Axin Sushi and Hibachi
14218 W Newberry Rd, Newberry, FL 32669 · Permanent Food Service · License 1103122
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 1 intermediate, 5 basic-19
- Administrative complaint on Sep 11Counts in full until a follow-up finds the problems fixed-20
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Two containers of tempura stored over night in cookline flip-top make table cooler on top of existing food bins COLD HOLDING Tempura 58°F.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw shelled eggs in flip-top make table cooler stored above cucumber. Manager removed cucumber.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Mold like substance on the inside food contact surface of the ice bin in the kitchen. Interior turning dish of microwave on cookline soiled with food. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Box of cooking oil stored on floor in kitchen
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting board on flip-top make table in kitchen with grooves with black stains.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Single service aluminum take out trays not inverted. Trays were inverted.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Handwash sink sign missing at front sushi bar handwash sink. Inspector provided sign.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Exterior back door of kitchen does not have a self closing mechanism.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.