MOMIJI JAPANESE RESTAURANT

Name: MOMIJI JAPANESE RESTAURANT
Address: 24400 SR 44, EUSTIS, FL, 32736, US
Rating: 0

24400 SR 44, EUSTIS, FL 32736

License #4508742

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

March 6, 2026 · 35 findings · 8 critical

Routine - Food

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Quick take

MOMIJI JAPANESE RESTAURANT in EUSTIS currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 6, 2026. Across those visits, inspectors documented 169 total violations — 29 critical, 28 major, 112 minor.

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The latest inspection on March 6, 2026 shows 35 observation rows: 8 critical, 7 major, and 20 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

169

Coverage note

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MOMIJI JAPANESE RESTAURANT 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: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food sugar
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on floor
[50-09-4] Current Hotel and Restaurant license not displayed. Operator printed and posted
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food while preparing salad
[13-03-4] Employee with no hair restraint while engaging in food preparation prepping salad
[24-08-4] Equipment and utensils not properly air-dried - wet nesting masher with wet plastic bag
[08B-31-4] Food stored in undrained ice. Multiple products on cold table
[08B-38-4] Food stored on floor in walk in freezer
[14-13-4] Food-contact surface not smooth and easily cleanable rice bowl
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 127
[51-18-6] No copy of latest inspection report available.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.sushi prep
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket Exterior toaster oven Gaskets sushi prep
[36-64-5] Objectionable odors in prep area of the establishment.
[25-05-4] Single-service articles improperly stored on floor in kitchen
[25-06-4] Single-service articles not stored inverted or protected from contamination take out container in ki
[21-10-4] Soiled dry wiping cloth in use around oil bottle
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Under fryer soiled and in the bar
[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. 0ppm Recheck 50ppm
[35A-02-7] Live, small flying insects found 3 small flying insects in the bar
[14-86-1] Non-food grade paper/paper towel used as liner for food container under mushrooms
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Mackerel
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. Raw tuna and ready to eat Krab in same bowl Raw Shell eggs over prepped cabbage
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours butter (70F - Cold Holding)
[41-10-4] Toxic substance/chemical improperly stored. Butane stored next to sauce
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine Interior toaster oven
[52-01-4] Identity of food or food product misrepresented. Escolar being served for White Tuna that is stated on the menu per operator
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near soda fountain and sushi line and bar
[31B-03-4] No soap provided at handwash sink sushi prep and bar
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator from yesterday cooked white rice
[01B-16-5] Torn packages/bags of food exposing the contents to contamination. Rice
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions.

Disposition: Met Inspection Standards
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food sugar
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on floor
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food while preparing salad
[13-03-4] Employee with no hair restraint while engaging in food preparation prepping salad
[24-08-4] Equipment and utensils not properly air-dried - wet nesting masher with wet plastic bag
[08B-31-4] Food stored in undrained ice. Multiple products on cold table
[14-13-4] Food-contact surface not smooth and easily cleanable rice bowl
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 127
[51-18-6] No copy of latest inspection report available.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.sushi prep
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket Exterior toaster oven Gaskets sushi prep
[36-64-5] Objectionable odors in prep area of the establishment.
[25-05-4] Single-service articles improperly stored on floor in kitchen
[25-06-4] Single-service articles not stored inverted or protected from contamination take out container in ki
[21-10-4] Soiled dry wiping cloth in use around oil bottle
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Under fryer soiled and in the bar
[35A-02-7] Live, small flying insects found 3 small flying insects in the bar
[14-86-1] Non-food grade paper/paper towel used as liner for food container under mushrooms
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine Interior toaster oven
[52-01-4] Identity of food or food product misrepresented. Escolar being served for White Tuna that is stated on the menu per operator
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator from yesterday cooked white rice
[01B-16-5] Torn packages/bags of food exposing the contents to contamination. Rice
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on bowls on dish rack.
[32-12-6] Covered waste receptacle not provided in womens bathroom. In employee rest room
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle on prep table. Operator removed.
[14-11-5] Equipment in poor repair. Walk in cooler floor.
[36-22-4] Floor area(s) covered with standing water. In dish area. Operator cleaned
[36-73-4] Floor soiled/has accumulation of debris. Floor in walk in cooler Floor at the bar.
[36-11-4] Floors not maintained smooth and durable. Floor at the bar.
[08B-38-4] Food stored on floor. Bucket of flour. Operator removed Bottle of cook oil. Several buckets of sauces in dry storage .
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer In white chest freezer at the bar.
[10-08-5] Ice scoop handle in contact with ice. In ice bin.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line Reach in cooler gaskets at sushi bar. Fan guard in walk in cooler. Exterior ice machines Sides of equipment at cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line Reach in coolers at sushi bar. Walk in cooler shelves.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples over cut vegetables in walk in cooler. Operator removed.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall by dish area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut vegetables in walk in cooler. Operator removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table. Tan cutting board at sushi bar. Ovens at sushi bar.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle with sanitizer in dish area. Operator labeled.

