SHIMUJA
4921 SW 148TH AVENUE, Davie FL 33330
Last inspected Jul 16, 2026 · 11 visits since April 2024
DEC 24
MAR 25
AUG 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 operator with vomit clean up poster. Operator printed and hung poster.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025071477 | Aug 27, 2025 | Dec 4, 2025 | $200 |
Inspection history
11 visits, newest first
Jul 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
Jul 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 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 sanitizer bucket was low employee changed sanitizer bucket rechecked 100Ppm
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 dishwasher handling dirty dishes than handle clean plates without washing hands. Observed employee handling cell phone change gloves then engaged in food preparation.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed a box of raw shell eggs stored on top of a container of pork belly sauce in walk-in cooler. Operator stored correctly.
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 in reach in cooler cooked rice (55F - Cold Holding); miso spicy (55F - Cold Holding); rehydrated noodles (55F - Cold Holding); (55F) per operator held in cooler overnight. Not portion or prepared today. See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen operator provided.
Employee with no hair restraint while engaging in food preparation. Observed two employees engaging in food preparation.
Silverware/utensils dried with a towel/cloth. Observed dishwasher using a towel to dry plate
Feb 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority2 Intermediate4 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. 0 Ppm chlorine. Operator primed machine rechecked 100Ppm.
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee sneeze then handled clean equipment without washing hands. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shrimp stored over containers of tuna salad in walk-in cooler. Operator stored correctly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed containers of bun sauce dated 01/30, 02/05, 02/07 see stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. Observed containers of bun sauce dated 01/30, 02/05, 02/07, 02/09
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line bean spouts (67F - Cold Holding) per operator removed from cooler and placed on cart approximately 2 hours prior to inspection. Employee placed ice on bean spouts. Observed in flip top cooler sliced pork (42-47F - Cold Holding) in over stacked container. Per operator held out of temperature less than 3 hours. Employee removed over stack pork placed in lower cooler. Not portion or prepared today.
Handwash sink used for purposes other than handwashing. Observed squeegee and spoon stored in handwashing sink in kitchen. Employee removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
Bowl or other container with no handle used to dispense food. In sugar, rice, potato starch containers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone charging on dry storage shelf.
Employee with no hair restraint while engaging in food preparation. One employee in kitchen
Wet mop not stored in a manner to allow the mop to dry. Wet nesting on floor in dry storage area.
Sep 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler - boiled eggs in broth (45F - Cold Holding); butamechi pork (44F - Cold Holding) As per employee items not portioned or prepared today. Items held out of temperature for approximately 14 hours. See stop sale. Observed at flip top cooler - boiled eggs (53F - Cold Holding); pork belly (57F - Cold Holding); salmon (54F - Cold Holding) as per employee items not portioned or prepared today, items held out of temperature for approximately 2 hours. Operator placed bags of ice on items.
Aug 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee dropped off dirty soiled plates, proceeded to handle clean ramen spoons and chopsticks without washing hands. Employee washed hands.
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 at reach in cooler - boiled eggs in broth (45F - Cold Holding); butamechi pork (44F - Cold Holding) As per employee items not portioned or prepared today. Items held out of temperature for approximately 14 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler - boiled eggs in broth (45F - Cold Holding); butamechi pork (44F - Cold Holding) As per employee items not portioned or prepared today. Items held out of temperature for approximately 14 hours. See stop sale. Observed at flip top cooler - boiled eggs (53F - Cold Holding); pork belly (57F - Cold Holding); salmon (54F - Cold Holding) as per employee items not portioned or prepared today, items held out of temperature for approximately 2 hours. Operator placed bags of ice on items.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on shelf above preparing counter - personal drink store next to clean equipment and plates. Employee removed and stored correctly.
In-use tongs stored on equipment door handle between uses. Observed tongs hung from pipes next to grill. Employee stored correctly.
Stored food not covered. Observed at walk in cooler - container of meat not covered. Employee covered item.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw ground pork stored over spring rolls in Kook-it freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed bean sprouts (47F - Cold Holding); hard boiled eggs (48F - Cold Holding) at cookline. Per operator, both items transfer to made shift table 45 minutes prior to the inspection. Operator placed items directly onto ice for quick chill.
Handwash sink used for purposes other than handwashing. -Observed employee rinse utensils in hand wash sink.
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with glass cleaner at front line.
Employee with no hair restraint while engaging in food preparation. -Observed several employees engaging in food preparation with no hair restraints.
In-use tongs stored on equipment door handle between uses.
Dec 18, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler (ikon) in kitchen - cooked rice (54F - Cold Holding); boiled eggs (53F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale. Observed at walk in cooler - pork broth (46F - Cold Holding); raw chicken (47F - Cold Holding) as per operator items not portioned today. Items held out of temperature for approximately 48 hours. See stop sale. Observed at reach in cooler across from grill - cooked pork (61F - Cold Holding); sliced pork (61F - Cold Holding); chicken meatball (56F - Cold Holding); cooked chicken (63F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale.
