AKIRA HIBACHI AND SUSHI
13424 BOYETTE RD · RIVERVIEW · Hillsborough County · FL 33569
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
23 full violation description(s) documented by the inspector during this visit.
High Priority 5
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. Observed employee use bare hands while cutting lemons and onions.
22-45-4High Priority – 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. **Corrected On-Site**
08A-05-6High Priority – 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. **Corrected On-Site** **Repeat Violation**
03A-02-5High Priority – 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. **Corrected On-Site** **Repeat Violation**
03B-01-6High Priority – 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. **Repeat Violation**
Intermediate 7
11-27-4Intermediate – 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. **Corrected On-Site**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. **Repeat Violation**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Drink in handwash sink, employee removed at time of inspection. **Corrected On-Site**
31B-05-4Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash sink next to fryers.
53B-13-5Intermediate – 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-02-5Intermediate – 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. **Repeat Violation**
31B-06-4Intermediate – Soap dispenser at handwash sink not working/unable to dispense soap. At handwash sink next to fryers.
Basic 11
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
14-01-5Basic – Bowl or other container with no handle used to dispense food. Portion cup in batter. **Repeat Violation**
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout kitchen.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. **Repeat Violation**
14-11-5Basic – 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. **Repeat Violation**
08B-38-4Basic – Food stored on floor. Soy sauce on floor near dish machine. **Repeat Violation**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers on cook line.
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
36-50-4Basic – Unclean building components, attachments or fixtures. Hood.
25-02-4Basic – Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Bottle of water not labeled near pos system.
Inspector observations synchronized from DBPR on September 25, 2026 1:22 PM.
Violation category totals
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
4 observation(s)
1 observation(s)
3 observation(s)
2 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.