Sushi Feast Ayce
3500 SW College Rd Ste #400, Ocala, FL 34474 · Permanent Food Service · License 5202914
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection7 high priority (3 fixed by the Sep 21 follow-up, 4 fixed on the spot), 3 intermediate (2 fixed on the spot), 7 basic-35
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On cook line, tofu 54°F, krab 52°F, sushi rolls with seafood 55°F-57°F, all items stored in double containers and or above filling line, manager moved to freezer. At the sushi bar, eel 56°F employee moved to freezer to drop temperature
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At the sushi bar area, fried crab 108°F, fried shrimp 132-142°F and eel 102°F-118°F, Manager will add to time as a public health control form, items will be discarded at 5:00pm. Also on cook line at room temperature next to flat top grill, scramble eggs 98°F-104°F, shrimp 117°F, Manager added to time will be discarded at 6;30pm.
Fixed on the spot
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.
At the sushi bar area, sushi rice no time marked, employee time marked.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
On cook line, raw beef stored above raw seafood, employee moved and stored properly.
Fixed on the spot
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. At the sushi bar area, male employee cutting already peeled cucumber with bare hands.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.
Sushi rice machine not sanitized every four hours, per manager, machine sanitized at the end of the day (closing time), inspector instructed to sanitize machine every four hours due to sushi rice is hold on time. First batch of rice place at opening time 11:00am, no sanitization occurred at 3:00pm.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Mop sink, splitter added, no backflow preventer installed at the non chemical side of splitter whit a green hose connected.
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink at the prep area, items inside sink, manager moved.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Hand wash sink at the sushi bar area, used to rinsed knife.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Multiple spray bottles with cleaning solutions not labeled, manager labeled all.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
At the sushi bar area, lettuce bucket on floor, Manager moved off the floor.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
On cook line, rice spoons and utensils next to flat top grill water at 89°F and 104°F.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Multiple employee drinks, no lid on prep tables and above prep tables, manager discarded all.
Fixed on the spot
Opened employee beverage container in a cold holding unit with food to be served to customers.
On cook line and prep area, employee drinks inside coolers stored above customers food, manager moved all.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
At the sushi bar area, multiple green wet towels on cutting boards.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Cleaned stacked cups stored wet at the server area.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand wash sink on prep 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
- 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.