Akaya Grill & Sushi

1075 Oakleaf Plantation Pkwy, Ste 106, Orange Park, FL 32065 · Permanent Food Service · License 2001181

Official report

out of 100

Grade F

Safety score 17 of 100

Latest visit: Aug 28, 2026

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority, repeat · 28 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 routine inspection
5 high priority (1 fixed on the spot, 3 repeats), 7 intermediate (1 fixed on the spot, 2 repeats), 17 basic (5 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-63
Administrative complaint on Aug 24
Counts in full until a follow-up finds the problems fixed
-20
Safety score17

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

Inspection history

2 inspections · 2 visits

Latest inspection

Aug282026

Licensing inspection

13 violations found

First visitAug 28, 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.
13 violations found:
- 4 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed escolar (52°F - Cold Holding); raw tuna (51°F - Cold Holding)in left sushi reach-in cooler. Per employee, fish placed in the unit one hour prior. Fish moved to another cold holding unit.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Open portioned raw chicken stored over container of raw shrimp in flip top reach in cooler in kitchen. Operator moved chicken to bottom shelf. Also, open portioned raw chicken stored over whole apples in the walk-in cooler. Operator moved chicken to proper storage. Also, in walk-in cooler, open raw salmon stored over cut vegetables. Operator moved salmon to proper storage.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Paper towels used to wrap raw fish in sushi area.
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Wiping cloth solution at the three compartment sink tested at 200+ppm chlorine. Operator remade solution to 100ppm chlorine.
  Fixed on the spot
Intermediate2
- 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.
  Cut raw fish in sushi area not date marked. Per employee, all fish cut two days prior and employee added date marks to cut fish.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at bar handwash sink. Operator brought paper towels.
  Fixed on the spot
Basic7
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Rice spoon in standing water at 79°F. Employee removed the water.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk-in cooler shelving has rust.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior top and chute of ice machine has black mold-like substance. Also, walk-in cooler shelving has white mold-like substance. Also, interior bottom of stand up reach-in freezer has food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Area around nozzles on soda machine is soiled. Dish racks in dishroom with heavy black substance. Gaskets on walk-in cooler, chest reach-in freezer and on reach-in cooler at the back of the dining room are soiled.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Small gap in right corner threshold of kitchen back exit door with daylight showing.
  Outer openings not protected with self-closing doors.
  Both back exit doors are not self-closing.
- Code 36, Floors, walls, ceilings and ventilation: Floor/wall/ceiling/vent soiled/has accumulation of debris.
  Wall and floor at dishmachine is soiled. Heavily stained ceiling tiles to left of hot water heater.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug242026F17Routine inspection29 violations, 5 high priority Administrative complaint

First visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
29 violations found:
- 5 High priority
- 7 Intermediate
- 17 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Large dent along top seaming with sharp edges on can of oyster sauce on dry storage shelf. Also, four completely thawed vacuumed packed raw tuna in sushi reach-in cooler.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Open portioned raw chicken stored over raw beef in the walk-in cooler. Raw beef stored over open raw squid in reach-in freezer.
  Repeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Grocery bag in direct contact with raw chicken in chest reach-in freezer. Also, raw fish wrapped in paper towels at sushi area.
  Repeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine.
  Repeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Bottles of medicine stored on sushi prep table. Employee removed all medicines.
  Fixed on the spot
Intermediate7
- 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.
  Sushi that was cut/prepared yesterday morning not date marked.
- 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.
  Establishment holding sushi rice on time controls. No written plan available. Provided DBPR Form HR 5022-100 and DBPR Form HR 5022-090 and assisted operator with paperwork completion.
  Fixed on the spot
- Code 11, Employee health: No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  No proof of employee reporting responsibilities for two cooks, both hired a few weeks ago.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior of nozzles on the soda machine are soiled.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at handwash sink at kitchen entrance and at bar handwash sink. Manager brought paper towels to both.
  Repeat violation
- Code 52, Misrepresentation or misbranding: Establishment advertised crab on menu/menu board but served imitation crab.
  Rainbow roll on in-house menu states contains crab. Per operator, only imitation crab is served.
  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. No certified food manager on duty with five employees engaged in foodservice at the time of inspection.
Basic17
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Four completely thawed vacuumed packed raw tuna in sushi reach-in cooler.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Case of mayonnaise on the floor in dry storage room. Case of ginger on the floor by the office.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Open employee beverage on shelf above flip top reach in cooler. Employee removed beverage. Also, open employee beverage in sushi stand up reach in cooler. Employee moved beverage to proper storage.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowls used as scoops in soup. Manager removed the bowls.
  Fixed on the spotRepeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up observed in chest reach-in freezer.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Interior of dishmachine with heavy black mold-like debris.
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Wiping cloth solution tested at 0ppm chlorine. Employee remade solution to 100ppm chlorine.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues.
  Walk-in cooler shelving has white mold-like substance.
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine chute with black mold-like substance.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Underplating around soda nozzles on soda machine is soiled. Shelves under flat grill and stove burners are soiled. Walk-in cooler door gasket is soiled. Gaskets on sushi reach-in cooler and reach-in cooler by the office are soiled.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer/container or rack.
  Clean bowls and small wares stored in bins at the duishmachine with food debris.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No employee hand washing sign at sushi handwash sink.
- Code 33, Garbage and refuse: Open dumpster lid.
  Right lid on shared dumpster is open.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Gap with holes at bottom threshold of back exit door.
- Code 36, Floors, walls, ceilings and ventilation: Floor/wall/ceiling/ceiling vent soiled/has accumulation of debris.
  Wall and floor at the dishmachine is soiled. Wall at flat grill is soiled. Ceiling tiles at the hot water heater are soiled. Fan guards in walk-in cooler have dust. Floor in walk-in cooler and in storage room by the office is soiled.
  Repeat violation
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  No choking poster available. Provided DBPR Form HR 5030-105.
  No copy of latest inspection report available.
  No copy of last inspection available.
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.