Ato
640 E Main Street, Lakeland, FL 33801 · Permanent Food Service · License 6308560
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 7 complaint inspection1 high priority (fixed by the Sep 15 follow-up), 4 intermediate, 2 basic-17
- Extension granted on Jul 8, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitSep 15, 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 - 1st follow-up visitJul 8, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 03, Food out of temperature: pH meter used to test sushi rice not calibrated according to manufacturer's instructions/no buffer solution available.
Operator has begin keeping daily logs.
More time given
Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required.
Operator has begun testing and logging each batch of rice.
More time given
- First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cooked asparagus (47°F); raw tuna (51°F); raw salmon (50°F); imitation crab (58°F); raw tuna (58°F); minced tuna (56°F) Operator placed bags of ice in containers. Discussed closing air gaps between containers allowing cold air to escape. Discussed following day callback with operator.
Intermediate4
Code 03, Food out of temperature: pH meter used to test sushi rice not calibrated according to manufacturer's instructions/no buffer solution available.
No record of calibration / no calibration log. Most recent log dated 12/2024.
pH meter used to test sushi rice not used according to manufacturer's instructions/no distilled water available.
No distilled water available.
Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required.
Operator stated that ph testing was done only once per week.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Rice cooker insert rinsed in hand sink.
Basic2
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed produce stored over ready to eat items in walk in cooler. Operator rearranged items correctly.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.