Vjk Japan
12314 University Mall Ct, Tampa, FL 33612 · Permanent Food Service · License 3911234
What drove the grade
Handwash sink does not have enough water pressure to properly wash hands.
How the score was calculated
- Starting score100
- Violations at the Jul 28 complaint inspection3 intermediate (1 fixed on the spot), 4 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 visitsComplaint inspection
- Follow-up visitAug 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
More time given
- First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Raw beef raw chicken has no date markings inside walk in cooler.
Code 27, Water source: Handwash sink does not have enough water pressure to properly wash hands.
No water at handwashing sink in back kitchen area.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
No handwashing soap at handwashing sink in back kitchen area. Owner placed soap at handwashing sink.
Fixed on the spot
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink stored on hot buffet on front line. Owner removed and properly stored drink.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup inside standup freezer in back kitchen area.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Pipe leaking inside walk in cooler into a bucket.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored inside mop bucket by mop sink.
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.