Akiyo Hibachi Japanese Restaurant
5430 N Military Trail Ste 70,, Jupiter, FL 33458 · Permanent Food Service · License 6023316
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. rice (68°F - Cold Holding) not prepped or portioned today stored on cook line at room temperature.
How the score was calculated
- Starting score100
- Violations at the Jul 28 complaint inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot, 2 repeats), 5 basic-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 28, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. rice (68°F - Cold Holding) not prepped or portioned today stored on cook line at room temperature.
Per operator, rice was removed from cooler less than 1 hour ago. Operator moved rice back to walk in cooler to chill. cut iceberg (60°F - Cold Holding) not prepped or portioned today stored in front counter reach in cooler. Per operator, item was removed from was moved from walk in cooler less than 3 hours ago. Operator moved item back to walk in cooler to chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Observed cook wash hands with no soap. Reviewed handwashing requirements with operator. Cook washed hands properly.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed cook handle soiled rag and then immediately grab clean plate without first washing hands. Reviewed handwashing requirements with operator.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle of glass cleaners stored above open container of ready to use silverware. Operator reorganized.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Kitchen handwashing sink foot controls blocked by buckets. Operator reorganized.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at kitchen handwash sink.
Operator provided.
Repeat violation
Basic5
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Handle of scoop stored directly on top of hot held rice by ice machine. 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.
Employee drink on prep table next to in use cutting board in kitchen.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl no handle stored in ready to eat rice on cook line. Operator removed.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Multiple old labels on in use food storage containers in walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.