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-36-4] Ceiling tile missing. - over walk-in freezer entrance
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. -Togo containers stored on floor in storage 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.
[32-12-6] Covered waste receptacle not provided in employee bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone stored on staging table
[14-11-5] Equipment in poor repair. - walk-in cooler floor
[08B-38-4] Food stored on floor. - buckets of soy sauce in dry storage. - walk-in freezer
[14-69-4] Ice buildup in walk-in freezer.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine - hood filters
[08A-04-5] Raw animal food stored over or with unwashed produce. - raw shell eggs over unwashed vegetables in a Walk-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw salmon stored over ready to eat food in walk in freezer. - raw salmon stored over cut vegetables. - raw beefsteak stored over ready to eat foods in reach in cooler on cooks line.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over raw fish in walk in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[41-10-4] Toxic substance/chemical improperly stored. - 2 spray bottles of cleaner hanging ar front bar next to food.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting on cooks line -tan cutting board in prep -toaster ovens in sushi area.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled. - 2 spray bottles of clear liquid hanging at front bar next to food.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-36-4] Ceiling tile missing. Above walk in freezer
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. - Lids and cups in spare room.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Purse stored next to chop stir and napkins.
[08B-38-4] Food stored on floor. Case of soda on dry storage floor
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found at 92°
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine. - hood filters
[33-16-4] Open dumpster lid.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Stainless steel walls
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[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. 0ppm after several cycles
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw beef above unwashed vegetables
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above sauces
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles at 53° for 2.5 hours( pulled from walk in cooler). Operator returned to walk in cooler to achieve 41° for temperature recovery.
[41-10-4] Toxic substance/chemical improperly stored. - spray bottle stored next to coffee machine in front area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards
[31A-09-4] Handwash sink not accessible for employee use at all times. Bus tub of equipment

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-36-4] Ceiling tile missing. - missing tile above walk-in freezer door.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. - Togo containers stored in front storage area.
[32-12-5] Covered waste receptacle not provided in womens bathroom. -Employee bathroom.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - Back door open at the time of inspection
[08B-38-4] Food stored on floor. - bucket of soy sauce next to office area.
[14-69-4] Ice buildup in walk-in freezer.
[10-08-5] Ice scoop handle in contact with ice. - drink station across ice machine.
[10-12-5] In-use ice scoop stored on soiled surface between uses. - ice scoop stored directly on ice machine.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. - in prep area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine. -Hood fliters
[06-01-5] Time/temperature control for safety food thawed in an improper manner. - raw chicken set out on counter at room temperature.
[14-31-5] Nonfood-grade bags used in direct contact with food. - produce stored in walk-in cooler.
[41-10-4] Toxic substance/chemical improperly stored. -spray bottle of cleaner stored with alcohol around front bar. - spray bottle of clear stored next to coffee urn in dining area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - tan cutting board in prep area. - white cutting board on cooks line. - fry baskets
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorinetest strips

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-36-4] Ceiling tile missing. - above freezer door
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Togo items stored directly on floors in spare room in dining area.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door open at the time of inspection.
[08B-38-4] Food stored on floor. -Soy sauce stored directly on floor in dry storage area next to office.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. - both hand sinks at sushi bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters
[25-05-4] Single-service articles improperly stored. - Unwrap sip straws stored on bar counter,with easy access from customer.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -Raw chicken set out at room temperature.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken stored over avocados in walk-in cooler -Raw beef stored over eggs in walk-in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic in oil 68° operator place in cooler.
[41-10-4] Toxic substance/chemical improperly stored. - 2 spray bottles of cleaners stored to food items at front bar. - several bottles of cleaner stored next to tea machine
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on cooks line - cutting boards at sushi bar
[31A-11-4] Handwash sink used for purposes other than handwashing. - hand sink at sushi bar and front bar used as a dump sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/