AKI SUSHI

Name: AKI SUSHI
Address: 303 SE 17 ST STE 306, OCALA, FL, 34471, US
Rating: 77.6

303 SE 17 ST STE 306, OCALA, FL 34471

License #5202563

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

77.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

AKI SUSHI in OCALA currently holds an InspectFL Health Score of 77.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 2, 2026. Across those visits, inspectors documented 36 total violations — 4 critical, 8 major, 24 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 2, 2026 shows 19 observation rows: 2 critical, 4 major, and 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Administrative complaint recommended
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer for cold items.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on sushi prep counter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stained. Shelves in walk-in cooler soiled with old food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Dish racks in dish area soiled with mold-like substance.
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe beneath hand washing sink next to back door. Manager fixed drain pipe during inspection.
[32-23-5] Toilet/urinal not flushing/functioning properly. Urinal in mens restroom covered with plastic bag.
[36-10-4] Soiled floors/carpeting. Floor beneath fryers greasy.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Cooked shrimp on cook line stored on paper towels.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep counter across from sushi prep counter. Employee removed drink during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles stored in walk-in cooler. Manager stated noodles cooked the previous morning.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard used on dry storage shelf beneath panko crumbs.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over cooked dumplings in reach-in freezer at end of cook line. Manager placed chicken on bottom shelf.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used throughout the kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Steel wool stored in cook line hand washing sink. Employee removed steel wool during inspection.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging from cook line oven.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop flour from bag next to old walk-in freezer. Manager removed bowl during inspection.
[08B-38-4] Food stored on floor. Plastic containers of soy sauce stored on floor in old walk-in freezer. Cases of cooking oil stored on floor next to back door.
[08B-12-5] Stored food not covered. Bag of flour stored next to old walk-in freezer propped open.

Disposition: Administrative complaint recommended
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer available.
[14-05-4] Cardboard used to line food-contact shelves. Shelf on reach-in cooler beneath front counter. Manager removed cardboard during inspection.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers on front counter shelf. Manager turned containers over.
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe beneath hand washing sink next to back door. Manager fixed pipe during inspection.
[33-16-4] Open dumpster lid. Dumpster behind building. Manager closed lids.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Container of flour stored on prep table next to cook line hand washing sink.
[16-03-4] Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. No manager certificate number on employee training certificates.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager placed tongs on top of oven.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bags and bungee cords stored in hand washing sink next to back door. Manager removed items from hand washing sink.
[08B-38-4] Food stored on floor. Bag of salt on floor next to back door.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink next to back door. Manager provided hand towels at hand washing sink.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in reach-in cooler across from cook line oven. Manager removed food from cooler.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used throughout the kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from front counter reach-in cooler. Manager discarded water during inspection.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered sushi area from dining room and began handling utensils and food without washing hands. Manager had employee wash hands and change gloves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over mayonnaise in walk-in cooler. Manager placed eggs on bottom shelf.

Community reaction

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Community pulse