Akashi Japanese Restaurant
Last inspected: Dec 10, 2025
64
Score
Akashi Japanese Restaurant appears in inspection records 11 times, starting in 2022. The most recent visit was on Dec 10, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around 15 violations across recent inspections versus roughly 28 violations before.
“Accumulation of debris on exterior of warewashing machine” accounts for the largest share of issues, appearing four times across the record.
That falls roughly in the middle of the pack for South Miami restaurants. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dish rack. **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed cup in container of rice. **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - 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 a,being temp of 56F. The following tcs foods stored inside for more than 4 hours: cooked shrimp (51F - Cold Holding); shrimp shumai (51F - Cold Holding); tempura shrimp (55F - Cold Holding); raw shrimp (47F - Cold Holding); cooked chicken (50F - Cold Holding); pork dumplings (47F); cooked broccoli (49F - Cold Holding). **Repeat Violation** **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag and clothes on rack above triple sink. **Warning** - From follow-up inspection 2025-12-10: Time Extended** **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed employees at sushi counter with no hair restraint. Employee put hat on during inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-10: Observed employee with no restraint behind sushi counter upon entry, employee put on hat as inspector walked into kitchen.**Time Extended** **Time Extended** **Corrected On-Site**
13-03-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at front door entrance. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed spy sauce on floor in kitchen. Observed container of sushi rice on kitchen floor. Operator placed rice on table. **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets inside multiple coolers. **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
23-03-4
64
Dec 8, 2025
Routine - Food
6 critical violations. 2 major violations. 9 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. Observed soaps stored above kimchi sauce in warewash area. **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across cook line with ambient temp of 56F. The following tcs foods stored inside for more than 4 hours: cooked shrimp (51F - Cold Holding); shrimp shumai (51F - Cold Holding); tempura shrimp (55F - Cold Holding); raw shrimp (47F - Cold Holding); cooked chicken (50F - Cold Holding); pork dumplings (47F); cooked broccoli (49F - Cold Holding). **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in across cook line with ambient temp of 56F. The following tcs foods stored inside for more than 4 hours: cooked shrimp (51F - Cold Holding); shrimp shumai (51F - Cold Holding); tempura shrimp (55F - Cold Holding); raw shrimp (47F - Cold Holding); cooked chicken (50F - Cold Holding); pork dumplings (47F); cooked broccoli (49F - Cold Holding). **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw eggs. Cook changed order during inspection. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg above cooked chicken in reach in cooler at cook line. Cook changed order during inspection. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license; 10/25. Operators brought inside paid during inspection; license updated on IPad. confirmation number: 258410101. **Corrected On-Site** **Warning**
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink in warewash blocked. **Warning**
31A-09-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dish rack. **Warning**
22-31-4
Basic - Food stored on floor. Observed spy sauce on floor in kitchen. Observed container of sushi rice on kitchen floor. Operator placed rice on table. **Corrected On-Site** **Warning**
08B-38-4
Basic - Food stored outside. Observed coolers of fish stored outside of restaurant on back area. Operators brought inside during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
08B-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets inside multiple coolers. **Warning**
23-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at front door entrance. **Repeat Violation** **Warning**
35B-01-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed soiled exterior. **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed cup in container of rice. **Warning**
14-01-5
Basic - 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 a,being temp of 56F. The following tcs foods stored inside for more than 4 hours: cooked shrimp (51F - Cold Holding); shrimp shumai (51F - Cold Holding); tempura shrimp (55F - Cold Holding); raw shrimp (47F - Cold Holding); cooked chicken (50F - Cold Holding); pork dumplings (47F); cooked broccoli (49F - Cold Holding). **Repeat Violation** **Warning**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag and clothes on rack above triple sink. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees at sushi counter with no hair restraint. Employee put hat on during inspection. **Corrected On-Site** **Warning**
13-03-4
21
Aug 14, 2025
Routine - Food
2 major violations. 19 minor violations.
