SUSHI FEAST AYCE
3500 SW COLLEGE RD STE #400 · OCALA · Marion County · FL 34474
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 7
09-01-4High Priority – 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. At the sushi bar area, male employee cutting already peeled cucumber with bare hands.
22-11-5High Priority – Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Sushi rice machine not sanitized every four hours, per manager, machine sanitized at the end of the day (closing time), inspector instructed to sanitize machine every four hours due to sushi rice is hold on time. First batch of rice place at opening time 11:00am, no sanitization occurred at 3:00pm.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. On cook line, raw beef stored above raw seafood, employee moved and stored properly. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, tofu 54F, krab 52F, sushi rolls with seafood 55F-57F, all items stored in double containers and or above filling line, manager moved to freezer. At the sushi bar, eel 56F employee moved to freezer to drop temperature **Corrective Action Taken** **Warning**
03F-02-5High Priority – 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. At the sushi bar area, sushi rice no time marked, employee time marked. **Corrected On-Site**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the sushi bar area, fried crab 108F, fried shrimp 132-142F and eel 102F-118F, Manager will add to time as a public health control form, items will be discarded at 5:00pm. Also on cook line at room temperature next to flat top grill, scramble eggs 98F-104F, shrimp 117F, Manager added to time will be discarded at 6;30pm. **Corrective Action Taken** **Warning**
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink, splitter added, no backflow preventer installed at the non chemical side of splitter whit a green hose connected.
Intermediate 3
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Hand wash sink at the prep area, items inside sink, manager moved. **Corrected On-Site**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Hand wash sink at the sushi bar area, used to rinsed knife.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Multiple spray bottles with cleaning solutions not labeled, manager labeled all. **Corrected On-Site**
Basic 7
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks, no lid on prep tables and above prep tables, manager discarded all. **Corrected On-Site**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Cleaned stacked cups stored wet at the server area.
08B-38-4Basic – Food stored on floor. At the sushi bar area, lettuce bucket on floor, Manager moved off the floor. **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, rice spoons and utensils next to flat top grill water at 89F and 104F.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Hand wash sink on prep area.
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. On cook line and prep area, employee drinks inside coolers stored above customers food, manager moved all. **Corrected On-Site**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. At the sushi bar area, multiple green wet towels on cutting boards.
Inspector observations synchronized from DBPR on September 17, 2026 4:42 PM.
Violation category totals
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.