AKITA SUSHI

Name: AKITA SUSHI
Address: 8075 SW HWY 200 UNIT 117, OCALA, FL, 34481, US
Rating: 63.3

8075 SW HWY 200 UNIT 117, OCALA, FL 34481

License #5202700

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

63.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

AKITA SUSHI in OCALA currently holds an InspectFL Health Score of 63.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 20, 2026. Across those visits, inspectors documented 44 total violations — 13 critical, 11 major, 20 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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

November 14, 2025

The latest inspection on February 20, 2026 included 5 critical violations, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Administrative complaint recommended
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler across from cook line stove.
[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. Interior of cook line microwave soiled with old food debris. Shelves in walk-in cooler soiled with old food debris.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of soap stored on top of case of vinegar next to back door. Manager removed bottle of soap.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cleaning tables on cook line proceeded to handle clean soy beans on cook line without changing gloves and washing hands. Manager had employee wash hands and change gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line prep table with rice and soup warmers: tofu (48F - Cold Holding); whipped topping (51F - Cold Holding). Manager stated whipped topping stored in cooler overnight and tofu placed in cooler two hours prior to temperature being taken. Manager moved tofu to reach-in freezer to reduce temperature to 41F.
[36-17-5] Floor tiles missing and/or in disrepair. One floor tile mission cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop for rice on cook line prep table, 85F. Manager returned scoop to dish area.
[31B-03-4] No soap provided at handwash sink. No soap at dish area and cook line hand washing sinks. Manager provided hand soap during inspection.
[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. Scallops stored over soy beans in cook line reach-in freezer. Manager placed scallops underneath soy beans.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item stored in reach-in cooler across from cook line prep table with rice and soup warmers: whipped topping (51F - Cold Holding). Manager stated whipped topping stored in cooler overnight.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Fan covers in walk-in cooler dusty.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers stored on kitchen shelf. Manager turned containers over.
[35B-13-4] Screening is not 16-mesh to the inch. Tear in back door screen.

Administrative complaint recommended
[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 next to three compartment sink, 0 ppm.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of degreaser stored on top of case of vinegar sauce in back of kitchen. Manager placed bottle of degreaser on floor beneath three compartment sink.
[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. Soda nozzles for wait station soda machine. Bin for wait station ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice on cook line. Manager removed bowl during inspection.
[08A-17-6] Raw animal foods not properly separated from ready to eat foods based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw scallops stored over beans in cook line reach-in freezer. Manager placed beans on top shelf.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above sushi bar area soiled with mold-like substance.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two out five employee training certificates expired in October of 2025.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of cooked noodles stored in walk-in cooler. Manager stated noodles were prepared on 11/2, manager added proper time mark to noodles.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer available.
[12A-12-4] Employee switched from working with raw food to clean dishes without washing hands. Employee handled raw chicken and proceeded to handle clean plate on cook line. Manager had employee wash hands and use another plate.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Fan covers in walk-in cooler soiled with mold-like substance. Area around soda nozzles of wait station soda machine.

Administrative complaint recommended
[08B-38-4] Food stored on floor. Ginger dressing stored in plastic containers stored on floor in walk-in cooler. Manager placed ginger dressing on shelf.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler across from cook line stove.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked noodles in reach-in freezer across from walk-in cooler. Manager removed chicken during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored above three compartment sink.
[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. Employee handled dirty dishes and then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
[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. No written procedure available. Inspector provided operator with written procedure.
[31A-11-4] Handwash sink used for purposes other than handwashing. Scrub pad stored in sushi area hand washing sink. Manager removed scrub pad during inspection.
[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 stove. Bin for ice machine next to wait station soda machine.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels lying on top of broccoli in reach-in cooler across from cook line stove. Manager removed paper towels during inspection.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of creamer in wait station reach-in cooler. Manager stated cream opened on 8/17. Manager placed proper date mark on creamer.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from back door.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Chicken stored in a to go bag in reach-in freezer across from walk-in cooler. Manager removed chicken from bag and placed chicken in a food grade container.
[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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth underneath cutting board on kitchen prep table. Manager removed wiping cloth.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Fan covers in walk-in cooler. Area around soda nozzles of wait station soda machine.
[36-36-4] Ceiling tile missing. Ceiling tiles missing in back of kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on top of bottles of water at end of cook line. Manager removed bag during inspection.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Manager removed drink during inspection.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse