Ayoki LLC

23042 SR 54, Lutz, FL 33549 · Permanent Food Service · License 6102535

Emergency closure in the last 90 days

Official report

out of 100

Grade F

Safety score 39 of 100

Latest visit: Nov 4, 2026 (3 days ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed before it reopened Nov 4 · 20 other violations

How the score was calculated

Starting score100
Violations at the Oct 8 complaint inspection
2 high priority (1 fixed on the spot), 9 intermediate (3 repeats), 8 basic (2 repeats); intermediate violations cost 18 at most
-37
Violations at the Nov 3 complaint check
1 high priority (fixed before it reopened Nov 4), 1 basic; 3 also cited at the Oct 8 complaint inspection and counted there
-4
Emergency closure on Nov 3, reopened Nov 4
Counts 20 for 30 days after reopening, 10 until 90 days, then nothing
-20
Safety score39

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

Inspection history

3 inspections · 6 visits

Latest inspection

Nov32026

Complaint check

5 violations found · Inspector came back once

Follow-up visitNov 4, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
2 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
What was still cited
Intermediate2
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  More time given
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  Hua currently working , no proof of any state approved employee training at this time
  More time given
Official report, on the Florida DBPR website
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.
5 violations found:
- 1 High priority
- 3 Intermediate
- 1 Basic
What the inspector cited
High priority1
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  1 live roach on floor under shelf in kitchen. 1 live roach on floor under rice warmer shelf in kitchen 1 live roach on floor under triple sink in kitchen 2 live roach on floor under oil fryer in kitchen Operator cleaned up and sanitized the area
Intermediate3
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  No proof any state approved employee training at this time
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  Juan C. is manager on duty, no proof of CFM and no other CFM available in this establishment.
  Repeat violation
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of any state approved employee training at this time
  Repeat violation
Basic1
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  1 dead roach on floor in kitchen. Operator cleaned up the roach and sanitized the area
Official report, on the Florida DBPR website

Earlier inspections 2

Oct82026F43Complaint inspection19 violations, 2 high priority · 1 follow-up visit Complaint after follow-up

Follow-up visitOct 22, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
10 violations still not corrected:
- 5 Intermediate
- 5 Basic
What was still cited
Intermediate5
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  No CFM sign on agreement.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Administrative complaint
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  No CFM available at this time
  Administrative complaint
  No proof of required state approved employee training provided for any employees.
  Administrative complaint
Basic5
- Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
  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 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  More time given
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
Official report, on the Florida DBPR website
First visitOct 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
- 2 High priority
- 9 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In lift top cooler on cook line - blanched broccoli (47°F - Cold Holding), cooked at 11 am, filled above fill line, moved to walk in cooler .re check- cooled to 42°F
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Both cooks came into kitchen and began to cook, no hand wash.
Intermediate9
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- Code 16, Dishwashing facilities and test kits: Mop sink used for warewashing.
  Operator rinsed pan and utensils in mop sink by back door.
  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  For chlorine sanitizer
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Must be reinstalled in the same location where removed. Hand wash sinks removed from kitchen by door to kitchen and in front room where poke bowls are made, previously by ice machine.
  Soap dispenser at handwash sink not working/unable to dispense soap.
  Soap at hand wash sink in kitchen does not pump
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans are from 1/1998, 2 hand wash sinks, dish machine, 3 compartment sink, buffet table removed. Damaged acoustic ceiling tiles in kitchen and front counter prep areas.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  Juan is manager on duty, no other CFM
  Repeat violationAdministrative complaint
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
  Repeat violationAdministrative complaint
Basic8
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  In walk in cooler cases of unwashed produce above tubs of cut produce
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Employee eating grapes in kitchen, discussed designated eating area with staff
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In bulk corn starch, plastic bowl
  Duct tape used to repair nonfood-contact surface.
  Duct tape on chest freezer on cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Faucet handles of sink in kitchen sticky, soiled
  Repeat violation
- Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
  Bathroom in kitchen Bathroom door in dining room does not self close
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Hole in wall by entrance to kitchen
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Ceiling tiles missing in kitchen, some acoustic tiles. Acoustic tile in food pre area at front counter, some water damaged
  Repeat violation
Official report, on the Florida DBPR website

Jul82026D60Routine inspection10 violations · 1 follow-up visit Complaint after follow-up

Follow-up visitSep 16, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
6 violations still not corrected:
- 3 Intermediate
- 3 Basic
What was still cited
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  Juan currently working as manager can't provide CFM at this time. No other CFM available in establishment.
  Administrative complaint
  No proof of required state approved employee training provided for employee hired more than 60 days ago.
  Lin and Jimmy are currently working in food preparation. No proof of any state approved training available.
  Administrative complaint
Basic3
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  More time given
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
Official report, on the Florida DBPR website
First visitJul 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 5 Intermediate
- 5 Basic
What the inspector cited
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked noodles no date mark oven 24 hours in walk in cooler
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test kit for triple sink and sanitizer bucket
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board stained on prep cooler in kitchen
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  Juan is the manager currently and no CFM and no other CFM either
  No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Lin and Jimmy currently working in kitchen no any training approved by DBPR
Basic5
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Cooking utensils in standing water container and water temperature tested is 86°F degrees , operator removed them to dish wash area.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employees no hair restraints while engaging food preparation. Discussed with operator and they put hair nets on
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler gasket soiled and black mold like substance buildup.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Hole in left side bottom of wall by kitchen entrance
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Multiple pieces of ceiling tiles are not nonabsorbent and not easily to clean
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.