AKINA

Name: AKINA
Address: 4300 S HIGHWAY 27, CLERMONT, FL, 34711, US
Rating: 70.8

4300 S HIGHWAY 27, CLERMONT, FL 34711

License #4508333

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

70.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

AKINA in CLERMONT currently holds an InspectFL Health Score of 70.8 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 June 3, 2026. Across those visits, DBPR recorded 34 total findings; InspectFL has detailed violation rows for 31 of them so far.

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 June 3, 2026 shows 6 observation rows: 1 critical, 1 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

33%

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.

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Complied
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
Fire-safety findings recorded for reporting purposes — portable fire extinguisher gauges in the red zone, missing or inaccessible extinguishers, and cooking equipment producing grease-laden vapors without an installed hood suppression system.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Inspector notes not available yet — showing violation categories below.

Disposition: Warning Issued
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
Wet mops not stored in a manner allowing them to dry; maintenance tools stored where they could cross-contaminate food or equipment.
Fire-safety findings recorded for reporting purposes — portable fire extinguisher gauges in the red zone, missing or inaccessible extinguishers, and cooking equipment producing grease-laden vapors without an installed hood suppression system.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Inspection Completed - No Further Action
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -fried rice container on cook line, operator removed ladle
[21-04-4] In-use wet wiping cloth/towel used under cutting board. -in kitchen, operator removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler shelves have residue buildup -interior of spray hose at dish machine
[08B-38-4] Food stored on floor. -bag of onions in kitchen, operator placed on shelf
[02D-01-5] Working containers of food removed from original container not identified by common name. -bottle of oil on cook line, operator labeled
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -server area, operator secured
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -back exterior of ice machine -walls in kitchen have dust and residue buildup
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked sweet potato crisps (60F - Hot Holding), cook,line, held less than four hours per operator. Recommended operator use Time as a Public Health Control. Operator determined time cooked, placed sticker on sweet potatoes and added to their time plan.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in kitchen
[36-62-4] Light not functioning in kitchen.
[25-06-4] Single-service articles not stored inverted or protected from contamination. -sushi takeout containers on sushi line, operator inverted
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on cook line handled his cell phone with gloves on then handled cooking pans and utensils on the cook line without gloves change
[08A-04-5] Raw animal food stored over or with unwashed produce. -raw beef next to unwashed green beans and snow peas in walk in cooler, operator moved beef to raw rack
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -drink cooler in server station, operator removed

Community reaction

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Community pulse