AKASHI JAPANESE RESTAURANT

Name: AKASHI JAPANESE RESTAURANT
Address: 5830 S DIXIE HWY, SOUTH MIAMI, FL, 33143-3645, US
Rating: 65.6

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

License #2300159

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

65.6 Grade F / 100

Failing Health Score

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Quick take

AKASHI JAPANESE RESTAURANT in SOUTH MIAMI currently holds an InspectFL Health Score of 65.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on December 10, 2025. Across those visits, inspectors documented 83 total violations — 9 critical, 10 major, 64 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 10, 2025 had no critical findings, but inspectors still documented 1 major and 7 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Call Back - Complied
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees at sushi counter with no hair restraint. Employee put hat on during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets inside multiple coolers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag and clothes on rack above triple sink.
[08B-38-4] Food stored on floor. Observed spy sauce on floor in kitchen. Observed container of sushi rice on kitchen floor. Operator placed rice on table.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at front door entrance.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish rack.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup in container of rice.
[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 a,being temp of 56F. The following tcs foods stored inside for more than 4 hours: cooked shrimp (51F - Cold Holding); shrimp shumai (51F - Cold Holding); tempura shrimp (55F - Cold Holding); raw shrimp (47F - Cold Holding); cooked chicken (50F - Cold Holding); pork dumplings (47F); cooked broccoli (49F - Cold Holding).

Administrative complaint recommended
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed soiled exterior.
[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 56F. The following tcs foods stored inside for more than 4 hours: cooked shrimp (51F - Cold Holding); shrimp shumai (51F - Cold Holding); tempura shrimp (55F - Cold Holding); raw shrimp (47F - Cold Holding); cooked chicken (50F - Cold Holding); pork dumplings (47F); cooked broccoli (49F - Cold Holding).
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees at sushi counter with no hair restraint. Employee put hat on during inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink in warewash blocked.
[41-10-4] Toxic substance/chemical improperly stored. Observed soaps stored above kimchi sauce in warewash area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at front door entrance.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets inside multiple coolers.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish rack.
[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 56F. The following tcs foods stored inside for more than 4 hours: cooked shrimp (51F - Cold Holding); shrimp shumai (51F - Cold Holding); tempura shrimp (55F - Cold Holding); raw shrimp (47F - Cold Holding); cooked chicken (50F - Cold Holding); pork dumplings (47F); cooked broccoli (49F - Cold Holding).
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw eggs. Cook changed order during inspection.
[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 a,being temp of 56F. The following tcs foods stored inside for more than 4 hours: cooked shrimp (51F - Cold Holding); shrimp shumai (51F - Cold Holding); tempura shrimp (55F - Cold Holding); raw shrimp (47F - Cold Holding); cooked chicken (50F - Cold Holding); pork dumplings (47F); cooked broccoli (49F - Cold Holding).
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed expired license; 10/25. Operators brought inside paid during inspection; license updated on IPad. confirmation number: 258410101.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag and clothes on rack above triple sink.

Call Back - Complied
[14-05-4] Cardboard used to line food-contact shelves. Observed in main hallway across cook line where single use is held.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at microwaves and oven.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at hand sink in warewash.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[08B-38-4] Food stored on floor. Observed cases of soy sauce on floor in warewash. Observed sushi rice on floor in kitchen next to back door exit.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
[14-11-5] Equipment in poor repair. Observed torn gasket at cooler next to wok.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at front door entrance.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food storage is. Observed soiled shelves where clean dishes are held.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker above prep table across cook line. Observed plate with jets and glasses above microwave and prep table. Observed iPad stored above single service items next to fish tank. Observed bag and shirts above triple sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottles above prep line at kitchen.
[10-01-5] 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 stored in panko topping.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled. Observed gaskets in multiple reach in coolers soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[36-73-4] Floor soiled/has accumulation of debris. Observed in warewash area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezers.

Call Back - Extension given, pending
[14-11-5] Equipment in poor repair. Observed torn gasket at cooler next to wok.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at microwaves and oven.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at hand sink in warewash.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at front door entrance.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottles above prep line at kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food storage is. Observed soiled shelves where clean dishes are held.
[08B-38-4] Food stored on floor. Observed cases of soy sauce on floor in warewash. Observed sushi rice on floor in kitchen next to back door exit.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezers.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in.
[10-01-5] 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 stored in panko topping.
[14-05-4] Cardboard used to line food-contact shelves. Observed in main hallway across cook line where single use is held.
[11-27-4] 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. Observed no form or kit; inspector provided via email.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[51-18-6] No copy of latest inspection report available. Observed last inspection unavailable.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled. Observed gaskets in multiple reach in coolers soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker above prep table across cook line. Observed plate with jets and glasses above microwave and prep table. Observed iPad stored above single service items next to fish tank. Observed bag and shirts above triple sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.

Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed walk in cooler with ambient temperature of 55F; the following TCS foods stored inside since prior day: raw chicken (54F - Cold Holding); tofu (50F - Cold Holding); seaweed salad (47F - Cold Holding); cheddar chees (50F - Cold Holding); biscuit dough (55F - Cold Holding).
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle ready to eat lettuce for salad with bare hands. Inspector stepped in and coached employee on proper glove wearing.
[11-27-4] 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. Observed no form or kit; inspector provided via email.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with earbud.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at hand sink in warewash.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple reach in coolers and walk in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at microwaves and oven.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives between hand sink and wall in kitchen.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at front door entrance.
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed employee handle ready to eat lettuce for salad with bare hands. Inspector stepped in and coached employee on proper glove wearing.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled. Observed gaskets in multiple reach in coolers soiled.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker above prep table across cook line. Observed plate with jets and glasses above microwave and prep table. Observed iPad stored above single service items next to fish tank. Observed bag and shirts above triple sink.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come from outside and go back to sushi counter with no glove change or handwash. Inspector coached employee on proper techniques and employee changed gloves and washed hands.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottles above prep line at kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
[08B-38-4] Food stored on floor. Observed cases of soy sauce on floor in warewash. Observed sushi rice on floor in kitchen next to back door exit.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in.
[25-05-4] Single-service articles improperly stored. Observed to go containers stored outside of restaurant.
[10-01-5] 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 stored in panko topping.
[14-05-4] Cardboard used to line food-contact shelves. Observed in main hallway across cook line where single use is held.

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