Asaka Japanese Rest
20355 Biscayne Blvd, Aventura, FL 33180 · Permanent Food Service · License 2322793
What drove the grade
Observed raw shell eggs stored over various ready to eat foods in walk in cooler.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection2 high priority (no follow-up needed), 1 intermediate, 8 basic (4 repeats)-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 14, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Observed raw shell eggs stored over various ready to eat foods in walk in cooler.
Observed sushi rice stored directly on top of garbage can.
Chef removed.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink in sushi area not accessible for employee use at all times due to dishes stored inside.
Basic8
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale.
Code 08, Food protection and cross-contamination: Observed various containers of food stored on floor in walk in cooler/ freezer.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler/ freezer gaskets torn.
Ripped/worn tin foil used as shelf cover in reach in cooler.
Reach-in cooler shelves with rust that has pitted the surface.
Repeat violation
Ice buildup in reach-in freezer.
Code 21, Wiping cloths and linens: In-use wet paper towel used under cutting board.
Repeat violation
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
- Stop sale
- An order that the food can’t be sold or served.