Asaka Japanese Rest
Last inspected: Jan 22, 2026
58
Score
Going back to 2022, Asaka Japanese Rest has 10 inspections in the public record. Asaka Japanese Rest was last inspected on Jan 22, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly five violations before.
The most common issue across all inspections has been “observed cases of food stored on floor in walk in cooler”, showing up six times.
Asaka Japanese Rest's latest score of 58 falls below the Aventura average of 76. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Observed the following food temperature help less than 135°F; cooked salmon (63F - Hot Holding); cooked eel (71F - Hot Holding) All were located on prep counter in sushi area. Advised manager and he moved to reach in cooler.
03B-01-6
Intermediate - Required employee training expired for all employees as of 9/2/25. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Repeat Violation**
06-09-1
Basic - In-use tongs stored on stove door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
10-07-4
Basic - In-use wet paper towel used under cutting board.
21-04-4
Basic - Observed cases of food stored on floor in walk in cooler.
08B-38-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
58
Aug 11, 2025
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety sushi rice identified in the written procedure as a food held using time as a public health control has no time marking. As per chef sushi had only been out for an hour. Chef added time. **Corrected On-Site**
03F-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 being stored over raw salmon in reach in cooler.
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs and raw chicken being stored over various containers of sauces in walk in cooler.
08A-05-6
High Priority - Observed paper towel used as liner for various containers of raw fish.
14-86-1
Intermediate - 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. Discussed and emailed form to operator.
11-26-1
Intermediate - Observed utensils being stored in hand washing sink in sushi area.
31A-09-4
Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Repeat Violation**
06-09-1
Basic - Equipment in poor repair. Observed reach in freezer gaskets torn. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed various cases of food stored on floor in walk in freezer. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer. **Repeat Violation**
14-69-4
Basic - In-use paper towel used under cutting board.
21-04-4
Basic - In-use tongs stored on stove door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw tuna and Krab meat thawing at room temperature. Located in sushi bar prep sink.
06-01-5
Basic - Walk-in freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
27
Feb 14, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
64
Aug 29, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed various raw fish being stored over ice cream in reach in freezer.
08A-05-6
Basic - Food stored on floor. Observed various foods being stored on floor in walk in cooler and freezer. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
74
Mar 21, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Equipment Adequate to Maintain Product Temperature
FL-29
Required Records Available; Shellstock Tags/Labels
FL-14
64
Nov 17, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various cut leafy greens in sushi area.
14-86-1
High Priority - Toxic substance/chemical improperly stored. Observed bleach and detergent stored on shelf directly next to sauces in kitchen area.
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - In-use wet wiping paper towel used under cutting board. **Repeat Violation**
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker.
10-07-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. **Repeat Violation**
10-20-4
Basic - Food stored on floor. Observed various buckets of foods being stored on floor in dry storage area and various cases of food on floor in walk in cooler. **Repeat Violation**
08B-38-4
52
Jun 22, 2023
Complaint Full
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Potentially Hazardous Food Held at Proper Temperature
FL-16
43
Jun 15, 2023
Complaint Full
4 minor violations.
View 4 violations
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
78
Jun 14, 2023
Complaint Full
5 critical violations. 5 major violations. 10 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish (50°F - Cold Holding); raw chicken (47°F - Cold Holding); salmon (48°F - Cold Holding); raw shell eggs (48°F - Cold Holding) inside reach in cooler located in front of cook line, for more than 4 hours as per operator. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fish (50°F - Cold Holding); raw chicken (47°F - Cold Holding); salmon (48°F - Cold Holding); raw shell eggs (48°F - Cold Holding) inside reach in cooler located in front of cook line, for more than 4 hours as per operator. Observed Sushi rice without time marked located at the sushi bar. **Warning**
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies on sushi station wall. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed Sushi rice without time marked located at the sushi bar. **Warning**
03F-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked shell eggs and touched clean utensils, operator change gloves and washed hands. **Corrected On-Site** **Warning**
12A-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple dirty dishes inside hand wash sink. Operation removed it. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-56-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi roll. **Warning**
02B-01-5
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 more than 4 employees working at the establishment without CFM present. Manager arrived during inspection. **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at the cook line. **Warning**
31B-02-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cook line. **Warning**
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Equipment in poor repair. Observed reach in cooler with ambient temperature at 49°F. Also observed walk in cooler with ambient temperature at 50°F. **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris. **Warning**
36-73-4
Basic - Food stored on floor. At walk in cooler, underneath of kitchen equipment Repeat Violation** **Repeat Violation** **Warning**
08B-38-4
Basic - Ice buildup in ice cream reach-in freezer. **Warning**
14-69-4
Basic - Standing water in bottom of reach-in-cooler. Located in front cook line. **Warning**
29-49-6
Basic - Walk- in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
17
Sep 1, 2022
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored on top of various cut vegetables in walk in cooler. **Warning**
08A-05-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed a can of raid ant spray being stored on self in warewash area. **Warning**
41-05-4
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 chef prepping krab meat with bare hands. Located in sushi station. **Warning**
09-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed mechanical paper towel dispenser in disrepair. **Warning**
31B-02-4
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 about 8 employees engaging in food preparation with no certified manager present at time of inspection. **Warning**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees trained through Florida Restaurant and Lodging Association but all expired some as of 4/11/22 and the rest 8/9/22. **Warning**
53B-05-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Located in walk in freezer. **Warning**
36-06-4
Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Warning**
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Food stored on floor. Observed various foods being stored on floor in walk in cooler. **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 87°F and located next to oven. **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
30
Frequently Asked Questions
When was Asaka Japanese Rest last inspected?
The most recent health inspection at Asaka Japanese Rest on file is from Jan 22, 2026. The public record contains 10 inspections in total.
What is the most common violation at Asaka Japanese Rest?
Across the inspection record, “observed cases of food stored on floor in walk in cooler” has been cited six times, more than any other issue at Asaka Japanese Rest.
How does Asaka Japanese Rest compare to other restaurants in Aventura?
Asaka Japanese Rest most recently scored 58 out of 100, which is lower than the Aventura average of 76.
Has Asaka Japanese Rest's inspection record improved over time?
No. Recent inspections at Asaka Japanese Rest have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Asaka Japanese Rest 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 Asaka Japanese Rest inspected?
Based on the inspection history on file, Asaka Japanese Rest is inspected around three times per year on average.
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