Japan Cafe
12801 W Sunrise Blvd, Sunrise, FL 33323 · Permanent Food Service · License 1620157
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse, Cooked pork 50°F, noodles 52°F, cut cabbage 50°F, cooked chicken 52°F, cooked pork 52°F, cooked shrimp 52°F.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection2 high priority (fixed by the Oct 13 follow-up), 2 intermediate (1 fixed on the spot), 1 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse, Cooked pork 50°F, noodles 52°F, cut cabbage 50°F, cooked chicken 52°F, cooked pork 52°F, cooked shrimp 52°F.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F, Cooked pork 50°F, noodles 52°F, cut cabbage 50°F, cooked chicken 52°F, cooked pork 52°F, cooked shrimp 52°F.
All food in cooler overnight. Not prepped or portioned today. (See stop sale).
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Ice machine, mold like, substance. Food containers, holding rice, panko and flour encrusted with food debris.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink, in kitchen.
Employee provided.
Fixed on the spot
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, walk in cooler shelves, and fan, covered in food debris.
Walk in cooler and reach in cooler doors dirty. Crash cart loaded with food debris. Outside of Rice makers encrusted with grease.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.