AKAYA GRILL & SUSHI
1075 OAKLEAF PLANTATION PKWY S #106 · ORANGE PARK · Clay County · FL 32065
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
30 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. Employee in kitchen was touching ice in ice bin by soda machine with bare hands.
01D-01-5High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment was unable to prove proof of a parasite destruction letter for salmon. Proof needed for remaining fish that are served raw. **Warning**
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. In reach in freezer on cook line raw chicken stored in non food grade plastic to go bag.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In sushi bar reach in cooler, plastic container of raw tuna stored over ready to eat tofu. Employee moved tofu to top shelf in the reach in cooler. **Corrected On-Site**
08A-17-6High Priority – 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. In reach in freezer in kitchen, raw chicken outside its original packaging over top of raw beef outside its original packaging. Manager had employee switched products around in order of internal cooking temperatures. Also, in reach in freezer on cook line open container or cheese dumplings under open package of raw oysters. Employee switched items around to follow internal cooking temperature. **Corrected On-Site**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. In sushi bar reach in cooler, two packs of raw tuna not cut open before allowing to fully thaw out.
41-10-4High Priority – Toxic substance/chemical improperly stored. On cook line, container of Huracan chemical powder on top of container or vinegar used for cooking. Manager moved vinegar onto shelf away from chemical.
Intermediate 7
05-05-4Intermediate – Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. On cook line, reach in freezer ambient thermometer reading 113F. Reach in freezer working properly, all foods frozen solid.
01D-02-4Intermediate – Failure to maintain freezing records on nonexempt fish for 90 days. Establishment was not able to provide 90 days of freezing records. They had one invoice present.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, cutting board located in prep area heavily soiled. **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. In kitchen by cook line, big metal bowl in handwash sink when arrived. Employee moved. **Corrected On-Site** **Repeat Violation**
53A-05-6Intermediate – 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/ Manager on duty just started and does not have a manager training certificate. Owner and old manager have manager certification but neither are present with 6 food prep employees.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. In kitchen at handwash sink by soda machine and by cook line no paper towels available. Also, at bar handwash sink does not have paper towels. **Repeat Violation**
31B-03-4Intermediate – No soap provided at handwash sink. At bar, handwash sink does not have any soap located at it.
Basic 16
14-01-5Basic – Bowl or other container with no handle used to dispense food. In kitchen, to go container used in rice cooker to scoop rice with no handle. Manager removed bowl. **Corrected On-Site**
06-09-1Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In sushi bar reach in cooler, two packs of raw tuna not cut open before allowing to fully thaw out.
36-03-4Basic – Cove molding at floor/wall juncture broken/missing. In kitchen behind three compartment sink, cove molding starting to fall off.
12B-12-5Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On cook line, two employee drinks on shelves above prep areas. Manager discarded drinks. **Corrected On-Site**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. By entrance of kitchen above soda machine, customer glasses stacked before properly drying.
08B-19-4Basic – Food contaminated by mold-like substance. See stop sale. At bar, in ice well mold-like substance on piece of ice at top. Manager discarded ice in well.
08B-38-4Basic – Food stored on floor. In kitchen, container of vinegar used for cooking stored on floor. Manager moved to shelf. Also, on cook line in kitchen bag of onions stored on floor. Manager moved onions off floor. Also, in walk-in cooler bag of carrots stored on floor. Manager moved bag off of floor. **Corrected On-Site**
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. In kitchen, in reach in freezer behind cook line has build up of ice.
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. In kitchen in prep area, wiping cloth under cutting board used for prep.
51-18-6Basic – No copy of latest inspection report available. Establishment unable to provide copy of last inspection digitally or on paper.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout kitchen and sushi bar soiled. Also, on cook line top back of reach in cooler soiled with food debris. Also, hood filters above cook line soiled with grease build up. Also, on soda machine by entrance of kitchen around soda nozzles soiled.
33-16-4Basic – Open dumpster lid. On shared dumpster out back of establishment, side door open on dumpster.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen in walk-in cooler, shelves have build up of mold-like substance.
29-49-6Basic – Standing water in bottom of reach-in-cooler. At bar, reach in cooler with beer kegs has standing water at bottom.
21-03-4Basic – Wet wiping cloths stored in hand sanitizer and sanitizer mixed together. At sushi bar, in sanitizer bucket use of chlorine and hand sanitizer. Employee discarded. **Corrected On-Site**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. In kitchen on shelf next to prep area, two tubs of white sugar/flour not in original packaging and not labeled.
Inspector observations synchronized from DBPR on September 14, 2026 2:13 PM.
Violation category totals
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 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.