SHIMUJA MIAMI
With 3 documented inspections, SHIMUJA MIAMI in MIAMI has achieved a 3.1/5 food safety rating. Recent inspections show improving food safety practices.
200 E FLAGLER ST STALL 105
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 9/11/2025
Inspection #: Visit ID: 13516484
- N/A:No Violations Were Observed
Inspection Date: 9/10/2025
Inspection #: Visit ID: 10873000
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers. Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee changing tasks From handling cashier items and Engaging in food preparation. 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. Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site Warning
- 11-26-1: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. Warning
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No Hot water throughout the establishment all food courts. Warning
Inspection Date: 6/5/2025
Inspection #: Visit ID: 10852522
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 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.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 11-26-1: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.