Little Japan
13702 W SR 84, Davie, FL 33325 · Permanent Food Service · License 1618488
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection1 high priority (fixed on the spot), 2 intermediate, 3 basic-12
- Administrative complaint on Oct 7Counts in full until a follow-up finds the problems fixed-20
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on burner stove shredded carrots and noodles mixed (115-120°F - Hot Holding) per employee held out of temperature less than 1 hour. Employee turned up heat rechecked 168°F
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed in walk in cooler Thai curry sauce per operator prepared 10/05 not date marked.
Code 52, Misrepresentation or misbranding: Establishment advertised crab on menu/menu board but served imitation crab.
Observed menu with crab and shrimp salad operator using imitation krab.
Administrative complaint
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed In-use utensil stored in standing water 85°F on top of freezer chest next to rice cooker.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Next to flip top cooler in back kitchen.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Wiping cloth solution 0 Ppm chlorine operator added chlorine rechecked 50 Ppm
Fixed on the spot
Earlier inspections 1
B85Routine inspection7 violations, 3 high priority No follow-up needed
- First visitJul 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed owner preparing raw sushi roll then handled a clean plate without washing hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed server talking on cellular phone then handled clean plate of sushi roll and deliver to customer without washing hands.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed mangoes in contact with a t shirt to go bag. Operator removed items from bag.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed operator rinse wiping cloth in handwashing sink at sushi station.
Basic3
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
At sushi station and next to fryer though out kitchen. Operator removed.
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
Operator placed in sanitizer bucket.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Between frying and stove
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.