Japan Inn
1781 N University Dr, Plantation, FL 33322 · Permanent Food Service · License 1612485
What drove the grade
Gasket in Double Doors Turbo Air Reach in Cooler in poor repair.
How the score was calculated
- Starting score100
- Violations at the Sep 10 complaint inspection3 basic (1 repeat)-4
- Safety score96
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
Complaint inspection
- First visitSep 10, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic3
Code 08, Food protection and cross-contamination: Container of dressing stored on floor in walk in freezer.
Elevated during inspection
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing dangling bracelets while preparing food.
Code 14, Food-contact surfaces designed and maintained: Gasket in Double Doors Turbo Air Reach in Cooler in poor repair.
Repeat violation
Earlier inspections 1
B89Routine inspection5 violations, 3 high priority No follow-up needed
- First visitAug 10, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Coffee Station glass Reach in- ; Half and Half (52°F - Cold Holding). Per Manager food item in unit less than 4 hours. Manager moved to another reach in cooler to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Flat Top- l; Cooked Steak (108-125°F - Hot Holding) Per Cook food items in unit less than 2 hours. Cook reheated.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands. .
Employee switched from working with raw beef to ready to eat beef and proceeded to grab a clean plate to store cooked food without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Gasket in poor repair at Turbo Air reach in cooler
Code 36, Floors, walls, ceilings and ventilation: 4 Ceiling tile shows damage or is in disrepair.
At coffee station.
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.