Shimuja

4921 SW 148th Avenue, Davie, FL 33330 · Permanent Food Service · License 1624533

Official report

out of 100

Grade A

Safety score 94 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength.High priority · fixed on the spot · 3 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
1 high priority (fixed on the spot), 3 basic
-6
Safety score94

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Oct52026

Routine inspection

4 violations found

First visitOct 5, 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.
4 violations found:
- 1 High priority
- 3 Basic
What the inspector cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: 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 0 Ppm Chlorine sanitizer solution was low low operator replaced. Rechecked 100 Ppm chlorine
  Fixed on the spot
Basic3
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  One employee
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed in storage room a cup with no handle used to dispense rice and corn starch.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed at mop station a wet mop stored on rack but resting on tile shelf.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul152026F58Routine inspection9 violations, 5 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  At time of callback inspection operator ordered.
  More time given
Official report, on the Florida DBPR website
First visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 5 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in reach in cooler cooked rice (55°F - Cold Holding); miso spicy (55°F - Cold Holding); rehydrated noodles (55°F - Cold Holding); (55°F) per operator held in cooler overnight. Not portion or prepared today. See stop sale.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed a box of raw shell eggs stored on top of a container of pork belly sauce in walk-in cooler. Operator stored correctly.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: 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 dishwasher handling dirty dishes than handle clean plates without washing hands. Observed employee handling cell phone change gloves then engaged in food preparation.
- Code 22, Food-contact surfaces clean and sanitized: 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. 0 ppm chlorine sanitizer bucket was low employee changed sanitizer bucket rechecked 100Ppm
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test strips.
  Repeat violationAdministrative complaint
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  In kitchen operator provided.
  Fixed on the spot
Basic2
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed two employees engaging in food preparation.
  Repeat violationAdministrative complaint
- Code 24, Clean equipment storage and air drying: Silverware/utensils dried with a towel/cloth.
  Observed dishwasher using a towel to dry plate
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.