JAPAN INN DORAL

Name: JAPAN INN DORAL
Address: 1790 NW 107 AVE, SWEETWATER, FL, 33172, US
Rating: 67.9

1790 NW 107 AVE, SWEETWATER, FL 33172

License #2336036

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

67.9 Grade F / 100

Failing Health Score

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Quick take

JAPAN INN DORAL in SWEETWATER currently holds an InspectFL Health Score of 67.9 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 May 26, 2026. Across those visits, inspectors documented 29 total violations — 5 critical, 6 major, 18 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 May 26, 2026 shows 15 observation rows: 2 critical, 3 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

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: Inspection Completed - No Further Action
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. According to the chef the rice was cooked less than 2 hours ago. Chef place time mark on pot.
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Employee turned on the dipper well.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[29-08-4] Plumbing system in disrepair. Observed at front bar, house broken.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones.
[36-12-4] Floors not constructed to be easily cleanable. Floor at walk in cooler broken and soiled.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
[08B-38-4] Food stored on floor. Observed at walk in cooler upstairs several boxes with food on floor. Shelves have been removed. According to the Supervisor, new shelves have been ordered.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking and eating in prep area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For front bar dishwasher machine.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came in from outside, put gloves without previously washing hands.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Cook line, salad unit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves for walk in cooler soiled.

Disposition: Inspection Completed - No Further Action
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at cookline.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several cooling unit gaskets soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed cleaning sponge stored inside handwashing sink from counter area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at east over 3 compartment sink/Dishwasher area.
[42-02-4] Improper storage of maintenance equipment that interferes with cleaning. Observed the use of mop sink blocked by cleaning items.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed rice use for fried rice and rice for sushi on 4hr time and not written procedures on hand.
[25-05-4] Single-service articles improperly stored. Observed boxes of single service items stored on the floor of an unused walk-in cooler.
[22-41-4] 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. Observed Dishwasher Bar (Chlorine 0ppm). Instructed staff to use main dishwasher while this one is fix.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna saku block and salmon thawing in ROP bag label indicating that it is to remain frozen until time of use,product still semi frozen, requested staff to remove product from bags.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale Observed cooked Rice (as per manager on 4hr time). (95F) not time mark, as per kitchen staff for less than two hours, staff labeled with time.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink kitchen area, staff replaced with new roll.

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