Aki 7
Last inspected: Jan 30, 2025
50
Score
Going back to 2022, Aki 7 has six inspections in the public record. On Jan 30, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 19 violations earlier on.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 74, which Aki 7's 50 doesn't quite reach. The pattern in the record is worth a careful look.
6
Inspections
1
Critical latest
4
Major latest
3
Minor latest
Inspection History
Jan 30, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over Chinese cabbage, Moved to store correctly **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Used to store strainers and pans at handsink in rear of kitchen, manager moved **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink at rear of kitchen, manager provided **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink next to soup knob turned off from bottom, manager turned on hot water **Corrected On-Site**
27-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Sushi station hand sink used to rinse cloth ash to wash bamboo **Corrected On-Site**
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Fan covers in walk in cooler soiled Shelving in walk in cooler soiled
23-24-4
Basic - Reuse of single-service or single-use articles. Cut jug repurpose to be used as a scooper Cut vines jug reused as a holder for church topping
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in back prep sink in standing water
06-01-5
50
Sep 13, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef in walk in freezer **Warning**
08A-02-6
High 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 and the time removed from temperature control cannot be determined. Time not marked on sushi rice **Warning**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork in walk in co9er that e.was previously frozen **Warning**
02C-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper stored in water 89f **Warning**
10-07-4
Basic - Employee with no hair restraint while engaging in food preparation. One cook in kitchen no hat, provided. **Corrected On-Site** **Warning**
13-03-4
Basic - Evidence of employee smoking or vaping in bathroom. Pack of cigarettes stored over back shelf where meat was being cut **Warning**
54-02-5
Basic - In-use tongs stored on equipment door handle between uses. On oven doors,moved **Corrected On-Site** **Warning**
10-20-4
Basic - Reuse of single-service or single-use articles. Old ginger buckets cut to make shorter and use to store other foods like noddles **Warning**
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature. Moved to cooler **Warning**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Multiple containers with white substance inside, salt sugar, msg flour and corn starch **Warning**
02D-01-5
47
Jun 21, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Produce stored in direct contact inside non-food grade bag in walk in cooler **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-06-21: Still the same **Admin Complaint**
14-31-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep salmon stored over sauce bottles and 2 liter drinks in reach in cooler at wait station. Moved by manager. Frozen raw chicken stored over frozen cooked pork in walk in Freezer on shelf **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-06-21: Still the same **Admin Complaint**
08A-05-6
74
Apr 15, 2024
Routine - Food
7 critical violations. 5 major violations. 13 minor violations.
View 25 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside back door and then return back to kitchen area and prepared food without washing hands **Warning**
12A-16-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching nose and then preparing food without washing hands **Repeat Violation** **Admin Complaint**
12A-10-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drinking in kitchen prep area and then return back to preparing food without washing hands **Repeat Violation** **Admin Complaint**
12A-05-4
High Priority - Employee washed hands with cold water. Observed employee washing hands at hand wash sink next to prep sink by only turning on cold water only during entire hand washing process **Repeat Violation** **Admin Complaint**
12A-19-4
High Priority - Nonfood-grade bags used in direct contact with food. Multiple foods stored in direct contact in non-food grade bag in walk in cooler and walk in Freezer **Warning**
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw prep chicken stored over raw prep fish on shelf in walk in cooler . Moved by manager. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage and noodles (71-72F - Cold Holding), stored on prep table on cook line, place there approximately 1 hr ago from walk in cooler as per manager. Items should be on time but no time marked or paperwork. Manager put time marked. cooked chicken, cooked pork, egg rolls and cheese wanton (47-52F - Cold Holding), all items stored in small black reach in cooler on cook line near fryer and place there from walk in cooler around 11:30am as per manager. Unit temperature was re-adjusted to lower settings and reading now at 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at sushi bar with bowl inside. Hand wash sink in kitchen cook line with bowl inside. Hand wash sink at prep sink with utensils stored inside. All items Moved by manager. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in kitchen area. Manager provided paper towel at both hand wash sinks **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has some employees hired over 60 days with no proof of employee training
53B-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has some employees hired over with no proof of employee form completed **Repeat Violation**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time marked for sushi rice, cooked shrimp and cooked chicken but unable to provide paperwork. Gave operator new form **Corrective Action Taken** **Warning**
03F-10-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle drink on prep table. Moved by manager. **Corrected On-Site**
12B-07-4
Basic - 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. Employee drinking in kitchen prep area and then return back to preparing food without washing hands
12B-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
13-03-4
Basic - Equipment in poor repair. Walk in cooler with torn gasket. Reach in cooler on cook line with torn gasket
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor under cooking equipments soiled
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives stored between wall and prep table in kitchen. Moved by manager. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Moved by manager. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 79F standing water water on prep table
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. In kitchen on prep table
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior fryer soiled Hood filters with grease build up **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Multiple raw meat commercial boxes being reused to stored cooked foods inside in walk in cooler and walk in Freezer
25-32-4
Basic - Stored food not covered. Multiple foods in walk in cooler and walk in Freezer no covered **Repeat Violation**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust
14-17-4
11
May 26, 2023
Routine - Food
5 critical violations. 5 major violations. 7 minor violations.
