🪰85,269 violations tracked across 67 Florida counties

A-AKI SUSHI

3680 AVALON PARK EAST BLVD #100, ORLANDO, FL 32828

License #5812772

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate
71 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
August 19, 2026 · 18 findings · 5 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on August 19, 2026 shows 18 observation rows: 5 critical, 1 major, and 12 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
18
Coverage note
Inspector notes linked where available

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Community pulse

Would you eat here?

A-AKI SUSHI has some meaningful issues on record. Would you still eat here?

C record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗
  • Disposition: Inspection Completed - No Further Action
  • [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • [14-11-5] Equipment in poor repair. Gasket torn at the walk-in cooler door -sushi bottom table and bottom of make table .
  • [36-73-4] Floor soiled/has accumulation of debris.
  • [36-17-5] Floor tiles missing and/or in disrepair. Multiple broken tile back of the house .
  • [14-13-4] Food-contact surface not smooth and easily cleanable. Construction Drill used to mix the sauce .
  • [10-20-4] In-use tongs stored on equipment door handle between uses. Tong stored on grill handle . Operator removed it .
  • [21-04-4] In-use wiping cloth/towel used under cutting board. Operator removed it .
  • [36-62-4] Light not functioning. One out by the hoods .
  • [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.
  • [25-32-4] Reuse of single-service or single-use articles. Operator used a plastic vinegar bottle as scoop. Operator discarded it .
  • [08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food Unwashed avocado stored over sauce at the front area (sushi station). Operator switched it .
  • [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
  • [22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm . Operator fixed it and second check 100 ppm .
  • [22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator used non disinfected bleach on food contact surfaces. Operator sent one of the team to buy an approval chlorine.
  • [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp stored over teriyaki sauce at the bottom of make table . Operator switched it .
  • [08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw shrimp stored under raw beef at the walk-in cooler . Operator switched it .
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front area ; cut green (50F - Cold Holding); sweet melon (47F - Cold Holding); kimchi (50F - Cold Holding); radish (50F - Cold Holding); cooked mushrooms vegetables mix (45F - Cold Holding) Operator stated food out to this cooler for less than 2 hours and he moved the food to the cooler to cool down .
  • [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board kitchen area .
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