SHIMUJA
4921 SW 148TH AVENUE
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -Observed several employees engaging in food preparation with no hair restraints.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 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 raw ground pork stored over spring rolls in Kook-it freezer.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed bean sprouts (47F - Cold Holding); hard boiled eggs (48F - Cold Holding) at cookline. Per operator, both items transfer to made shift table 45 minutes prior to the inspection. Operator placed items directly onto ice for quick chill. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee rinse utensils in hand wash sink.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with glass cleaner at front line.
Food safety inspection conducted on 3/12/2025 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 12/18/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler (ikon) in kitchen - cooked rice (54F - Cold Holding); boiled eggs (53F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale. Observed at walk in cooler - pork broth (46F - Cold Holding); raw chicken (47F - Cold Holding) as per operator items not portioned today. Items held out of temperature for approximately 48 hours. See stop sale. Observed at reach in cooler across from grill - cooked pork (61F - Cold Holding); sliced pork (61F - Cold Holding); chicken meatball (56F - Cold Holding); cooked chicken (63F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale. - From follow-up inspection 2024-12-18: Observed container in ice bath on cart in front of noodle boiler - boiled eggs (62F - Cold Holding) as per operator items not portioned or prepared today. Item held out of temperature for approximately 2 hours. Operator replaced icedAdmin Complaint Admin Complaint
Food safety inspection conducted on 12/18/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 12/17/2024
High Priority
5
Intermediate
1
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at male restroom. Operator provided sign. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Observed chicken broth in kitchen counter not covered. Operator covered properly. Corrected On-Site
- 03A-20-4:High Priority - Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs delivered at (52F - Cold Holding)
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler (ikon) in kitchen - cooked rice (54F - Cold Holding); boiled eggs (53F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale. Observed at walk in cooler - pork broth (46F - Cold Holding); raw chicken (47F - Cold Holding) as per operator items not portioned today. Items held out of temperature for approximately 48 hours. See stop sale. Observed at reach in cooler across from grill - cooked pork (61F - Cold Holding); sliced pork (61F - Cold Holding); chicken meatball (56F - Cold Holding); cooked chicken (63F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler (ikon) in kitchen - cooked rice (54F - Cold Holding); boiled eggs (53F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale. Observed at walk in cooler - pork broth (46F - Cold Holding); raw chicken (47F - Cold Holding) as per operator items not portioned today. Items held out of temperature for approximately 48 hours. See stop sale. Observed at reach in cooler across from grill - cooked pork (61F - Cold Holding); sliced pork (61F - Cold Holding); chicken meatball (56F - Cold Holding); cooked chicken (63F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at beverage room - steam pot containing boiled bobba (119F - Hot Holding) as per operator item held out of temperature for approximately 2 hours. Operator raised temperature. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink in female restroom.
- 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. Provided operator with vomit clean up poster. Operator printed and hung poster. Corrected On-Site
Food safety inspection conducted on 12/17/2024 revealed 8 total violations (5 high priority, 1 intermediate, 2 basic).
Inspection on 5/14/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/14/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/13/2024
High Priority
7
Intermediate
5
Basic
1
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline in use utensils stored in standing water of 75F- operator removed. Corrected On-Site Repeat Violation Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- pork soup 64F (coolling overnight)- food stored in large quantity- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. At walk in cooler - cooked rice 45-50F at 2:15- (cooling overnight) -food covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Warning
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage area approximately 3 dented cans of bamboo shoots- see stop sale Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline- employee took of gloves and handled flour used for raw chicken then without washing hands put on new gloves and handled clean plates- educated operator- employee washed hands. **Corrective Action Taken** Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler- raw ground pork over raw pork - operator moved raw ground pork to lower shelf. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- pork soup 64F (coolling overnight)- food stored in large quantity- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. At walk in cooler - cooked rice 45-50F at 2:15- (cooling overnight) -food covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- miso paste 49F- cold holding, tofu 50F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- miso paste 49F- cold holding, tofu 50F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. At walk in cooler- bean sprouts 54F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved to quick chill. At reach in cooler- chicken meatballs 51F- cold holding, pork belly 56F- cold holding , bamboo shoots 49F- cold holding , fish cakes 52-54F- cold holding , noodles 58F- cold holding, cooked chicken 51F- cold holding, raw chicken 58F - cold holding, curry sauce 54F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours - operator placed in ice bath to quick chill. At reach in cooler- pre cooked mushrooms 47-49F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours. At reach in cooler -chopped cabbage 47F- cold holding, cut cabbage 43F, cooked egg 49F- cold holding , cooked mushrooms 45F- cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed in ice bath to quick chill. **Corrective Action Taken** Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. At server station storage shelf- Containers of detergent stored over single service items and clean utensils- operator removed chemicals. Corrected On-Site Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- dumplings 47-48F at 1:40 to 45-46F at 2:35 ( cooling since 11:00), raw pork 51F at 1:40 to 50F at 2:35( cooling since 8:30) - at current rate of cooling food will not reach 41F within remaining time- operator placed food in reach in freezer to quick chill. At reach in cooler at cookline -chopped lettuce 58F at 2:00 to 58F to 2:45 ( cooling since 11:30) , cooked pork 58F at 2:00 to 58F to 2:45 ( cooling since 11:30), cut cabbage 58F at 2:00 to 58F to 2:45 ( cooling since 11:30) at current rate of cooling food will not reach 41F within remaining time- operator moved to reach in freezer to quick chill. **Corrective Action Taken** Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At bar area handwashing sink - blocked by kart- operator removed. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At handwashing sink by server station - large strainer inside handwashing sink- operator removed. Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by bar. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At server station bottle of winded not lab,ed- operator labeled. Warning
Food safety inspection conducted on 5/13/2024 revealed 13 total violations (7 high priority, 5 intermediate, 1 basic).
Inspection on 4/29/2024
High Priority
1
Intermediate
4
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents in kitchen soiled with accumulated food debris, grease, dust, or mold-like substance.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed one line cook with no hair restraint.
- 35B-01-4:Basic - Exterior kitchen door has a gap at the threshold that opens to the outside.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddle stored in room temperature water (79F). Operator removed, cleaned, sanitized, and stored dry. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk cooler, raw shell eggs stored above bean paste. Operator moved eggs to bottom shelf. Corrected On-Site Repeat Violation
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips for dish machine.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 31B-03-4:Intermediate - No soap provided at handwash sink in sushi station. Operator provided. Corrected On-Site
Food safety inspection conducted on 4/29/2024 revealed 10 total violations (1 high priority, 4 intermediate, 5 basic).