A Aki Sushi & Steakhouse
1400 W Sand Lake Rd, Orlando, FL 32809 · Permanent Food Service · License 5813177
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection2 high priority (fixed before it reopened Nov 4), 3 intermediate (fixed before it reopened Nov 4), 13 basic; basic violations cost 12 at most-24
- Emergency closure on Nov 3, reopened Nov 4Counts 20 for 30 days after reopening, 10 until 90 days, then nothing-20
- Safety score56
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 visitNov 4, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan cover in clear door cooler at wait station -Fan cover in walk in cooler -Sides of oven and under flattop
More time given
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
More time given
- First visitNov 3, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw shell Eggs over tofu in prep cooler - raw shell eggs over vegetables in walk in cooler, -raw Salmon over veggies in prep cooler. Operator removed
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
Approximately 50 live roaches inside oven on cook line
Administrative complaint
Intermediate3
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At any handsink. Operator replaced
Fixed on the spot
No soap provided at handwash sink.
At any handsink. Operator replaced
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic13
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour containers. Operator labeled
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
-Crab Rangoon and cheese cake in chest freezer . Operator covered
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop Handles touching flower. Operator removed
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
On sushi station. Operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Walk in freezer door and walk in cooler door do not closed completely
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of salamander Interior of oven on cook line ( corrected on site) Interior of microwave. Operator cleaned ( corrected on site)
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
-Interior of large ice machine heavily soiled
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Fan cover in clear door cooler at wait station -Fan cover in walk in cooler -Top of dishwasher -Shelf above triple sink -Piping behind cooking equipment on cook line -Air filters of small ice machine heavy soiled with grease - Top of both ice machines -Top of chest freezer - exterior of microwave ( operator cleaned corrected on site) - exterior lid of chest freezer ( operator cleaned corrected on site) -Sides of oven and under flattop -Exterior of toaster oven at sushi station
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
in veggie prep cooler in back line. Operator cleaned up
Fixed on the spot
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
Women bathroom
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
1 light under hood system
Floor soiled/has accumulation of debris.
-Under cooking equipment on cook line Floor -Behind chest freezer door - behind and under both ice machines
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.