Wajiro's Restaurant

12670 SW 8 St, Miami, FL 33184 · Permanent Food Service · License 2324285

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 routine inspection
5 high priority (no follow-up needed, 4 repeats), 1 intermediate (1 repeat), 6 basic (2 repeats)
-35
Safety score65

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

Inspection history

1 inspection · 1 visit

Oct162026

Routine inspection

12 violations found

First visitOct 16, 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:
- 5 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed inside walk in cooler, according to cook prepared the night before. cooked rice (56°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed inside walk in cooler, according cook prepared the night before. cooked rice (56°F - Cold Holding)
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed cut pumpkin stored inside non food grade bags, inside walk in cooler.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed hose connected next to hand sink by walk in freezer, no vacuum breaker
  Repeat violation
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Observed license expired 10/01/2026
  Repeat violation
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener soiled.
  Repeat violation
Basic6
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.observed frozen fish and frozen lobsters thawing inside 3 compartment sink sink, ambient temperature.
  Operator placed fish and lobster inside walk in cooler.
  Fixed on the spot
  Commercially processed reduced oxygen packaged fish 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. Observed inside reach in cooler 10 fish fillets, 37°F thawed inside ROP bearing the label bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. .
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  Observed oranges not washed before squeezing in machine.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed at kitchen knives between prep tables. Operator removed knife's and stored them properly.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed at bar area, cutting board grooved.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets on reach in cooler at cook line soiled.
  Repeat violation
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.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.