Akari Sushi

29 S 3 St, Fernandina Beach, FL 32034 · Permanent Food Service · License 5500995

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Aug 12, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 17 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
5 high priority (2 fixed by the Aug 12 follow-up, 3 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 11 basic (1 repeat)
-35
Administrative complaint on Aug 11, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score53

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

Inspection history

1 inspection · 2 visits

Aug112026

Routine inspection

18 violations found · Inspector came back once

Follow-up visitAug 12, 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 visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
- 5 High priority
- 2 Intermediate
- 11 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In top part of flip top reach in cooler at sushi bar, shredded krab (48°F - Cold Holding); lobster mix (49°F - Cold Holding); tuna mix (48°F - Cold Holding). Ambient air of cooler at 54°F. Operator put ice on all Time/Temperature control for safety foods.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In walk-in cooler, raw chicken in bowl on shelf above bottle beers. Operator moved chicken. Also, in walk-in cooler, case of raw chicken delivered today on top of sauce containers. Operator moved raw chicken off sauces. Also, in flip top reach in cooler on cook line, container of raw soft shell crab on container of sauce. Operator moved crab. Also, in flip top reach in cooler on cook line, raw beef on shelf above cooked noodles. Operator moved raw beef.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Multiple containers at sushi bar has non food grade paper towels touching food products.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Two containers of medicine stored on shelf above server table near sushi bar with single service items. Operator removed medicine.
  Fixed on the spot
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Establishment open and operating with license that expired June 1 2026.
  Administrative complaint
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Operator does not have any chlorine test strips for dish machine, three compartment or sanitizer buckets. Inspector provided some till they can be ordered.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Multiple cutting boards stained/deep cut marks.
  Repeat violation
Basic11
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Next to rice cooker, rice scoop in standing water at 75°F degrees. Operator poured out water and left rice scoop in empty pan.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Two sets of tongs on oven door handle. Operator moved.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In containers on bottom shelves of prep tables, to go bowls used as scoops. Operator removed from sugar and flour.
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice build up in reach in freezer.
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  In kitchen, Sanitizer Bucket (Chlorine 10ppm). Operator added chlorine to bucket and rechecked at 50ppm.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine soiled with mold-like substance.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on all reach in coolers in establishment stained black/torn. Also, hood filters above cook line soiled with heavy grease build up.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On shelf above three compartment sink, multiple pans stacked before properly air drying.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in bottom of flip top reach in cooler on cook line.
- Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
  Floor/wall under cook line soiled with food debris and grease. Also, floor under reach in coolers on cook line soiled with food debris Also, floor under ice machine soiled with food debris. Also, wall under dish machine soiled with residue.
- Code 42, Premises and cleaning equipment: 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.
  Observed battery for power tool plugged into charger charging on prep table while prep is actively being done. Operator removed battery.
  Fixed on the spot
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.