AKASHI JAPANESE RESTAURANT

Name: AKASHI JAPANESE RESTAURANT
Address: 5830 S DIXIE HWY, SOUTH MIAMI, FL, 33143-3645, US
Rating: 48.5

5830 S DIXIE HWY, SOUTH MIAMI, FL 33143-3645

License #2300159

🍱 Japanese/Sushi ℹ️

48.5 Grade F / 100

Failing Health Score

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Latest inspection

August 21, 2026 · 16 findings · 0 critical

Routine - Food (follow-up)

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Quick take

AKASHI JAPANESE RESTAURANT in SOUTH MIAMI currently holds an InspectFL Health Score of 48.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on August 21, 2026. Across those visits, inspectors documented 44 total violations — 5 critical, 8 major, 31 minor.

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Record snapshot

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Inspections on file

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The latest inspection on August 21, 2026 shows 16 observation rows: no critical rows, 4 major, and 12 minor.

Official recordInspection data quality

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Inspector notes

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AKASHI JAPANESE RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bags, shoes in warewash area above triple sink.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at front door
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed rice being washed in handsink at cook line. Observed whisk washed in handsink at cook line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food and dish racks soiled.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at sushi counter handsink.
[29-08-4] Observed warewash with no handles on handsink, operator ordered new parts.
[36-36-4] Ceiling tile missing. Observed in restroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee on counter above triple sink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.observed interior of microwave soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed in restroom.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in across cook line with ambient temp of: 48F. The following TCS foods stored inside since prior day: cooked chicken (56F - Cold Holding); dumplings (50F - Cold Holding); shumai (59F - Cold Holding); shreddded cabbage (54F - Cold Holding); cooked broccoli (52F - Cold Holding); sushi rolls with salmon (50F - Cold Holding); soft shell crab (51F - Cold Holding).
[50-09-4] Current Hotel and Restaurant license not displayed.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at front door
[14-74-7] 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. Observed reach in across cook line with ambient temp of: 48F. The following TCS foods stored inside since prior day: cooked chicken (56F - Cold Holding); dumplings (50F - Cold Holding); shumai (59F - Cold Holding); shreddded cabbage (54F - Cold Holding); cooked broccoli (52F - Cold Holding); sushi rolls with salmon (50F - Cold Holding); soft shell crab (51F - Cold Holding).
[08B-42-4] Food stored outside. Observed fish outside in back area. As per operator, fish was just delivered. Employees brought into restaurant during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across cook line with ambient temp of: 48F. The following TCS foods stored inside since prior day: cooked chicken (56F - Cold Holding); dumplings (50F - Cold Holding); shumai (59F - Cold Holding); shreddded cabbage (54F - Cold Holding); cooked broccoli (52F - Cold Holding); sushi rolls with salmon (50F - Cold Holding); soft shell crab (51F - Cold Holding).
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from water bottle and continue working. Inspector spoke with employee about washing after drinking from beverages. Employee washed hands at time of inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 cracked egg on cooler next to wok station. Operator threw egg away.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed 3 tongs on oven door on cook line.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed rice being washed in handsink at cook line. Observed whisk washed in handsink at cook line.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs not in use on cooler next to wok station. Operator put back into cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of sugar with no label.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife in between triple sink and wall. Employee removed from wall and placed into triple sink.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed at sushi bar employees with no hair restraint. Hats were placed on head at time of inspection.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food and dish racks soiled.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at sushi counter handsink.
[29-08-4] Plumbing system in disrepair. Observed handsink missing both handles for faucet at warewash area.
[36-36-4] Ceiling tile missing. Observed in restroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bags, shoes in warewash area above triple sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee on counter above triple sink.
[08B-38-4] Food stored on floor. Observed soy on floor under handsink. Operator placed onto empty container to be off of floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.observed interior of microwave soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed in restroom.