JAPAN CAFE
12801 W SUNRISE BLVD, Sunrise FL 33323 · 954.835.0110
Last inspected May 27, 2026 · 10 visits since August 2023
OCT 24
OCT 25
OCT 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 30 rodent dropping in bin at dry storage area at food storage area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024058024 | Oct 5, 2024 | Nov 14, 2024 | $800 |
| 2--2023048025 | Aug 14, 2023 | Nov 20, 2023 | $200 |
| 2--2015050567 | Nov 17, 2015 | Dec 4, 2015 | $400 |
Inspection history
10 visits, newest first
May 27, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
1 Light shield missing in kitchen.
Bucket of soy sauce stored on floor in kitchen. Elevated during inspection.
Nonfood-contact surface soiled with dust. Shelves on rack across from ice machine soiled with dust.
Wall soiled with accumulated dust. Wall across from dry storage racks
Show the remaining 1 finding ▾
Water leaking from faucet.
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen counter; cooked garlic (63F - Cold Holding) on a crash cart observed minced garlic under no temperature control. As per operator garlic in container not portioned or prepared today and in unit less than 3hrs. Instructed operators to cool in flip top for quick chill
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kitchen flip top; cut cabbage (47F @ 1510 to 46F @ 1525 - Ambient Cooling since 1230). Food items overfilled in container not allowing for proper cooling.
In-use wet wiping cloth/towel used under cutting board. Observed rag under green cutting board. Operator removed
Wiping cloth sanitizing solution stored on the floor. Observed under triple sink sani bucket on floor. Operator removed
Oct 27, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink at 10 ppm. Operator corrected to 50 ppm.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink an home medicine next to single service plates. Operator moved.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth left near sink.
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler cooked cut chicken (44-45F - Cooling) per operator cooked and cut more than 24 hours. See stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk-in cooler. Operator placed chicken on lower shelf
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler cooked cut chicken (44-45F - Cooling) per operator cooked and cut more than 24 hours
No probe thermometer provided to measure temperature of food products.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
Equipment and utensils not properly air-dried - wet nesting. Observed half hotel pans stacked with moisture.
Floor soiled/has accumulation of debris. Underneath cook line.
Food stored on floor. Multiple containers of soy sauce on kitchen floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on lower flip top cooler soiled with grease, food debris, dirt, slime or dust. Storage bins for flour,corn starch,msg and others surface soiled with grease, food debris, dirt, slime or dust.
Stored food not covered. Observed container of cooked shrimp not covered in flip top cooler
Oct 5, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed L Ma food handling certificate expired.
Oct 4, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork at walk in cooler. Operator properly stored items.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 30 rodent dropping in bin at dry storage area at food storage area.
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 boiled eggs (53F) at reach in cooler in kitchen, as per operator left in cooler overnight not prepped or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed boiled eggs (53F) at reach in cooler in kitchen, as per operator left in cooler overnight not prepped or portioned today.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed L Ma food handling certificate expired.
Spray bottle containing toxic substance not labeled. Observed spray bottle not labeled. Operator labeled item.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at air drying rack at triple sink.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed broccoli over washed carrots at walk in cooler. Operator properly stored.
Aug 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 10ppm corrected to 100.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed hard boiled eggs (67-74F @ 2:54- Cooling since 11:30), cooked beef (70F @ 2:50- Cooling since 11:45). Item did not make it to 70 F within 2 hours. See stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw steak in walk-in cooler. Employee removed and stored appropriately.
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 70 degrees Fahrenheit within 2 hours. Observed hard boiled eggs (67-74F @ 2:54- Cooling since 11:30), cooked beef (70F @ 2:50- Cooling since 11:45). Items did not make it to 70 F within 2 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed hard boiled eggs (67-74F @ 2:54- Cooling since 11:30). Item was being cooled in deep pan that was covered.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed shrimp thawed at room temperature next to reach in freezer. Employee removed and stored appropriately.
Feb 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed an accumulation of dust on vents in kitchen.
Feb 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
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 shredded cabbage (41-46F - Cold Holding). Per operator items were not prepared or portioned today. Items have been in cooler since the day prior to inspection. Items were packed above fill line resulting in top layer falling out of temperature. Stop sale issued on top layer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cabbage (41-46F - Cold Holding). Per operator items were not prepared or portioned today. Items have been in cooler since the day prior to inspection. Items were packed above fill line resulting in top layer falling out of temperature. Stop sale issued on top layer. Observed pasta (54F - Cold Holding); raw chicken (42-47F - Cold Holding). Per operator, items were taken from cooler approximately 1 hour prior to inspection. Operator placed items in walk-in cooler to rapid cool.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed an accumulation of dust on vents in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored next to restaurant ingredients on shelf next to cook line. Employee removed.
Food stored on floor. Observed buckets of sauce stored on floor in kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above sugar and rice. Manager removed and stored appropriately.
Aug 14, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cookline prep area- cooked noodles 84-88F at 2:00 ( cooling since 11:00)- food left out to cool at room temperature- at current rate of cooling food did not reach 70f within 2 hours- see stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw pork- operator moved raw chicken to lower shelf. At walk in cooler raw chicken stored over raw shell eggs - operator moved raw chicken to lower shelf.
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 70 degrees Fahrenheit within 2 hours. At cookline prep area- cooked noodles 84-88F at 2:00 ( cooling since 11:00)- food left out to cool at room temperature- at current rate of cooling food did not reach 70f within 2 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline prep area- Prepackaged cooked ramen noodles 85-90F- cold holding- food not prepared or portioned today- food left out at rooms temperature-food out of temperature for 3 hours- see stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by cookline- operator provided.
Buildup of food debris/soil residue on equipment door handles. Throughout establishment.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and open water bottle stored over food and sauces near cook line.
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.