View 21 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food storage is. Observed soiled shelves where clean dishes are held. **Warning** - From follow-up inspection 2025-08-05: **Time Extended** - From follow-up inspection 2025-08-14: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at hand sink in warewash. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: **Time Extended** - From follow-up inspection 2025-08-14: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. **Warning** - From follow-up inspection 2025-08-05: **Time Extended** - From follow-up inspection 2025-08-14: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed at microwaves and oven. **Warning** - From follow-up inspection 2025-08-05: **Time Extended** - From follow-up inspection 2025-08-14: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Observed in main hallway across cook line where single use is held. **Warning** - From follow-up inspection 2025-08-05: **Time Extended** - From follow-up inspection 2025-08-14: **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment. **Warning** - From follow-up inspection 2025-08-05: **Time Extended** - From follow-up inspection 2025-08-14: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottles above prep line at kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: **Time Extended** - From follow-up inspection 2025-08-14: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker above prep table across cook line. Observed plate with jets and glasses above microwave and prep table. Observed iPad stored above single service items next to fish tank. Observed bag and shirts above triple sink. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: **Time Extended** - From follow-up inspection 2025-08-14: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gasket at cooler next to wok. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: **Time Extended** - From follow-up inspection 2025-08-14: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at front door entrance. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: **Time Extended** - From follow-up inspection 2025-08-14: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed in warewash area. **Warning** - From follow-up inspection 2025-08-05: **Time Extended** - From follow-up inspection 2025-08-14: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed cases of soy sauce on floor in warewash. Observed sushi rice on floor in kitchen next to back door exit. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: **Time Extended** - From follow-up inspection 2025-08-14: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezers. **Warning** - From follow-up inspection 2025-08-05: **Time Extended** - From follow-up inspection 2025-08-14: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives between hand sink and wall in kitchen. **Warning** - From follow-up inspection 2025-08-05: **Time Extended** - From follow-up inspection 2025-08-14: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: **Time Extended** - From follow-up inspection 2025-08-14: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored in panko topping. **Warning** - From follow-up inspection 2025-08-05: **Time Extended** - From follow-up inspection 2025-08-14: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled. Observed gaskets in multiple reach in coolers soiled. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: **Time Extended** - From follow-up inspection 2025-08-14: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple reach in coolers and walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: **Time Extended** - From follow-up inspection 2025-08-14: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers. **Warning** - From follow-up inspection 2025-08-05: **Time Extended** - From follow-up inspection 2025-08-14: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: **Time Extended** - From follow-up inspection 2025-08-14: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment. **Warning** - From follow-up inspection 2025-08-05: **Time Extended** - From follow-up inspection 2025-08-14: **Time Extended**
36-27-5
32
Aug 5, 2025
Routine - Food
1 critical violation. 3 major violations. 21 minor violations.
View 25 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine; 0 ppm. **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
22-49-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at hand sink in warewash. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
27-16-4
Intermediate - - From initial inspection : Intermediate - 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. Observed no form or kit; inspector provided via email. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food storage is. Observed soiled shelves where clean dishes are held. **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottles above prep line at kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker above prep table across cook line. Observed plate with jets and glasses above microwave and prep table. Observed iPad stored above single service items next to fish tank. Observed bag and shirts above triple sink. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gasket at cooler next to wok. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at front door entrance. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed in warewash area. **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed cases of soy sauce on floor in warewash. Observed sushi rice on floor in kitchen next to back door exit. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezers. **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives between hand sink and wall in kitchen. **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored in panko topping. **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email. **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
51-13-4
Basic - - From initial inspection : Basic - No copy of latest inspection report available. Observed last inspection unavailable. **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
51-18-6
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled. Observed gaskets in multiple reach in coolers soiled. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple reach in coolers and walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers. **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment. **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed at microwaves and oven. **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Observed in main hallway across cook line where single use is held. **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment. **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
36-34-5
22
Aug 4, 2025
Routine - Food
7 critical violations. 3 major violations. 26 minor violations.
