DirtyFLRestaurant Inspection Data

SHIMUJA MIAMI

With 4 documented inspections, SHIMUJA MIAMI in MIAMI has achieved a 2.6/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 4 reports on file

200 E FLAGLER ST STALL 105

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 4 health inspection reports

All Inspection Reports

1/8/2026· 2mo ago

Visit ID: 13517325

Follow-up Inspection Required

2 high, 4 int, 7 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Kitchen cook line.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed atosa cooler accumulation of soil inside.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 08B-12-5:Basic - Stored food not covered. Observed containers of eggs not covered inside reach in coolers.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired licenses 10-1-2025 Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice at 127 f person in charge reheat the rice to over 165. Corrected On-Site
  • 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.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket inside kitchen employees hand wash sink.
  • 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.

9/11/2025· 6mo ago

Visit ID: 13516484

Met Inspection Standards
  • N/A:No Violations Were Observed

9/10/2025· 6mo ago

Visit ID: 10873000

Follow-up Inspection Required

1 high, 4 int, 2 basic

  • 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

6/5/2025· 9mo ago

Visit ID: 10852522

Met Inspection Standards

3 int, 1 basic

  • 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.