Little Japan
Last inspected: Jan 21, 2026
64
Score
Across the available record, Little Japan has nine inspections on file, the first dated 2022. The most recent report on file is from Jan 21, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
“Food stored on floor” comes up most often, recorded three times in the inspection record.
Restaurants in Davie average 79, so Little Japan trails the local norm. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
Nov 5, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
47
May 1, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - raw tuna over cooked noodles. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at chest freezer near dishwasher machine - Raw beef (not commercially packaged) over raw fish. Operator stored correctly. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at triple sink - bucket of shrimp (49F - Cold Holding) thawing at room temperature. Employee placed item in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine next to dishwasher machine.
22-20-5
Basic - Food stored on floor. Observed by rear entrance - bucket of rice stored directly on floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen - tongs hanging from oven handle.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at sushi bar - warmer oven soiled
22-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed bucket of shrimp (49F) thawing at room temperature in triple sink. Employee placed item in walk in cooler. **Corrective Action Taken**
06-01-5
50
Mar 10, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
43
May 29, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 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. Two doors freezer-portioned raw steak overportioned lobster, employed placed steak under ready sea food items **Corrected On-Site**
08A-17-6
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. Sushi rice, per manager rice on time, one hour ago, employee placed a time label. **Corrected On-Site**
03F-02-5
Basic - Food stored on floor. Two boxes of cooking oil. Employee moved to shelves. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. 5 pairs of tongs hanging on stove handle, employee removed and placed on hot water container on stove. **Corrected On-Site**
10-20-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. One storage rack with rusted shelves **Repeat Violation**
14-17-4
Basic - Bowl or other container with no handle used to dispense food. Walk in Cooler-Container of temperature sauce, employee removed plastic cup **Corrected On-Site**
14-01-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Several cooking pots and pans stored on soiled under shelf cart in cook line.
24-06-4
58
Mar 4, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Two dry goods storage racks I shelves- build up of rust. **Warning** - From follow-up inspection 2024-03-04: Observed one storage rack with rust **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Several broken tiles in cook line floor. **Warning** - From follow-up inspection 2024-03-04: Observed same **Time Extended**
36-17-5
90
Mar 1, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Per manager food held less than 4 hours. miso paste (50F - Cold Holding); tempura (48F - Cold Holding); bean sprouts (51F - Cold Holding); cream cheese (50F - Cold Holding); raw shell eggs (56F - Cold Holding). Ice bath added for a quick chill. Advised operator not to store any TCS foods inside units, until technician verifies proper cold holding temperatures of 41 or below. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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. Poster emailed to operator. **Corrective Action Taken** **Repeat Violation** **Warning**
11-27-4
Basic - Equipment in poor repair. Two dry goods storage racks I shelves- build up of rust. **Warning**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Several broken tiles in cook line floor. **Warning**
36-17-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside walk in cooler. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outer side of microwave in front of stove. **Warning**
23-03-4
Basic - Single-service articles stored on a soiled surface. To go containers of soup and sauce on soiled shelf. Employee removed. **Corrected On-Site** **Warning**
25-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves. **Repeat Violation** **Warning**
14-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops on water temperature (72F), employee removed to be wash and sanitize **Corrective Action Taken** **Warning**
10-07-4
50
Apr 5, 2023
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
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 raw shell eggs and then touch precooked chicken without changing gloves and wash hands. Educate employee. He then wash his hands and change gloves. **Corrected On-Site**
12A-27-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed in-use scoops stored in unclean water at 85 degrees Fahrenheit.
10-05-5
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. -Observed raw fish stored over soy sauce in walk-in cooler.
08A-16-5
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. A poster has been given to the operator.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a plate stored in handwash sink at prep area. Operator removed and stored properly. **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. A poster has been given to the operator. **Repeat Violation** **Admin Complaint**
03F-10-5
Intermediate - 1. No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area. 2. Observed No soap provided at handwash sink in dishwashing area.
31B-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Food stored on floor. -Observed cases with raw fish and chicken stored on kitchen floor. -Observed containers with soy sauces and cooking oil stored stored on floor in storage area.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees in dishwashing area.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Observed shrimp thawing in standing water at 3 compartment sink.
06-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
32
Dec 15, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided plan to operator.
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Observed in walk-in cooler, bowls with no handles used to dispense sauces. Operator removed. **Corrected On-Site**
14-01-5
86
Frequently Asked Questions
When was Little Japan last inspected?
The most recent health inspection at Little Japan on file is from Jan 21, 2026. The public record contains nine inspections in total.
What is the most common violation at Little Japan?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Little Japan.
How does Little Japan compare to other restaurants in Davie?
Little Japan most recently scored 64 out of 100, which is lower than the Davie average of 79.
Has Little Japan's inspection record improved over time?
Results have been roughly steady. Inspections at Little Japan have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Little Japan 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 Little Japan inspected?
Based on the inspection history on file, Little Japan is inspected around three times per year on average.
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