DirtyFLRestaurant Inspection Data

LITTLE JAPAN

With 7 inspections documented, LITTLE JAPAN maintains a 1.7/5 food safety rating in DAVIE. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

13702 W SR 84

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 7 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 13569524

Met Inspection Standards

1 high, 1 int, 4 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in reach in freezer not properly identified and segregated from food to be served to the public. Operator removed. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed build up of grease and debris behind cook line. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave has accumulation of black substance/grease/food debris.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed grease buildup on walls behind fryer
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi station krab (50-55F - Cold Holding) per employee removed from cooler and placed on sushi station approximately 1.5 hours. Not portion or prepared today. Operator placed in cooler to quickly chill.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed squeeze bottle stored in hand washing sink at front counter. Employee removed. Corrected On-Site

11/5/2025· 4mo ago

Visit ID: 10919713

Met Inspection Standards

2 high, 2 int, 5 basic

  • 14-08-4:Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Observed at sushi station. Operator wrapped item. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed kitchens floor soiled with grease and food debris between and behind cooking equipment.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed in kitchen. Employee removed items. Corrected On-Site
  • 29-08-4:Basic - Plumbing system in disrepair. Observed at sushi bar - hand washing sink not draining.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi bar. Operator made sanitizer solution and stored properly.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed operator washed hands but rubbed hands together for less than 10 seconds. Operator rehashed hands.
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Observed at walk in cooler - raw shell eggs stored directly on top of soda cans. Operator stored correctly. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at flip top cooler in kitchen.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at sushi bar - operator washing wiping cloth at hand washing sink.

5/1/2025· 10mo ago

Visit ID: 10796081

Follow-up Inspection Required

3 high, 5 basic

  • 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

3/10/2025· 1y ago

3 high, 2 int, 4 basic

  • 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.

5/29/2024· 1y 9mo ago

Visit ID: 8623592

Met Inspection Standards

2 high, 5 basic

  • 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

3/4/2024· 2y ago

Visit ID: 8623339

Met Inspection Standards

2 basic

  • 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**

3/1/2024· 2y ago

Visit ID: 8364148

Follow-up Inspection Required

1 high, 2 int, 7 basic

  • 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