JAPAN INN DORAL

Name: JAPAN INN DORAL
Address: 1790 NW 107 AVE, SWEETWATER, FL, 33172, US
Rating: 54.4

1790 NW 107 AVE, SWEETWATER, FL 33172

License #2336036

🍱 Japanese/Sushi ℹ️

54.4 Grade F / 100

Failing Health Score

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Latest inspection

May 26, 2026 · 15 findings · 2 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

JAPAN INN DORAL in SWEETWATER currently holds an InspectFL Health Score of 54.4 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 May 26, 2026. Across those visits, inspectors documented 67 total violations — 13 critical, 7 major, 47 minor.

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The latest inspection on May 26, 2026 shows 15 observation rows: 2 critical, 3 major, and 10 minor.

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Inspector notes

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JAPAN INN DORAL 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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking and eating in prep area.
[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.
[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.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves for walk in cooler soiled.
[29-08-4] Plumbing system in disrepair. Observed at front bar, house broken.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Cook line, salad unit.
[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.
[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.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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.
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable.
[42-02-4] Improper storage of maintenance equipment that interferes with cleaning. Observed the use of mop sink blocked by cleaning items.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at cookline.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several cooling unit gaskets soiled.
[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.
[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.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed cleaning sponge stored inside handwashing sink from counter area.
[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.
[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.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at bar area.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusty ceiling vents throughout kitchen and dishwashing area as well as bar area.
[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 packages of salmon and tuna still sealed in vacuum packaging while thawing. Employee began to cut open packages during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone stored at prep table while preparing food.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed several employees with no hair restraints. Chef provided restraints during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed stored wet plastic containers at second floor drying racks.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of exit door on second floor.
[08B-38-4] Food stored on floor. Observed 2 containers of cooking oil stored on floor next to cook top.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at prep table across from grill. Chef removed and stored properly.
[33-11-4] Missing drain plug at dumpster. Observed at dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exteriors of reach in coolers soiled with food buildup.
[16-46-4] Old labels stuck to food containers after cleaning. Observed a container traveled limes but container contained garlic butter. Employee removed old label.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket at first floor mop sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen area.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed a bowl of raw salmon covered with non food grade paper towel. Employee removed paper towel.
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. Observed in reach in cooler at cook line, raw chicken and raw shrimp stored over bean sprouts. Employee rearranged drawers to proper storage order during inspection.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handle dirty dishes at dish washing area then proceed to plate soups for guest service in clean plates.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler below griddle, raw beef (56F - Cold Holding); raw chicken (46F - Cold Holding). As per chef for less than 2 hours. Chef moved items to another cooler to rapid cool item.
[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. Observed containers of pooled eggs, garlic butter, sushi rice and lettuce with no time mark. As per chef was for less than 2 hours. Employeee began placing labels onto items during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at bar area sink, containers and cleaning supplies stored in sink. Employee removed items from sink.