Aki Sushi
303 SE 17 St Ste 306, Ocala, FL 34471 · Permanent Food Service · License 5202563
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection3 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 10 basic (4 repeats); basic violations cost 12 at most-29
- Administrative complaint on Aug 6Counts in full until a follow-up finds the problems fixed-20
- Safety score51
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 visitAug 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Pan of fried shrimp without time marks held at room temperature at cookline. Manager stated the shrimp has been held at room temperature since 11:30 and added the proper time marks during this inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1. Pan of raw shrimp stored directly above pan containing cooked noodles inside walk-in cooler. 2. Wrapped portions of raw frozen chicken stored on shelf above wrapped portions of frozen cooked noodles inside reach-in freezer. Manager moved both raw items away during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Employee at cookline placed a cooked steak into a foam tray with bare hands for a customer's order. Inspector had the employee begin reheating the steak to 145°F, wash hands, and put on gloves.
Fixed on the spot
Intermediate2
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
One employee washed hands in prep sink at cookline.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Plant and two vases stored down inside handwash sink in back of kitchen. Manager removed the items from the sink during this inspection.
Fixed on the spotRepeat violation
Basic10
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Single-use cup without handle stored down inside rice bin.
Repeat violation
Cardboard used to line food-contact and nonfood-contact shelves.
Cardboard used to line top of grill and shelving throughout kitchen.
Repeat violation
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Handwash sink faucet leaking near back door.
Repeat violation
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
No covered trash can inside women's restroom.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
One dead roach on floor at cookline. Manager cleaned the area during this inspection.
Fixed on the spot
Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Approximately 3 inch gap above screen door and several holes at bottom portion of screen door. One dead roach present at cookline.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
1. Absorbent and porous acoustic ceiling tiles in-use throughout kitchen. 2. Ceiling above sushi bar made from an absorbent fabric.
Repeat violation
Unclean building components, attachments or fixtures.
Wall above prep table near cookline soiled with grease.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored down inside mop bucket neat mop sink. Manager hung the mop to dry during this inspection.
Fixed on the spot
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Power drill and pliers stored on top of ice machine. Manager removed both during this inspection.
Fixed on the spot
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.