A-Aki Sushi
3680 Avalon Park East Blvd #100, Orlando, FL 32828 · Permanent Food Service · License 5812772
What drove the grade
Rodent activity present as evidenced by rodent droppings found.
How the score was calculated
- Starting score100
- Violations at the Nov 2 complaint inspection3 high priority (1 fixed by the Nov 4 follow-up, 2 fixed on the spot, 1 repeat), 3 intermediate (1 repeat), 13 basic (6 repeats); basic violations cost 12 at most-33
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitNov 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
13 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
More time given
Basic11
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
More time given
Accumulation of lime scale on the inside of the dishmachine.
More time given
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Outer openings not protected during operation and vermin and/or environmental cross contamination present.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Floor soiled/has accumulation of debris.
More time given
- First visitNov 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 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 cold held at greater than 41°F.
Salad bar at the hibachi station kimchi (52°F - Cold Holding); squid salad (48°F - Cold Holding); cantaloup (55°F - Cold Holding) Operator stated the food stored at the walk-in cooler and they moved it to the front cooler 11.30 am and he did moved al, the food to the walk-in cooler to cool down .
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
Observed 1 egg sacks under the boba Tea table second shelves . Operator cleaned it .
Fixed on the spotAdministrative complaint
Roach activity present as evidenced by live roaches found.
Observed 1 live roach behind BBQ table kitchen area the one next to mop sink . Next day call back and immediately AC per supervisor.
Administrative complaint
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board kitchen area all of the make table cutting board .
Repeat violation
Non-pitting surface rust on food-contact equipment.
Walk-in cooler shelves.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee dumping water at the employee hand sink at sushi station.
Basic13
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee eating at the front area by sushi station.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket torn multiple cooler throughout kitchen equipment ,walk-in cooler and walk-in freezer door .
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler shelves and reach-in cooler kitchen area .
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
The hoods .
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 1 dead roach inside the BBQ table . Operator cleaned it .
Fixed on the spotAdministrative complaint
Exterior door has a gap at the threshold that opens to the outside.
Exit door .
Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Exit door was opened. Operator closed it .
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Throughout kitchen.
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
Throughout kitchen.
Repeat violation
Light not functioning.
One out by the hoods .
Repeat violation
Floor soiled/has accumulation of debris.
Throughout kitchen .
Repeat violation
Earlier inspections 1
D69Routine inspection18 violations, 5 high priority No follow-up needed
- First visitAug 19, 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.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Front area ; cut green (50°F - Cold Holding); sweet melon (47°F - Cold Holding); kimchi (50°F - Cold Holding); radish (50°F - Cold Holding); cooked mushrooms vegetables mix (45°F - Cold Holding) Operator stated food out to this cooler for less than 2 hours and he moved the food to the cooler to cool down .
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw shrimp stored under raw beef at the walk-in cooler . Operator switched it .
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw shrimp stored over teriyaki sauce at the bottom of make table . Operator switched it .
Fixed on the spot
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. 0 ppm . Operator fixed it and second check 100 ppm .
Fixed on the spot
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator used non disinfected bleach on food contact surfaces. Operator sent one of the team to buy an approval chlorine.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board kitchen area .
Repeat violation
Basic12
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food
Unwashed avocado stored over sauce at the front area (sushi station). Operator switched it .
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tong stored on grill handle . Operator removed it .
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket torn at the walk-in cooler door -sushi bottom table and bottom of make table .
Repeat violation
Food-contact surface not smooth and easily cleanable.
Construction Drill used to mix the sauce .
Code 21, Wiping cloths and linens: In-use wiping cloth/towel used under cutting board.
Operator removed it .
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler shelves.
Repeat violation
Code 25, Single-service items: Reuse of single-service or single-use articles.
Operator used a plastic vinegar bottle as scoop. Operator discarded it .
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Multiple broken tile back of the house .
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
Throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Light not functioning.
One out by the hoods .
Repeat violation
Floor soiled/has accumulation of debris.
Repeat violation
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.