Shimuja

200 E Flagler St, Miami, FL 33131 · Permanent Food Service · License 2337682

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Nov 5, 2026 (3 days ago)

What drove the grade

Probe thermometer not used to ensure proper food temperatures.Intermediate · 6 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
3 intermediate, 4 basic
-13
Safety score87

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Nov52026

Routine inspection

7 violations found

First visitNov 5, 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.
7 violations found:
- 3 Intermediate
- 4 Basic
What the inspector cited
Intermediate3
- Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic4
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed boxes of eggs on kitchen floor.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul302026C70Routine inspection12 violations, 2 high priority No follow-up needed

First visitJul 30, 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.
12 violations found:
- 2 High priority
- 5 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed diced garlic at 47 f on top of work table, and onions at 50 f . person in charge place the garlic and onions of temperature inside reaching cooler.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Intermediate5
- Code 05, Thermometers provided and accurate: Food thermometer(s) not calibrated according to manufacturer's specifications.
  Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Repeat violation
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Repeat violation
Basic5
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Repeat violation
  Soiled dry wiping cloth in use.
  Repeat violation
  Wet wiping cloth not stored in sanitizing solution between uses.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed all kitchen reach in cooler soil .
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.