Momiji Japanese Restaurant
Last inspected: Mar 6, 2026
6
Score
Momiji Japanese Restaurant has been inspected 10 times since 2022. The most recent report on file is from Mar 6, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have ticked up lately, averaging around 20 violations per visit versus roughly 16 violations earlier in the record.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded eight times.
That's lower than the typical Eustis restaurant, which scores around 82. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
8
Critical latest
7
Major latest
20
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
8 critical violations. 7 major violations. 20 minor violations.
View 35 violations
High Priority - 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. 0ppm Recheck 50ppm
22-41-4
High Priority - Live, small flying insects found 3 small flying insects in the bar
35A-02-7
High Priority - Non-food grade paper/paper towel used as liner for food container under mushrooms
14-86-1
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Mackerel **Warning**
01D-01-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw tuna and ready to eat Krab in same bowl Raw Shell eggs over prepped cabbage
08A-14-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours butter (70F - Cold Holding) **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Butane stored next to sauce
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near soda fountain and sushi line and bar **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink sushi prep and bar **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator from yesterday cooked white rice
02C-02-5
Intermediate - Torn packages/bags of food exposing the contents to contamination. Rice **Corrected On-Site**
01B-16-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
29-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine Interior toaster oven **Repeat Violation**
22-02-4
Intermediate - Identity of food or food product misrepresented. Escolar being served for White Tuna that is stated on the menu per operator **Admin Complaint**
52-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket Exterior toaster oven Gaskets sushi prep
23-03-4
Basic - Objectionable odors in prep area of the establishment.
36-64-5
Basic - Single-service articles improperly stored on floor in kitchen
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination take out container in ki **Corrected On-Site**
25-06-4
Basic - Soiled dry wiping cloth in use around oil bottle **Corrected On-Site**
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Worn, torn and/or soiled floors/carpeting. Under fryer soiled and in the bar
36-10-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food sugar
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on floor
24-07-4
Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted**Corrected On-Site** **Corrected On-Site** **Repeat Violation**
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food while preparing salad
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation prepping salad
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting masher with wet plastic bag
24-08-4
Basic - Food stored in undrained ice. Multiple products on cold table
08B-31-4
Basic - Food stored on floor in walk in freezer **Repeat Violation**
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable rice bowl
14-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 127 **Corrective Action Taken**
10-07-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees.sushi prep
31B-04-4
6
Oct 1, 2025
Routine - Food
1 critical violation. 3 major violations. 16 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut vegetables in walk in cooler. Operator removed. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle with sanitizer in dish area. Operator labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table. Tan cutting board at sushi bar. Ovens at sushi bar. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned. **Corrected On-Site**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on bowls on dish rack.
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom. In employee rest room **Repeat Violation**
32-12-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle on prep table. Operator removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Walk in cooler floor. **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. In dish area. Operator cleaned **Corrected On-Site**
36-22-4
Basic - Floor soiled/has accumulation of debris. Floor in walk in cooler Floor at the bar.
36-73-4
Basic - Floors not maintained smooth and durable. Floor at the bar.
36-11-4
Basic - Food stored on floor. Bucket of flour. Operator removed Bottle of cook oil. Several buckets of sauces in dry storage . **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer In white chest freezer at the bar. **Repeat Violation**
14-69-4
Basic - Ice scoop handle in contact with ice. In ice bin.
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line Reach in cooler gaskets at sushi bar. Fan guard in walk in cooler. Exterior ice machines Sides of equipment at cook line. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line Reach in coolers at sushi bar. Walk in cooler shelves.
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples over cut vegetables in walk in cooler. Operator removed. **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by dish area.
36-27-5
29
May 29, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2025-05-29: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting on cooks line -tan cutting board in prep -toaster ovens in sushi area. - From follow-up inspection 2025-05-29: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in employee bathroom. - From follow-up inspection 2025-05-29: **Time Extended**
32-12-6
Basic - - From initial inspection : Basic - Equipment in poor repair. - walk-in cooler floor - From follow-up inspection 2025-05-29: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine - hood filters **Repeat Violation** - From follow-up inspection 2025-05-29: **Time Extended**
23-03-4
67
Mar 26, 2025
Routine - Food
6 critical violations. 3 major violations. 11 minor violations.
View 20 violations
High Priority - Raw animal food stored over or with unwashed produce. - raw shell eggs over unwashed vegetables in a Walk-in cooler. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw salmon stored over ready to eat food in walk in freezer. - raw salmon stored over cut vegetables. - raw beefsteak stored over ready to eat foods in reach in cooler on cooks line. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over raw fish in walk in cooler. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
01B-13-4
High Priority - Toxic substance/chemical improperly stored. - 2 spray bottles of cleaner hanging ar front bar next to food. **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Spray bottle containing toxic substance not labeled. - 2 spray bottles of clear liquid hanging at front bar next to food.
