LITTLE JAPAN
13702 W SR 84
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/1/2025
High Priority
3
Intermediate
0
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine next to dishwasher machine.
- 08B-38-4:Basic - Food stored on floor. Observed by rear entrance - bucket of rice stored directly on floor.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen - tongs hanging from oven handle.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at sushi bar - warmer oven soiled
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed bucket of shrimp (49F) thawing at room temperature in triple sink. Employee placed item in walk in cooler. **Corrective Action Taken**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at chest freezer near dishwasher machine - Raw beef (not commercially packaged) over raw fish. Operator stored correctly. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - raw tuna over cooked noodles. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at triple sink - bucket of shrimp (49F - Cold Holding) thawing at room temperature. Employee placed item in walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
Food safety inspection conducted on 5/1/2025 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).
Inspection on 3/10/2025
High Priority
3
Intermediate
2
Basic
4
Total
9
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. -Observed employee eating in food preparation area.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -Observed raw fish stored over bags with unwashed onions and carrots in walk in cooler. Operator removed and stored properly.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw fish stored over cake in chest freezer. Operator transfer cake to another unit. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed precooked chicken cold held at 45F in flip top cooler. Per operator, chicken cooked 2 hours prior to the inspection. Operator placed ice pack on chicken for quick chill. **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash his hands in 3 compartment sink and then engaging in food preparation .
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Food safety inspection conducted on 3/10/2025 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 5/29/2024
High Priority
2
Intermediate
0
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Walk in Cooler-Container of temperature sauce, employee removed plastic cup Corrected On-Site
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Several cooking pots and pans stored on soiled under shelf cart in cook line.
- 08B-38-4:Basic - Food stored on floor. Two boxes of cooking oil. Employee moved to shelves. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 5 pairs of tongs hanging on stove handle, employee removed and placed on hot water container on stove. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. One storage rack with rusted shelves Repeat Violation
- 08A-17-6:High 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. Two doors freezer-portioned raw steak overportioned lobster, employed placed steak under ready sea food items Corrected On-Site
- 03F-02-5: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. Sushi rice, per manager rice on time, one hour ago, employee placed a time label. Corrected On-Site
Food safety inspection conducted on 5/29/2024 revealed 7 total violations (2 high priority, 0 intermediate, 5 basic).
Inspection on 3/4/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Two dry goods storage racks I shelves- build up of rust. Warning - From follow-up inspection 2024-03-04: Observed one storage rack with rust **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Several broken tiles in cook line floor. Warning - From follow-up inspection 2024-03-04: Observed same **Time Extended**
Food safety inspection conducted on 3/4/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 3/1/2024
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Two dry goods storage racks I shelves- build up of rust. Warning
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Several broken tiles in cook line floor. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops on water temperature (72F), employee removed to be wash and sanitize **Corrective Action Taken** Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside walk in cooler. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outer side of microwave in front of stove. Warning
- 25-17-4:Basic - Single-service articles stored on a soiled surface. To go containers of soup and sauce on soiled shelf. Employee removed. Corrected On-Site Warning
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves. Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Per manager food held less than 4 hours. miso paste (50F - Cold Holding); tempura (48F - Cold Holding); bean sprouts (51F - Cold Holding); cream cheese (50F - Cold Holding); raw shell eggs (56F - Cold Holding). Ice bath added for a quick chill. Advised operator not to store any TCS foods inside units, until technician verifies proper cold holding temperatures of 41 or below. **Corrective Action Taken** Warning
- 11-27-4:Intermediate - 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. Poster emailed to operator. **Corrective Action Taken** Repeat Violation Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
Food safety inspection conducted on 3/1/2024 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).