Aki E Restaurant Bar

1840 Harrison St, Hollywood, FL 33020 · Permanent Food Service · License 1625551

Official report

out of 100

Grade F

Safety score 19 of 100

Latest visit: Jul 22, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · 21 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
6 high priority (1 fixed on the spot, 2 repeats), 4 intermediate (1 fixed on the spot, 1 repeat), 12 basic (2 repeats); basic violations cost 12 at most
-61
Administrative complaint on Jul 21, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score19

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

Inspection history

1 inspection · 2 visits

Jul212026

Routine inspection

22 violations found · Inspector came back once

Follow-up visitJul 22, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
8 violations still not corrected:
- 1 High priority
- 7 Basic
What was still cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed at callback inspection same. No vacuum breaker added to threaded hose bibb by back triple sink.
  Administrative complaint
Basic7
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed at callback inspection same.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed at callback inspection same.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed at callback inspection same.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed at callback inspection same.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer or reach-in cooler and/or walk-in cooler.
  Observed at callback inspection same. Ice buildup present on cooling unit. Temperatures adequate for good items in unit.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed at callback inspection same.
  More time given
  Hole in or other damage to wall.
  Observed at callback inspection same.
  More time given
Official report, on the Florida DBPR website
First visitJul 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
- 6 High priority
- 4 Intermediate
- 12 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.
  1 - Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler, cooked chicken (56°F - Cooling); cooked beef (54°F - Cooling); shredded pork 58°F - Cooling); shredded chicken with potatoes (57°F - Cooling). Per employee items prepared on 7-20 and in unit overnight. 2 - Time/temperature control for safety food cold held at greater than 41°F. 1) In kitchen GLASSFRONT - cooked pasta (51°F - Cold Holding); butter blend (52°F - Cold Holding); cooked pork (52°F - Cold Holding). Per employee not prepared or portioned today and in unit more than 24 hours. 2) In walk in cooler, cooked pork (51°F - Cold Holding); milk (54°F - Cold Holding); chicken noodle soup (51°F - Cold Holding); commercial cooked sausage (51°F - Cold Holding). Per employee none prepared or portioned today and in cooler more than 24 hours. 3 - Shell eggs not stored at an ambient air temperature of 45°F or less. In walk in cooler, raw shell eggs (51°F - Ambient). Per employee in unit more than 24 hours.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1) In kitchen GLASSFRONT - cooked pasta (51°F - Cold Holding); butter blend (52°F - Cold Holding); cooked pork (52°F - Cold Holding). Per employee not prepared or portioned today and in unit more than 24 hours. 2) In walk in cooler, cooked pork (51°F - Cold Holding); milk (54°F - Cold Holding); chicken noodle soup (51°F - Cold Holding); commercial cooked sausage (51°F - Cold Holding). Per employee none prepared or portioned today and in cooler more than 24 hours. See stop sale for all.
  Repeat violationAdministrative complaint
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  In walk in cooler, raw shell eggs (51°F - Ambient). Per employee in unit more than 24 hours. See stop sale.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  In walk in cooler, cooked chicken (56°F - Cooling); cooked beef (54°F - Cooling); shredded pork 58°F - Cooling); shredded chicken with potatoes (57°F - Cooling). Per employee items prepared on 7-20 and in unit overnight. See stop sale.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employee failed to wash hands before putting on new gloves after handling raw chicken. Reviewed proper procedures and employee washed hands.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Threaded faucet by back triple sink missing vacuum breaker.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked pasta and pork in glassfront cooler and cooked pork and soups in walk in cooler not dated from when prepared.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Steaming wand on espresso maker has dried milk residue buildup.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  At kitchen or back prep hand sinks. Employee replaced.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
  Employee unable to answer question concerning proper cold holding temperatures.
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sugar container on front counter not labeled. Employee added label.
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  In glassfront cooler at front counter.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee wearing watch while preparing food items,
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Small bowl in bulk sugar container in kitchen. Employee removed bowl.
  Fixed on the spot
  Equipment in poor repair.
  1) Gasket on glassfront cooler in kitchen broken and hanging loose. 2) Doorframe on walk in cooler damaged and showing visible light around frame.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Shelving in walk in cooler showing rust.
  Reach-in cooler shelves with rust that has pitted the surface.
  Shelving in kitchen glassfront cooler heavily rusted.
  Ice buildup in reach-in freezer and/or walk-in freezer or reach-in cooler and/or walk-in cooler.
  Ice buildup around interior of cooling unit in kitchen fliptop cooler. Temperatures of food items adequate at time of inspection. Discussed with operator to have unit checked as soon as possible.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood vents have grease buildup.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  In women's restroom. Employee replaced with new sign.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Damaged tile behind front counter at at rear of kitchen area going up to back storage.
  Hole in or other damage to wall.
  Large holes around water pipes under kitchen hand sink. Advised employee to cover with temporary measures.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.