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting on cooks line -tan cutting board in prep -toaster ovens in sushi area.
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
Basic - Ceiling tile missing. - over walk-in freezer entrance **Repeat Violation**
36-36-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. -Togo containers stored on floor in storage area. **Corrected On-Site** **Repeat Violation**
24-26-4
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.
06-09-1
Basic - Covered waste receptacle not provided in employee bathroom.
32-12-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone stored on staging table **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. - walk-in cooler floor
14-11-5
Basic - Food stored on floor. - buckets of soy sauce in dry storage. - walk-in freezer **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine - hood filters **Repeat Violation**
23-03-4
17
Aug 23, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards **Repeat Violation** - From follow-up inspection 2024-08-23: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2024-08-23: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Above walk in freezer **Repeat Violation** - From follow-up inspection 2024-08-23: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-08-23: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation** - From follow-up inspection 2024-08-23: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found at 92 - From follow-up inspection 2024-08-23: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine. - hood filters **Repeat Violation** - From follow-up inspection 2024-08-23: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Stainless steel walls - From follow-up inspection 2024-08-23: **Time Extended**
36-27-5
64
Aug 15, 2024
Routine - Food
5 critical violations. 2 major violations. 14 minor violations.
View 21 violations
High Priority - 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. 0ppm after several cycles **Warning**
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Raw beef above unwashed vegetables **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above sauces **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles at 53° for 2.5 hours( pulled from walk in cooler). Operator returned to walk in cooler to achieve 41° for temperature recovery. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. - spray bottle stored next to coffee machine in front area. **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bus tub of equipment
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling tile missing. Above walk in freezer **Repeat Violation**
36-36-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - Lids and cups in spare room. **Corrected On-Site** **Repeat Violation**
24-26-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Purse stored next to chop stir and napkins. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Case of soda on dry storage floor
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found at 92°
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine. - hood filters **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Stainless steel walls
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
19
Mar 8, 2024
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Warewashing Facilities Maintained and Used
FL-24
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
32
Oct 17, 2023
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken stored over avocados in walk-in cooler -Raw beef stored over eggs in walk-in cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic in oil 68° operator place in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. - 2 spray bottles of cleaners stored to food items at front bar. - several bottles of cleaner stored next to tea machine
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. - hand sink at sushi bar and front bar used as a dump sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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/
53A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on cooks line - cutting boards at sushi bar **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling tile missing. - above freezer door **Corrected On-Site**
36-36-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Togo items stored directly on floors in spare room in dining area. **Corrected On-Site**
24-26-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door open at the time of inspection.
35B-01-4
Basic - Food stored on floor. -Soy sauce stored directly on floor in dry storage area next to office. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. - both hand sinks at sushi bar **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters
23-03-4
Basic - Single-service articles improperly stored. - Unwrap sip straws stored on bar counter,with easy access from customer.
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Raw chicken set out at room temperature. **Corrected On-Site**
06-01-5
26
Mar 8, 2023
Routine - Food
6 critical violations. 6 major violations. 8 minor violations.
View 20 violations
High Priority - Nonfood-grade bags used in direct contact with food.in Foods stored in walk-in cooler.
14-31-5
High Priority - Raw animal food stored over or with unwashed produce. Shell eggs stored over unwashed vegetables. **Corrected On-Site**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice 55° operator discarded product.
03A-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.
12A-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink next to 3 compartment sink used as dump sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both Hand sinks on sushi counter **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. Hand sink next to 3 compartment sink. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared sauces in walk-in cooler.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open at the time of inspection.
35B-01-4
Basic - Food stored on floor. Walk-in freezer
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Both Hand sinks on sushi counter **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cold holding unit on cooks line. **Corrected On-Site**
12B-13-4
Basic - Worn, torn and/or soiled floors/carpeting. Under all cooking equipment in kitchen area.
36-10-4
15
Oct 26, 2022
Routine - Food
3 critical violations. 9 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
33
Frequently Asked Questions
When was Momiji Japanese Restaurant last inspected?
The most recent health inspection at Momiji Japanese Restaurant on file is from Mar 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Momiji Japanese Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited eight times, more than any other issue at Momiji Japanese Restaurant.
How does Momiji Japanese Restaurant compare to other restaurants in Eustis?
Momiji Japanese Restaurant most recently scored 6 out of 100, which is lower than the Eustis average of 82.
Has Momiji Japanese Restaurant's inspection record improved over time?
No. Recent inspections at Momiji Japanese Restaurant have averaged around 20 violations per visit, up from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Momiji Japanese Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Momiji Japanese Restaurant inspected?
Based on the inspection history on file, Momiji Japanese Restaurant is inspected around three times per year on average.
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