Japan Inn II
1798 Market Street, Weston, FL 33326 · Permanent Food Service · License 1620219
What drove the grade
Employee switched from working with raw food to ready-to-eat food without washing hands.
How the score was calculated
- Starting score100
- Violations at the Aug 27 complaint inspection4 high priority (2 fixed on the spot, 3 repeats), 3 intermediate (1 repeat), 8 basic (1 repeat)-43
- Administrative complaint on Aug 27Counts in full until a follow-up finds the problems fixed-20
- Safety score37
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at sushi station cooked shrimp (47°F - Cold Holding); cooked eel (47°F - Cold Holding) per operator removed from walk-in cooler and placed in unit approximately 1.5 hours not portion or prepared today. Operator placed in reach in freezer to chill quickly.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in walk-in cooler raw tenderloin store over a container dim sum sauce. Operator stored correctly
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee handling raw chicken,shrimp,steak, change gloves then handled single serve container of rice without washing hands.
Repeat violationAdministrative complaint
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 employee bring dirty bowl to dishwasher and then remove gloves placed new pair on then engaged in food preparation without washing hands.
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Spray bottle stored in hand washing sink by exit door
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic glass cleaner substance not labeled.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag of onions stored on storage room floor Employee elevated
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed in rice container the scoop handle in contact with the rice. Employee removed.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Observed next to sushi rice a container of In-use utensil stored in standing water 70°F
Repeat violation
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee beverage container stored in reach in freezer.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Sushi station
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
One green cutting board
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave on cook line has accumulation of food debris.
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Back kitchen
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.