View 17 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Toilet Rooms Maintained
FL-53
6
Aug 10, 2022
Complaint Full
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodle sitting in large bowl in preparation area 80F. Operator stated noodles were cooked earlier and cooling down then proceeded to place noodles in walk in cooler. Items in front small flip top cooler across from fryers egg rolls (51F - Cold Holding); chicken wing (49F - Cold Holding); sweet and sour chicken (48F - Cold Holding); egg rolls (50F - Cold Holding); chicken (47F - Cold Holding) operator moved all items to walk-in freezer. All items reached 41F before end of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
High Priority - 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 0ppm after multiple runs by operator. Operator placed service call. Discussed proper sanitation methods to utilize until repairs could be made **Corrective Action Taken**
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. Multi instances of Chicken stored in walk in cooler and walk in freezer in non food grade Togo bags. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored in walk in cooler over ready to eat cut and peeled onions. Raw shrimp in opened package in walk in freezer over ready to eat French fries. Operator correctly stored **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has soiled deflection plate with black buildup. Operator had area cleaned **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink near rear door has container in basin with thawing fish. Operator moved container. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. No soap at front kitchen hand wash sink in corner as you enter kitchen. Operator supplied soap **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink to left as you enter kitchen does not have hot water. **Repeat Violation**
27-16-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Small flip top cooler across from fry station ambient temperature 53F. Operator placed service call. **Corrective Action Taken**
14-74-7
Basic - Food stored on floor. Covered Pot of soup stored on walk in cooler floor. Operator properly stored without being prompted **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelves of preparation area tables soiled with old food debris accumulation
23-03-4
Basic - Stored food not covered. Large bulk containers of rice sitting in dry storage area on end and opened in a manner that the open ends of the bag could not be closed and the raw rice was unprotected.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Operator thawing chicken in standing water in small bucket. Operator moved to walk in cooler. **Corrected On-Site**
06-01-5
Basic - Uncovered food stored near sink exposed to splash. Large bowl of noodles stored elevated on overturned bucket but in front of and slightly beneath rear hand wash sink in a manner that did not properly protect the noodles from splashback during hand wash. No cross contamination observed and operator relocated noodles to walk in cooler
08B-54-4
27
Frequently Asked Questions
When was Aki 7 last inspected?
The most recent health inspection at Aki 7 on file is from Jan 30, 2025. The public record contains six inspections in total.
What is the most common violation at Aki 7?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Aki 7.
How does Aki 7 compare to other restaurants in Jacksonville?
Aki 7 most recently scored 50 out of 100, which is lower than the Jacksonville average of 74.
Has Aki 7's inspection record improved over time?
Yes. Recent inspections at Aki 7 have averaged around seven violations per visit, down from roughly 19 earlier in the record.
What does a high risk rating mean?
A high risk rating at Aki 7 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Aki 7 inspected?
Based on the inspection history on file, Aki 7 is inspected around two times per year on average.
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