Japan Inn Doral
1790 NW 107 Ave, Sweetwater, FL 33172 · Permanent Food Service · License 2336036
What drove the grade
Observed: Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection1 high priority (no follow-up needed), 2 intermediate, 8 basic-17
- Safety score83
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 visitOct 27, 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 priority1
Code 22, Food-contact surfaces clean and sanitized: Observed: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer dishwasher machine at 0ppm, instructed staff to use only main machine.
Intermediate2
Code 31, Handwash sinks and supplies: Observed: Handwash sink used for purposes other than handwashing.
Observed scrubs stored at unit behind sushi station area.
Observed: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at unit behind sushi station.
Basic8
Code 06, Food properly thawed: Observed: 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 frozen Samu tuna at walk in cooler in the proof thawing, coached staff on proper ROP fish thawing procedures, staff removed tuna from ROP bags.
Code 14, Food-contact surfaces designed and maintained: Observed: Cutting board has cut marks and is no longer cleanable.
Observed auxiliary cutting boards with marks not longer cleanable at drying rack second floor.
Code 21, Wiping cloths and linens: Observed: Wet wiping cloth not stored in sanitizing solution between uses.
Observed at prep table cook line n
Code 22, Food-contact surfaces clean and sanitized: Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 24, Clean equipment storage and air drying: Observed: Equipment and utensils not properly air-dried - wet nesting.
Observed pans wet nesting at second floor drying rack.
Code 35, Insects, rodents, pests and animals: Observed: Exterior door has a gap at the threshold that opens to the outside.
Observed at north side exterior exit door.
Code 36, Floors, walls, ceilings and ventilation: Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed some AC vents dusted.
Code 40, Employee personal belongings: Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service
items. Observed personal car keys and phone charge stored above prep table in the kitchen line. Staff relocated it.
Fixed on the spot
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.