Georgia › Dawson County › Dawsonville
AKAMI SUSHI & GRILL
145 FOREST BLVD STE 465 , DAWSONVILLE, GA 30534 · Health inspection record from Georgia Department of Public Health
Most recent inspection (May 7, 2026): Inspectors recorded 5 violations, 4 of them critical, involving temperature control, cleaning & sanitizing and management & training.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
C76May 7, 20265 violations
Inspectors recorded 5 violations, 4 of them critical, involving temperature control, cleaning & sanitizing and management & training.
Observed potentially hazardous food sitting next to flat top grill cold held at greater than 41 degrees Fahrenheit (raw shelled eggs: 70F, Tempura batter mix: 72F). Per PIC items were removed from WIC at 10:30 a.m. Discussed with PIC , cold holding temperatures and holding by time procedures. Items were moved to WIC, CFSM decided to keep items by Cold temperature. Per PIC.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed sanitizing solution exceeding the maximum concentration allowed ( chlorine > 100 PPM). C0S:PIC remade sanitizer solution ( 50-100 ppm).
−4 points · Cited as “511-6-1.07(6)(g) - chemical sanitizers, criteria (p)”Person in charge not performing duties; not ensuring employees are properly sanitizing food contact surfaces or equipment through routine monitoring of solution temperature and exposure time for hot water sanitizing, chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Person in charge not performing duties; employees not properly trained in food safety.
−4 points · Cited as “511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)”Handwash sink not accessible for employee use at all times ( blocked with carts, and utensils on basin of sink). 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Carts and utensils were removed.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed potentially hazardous food ( raw shrimp) thawed in standing water. Time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less;Pf or 2. Completely submerged under running water, OR 3. As part of a cooking process. COS: Shrimp was put under running water.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”A90February 27, 20263 violations
Inspectors recorded 3 violations, 2 of them critical, involving cleaning & sanitizing and temperature control.
Equipment food-contact surfaces and utensils not sanitized. Observed food employee working with raw meat on prep table. There was no sanitizing solution made for wiping clothes, food employee took knives to 3-compartment sink to washed them but didn't sanitize them . COS: Sanitizing solution was made and knives were rewashed and sanitized.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Full pan of rice tightly wrapped for cooling in walk-in- cooler. For rapid cooling, loosely wrap and use method such as ice bath , small portions to speed cooling. COS: Rice was portioned and loosely cover until cooled.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Wet wiping cloth not stored in sanitizing solution between uses. COS: Sanitizing solution was made to stored wiping cloth.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-042-000569. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.