AKIRA HIBACHI AND SUSHI

Name: AKIRA HIBACHI AND SUSHI
Address: 13424 BOYETTE RD, RIVERVIEW, FL, 33569, US
Rating: 14

13424 BOYETTE RD, RIVERVIEW, FL 33569

License #3916271

🍱 Japanese/Sushi ℹ️

14 Grade F / 100

Failing Health Score

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Latest inspection

April 15, 2026 · 16 findings · 3 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

AKIRA HIBACHI AND SUSHI in RIVERVIEW currently holds an InspectFL Health Score of 14 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 114 total violations — 20 critical, 35 major, 59 minor.

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Record snapshot

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Inspections on file

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The latest inspection on April 15, 2026 shows 16 observation rows: 3 critical, 4 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

114

Coverage note

Inspector notes linked where available

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Community pulse

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AKIRA HIBACHI AND SUSHI 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
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in coolers.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food.portion cup in tempura mix.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dry storage shelf with seasonings.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on plate, employee place in sanitizer bucket.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, employee remade tested 50 ppm chlorine.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shrimp 75 F left on counter over night. Employee discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp 75 F left on counter over night. Employee discarded.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottle on tray with water. Spray bottle not labeled.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
[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/ Observed 4 employees working with no certified food manager on site.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in server station. Employee replaced.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash sink on cook line.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Soy sauce on floor near dish machine.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers on cook line.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup in batter.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
[14-11-5] Equipment in poor repair. Reach in freezer door handle broken. Dish machine tested 0 ppm chlorine. Establishment was not using dish machine at time of inspection. Discussed with operator to use 3 compartment sink until dish machine is working properly.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
[36-50-4] Unclean building components, attachments or fixtures. Hood.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bottle of water not labeled near pos system.
[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. Observed employee use bare hands while cutting lemons and onions.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse dish without sanitizing, discussed wash rinse and sanitizing with operator. Operator sanitized at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp above cooked chicken in reach in cooler on cook line, operator reorganized at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 45F- retemp 43 F, chicken 45 F- retemp 43 F, Shrimp batter 78 F- retemp 42 F in reach in cooler on cook line. Operator placed ice on items.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 115 F, discussed time as a public health control.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to operator at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Drink in handwash sink, employee removed at time of inspection.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash sink next to fryers.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 2 food handler certifications.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. At handwash sink next to fryers.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup in batter.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers not inverted in dry storage shelf.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on dry storage shelf, operator removed at time of inspection.
[14-11-5] Equipment in poor repair. Door handle broke on reach in freezer.
[08B-38-4] Food stored on floor. Sauce on floor in kitchen.
[10-08-5] Ice scoop handle in contact with ice.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of sugar not labeled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp above cooked chicken in reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 46 F in reach in cooler, employee placed on ice.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 107 F, Shrimp 85 F.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottle next to pitcher of water.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
[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 chicken in reach in cooler and walk in cooler not date marked.
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled.

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[08B-12-5] Stored food not covered. Ice next to handwash sink not covered.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup in batter.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
[14-11-5] Equipment in poor repair. Walk in cooler gaskets torn.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and prep table.
[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 handle in sugar.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of sugar not labeled, operator labeled at time of inspection.
[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. Dish machine teste 10 ppm chlorine. Advised operator to use 3 Compartment Sink until dish machine is working properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp 77 F.
[41-10-4] Toxic substance/chemical improperly stored. Cleaner on tray with water.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in wok faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink blocked with cart, cart moved at time of inspection.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Due 12/23/2023
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash sink next to fryers.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. At handwash sink next to fryers.
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled, operator labeled at time of inspection.