A AKI SUSHI & STEAKHOUSE

Name: A AKI SUSHI & STEAKHOUSE
Address: 1400 W SAND LAKE RD, ORLANDO, FL, 32809, US
Rating: 0

1400 W SAND LAKE RD, ORLANDO, FL 32809

License #5813177

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

May 11, 2026 · 19 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

A AKI SUSHI & STEAKHOUSE in ORLANDO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on May 11, 2026. Across those visits, inspectors documented 159 total violations — 20 critical, 35 major, 104 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on May 11, 2026 shows 19 observation rows: 4 critical, 5 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

159

Coverage note

Inspector notes linked where available

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Community reaction

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A AKI SUSHI & STEAKHOUSE has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Used to scoop dry rice. Management removed.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In multiple reach in coolers.
[08B-38-4] Food stored on floor. Cases of chicken located in the walk-in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Management removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 53F
[38-01-4] Light shield damaged/in disrepair. Hood.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler. Ceiling and light in cooler.
[29-49-6] Standing water in bottom of reach-in-cooler. Staff dried
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.located near ice machine.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Removed towels.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Stored in ice machine.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 85F located next to grill
[01B-03-5] Stop Sale issued due to adulteration of food product. Drink in ice.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Added time mark. Sushi rice.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[31B-03-4] No soap provided at handwash sink.
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves in walk in cooler.m
[53B-10-4] Records/documents for required employee training do not contain all of the required information. No trainer information. Management filled out.
[41-17-4] Spray bottle containing toxic substance not labeled. Blue substance

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Used to scoop dry rice. Management removed.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Faucet located in the dish area.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In multiple reach in coolers.
[08B-38-4] Food stored on floor. Cases of chicken located in the walk-in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Management removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 53F
[38-01-4] Light shield damaged/in disrepair. Hood.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler. Ceiling and light in cooler.
[29-49-6] Standing water in bottom of reach-in-cooler. Staff dried
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.located near ice machine.
[29-11-4] Water leaking from pipe. Under triple sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Removed towels.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Stored in ice machine.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 85F located next to grill
[01B-03-5] Stop Sale issued due to adulteration of food product. Drink in ice.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Added time mark. Sushi rice.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. On the cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[31B-03-4] No soap provided at handwash sink.
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves in walk in cooler.m
[53B-10-4] Records/documents for required employee training do not contain all of the required information. No trainer information. Management filled out.
[41-17-4] Spray bottle containing toxic substance not labeled. Blue substance

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In vegetables container in prep cooler
[35A-03-4] Dead roaches on premises. 3 dead roaches under dish machine. Operator immediately removed and discarded
[14-11-5] Equipment in poor repair. Walk in cooler door doesnt shut completely
[36-73-4] Floor soiled/has accumulation of debris. at sushi bar
[08B-47-4] Food not stored at least 6 inches off of the floor. Containers of Ginger and vinegar on floor. Operator immediately removed
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven door. Operator immediately removed
[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. In flour. Operator immediately removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of salamander -Oven handle sticky unused -Shelf above prep line -floor fan -Fan covers in walk in cooler -door track in salad cooler at wait station -Greaee buildup on shelf under flat top grill -gaskets in sushi coolers -Gaskets in center beer cooler @ bar -top of dishwasher Gaskets in both prep coolers on cook line
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cooked rice and sauce in walk in cooler. Operator immediately removed
[29-03-4] Water draining onto floor surface. From ice bins at bar. Operator immediately mopped floor.
[02D-01-5] Working containers of food removed from original container not identified by common name. Panko, and flour. Operator immediately labeled
[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. Dishwasher tested several times 00 chlorine ppm. Even after replacing sanitizer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Steak over oranges and salmon in prep cooler -Raw shell Eggs over noodles in reach in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Chicken over raw shrimp in freezer . Both out of their original packaging. Operator immediately removed
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach on tip of dish machine
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Interior of microwave at end of cook line. Heavily soiled. Per operator was not in use. Operator immediately removed to be trashed -Soda nozzles at soda fountain at wait station. Operator immediately began to clean
[31A-11-4] Handwash sink used for purposes other than handwashing. Food containers in hand sink on cook line And food container in hand sink in back prep area
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls in all bulk containers.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All reach in coolers on cook line.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of drink with straw no lid on make table,
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[29-09-4] Faucet/handle missing at plumbing fixture. Cold water handle missing on hand sink on cook line.
[36-73-4] Floor soiled/has accumulation of debris. Walk in cooler and freezer old food debris.
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop 78F. Operator poured water out.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line old food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under grill and table with rice cookers old food debris. Lids on all bulk containers.
[33-16-4] Open dumpster lid.
[33-31-5] Unnecessary items/unused equipment on the premises. Old equipment bread racks floor tiles outside of back door.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Server station
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish above cream cheese in walk in cooler.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine exceeded 200 ppm. Rechecked 50 ppm..
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Both make table cutting boards on cook line.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Both sinks at kitchen entrance non operational.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Both sinks at kitchen entrance. Last three inspections.
[31B-03-4] No soap provided at handwash sink. Both sinks at kitchen entrance. Last three inspections.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls used in several bulk containers.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Oven door handles.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[29-09-4] Faucet/handle missing at plumbing fixture. Hot water faucet will not turn on, handle is stripped at kitchen entrance and sink at server station
[08B-38-4] Food stored on floor. Walk in freezer.
[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. Bulk cornstarch.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line heavy build up of old food debris.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler and dry storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside top of oven on cook line, table under grill on cook line and stove on cook line ,all old food and grease build up. Lids on all bulk containers in dry storage area. Tandori oven outside soiled with old food debris.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Entire cook line wall starting at hand sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Throughout facility.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Server area.
[02D-01-5] Working containers of food removed from original container not identified by common name. All bulk containers.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put ear beds in and picked up clean plate. Manager spoke to employee.
[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 plated cooked food with bare hands. Manager corrected employee.
[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 chicken above calamari both out of original packaging.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Entire table mounted can opener soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. 3 sinks in kitchen.
[31B-03-4] No soap provided at handwash sink. 3 sinks in kitchen.
[41-17-4] Spray bottle containing toxic substance not labeled. Cleaner at server station.