Shima
Last inspected: Nov 6, 2025
61
Score
Across the available record, Shima has seven inspections on file, the first dated 2022. Inspectors last stopped by on Nov 6, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to five violations per visit.
Looking across the full record, “handwash sink used for purposes other than handwashing” is the recurring theme, flagged three times.
Shima's latest score of 61 falls below the Islamorada average of 69. The inspection history reads as standard for a restaurant of this size.
7
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Nov 6, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
61
Mar 19, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw fish stored over/not properly separated from ready-to-eat food, grapefruit and fish cakes in stand up unit
08A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Floor area(s) covered with standing water by the ice machine
36-22-4
Basic - Ice machine in disrepair.
14-11-5
Basic - Open dumpster lid.
33-16-4
67
Oct 24, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 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. 0 ppm chlorine COS 100 ppm chlorine **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 90 F in warmer overnight. Discarded the owner Jr.
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Knives stored in handwashing sink in dish room
31A-11-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Ice machine is not working.
14-11-5
52
Apr 11, 2024
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On triple sink
29-34-4
High Priority - Toxic substance/chemical , butane, improperly stored with food on shelf.
41-10-4
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. Chlorine at 0 ppm. Technician was called for service and triple sink was set up to sanitize clean dishes. **Corrective Action Taken**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Dirty Utensils in hand-wash sink.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw Sushi items on menu not identified as raw.
02B-01-5
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. **Corrected On-Site**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
51-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
24-27-4
Basic - Bowl or other container with no handle used to dispense panko
14-01-5
33
Nov 3, 2023
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 82F overnight
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. under bean sprouts **Corrected On-Site**
14-86-1
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 82F more than 4 hours below 135F
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items not identified on menu
02B-01-5
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.
11-26-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Eco lab was called for service on the dish machine. Triple sink is used until Machine is repaired.
16-55-4
Basic - Employee beverage container in ice machine/ice bin. **Corrected On-Site**
12B-14-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
39
May 16, 2023
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
45
Aug 19, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - Handwash sink used for purposes other than handwashing. Storage of dish ware
31A-11-4
90
Frequently Asked Questions
When was Shima last inspected?
The most recent health inspection at Shima on file is from Nov 6, 2025. The public record contains seven inspections in total.
What is the most common violation at Shima?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Shima.
How does Shima compare to other restaurants in Islamorada?
Shima most recently scored 61 out of 100, which is lower than the Islamorada average of 69.
Has Shima's inspection record improved over time?
Yes. Recent inspections at Shima have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Shima 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 Shima inspected?
Based on the inspection history on file, Shima is inspected around two times per year on average.
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