Akashi Japanese Restaurant

5830 S Dixie Hwy, South Miami, FL 33143 · Permanent Food Service · License 2300159

Official report

out of 100

Grade F

Safety score 43 of 100

Latest visit: Aug 21, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed by the Aug 21 follow-up · 27 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
5 high priority (2 fixed by the Aug 21 follow-up, 3 fixed on the spot, 2 repeats), 4 intermediate (2 repeats), 19 basic (6 repeats); basic violations cost 12 at most
-45
Administrative complaint on Aug 20, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score43

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

Inspection history

1 inspection · 2 visits

Aug202026

Routine inspection

28 violations found · Inspector came back once

Follow-up visitAug 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
16 earlier violations still noted, but not enough to need another visit:
- 4 Intermediate
- 12 Basic
What was still cited
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
  Non-pitting surface rust on food-contact equipment.
  More time given
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed pot of water in warewash handsink.
  More time given
Basic12
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.observed interior of microwave soiled.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Observed warewash with no handles on handsink, operator ordered new parts.
  More time givenFixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Ceiling tile missing.
  More time given
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitAug 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
28 violations found:
- 5 High priority
- 4 Intermediate
- 19 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 reach in across cook line with ambient temp of: 48°F. The following TCS foods stored inside since prior day: cooked chicken (56°F - Cold Holding); dumplings (50°F - Cold Holding); shumai (59°F - Cold Holding); shreddded cabbage (54°F - Cold Holding); cooked broccoli (52°F - Cold Holding); sushi rolls with salmon (50°F - Cold Holding); soft shell crab (51°F - Cold Holding).
  Repeat violationAdministrative complaint
  Shell eggs in use or stored with cracks or broken shells.
  See stop sale. Observed 1 cracked egg on cooler next to wok station. Operator threw egg away.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed reach in across cook line with ambient temp of: 48°F. The following TCS foods stored inside since prior day: cooked chicken (56°F - Cold Holding); dumplings (50°F - Cold Holding); shumai (59°F - Cold Holding); shreddded cabbage (54°F - Cold Holding); cooked broccoli (52°F - Cold Holding); sushi rolls with salmon (50°F - Cold Holding); soft shell crab (51°F - Cold Holding).
  Repeat violationAdministrative complaint
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed eggs not in use on cooler next to wok station. Operator put back into cooler.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee drink from water bottle and continue working. Inspector spoke with employee about washing after drinking from beverages. Employee washed hands at time of inspection.
  Fixed on the spot
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed dry food and dish racks soiled.
  Non-pitting surface rust on food-contact equipment.
  Observed on dry food racks.
  Repeat violation
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed at sushi counter handsink.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed rice being washed in handsink at cook line. Observed whisk washed in handsink at cook line.
  Repeat violation
Basic19
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed container of sugar with no label.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed soy on floor under handsink. Operator placed onto empty container to be off of floor.
  Fixed on the spotRepeat violation
  Food stored outside.
  Observed fish outside in back area. As per operator, fish was just delivered. Employees brought into restaurant during inspection.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed knife in between triple sink and wall. Employee removed from wall and placed into triple sink.
  In-use tongs stored on equipment door handle between uses.
  Observed 3 tongs on oven door on cook line.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed coffee on counter above triple sink.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed at sushi bar employees with no hair restraint. Hats were placed on head at time of inspection.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  Observed in multiple reach in coolers.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across cook line with ambient temp of: 48°F. The following TCS foods stored inside since prior day: cooked chicken (56°F - Cold Holding); dumplings (50°F - Cold Holding); shumai (59°F - Cold Holding); shreddded cabbage (54°F - Cold Holding); cooked broccoli (52°F - Cold Holding); sushi rolls with salmon (50°F - Cold Holding); soft shell crab (51°F - Cold Holding).
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.observed interior of microwave soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Buildup of food debris/soil residue on equipment door handles.
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Observed handsink missing both handles for faucet at warewash area.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed in restroom.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed at front door
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed in kitchen.
  Ceiling tile missing.
  Observed in restroom.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed bags, shoes in warewash area above triple sink.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.