AKASHI JAPANESE RESTAURANT

Name: AKASHI JAPANESE RESTAURANT
Address: 5830 S DIXIE HWY, SOUTH MIAMI, FL, 33143-3645, US
Rating: 67.3

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

67.3 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 67.3 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 107 total violations — 14 critical, 11 major, 82 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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 10, 2025 shows 8 observation rows: no critical rows, 1 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

107

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

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 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.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup in container of rice.
[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.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish rack.
[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).

Disposition: Administrative complaint recommended
[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).
[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.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed soiled exterior.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink in warewash blocked.
[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.
[41-10-4] Toxic substance/chemical improperly stored. Observed soaps stored above kimchi sauce in warewash area.
[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.
[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).
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at front door entrance.
[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.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish rack.
[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).
[08B-42-4] Food stored outside. Observed coolers of fish stored outside of restaurant on back area. Operators brought inside during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg above cooked chicken in reach in cooler at cook line. Cook changed order during inspection.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup in container of rice.
[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.

Disposition: Call Back - Complied
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives between hand sink and wall in kitchen.
[14-05-4] Cardboard used to line food-contact shelves. Observed in main hallway across cook line where single use is held.
[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.
[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.
[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.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple reach in coolers and walk in cooler.
[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.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezers.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
[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.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at microwaves and oven.
[36-73-4] Floor soiled/has accumulation of debris. Observed in warewash area.
[14-11-5] Equipment in poor repair. Observed torn gasket at cooler next to wok.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.

Disposition: Call Back - Extension given, pending
[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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezers.
[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.
[51-18-6] No copy of latest inspection report available. Observed last inspection unavailable.
[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.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at front door entrance.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[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.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine; 0 ppm.
[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.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[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.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives between hand sink and wall in kitchen.
[14-05-4] Cardboard used to line food-contact shelves. Observed in main hallway across cook line where single use is held.
[14-11-5] Equipment in poor repair. Observed torn gasket at cooler next to wok.
[36-73-4] Floor soiled/has accumulation of debris. Observed in warewash area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple reach in coolers and walk in cooler.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at microwaves and oven.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
[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.

Disposition: Warning Issued
[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.
[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.
[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.
[08B-42-4] Food stored outside. Observed cooler with raw fish stored outside of restaurant. Employees brought inside of kitchen.
[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.
[25-05-4] Single-service articles improperly stored. Observed to go containers stored outside of restaurant.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at front door entrance.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[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 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).
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in.
[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.
[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.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
[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.
[14-11-5] Equipment in poor repair. Observed torn gasket at cooler next to wok.
[51-18-6] No copy of latest inspection report available. Observed last inspection unavailable.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[14-05-4] Cardboard used to line food-contact shelves. Observed in main hallway across cook line where single use is held.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[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.
[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).
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezers.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine; 0 ppm.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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).
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed multiple employees at sushi counter; no hair restraint. Employees put hats on during inspection.
[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.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 broken egg in carton.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple reach in coolers and walk in cooler.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives between hand sink and wall in kitchen.
[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.
[36-73-4] Floor soiled/has accumulation of debris. Observed in warewash area.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at microwaves and oven.

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