View 36 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed walk in cooler with ambient temperature of 55F; the following TCS foods stored inside since prior day: raw chicken (54F - Cold Holding); tofu (50F - Cold Holding); seaweed salad (47F - Cold Holding); cheddar chees (50F - Cold Holding); biscuit dough (55F - Cold Holding). **Warning**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine; 0 ppm. **Warning**
22-49-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come from outside and go back to sushi counter with no glove change or handwash. Inspector coached employee on proper techniques and employee changed gloves and washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle ready to eat lettuce for salad with bare hands. Inspector stepped in and coached employee on proper glove wearing. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 broken egg in carton. **Warning**
01B-14-4
High Priority - Stop Sale issued due to adulteration of food product. Observed employee handle ready to eat lettuce for salad with bare hands. Inspector stepped in and coached employee on proper glove wearing. **Warning**
01B-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed walk in cooler with ambient temperature of 55F; the following TCS foods stored inside since prior day: raw chicken (54F - Cold Holding); tofu (50F - Cold Holding); seaweed salad (47F - Cold Holding); cheddar chees (50F - Cold Holding); biscuit dough (55F - Cold Holding). **Warning**
01B-02-5
Intermediate - 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. Observed no form or kit; inspector provided via email. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food storage is. Observed soiled shelves where clean dishes are held. **Warning**
22-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at hand sink in warewash. **Repeat Violation** **Warning**
27-16-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at front door entrance. **Repeat Violation** **Warning**
35B-01-4
Basic - Equipment in poor repair. Observed torn gasket at cooler next to wok. **Repeat Violation** **Warning**
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees at sushi counter; no hair restraint. Employees put hats on during inspection. **Corrected On-Site** **Warning**
13-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with earbud. **Warning**
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker above prep table across cook line. Observed plate with jets and glasses above microwave and prep table. Observed iPad stored above single service items next to fish tank. Observed bag and shirts above triple sink. **Repeat Violation** **Warning**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottles above prep line at kitchen. **Repeat Violation** **Warning**
12B-07-4
Basic - 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 walk in cooler with ambient temperature of 55F; the following TCS foods stored inside since prior day: raw chicken (54F - Cold Holding); tofu (50F - Cold Holding); seaweed salad (47F - Cold Holding); cheddar chees (50F - Cold Holding); biscuit dough (55F - Cold Holding). **Warning**
14-74-7
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment. **Warning**
36-34-5
Basic - Cardboard used to line food-contact shelves. Observed in main hallway across cook line where single use is held. **Warning**
14-05-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at microwaves and oven. **Warning**
23-24-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. **Warning**
16-21-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. **Repeat Violation** **Warning**
10-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives between hand sink and wall in kitchen. **Warning**
10-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezers. **Warning**
14-69-4
Basic - Food stored outside. Observed cooler with raw fish stored outside of restaurant. Employees brought inside of kitchen. **Corrected On-Site** **Warning**
08B-42-4
Basic - Food stored on floor. Observed cases of soy sauce on floor in warewash. Observed sushi rice on floor in kitchen next to back door exit. **Repeat Violation** **Warning**
08B-38-4
Basic - No copy of latest inspection report available. Observed last inspection unavailable. **Warning**
51-18-6
Basic - No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email. **Warning**
51-13-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored in panko topping. **Warning**
10-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment. **Warning**
36-27-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in. **Repeat Violation** **Warning**
14-17-4
Basic - Single-service articles improperly stored. Observed to go containers stored outside of restaurant. **Warning**
25-05-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers. **Warning**
14-33-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple reach in coolers and walk in cooler. **Repeat Violation** **Warning**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled. Observed gaskets in multiple reach in coolers soiled. **Repeat Violation** **Warning**
23-03-4
Basic - Floor soiled/has accumulation of debris. Observed in warewash area. **Warning**
36-73-4
7
Apr 2, 2025
Routine - Food
3 critical violations. 4 major violations. 15 minor violations.
View 22 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature next to cook line. Operator placed eggs inside reach in cooler. **Corrected On-Site**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed bucket of raw shrimp stored over bucket of ponzu sauce inside walk in cooler. Operator relocated products for proper storage. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee rinse and wash pot inside hand sink, no sanitation step. Advised manager to have employee take pot to dish area to be properly sanitized. **Corrective Action Taken**
22-45-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse wiping cloth inside hand sink at cook line. **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser not labeled at cook line. **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at hand sink in dish area.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of cornstarch in kitchen area.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on prep table in prep area next to fry station
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelf inside walk in cooler. **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bookbags stored on top of sauces on dry storage shelf near cook line
40-06-5
Basic - Equipment in poor repair. Observed reach in cooler on far side of sushi bar in disrepair. As per manager technician is coming tomorrow to fix reach in cooler. No food items stored inside.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. At back door next to ice machine
35B-01-4
Basic - Food stored on floor. Observed bucket of cabbage stored on floor in prep area near cook line and bucket of ginger next to sushi prep area.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle in cook line.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled in prep area near reach in freezer **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at cook line. Observed all reach in cooler gaskets soiled.
23-03-4
Basic - Observed ice scoop handle in contact with ice inside ice machine in dish area
10-08-5
Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Observed interior reach in freezer soiled in dish area.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler sauce shelf rusted
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cook line
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor in sushi area. Operator picked up bucket. **Corrected On-Site**
21-38-4
20
Jan 21, 2025
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut veggies inside reach in cooler at cook line. Employee properly rearranged products. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside hand sink at cook line. Observed bucket inside hand sink at washing area. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi station. Employee provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed o proof of employee Eber, Yustin, Jorge had been hired for more than 60 days. **Repeat Violation** **Warning**
53B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser not properly labeled next to cook line. **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside rice container at prep area. Employee removed the bowl. **Warning**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed clams used as food for fish tank not labeled inside reach in freezer at prep area. **Repeat Violation** **Warning**
08B-49-4
Basic - Floor area(s) covered with standing water. Observed at cook line. **Warning**
36-22-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at prep area. **Repeat Violation** **Warning**
22-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed masago 43F thawing at room tempeture at sushi station. Employee placed product inside reach in cooler for proper thawing. **Corrected On-Site** **Warning**
06-01-5
45
May 6, 2024
Routine - Food
4 critical violations. 3 major violations. 13 minor violations.
