SHIMA
88005 OVERSEAS HWY SUITE 16 & 17, Islamorada FL 33036 · 305-853-6818
Last inspected Nov 6, 2025 · 5 visits since November 2023
NOV 23
APR 24
OCT 24
MAR 25
NOV 25
▼ IMPROVING
5 inspections trending up, 20 points better than where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 82F overnight
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Nov 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. 0 ppm chlorine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (46*F - Cold Holding); eel (46*F - Cold Holding); shrimp (46*F - Cold Holding) items were put on ice to rapid cool
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Front counter livid unit at 46F, not cold holding 41F or below
Show the remaining 1 finding ▾
Time/temperature control for safety food thawed in an improper manner. Scallops in container thawing on still frozentable
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw fish stored over/not properly separated from ready-to-eat food, grapefruit and fish cakes in stand up unit
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor area(s) covered with standing water by the ice machine
Ice machine in disrepair.
Open dumpster lid.
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
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. 0 ppm chlorine COS 100 ppm chlorine
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 90 F in warmer overnight. Discarded the owner Jr.
Handwash sink used for purposes other than handwashing. Knives stored in handwashing sink in dish room
No soap provided at handwash sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ice machine is not working.
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
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. Chlorine at 0 ppm. Technician was called for service and triple sink was set up to sanitize clean dishes.
Toxic substance/chemical, butane, improperly stored with food on shelf.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On triple sink
Handwash sink used for purposes other than handwashing. Dirty Utensils in hand-wash sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw Sushi items on menu not identified as raw.
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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense panko
Carbon dioxide/helium tanks not adequately secured.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No Heimlich maneuver/choking sign posted.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. under bean sprouts
Raw animal food stored over/not properly separated from ready-to-eat food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 82F overnight
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 82F more than 4 hours below 135F
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items not identified on menu
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.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Eco lab was called for service on the dish machine. Triple sink is used until Machine is repaired.
Employee beverage container in ice machine/ice bin.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
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.