JAPAN INN DORAL
1790 NW 107 AVE
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/18/2025
High Priority
1
Intermediate
0
Basic
5
Total
6
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed a few AC vents soiled/dusted at second floor preparation area and at kitchen area. Repeat Violation
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna saku still frozen thawing in ROP SEALED packaging, staff was instructed to remove product from ROP and coached in proper thawing process for ROP Fish products . Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed all throughout at several working preparation tables. Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer machine at bar area at 0ppm. Manager change chlorine retested at 50ppm. Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/18/2025 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 11/19/2024
High Priority
2
Intermediate
0
Basic
9
Total
11
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen line area. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed all throughout kitchen counter preparation tables.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at rear exit door.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled oven interior by sushi rice station.
- 33-11-4:Basic - Missing drain plug at dumpster.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled read in cooler gasket at sushi bar area.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single serving fork presented not handle first at counter by sushi bar.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen line. Repeat Violation
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer dishwasher machine at bar area 0ppm. Staff provided new chlorine refill, retested at 50ppm. Corrected On-Site
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.Observed a broken egg shell at reach in cooler at cook line . Staff discarded the broken egg.
Food safety inspection conducted on 11/19/2024 revealed 11 total violations (2 high priority, 0 intermediate, 9 basic).
Inspection on 2/22/2024
High Priority
5
Intermediate
1
Basic
15
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar area.
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusty ceiling vents throughout kitchen and dishwashing area as well as bar area. Repeat Violation
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed packages of salmon and tuna still sealed in vacuum packaging while thawing. Employee began to cut open packages during inspection. **Corrective Action Taken**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone stored at prep table while preparing food. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed several employees with no hair restraints. Chef provided restraints during inspection. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stored wet plastic containers at second floor drying racks.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of exit door on second floor.
- 08B-38-4:Basic - Food stored on floor. Observed 2 containers of cooking oil stored on floor next to cook top.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at prep table across from grill. Chef removed and stored properly. Corrected On-Site
- 33-11-4:Basic - Missing drain plug at dumpster. Observed at dumpster.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exteriors of reach in coolers soiled with food buildup. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed a container traveled limes but container contained garlic butter. Employee removed old label. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket at first floor mop sink.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen area.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed a bowl of raw salmon covered with non food grade paper towel. Employee removed paper towel. Corrected On-Site
- 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed in reach in cooler at cook line, raw chicken and raw shrimp stored over bean sprouts. Employee rearranged drawers to proper storage order during inspection. Corrected On-Site
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handle dirty dishes at dish washing area then proceed to plate soups for guest service in clean plates.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler below griddle, raw beef (56F - Cold Holding); raw chicken (46F - Cold Holding). As per chef for less than 2 hours. Chef moved items to another cooler to rapid cool item. 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. Observed containers of pooled eggs, garlic butter, sushi rice and lettuce with no time mark. As per chef was for less than 2 hours. Employeee began placing labels onto items during inspection. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at bar area sink, containers and cleaning supplies stored in sink. Employee removed items from sink. Corrected On-Site
Food safety inspection conducted on 2/22/2024 revealed 21 total violations (5 high priority, 1 intermediate, 15 basic).
Inspection on 8/23/2023
High Priority
2
Intermediate
1
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed paper towel used to line cooked shrimp.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed flour food container soiled with accumulated debris. Observed hand sink in kitchen entrance soiled. Observed walk in cooler fan cover soiled.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At the time of the inspection observed shrimp thawing in standing water. Chef turned on cold running water. **Corrective Action Taken**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter preparation area.
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 6 cracked eggs stored in reach in cooler by prep area.
- 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 cooked tempura shrimp (84F - Hot Holding) holding at room temperature at sushi station. As per operator less than two hours.
- 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 vomit and diarrhea hand out to operator. **Corrective Action Taken**
Food safety inspection conducted on 8/23/2023 revealed 11 total violations (2 high priority, 1 intermediate, 8 basic).
Additional Information
Contact Information
Phone: (305) 530-8025
Website: http://www.japaninn.net/
Google Rating
★★★★½ (4.5/5)
(1,368 reviews)Price Level
$$
Opening Hours
Monday:11:00 AM – 10:00 PM
Tuesday:11:00 AM – 10:00 PM
Wednesday:11:00 AM – 10:00 PM
Thursday:11:00 AM – 10:00 PM
Friday:11:00 AM – 11:00 PM
Saturday:12:00 – 11:00 PM
Sunday:12:00 – 10:00 PM
✓ Currently Open
Features
✓ Restaurant
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025