JAPAN INN II

Name: JAPAN INN II
Address: 1798 MARKET STREET, WESTON, FL, 33326, US
Rating: 74.2

1798 MARKET STREET, WESTON, FL 33326

License #1620219

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

74.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

JAPAN INN II in WESTON currently holds an InspectFL Health Score of 74.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 3, 2026. Across those visits, inspectors documented 26 total violations — 9 critical, 4 major, 13 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 April 3, 2026 only documented minor issues (1 total), which is usually a better sign than repeat high-priority findings.

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.

Location + actions

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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
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over sushi station.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in cook line - raw chicken (47F - Cold Holding); fried pork belly (48F - Cold Holding) items not portioned or prepared today, items held out of temperature for approximately 13.5 hours. See stop sale.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler - raw beef stored directly over raw lobster, employee stored items correctly.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink near rear door.
[33-16-4] Open dumpster lid.
[36-73-4] Floor soiled/has accumulation of debris. Observed dinning area - rice debris and food build up between grills and tables
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards with like substance in grooves. Operator discarded items at will.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen - wet wiping cloths not stored in sanitation solution. Employee stored items correctly.
[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 server dropped off soiled plates then proceeded to open beer bottles without washing hands. Employee washed hands properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in cook line - raw chicken (47F - Cold Holding); fried pork belly (48F - Cold Holding) items not portioned or prepared today, items held out of temperature for approximately 13.5 hours. See stop sale.

Community reaction

What do locals think?

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Community pulse