Dec 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs delivered at (52F - Cold Holding)
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 at reach in cooler (ikon) in kitchen - cooked rice (54F - Cold Holding); boiled eggs (53F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale. Observed at walk in cooler - pork broth (46F - Cold Holding); raw chicken (47F - Cold Holding) as per operator items not portioned today. Items held out of temperature for approximately 48 hours. See stop sale. Observed at reach in cooler across from grill - cooked pork (61F - Cold Holding); sliced pork (61F - Cold Holding); chicken meatball (56F - Cold Holding); cooked chicken (63F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler (ikon) in kitchen - cooked rice (54F - Cold Holding); boiled eggs (53F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale. Observed at walk in cooler - pork broth (46F - Cold Holding); raw chicken (47F - Cold Holding) as per operator items not portioned today. Items held out of temperature for approximately 48 hours. See stop sale. Observed at reach in cooler across from grill - cooked pork (61F - Cold Holding); sliced pork (61F - Cold Holding); chicken meatball (56F - Cold Holding); cooked chicken (63F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at beverage room - steam pot containing boiled bobba (119F - Hot Holding) as per operator item held out of temperature for approximately 2 hours. Operator raised temperature.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink in female restroom.
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 operator with vomit clean up poster. Operator printed and hung poster.
No handwashing sign provided at a hand sink used by food employees. Observed at male restroom. Operator provided sign.
Stored food not covered. Observed chicken broth in kitchen counter not covered. Operator covered properly.
May 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 7 high priority.
7 High priority5 Intermediate1 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- pork soup 64F (coolling overnight)- food stored in large quantity- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. At walk in cooler - cooked rice 45-50F at 2:15- (cooling overnight) -food covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
Dented/rusted cans present. See stop sale. At dry storage area approximately 3 dented cans of bamboo shoots- see stop sale
Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline- employee took of gloves and handled flour used for raw chicken then without washing hands put on new gloves and handled clean plates- educated operator- employee washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler- raw ground pork over raw pork - operator moved raw ground pork 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 41 degrees Fahrenheit within 6 hours. At walk in cooler- pork soup 64F (coolling overnight)- food stored in large quantity- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. At walk in cooler - cooked rice 45-50F at 2:15- (cooling overnight) -food covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- miso paste 49F- cold holding, tofu 50F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- miso paste 49F- cold holding, tofu 50F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. At walk in cooler- bean sprouts 54F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved to quick chill. At reach in cooler- chicken meatballs 51F- cold holding, pork belly 56F- cold holding, bamboo shoots 49F- cold holding, fish cakes 52-54F- cold holding, noodles 58F- cold holding, cooked chicken 51F- cold holding, raw chicken 58F - cold holding, curry sauce 54F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours - operator placed in ice bath to quick chill. At reach in cooler- pre cooked mushrooms 47-49F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours. At reach in cooler -chopped cabbage 47F- cold holding, cut cabbage 43F, cooked egg 49F- cold holding, cooked mushrooms 45F- cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed in ice bath to quick chill.
Toxic substance/chemical improperly stored. At server station storage shelf- Containers of detergent stored over single service items and clean utensils- operator removed chemicals.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- dumplings 47-48F at 1:40 to 45-46F at 2:35 ( cooling since 11:00), raw pork 51F at 1:40 to 50F at 2:35( cooling since 8:30) - at current rate of cooling food will not reach 41F within remaining time- operator placed food in reach in freezer to quick chill. At reach in cooler at cookline -chopped lettuce 58F at 2:00 to 58F to 2:45 ( cooling since 11:30), cooked pork 58F at 2:00 to 58F to 2:45 ( cooling since 11:30), cut cabbage 58F at 2:00 to 58F to 2:45 ( cooling since 11:30) at current rate of cooling food will not reach 41F within remaining time- operator moved to reach in freezer to quick chill.
Handwash sink not accessible for employee use at all times. At bar area handwashing sink - blocked by kart- operator removed.
Handwash sink used for purposes other than handwashing. At handwashing sink by server station - large strainer inside handwashing sink- operator removed.
No paper towels or mechanical hand drying device provided at handwash sink- by bar.
Spray bottle containing toxic substance not labeled. At server station bottle of winded not lab,ed- operator labeled.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline in use utensils stored in standing water of 75F- operator removed.
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk cooler, raw shell eggs stored above bean paste. Operator moved eggs to bottom shelf.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips for dish machine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink in sushi station. Operator provided.
Ceiling/ceiling tiles/vents in kitchen soiled with accumulated food debris, grease, dust, or mold-like substance.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Observed one line cook with no hair restraint.
Exterior kitchen door has a gap at the threshold that opens to the outside.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddle stored in room temperature water (79F). Operator removed, cleaned, sanitized, and stored dry.
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.