View 20 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed one hose installed under dishwasher machine without vacuum breaker.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil , butter at room temperature (70F) at preparation table, issued stop sale , as per operator less than 3 hours . Operator removed the product to reach in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed shrimp inside non grade bag at reach in freezer. **Repeat Violation**
14-31-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching RTE with bare hands. Operator was informed RTE cannot be touched with bare hands.
09-01-4
Intermediate - 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**
11-27-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 6 employees present at time of inspection.
53A-05-6
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed 14 non original Florida and Lodging food certificates 01-31-2024 **Repeat Violation** **Admin Complaint**
53B-09-4
Basic - Food stored on floor. Observed 1 container with Ginger, operator removed it
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic single service without handle inside the rice container. **Repeat Violation**
14-01-5
Basic - Cloth used as a food-contact surface. Observed cloth napkin in contact with the sushi rice at preparation area. **Repeat Violation**
21-05-5
Basic - 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. Observed 6 individuals unit of tilapia inside vacuum package bearing the label, thawing at room temperature under preparation table. As per operator for one and half hour. Temperature of product 62F **Repeat Violation** **Admin Complaint**
06-09-1
Basic - Fish aquarium food (clams) not properly identified and segregated from food to be served to the public. Observed clams at reach in freezer not identified as fish food.
08B-49-4
Basic - Food container/utensil in-use with cold held or hot held time/temperature control for safety food for serving customers at salad bar/buffet/cafeteria line not cleaned at least once every 24 hours. Observed mold like substance inside the ice machine located next to dishwasher machine. **Repeat Violation**
22-10-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knives between oven and preparation table, operator removed it **Corrected On-Site**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of the microwave soiled. **Repeat Violation**
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Located next to register
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted single service **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed next to exit door . **Repeat Violation**
36-30-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 6 wet towels on preparation table at sushi station and preparation table. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed cornstarch stored on soy sauce container without label.
02D-01-5
21
Dec 19, 2023
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
5
Apr 4, 2023
Routine - Food
2 critical violations. 12 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in the white Frigidaire reach in cooler raw chicken over shrimp. Both not commercially packed **Repeat Violation**
08A-17-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid the license while the inspection was being done **Corrected On-Site**
50-17-3
Basic - Bowl or other container with no handle used to dispense food. Observed in the gray rice container a plastic cup without handle used as scoop **Repeat Violation**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Floors not constructed to be easily cleanable. Observed the grout between tiles at the dishwashing area very low.
36-12-4
Basic - Food not stored at least 6 inches off of the floor. Observed containers with corn starch stored on the floor of the kitchen area
08B-47-4
Basic - Ice buildup in reach-in freezer. Observed ice buildup in the kelvinator reach in freezer
14-69-4
Basic - No suitable facilities provided to store employee clothing and other possessions. Observed a book bag stored on a rack with restaurant supplies **Repeat Violation**
40-01-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed at the sushi and kitchen areas white foam containers not inverted or protected. **Repeat Violation**
25-06-4
Basic - Unclean building components, attachments or fixtures. Observed by the hood pipes dripping grease
36-50-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the kitchen area the use of a wet soiled wiping cloth **Repeat Violation**
21-09-4
41
Sep 19, 2022
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
17
Frequently Asked Questions
When was Akashi Japanese Restaurant last inspected?
The most recent health inspection at Akashi Japanese Restaurant on file is from Dec 10, 2025. The public record contains 11 inspections in total.
What is the most common violation at Akashi Japanese Restaurant?
Across the inspection record, “accumulation of debris on exterior of warewashing machine” has been cited four times, more than any other issue at Akashi Japanese Restaurant.
How does Akashi Japanese Restaurant compare to other restaurants in South Miami?
Akashi Japanese Restaurant most recently scored 64 out of 100, which is about the same as the South Miami average of 63.
Has Akashi Japanese Restaurant's inspection record improved over time?
Yes. Recent inspections at Akashi Japanese Restaurant have averaged around 15 violations per visit, down from roughly 28 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Akashi Japanese Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Akashi Japanese Restaurant inspected?
Based on the inspection history on file, Akashi Japanese Restaurant is inspected around three times per year on average.
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