ASAKA JAPANESE REST
20355 BISCAYNE BLVD, Aventura FL 33180 · (305)933-4963
Last inspected Aug 14, 2026 · 8 visits since November 2023
AUG 24
FEB 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed chef prepping krab meat with bare hands. Located in sushi station.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2015042578 | Sep 18, 2015 | Oct 9, 2015 | $320 |
Inspection history
8 visits, newest first
Aug 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Observed raw shell eggs stored over various ready to eat foods in walk in cooler.
Observed sushi rice stored directly on top of garbage can. Chef removed.
Handwash sink in sushi area not accessible for employee use at all times due to dishes stored inside.
Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Show the remaining 7 findings ▾
Equipment in poor repair. Observed reach in cooler/ freezer gaskets torn.
Ice buildup in reach-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet paper towel used under cutting board.
Observed various containers of food stored on floor in walk in cooler/ freezer.
Reach-in cooler shelves with rust that has pitted the surface.
Ripped/worn tin foil used as shelf cover in reach in cooler.
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Observed the following food temperature help less than 135°F; cooked salmon (63F - Hot Holding); cooked eel (71F - Hot Holding) All were located on prep counter in sushi area. Advised manager and he moved to reach in cooler.
Required employee training expired for all employees as of 9/2/25. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
In-use tongs stored on stove door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet paper towel used under cutting board.
Observed cases of food stored on floor in walk in cooler.
Reach-in cooler shelves with rust that has pitted the surface.
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
Observed paper towel used as liner for various containers of raw fish.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs and raw chicken being stored over various containers of sauces in walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored over raw salmon in reach in cooler.
Time/temperature control for safety sushi rice identified in the written procedure as a food held using time as a public health control has no time marking. As per chef sushi had only been out for an hour. Chef added time.
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. Discussed and emailed form to operator.
Observed utensils being stored in hand washing sink in sushi area.
Accumulation of debris on exterior of warewashing machine.
Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Equipment in poor repair. Observed reach in freezer gaskets torn.
Food stored on floor. Observed various cases of food stored on floor in walk in freezer.
Ice buildup in reach-in freezer.
In-use paper towel used under cutting board.
In-use tongs stored on stove door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Time/temperature control for safety food thawed in an improper manner. Observed raw tuna and Krab meat thawing at room temperature. Located in sushi bar prep sink.
Walk-in freezer shelves with rust that has pitted the surface.
Feb 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over various sauces in walk in cooler.
Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Advised chef who cleaned and wrapped in plastic.
Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Food stored on floor. Observed cases of food on floor in walk in freezer.
Ice buildup in reach-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed various raw fish being stored over ice cream in reach in freezer.
Food stored on floor. Observed various foods being stored on floor in walk in cooler and freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker.
In-use wet wiping cloth/towel used under cutting board.
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee employee touching and plating cut greens with bare hands. Manager instructed employee to discard food, wash hands and place on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored over various sauces in walk in cooler.
Food stored on floor. Observed various foods being stored on floor in walk in cooler and freezer.
Standing water in bottom of reach-in-cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Nov 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various cut leafy greens in sushi area.
Toxic substance/chemical improperly stored. Observed bleach and detergent stored on shelf directly next to sauces in kitchen area.
No paper towels or mechanical hand drying device provided at handwash sink.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Food stored on floor. Observed various buckets of foods being stored on floor in dry storage area and various cases of food on floor in walk in cooler.
In-use tongs stored on equipment door handle between uses. Located on stove door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker.
In-use wet wiping paper towel used under cutting board.
Nov 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed chef prepping krab meat with bare hands. Located in sushi station.
Pesticide/insecticide labeled for household use only present in establishment. Observed a can of raid ant spray being stored on self in warewash area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored on top of various cut vegetables in walk in cooler.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed about 8 employees engaging in food preparation with no certified manager present at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed mechanical paper towel dispenser in disrepair.
No probe thermometer provided to measure temperature of food products.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees trained through Florida Restaurant and Lodging Association but all expired some as of 4/11/22 and the rest 8/9/22.
Accumulation of debris on exterior of warewashing machine.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Located in walk in freezer.
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed various foods being stored on floor in walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 87F and located next to oven.
In-use wet wiping cloth/towel used under cutting board.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.