Akira

318 West Lake Mary Blvd, Sanford, FL 32773 · Permanent Food Service · License 6905326

Official report

out of 100

Grade F

Safety score 43 of 100

Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Food with mold-like growth.High priority · fixed by the Oct 9 follow-up · 24 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
5 high priority (fixed by the Oct 9 follow-up), 7 intermediate, 13 basic; intermediate violations cost 18 at most; basic violations cost 12 at most
-45
Administrative complaint on Sep 28, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score43

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

Inspection history

1 inspection · 3 visits

Sep282026

Routine inspection

25 violations found · Inspector came back 2 times

2nd follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitSep 30, 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.
10 violations still not corrected:
- 2 Intermediate
- 8 Basic
What 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: No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
Basic8
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  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.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  More time given
- Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  More time given
Official report, on the Florida DBPR website
First visitSep 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
25 violations found:
- 5 High priority
- 7 Intermediate
- 13 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
  See stop sale. - noodle sauce
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale.
  Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked or discarded. - operator unable to locate
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  - Tcs teriyaki sauce. Operator states prepared last monday.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  SUSHI COOLER LEFT; - imitation crab (52°F - Cold Holding); - scraped tuna (56°F - Cold Holding); - salmon (56°F - Cold Holding)
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  TEMPURA ROLLS togo menu - Godzila roll with tobiko on top REGULAR ROLLS OR HAND ROLLS - Futomaki roll with tobiko
  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  - scraped spicy tuna and spicy salmon. Operator states prepared a day prior
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  - operator unable to located
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  - cutting board at sushi bar stained
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  - server station
- Code 52, Misrepresentation or misbranding: Establishment advertised a specific fish on the menu/menu board but served another type of fish.
  - Foxtail Roll advertising red snapper. Operator states using Izumi-dai Tilapia Filet.
  Administrative complaint
- Code 53, Manager certification and employee training: 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. - operator unable to locate
Basic13
- Code 08, Food protection and cross-contamination: Food stored on floor.
  - bucket of ginger sauce on floor at walkin cooler
  Employee personal food not properly identified and segregated from food to be served to the public.
  - at cookline cooler. - walk in cooler
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  - tongs on oven door handle
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  - plastic cup no handle used to dispense bulk rice
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  - walk in cooler shelves
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  - on floor at server station.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  - server station
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - cooler doors at sushi station. - handles sticky on hand wash sink near three comp sink - front of cookline equipment - prep stand at cookline - cookline cooler door gaskets - exterior of salad dressing containers at walk in cooler
  Buildup of food debris/soil residue on equipment door handles.
  - sushi cooler left - sushi display cooler - cookline cooler
- Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  - over prep table
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  - near hand wash sink at cookline
  Floor soiled/has accumulation of debris.
  - next to dry storage floor covered in cooking oil and fried bread crumbs
- Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  - battery drill on prep table next to meat slicer - pressure washer and vacuum stored next to bags of rice
Reporting only1
- Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
  For reporting purposes only. - 24 lb tank or AC refrigerant stored in kitchen next to bags of rice
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.
Stop sale: An order that the food can’t be sold or served.