LITTLE JAPAN
13702 W SR 84, Davie FL 33325 · 954.723.9221
Last inspected Jul 8, 2026 · 8 visits since March 2024
MAR 25
MAY 25
NOV 25
JAN 26
JUL 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
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. Poster emailed to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server talking on cellular phone then handled clean plate of sushi roll and deliver to customer without washing hands.
Nonfood-grade bags used in direct contact with food. Observed mangoes in contact with a t shirt to go bag. Operator removed items from bag.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed owner preparing raw sushi roll then handled a clean plate without washing hands.
Handwash sink used for purposes other than handwashing. Observed operator rinse wiping cloth in handwashing sink at sushi station.
Show the remaining 3 findings ▾
Floor soiled/has accumulation of debris. Between frying and stove
In-use wet wiping cloth/towel used under cutting board. At sushi station and next to fryer though out kitchen. Operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in sanitizer bucket.
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi station krab (50-55F - Cold Holding) per employee removed from cooler and placed on sushi station approximately 1.5 hours. Not portion or prepared today. Operator placed in cooler to quickly chill.
Handwash sink used for purposes other than handwashing. Observed squeeze bottle stored in hand washing sink at front counter. Employee removed.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in reach in freezer not properly identified and segregated from food to be served to the public. Operator removed.
Floor soiled/has accumulation of debris. Observed build up of grease and debris behind cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave has accumulation of black substance/grease/food debris.
Wall soiled with accumulated grease, food debris, and/or dust. Observed grease buildup on walls behind fryer
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed operator washed hands but rubbed hands together for less than 10 seconds. Operator rehashed hands.
Raw animal food stored over canned/bottled drinks. Observed at walk in cooler - raw shell eggs stored directly on top of soda cans. Operator stored correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at flip top cooler in kitchen.
Handwash sink used for purposes other than handwashing. Observed at sushi bar - operator washing wiping cloth at hand washing sink.
Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Observed at sushi station. Operator wrapped item.
Floor soiled/has accumulation of debris. Observed kitchens floor soiled with grease and food debris between and behind cooking equipment.
In-use wet wiping cloth/towel used under cutting board. Observed in kitchen. Employee removed items.
Plumbing system in disrepair. Observed at sushi bar - hand washing sink not draining.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi bar. Operator made sanitizer solution and stored properly.
May 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at chest freezer near dishwasher machine - Raw beef (not commercially packaged) over raw fish. Operator stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - raw tuna over cooked noodles.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at triple sink - bucket of shrimp (49F - Cold Holding) thawing at room temperature. Employee placed item in walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine next to dishwasher machine.
Food stored on floor. Observed by rear entrance - bucket of rice stored directly on floor.
In-use tongs stored on equipment door handle between uses. Observed in kitchen - tongs hanging from oven handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at sushi bar - warmer oven soiled
Time/temperature control for safety food thawed in an improper manner. Observed bucket of shrimp (49F) thawing at room temperature in triple sink. Employee placed item in walk in cooler.
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over or with unwashed produce. -Observed raw fish stored over bags with unwashed onions and carrots in walk in cooler. Operator removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw fish stored over cake in chest freezer. Operator transfer cake to another unit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed precooked chicken cold held at 45F in flip top cooler. Per operator, chicken cooked 2 hours prior to the inspection. Operator placed ice pack on chicken for quick chill.
Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash his hands in 3 compartment sink and then engaging in food preparation.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee eating in a food preparation or other restricted area. -Observed employee eating in food preparation area.
Exterior door has a gap at the threshold that opens to the outside.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
May 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Two doors freezer-portioned raw steak overportioned lobster, employed placed steak under ready sea food items
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. Sushi rice, per manager rice on time, one hour ago, employee placed a time label.
Bowl or other container with no handle used to dispense food. Walk in Cooler-Container of temperature sauce, employee removed plastic cup
Clean utensils or equipment stored in dirty drawer or rack. Several cooking pots and pans stored on soiled under shelf cart in cook line.
Food stored on floor. Two boxes of cooking oil. Employee moved to shelves.
In-use tongs stored on equipment door handle between uses. 5 pairs of tongs hanging on stove handle, employee removed and placed on hot water container on stove.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. One storage rack with rusted shelves
Mar 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Two dry goods storage racks I shelves- build up of rust.
Floor tiles missing and/or in disrepair. Several broken tiles in cook line floor.
Mar 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Per manager food held less than 4 hours. miso paste (50F - Cold Holding); tempura (48F - Cold Holding); bean sprouts (51F - Cold Holding); cream cheese (50F - Cold Holding); raw shell eggs (56F - Cold Holding). Ice bath added for a quick chill. Advised operator not to store any TCS foods inside units, until technician verifies proper cold holding temperatures of 41 or below.
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. Poster emailed to operator.
No probe thermometer provided to measure temperature of food products.
Equipment in poor repair. Two dry goods storage racks I shelves- build up of rust.
Floor tiles missing and/or in disrepair. Several broken tiles in cook line floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops on water temperature (72F), employee removed to be wash and sanitize
No conspicuously located ambient air temperature thermometer in holding unit. Inside walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outer side of microwave in front of stove.
Single-service articles stored on a soiled surface. To go containers of soup and sauce on soiled shelf. Employee removed.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves.
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.