Rakisuta Modern Sushi

5380 Stadium Pkwy Ste 111 & 113, Rockledge, FL 32955 · Permanent Food Service · License 1507407

Official report

out of 100

Grade F

Safety score 42 of 100

Latest visit: Jul 15, 2026

What drove the grade

Live, small flying insects foundHigh priority · fixed by the Jul 15 follow-up · 24 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 routine inspection
6 high priority (2 fixed by the Jul 15 follow-up, 4 fixed on the spot), 9 intermediate (5 fixed on the spot), 10 basic; intermediate violations cost 18 at most
-46
Administrative complaint on Jul 14, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score42

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul142026

Routine inspection

25 violations found · Inspector came back once

Follow-up visitJul 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
Official report, on the Florida DBPR website
First visitJul 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
25 violations found:
- 6 High priority
- 9 Intermediate
- 10 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Raw shell eggs out of temp stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw shell eggs ambient temperature 87°F operator discarded it
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed at sushi bar reach in cooler had raw product over ready to eat items. Operator removed raw product above ready to eat items
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  1 fly insect saw in the kitchen. Next annouce routine inspection by Supervisor Randy
  Roach activity present as evidenced by live roaches found.
  1 live roach in kitchen. Operator killed and discarded it
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Chemical sanitation bucket stored directly on the floor. Operator place one bucket off the floor
  Fixed on the spot
Intermediate9
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Open half and half not dated
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Inspector provided operator with time public written procedures
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Chemical test strips are expired
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand wash sink next to Cook line had kitchen items stored in the sink. Operator removed items from sink
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Hand wash sink behind bar area needs paper towels. Operator place paper towels at station
  Fixed on the spot
  No soap provided at handwash sink.
  Hand wash sink behind bar area needs soap. Operator place soap at station
  Fixed on the spot
- Code 52, Misrepresentation or misbranding: Establishment advertised crab on menu/menu board but served imitation crab.
  Krab and cheese wontons and holiday appetizers, ocean rainbow
  Administrative complaint
- Code 53, Manager certification and employee training: 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/ Haixing and Longjie has arrive 12/9/2025
  Fixed on the spot
  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 & Lodging Association (SafeStaff) 866-372-7233.
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Flour , rice and others not properly labeled. Operator started to label container
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Observed new cooking oil containers not stored 6 inches off the floor. Operator place cooking oil off the the floor
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Operator started to remove bowls with no handles from food containers
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
- Code 21, Wiping cloths and linens: Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
  Establishments use steel wool on food contact service. Operator started to discarded the steel wool items
  Fixed on the spot
  Wiping cloth sanitizing solution stored on the floor.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood vents
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Operator removed box of cigarettes
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Secured
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.