AKO SUSHI AND SEAFOOD

Name: AKO SUSHI AND SEAFOOD
Address: 725 N WASHINGTON AVE, TITUSVILLE, FL, 32796, US
Rating: 75.6

725 N WASHINGTON AVE, TITUSVILLE, FL 32796

License #1506939

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

75.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

AKO SUSHI AND SEAFOOD in TITUSVILLE currently holds an InspectFL Health Score of 75.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 6, 2026. Across those visits, inspectors documented 42 total violations — 8 critical, 8 major, 26 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

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

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.

Inspection Completed - No Further Action
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in rice container in kitchen. Operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill soiled
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees drag trash can in kitchen, then went to work on clean surfaces. Inspector coached employee on proper handwashing procedures. Employee washed hands.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw whole tuna, Tilapia and ground tuna stored in walk in cooler fully thawed in package. Operator discarded
[25-32-4] Reuse of single-service or single-use articles. Reuse of jug container cut in half to use as scoop. Reuse of boxes used to store chicken to store cheese wonton
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On two way splitter
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Raw whole tuna, Tilapia fish and ground tuna stored in walk in cooler fully thawed in package.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp stored on make table at 55F for 3.5 hours. Operator placed in freezer to deep chill. New temp 33F.
[11-26-1] 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. Missing for some employees. Provided operator with form, had employees on shift sign.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. First reading 0 ppm, operator changed solution, second reading 50 ppm.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and sauce bowls on front counter on customer side not protected. Operator flipped them.
[36-03-4] Cove molding at floor/wall juncture broken/missing. At wall by walk in freezer entrance.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee mobile phone stored by hand sink on food prep area on front counter. And Employee open drink on microwave in kitchen. Operator removed both.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On second bar area
[02D-01-5] Working containers of food removed from original container not identified by common name. Two containers of white powder not labeled. Operator labeled "flour".
[41-17-4] Spray bottle containing toxic substance not labeled. Under sushi display in front counter
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber stored over cream cheese in walk in cooler. Operator removed

Emergency order recommended
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap underneath and around two back doors of establishment
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Throughout kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink faucets soiled with grease Exterior of kitchen equipment Exterior of reach in coolers on cook line Hood filters soiled with grease
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting broccoli with bare hands, broccoli was not being heated directly after. Employee washed hands and put on gloves.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw chicken container left at room temperature to thaw. Operator placed in walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken stored in walk in cooler at 47F. Per operator, for 1.5 hours. New reading 44F. Tempura shrimp 54F on make table for 30 minutes. Operator placed in freezer. New reading 48F. Fish eggs at 63F on sushi bar area. Per operator, was pulled out of cold holding unit for 30 minutes. New reading 44F.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach found under storage shelves by walk in freezer entrance Total 1 live roach found Operator removed and cleaned and sanitized area
[08B-38-4] Food stored on floor. Flour container stored on the floor. Operator removed
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on front counter on sushi bar. Operator flipped them Ice bucket stored not inverted in second bar area. Operator flipped bucket.
[11-26-1] 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. Operator was provided with a copy. Employees on shift signed.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice scoop handle touching rice in container in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Silver scrubby inside Hand sink. Operator removed
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Hose On mop sink. Operator cut the hose.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled

Community reaction

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