Ako Sushi and Seafood
725 N Washington Ave, Titusville, FL 32796 · Permanent Food Service · License 1506939
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection3 high priority (fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot), 10 basic (6 repeats); basic violations cost 12 at most-33
- Safety score67
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 visitJul 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw lobster stored above cream cheese in reach in freezer by front counter entrance. Operator removed
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
On two way splitter. Operator added one during inspection
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Sanitizer container stored on shelf next to soy sauce under prep sink by back door. Operator removed
Fixed on the spot
Intermediate4
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Expired test strips
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Plastic containers stored on two hand sinks in kitchen. Operator removed
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
On three hand sinks in kitchen. Operator added some
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Expired for Jia Y.
Basic10
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed green onions and cucumbers stored above soy sauce in walk in cooler. Suggested compliance through switching all unwashed produce to the same side of walk in cooler
Repeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
On cook line. Operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl used inside salad dressing and mayo sauce in walk in cooler. Operator removed
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
On bar area
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters on cook line Dish machine trays
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
By walk in freezer door
Repeat violation
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.
Employee raw pork stored with food served to the public in walk in freezer. Operator removed
Fixed on the spotRepeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
On bar area.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.