (single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization not provided with automatically dispensed chemicals.
(corrected on site)
20-21.13(g)(03)
Storage. cleaned and sanitized utensils and movable equipment not stored at least six inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust, and other means.
(corrected on site)
20-21.14(b)(01)
Hand-washing sink installation. hand-washing sink not accessible to employees at all times.
(corrected on site)
20-21.19(a)
Openings. outside openings not protected against the entrance of insects by filling or closing holes and other gaps along floors / walls / ceilings / tight-fitting, self-closing doors, kept closed / closed windows / screening / properly designed and installed air curtains to control flying insects / other means.
(corrected on site)
20-21.21(b)
52
Oct 3, 2024
Routine Inspection (001)
13 minor violations. 9 corrected on site.
View 13 violations
General. at all times, including while being stored, prepared, displayed, served, received, or transported, food not protected from potential contamination by all agents, including dust, insects, rodents, toxic materials, cross-contamination, damaged or spoiled products, distressed merchandise, recalled products, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, draining, and overhead leakage or overhead drippage from condensation.
(corrected on site)
20-21.02(a)(01)
General. time without temperature control. except as specified under subitem d of this item, when time without temperature control is used as the public health control for a working supply of time/temperature controlled for safety (tcs) food before cooking, or for ready to eat time/temperature controlled for safety (tcs) food that is displayed or held for service written procedures not prepared in advance, maintained in the food establishment / not made available to the regulatory authority upon request. these written procedures shall specify methods of compliance with subitems b[01]-[03] or c[01]-[05] of this item; and methods of compliance with section 20-21.03(b)(02) of this code for food that is prepared, cooked, and refrigerated before time is used as a public health control.
20-21.02(a)(02)a
General. bulk food removed from original container not stored in a container identifying the food by common name.
(corrected on site)
20-21.03(a)(06)
Thawing time/temperature controlled for safety (tcs) food. reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration as specified in item (01) of this subsection, or prior to, or immediately upon completion of thawing using procedures specified in item (02) of this subsection.
(corrected on site)
20-21.04(j)
Dispensing utensils not stored in running water with sufficient velocity to flush / drain particulates (such as mashed potatoes or ice cream).
(corrected on site)
20-21.05(f)(03)
Dispensing utensils. no suitable dispensing utensils provided for employees / consumers during pauses in food preparation / dispensing.
(corrected on site)
20-21.05(f)
Hair restraint. while handling food or utensils, food employees not wearing effective hair restraints and clothing that covers body hair to prevent the contamination of food or food-contact surfaces. an effective hair restraint means any cap / hat / hair net made of fabric / cord / plastic / paper that effectively covers and holds hair in place. the use of effective hair restraints also applies to any exposed scalp or facial hair where there is the potential for contamination of food or food-contact surfaces. an effective hair restraint shall also be used in the partial or complete absence of scalp hair to preclude touching of the scalp and returning to food handling without hand-washing. facial hair restraints are not be required when facial hair is well-groomed and trimmed.
(corrected on site)
20-21.08(f)
Materials; general. sponges. sponges used in contact with cleaned and sanitized or in-use food-contact surfaces.
(corrected on site)
20-21.10(a)(07)
Cleaning frequency. dry cleaning. surfaces of utensils and equipment contacting food that is not time/temperature controlled for safety (tcs) food not cleaned in equipment such as ice bins, beverage dispensing nozzles, enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. this subsection does not apply when dry cleaning methods are used as specified in subitems a and b of this item.
(corrected on site)
20-21.11(a)(08)c[04]
Hand-washing sink maintenance. hand-washing sink / soap dispenser / hand-drying device/ related fixtures not kept clean / not in good repair.
20-21.19(d)
Labeling of materials. containers of poisonous / toxic materials / personal care items not prominently / distinctly labeled according to law for easy identification of contents.
(corrected on site)
20-21.27(b)
Sanitation poster not conspicuously posted in area accessible to all employees / not conforming to all requirements.
20-26(c)
Food employee failed to successfully complete a food handler training course within 60 days of employment.
20-53(f)
52
Mar 26, 2024
Routine Inspection (001)
5 minor violations. 1 corrected on site.
View 5 violations
8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.
20-20(c)
Thawing time/temperature controlled for safety (tcs) food. reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration as specified in item (01) of this subsection, or prior to, or immediately upon completion of thawing using procedures specified in item (02) of this subsection.
(corrected on site)
20-21.04(j)
Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.
20-21.10(a)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.
20-21.23(a)
Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.
20-53(g)
78
Frequently Asked Questions
When was Akiko Sushi & Bar last inspected?
The most recent health inspection at Akiko Sushi & Bar on file is from Apr 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Akiko Sushi & Bar?
Across the inspection record, “hand-washing sink installation” has been cited two times, more than any other issue at Akiko Sushi & Bar.
How does Akiko Sushi & Bar compare to other restaurants in Houston?
Akiko Sushi & Bar most recently scored 100 out of 100, which is higher than the Houston average of 88.
Has Akiko Sushi & Bar's inspection record improved over time?
Yes. Recent inspections at Akiko Sushi & Bar have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Akiko Sushi & Bar 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 Akiko Sushi & Bar inspected?
Based on the inspection history on file, Akiko Sushi & Bar is inspected around four times per year on average.
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