Shimuja
Last inspected: Feb 17, 2026
27
Score
Shimuja has been inspected 11 times since 2022. Inspectors last stopped by on Feb 17, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around six violations each.
Across the inspection history, “spray bottle containing toxic substance not labeled” is the issue that surfaces most often, recorded two times.
That's lower than the typical Davie restaurant, which scores around 79. This restaurant has more on its record than most do.
11
Inspections
6
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
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
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
27
Sep 3, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler - boiled eggs in broth (45F - Cold Holding); butamechi pork (44F - Cold Holding) As per employee items not portioned or prepared today. Items held out of temperature for approximately 14 hours. See stop sale. Observed at flip top cooler - boiled eggs (53F - Cold Holding); pork belly (57F - Cold Holding); salmon (54F - Cold Holding) as per employee items not portioned or prepared today, items held out of temperature for approximately 2 hours. Operator placed bags of ice on items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-09-03: Observed at walk in cooler - pork broth (64F - Cold Holding); chicken broth (68F - Cold Holding); pork shoulder (66F - Cold Holding); butameshi (44F - Cold Holding); shredded chicken (65F - Cold Holding); pork belly (68F - Cold Holding); rice (64F - Cold Holding) as per operator items held out of temperature for approximately 6 hours. As per operator items not portioned or prepared today. See stop sale. **Admin Complaint**
03A-02-5
86
Aug 27, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
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
55
Mar 12, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw ground pork stored over spring rolls in Kook-it freezer.
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed bean sprouts (47F - Cold Holding); hard boiled eggs (48F - Cold Holding) at cookline. Per operator, both items transfer to made shift table 45 minutes prior to the inspection. Operator placed items directly onto ice for quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with glass cleaner at front line.
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee rinse utensils in hand wash sink.
31A-11-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Employee with no hair restraint while engaging in food preparation. -Observed several employees engaging in food preparation with no hair restraints.
13-03-4
55
Dec 18, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler (ikon) in kitchen - cooked rice (54F - Cold Holding); boiled eggs (53F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale. Observed at walk in cooler - pork broth (46F - Cold Holding); raw chicken (47F - Cold Holding) as per operator items not portioned today. Items held out of temperature for approximately 48 hours. See stop sale. Observed at reach in cooler across from grill - cooked pork (61F - Cold Holding); sliced pork (61F - Cold Holding); chicken meatball (56F - Cold Holding); cooked chicken (63F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale. - From follow-up inspection 2024-12-18: Observed container in ice bath on cart in front of noodle boiler - boiled eggs (62F - Cold Holding) as per operator items not portioned or prepared today. Item held out of temperature for approximately 2 hours. Operator replaced iced**Admin Complaint** **Admin Complaint**
03A-02-5
86
Dec 17, 2024
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs delivered at (52F - Cold Holding)
03A-20-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler (ikon) in kitchen - cooked rice (54F - Cold Holding); boiled eggs (53F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale. Observed at walk in cooler - pork broth (46F - Cold Holding); raw chicken (47F - Cold Holding) as per operator items not portioned today. Items held out of temperature for approximately 48 hours. See stop sale. Observed at reach in cooler across from grill - cooked pork (61F - Cold Holding); sliced pork (61F - Cold Holding); chicken meatball (56F - Cold Holding); cooked chicken (63F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler (ikon) in kitchen - cooked rice (54F - Cold Holding); boiled eggs (53F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale. Observed at walk in cooler - pork broth (46F - Cold Holding); raw chicken (47F - Cold Holding) as per operator items not portioned today. Items held out of temperature for approximately 48 hours. See stop sale. Observed at reach in cooler across from grill - cooked pork (61F - Cold Holding); sliced pork (61F - Cold Holding); chicken meatball (56F - Cold Holding); cooked chicken (63F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at beverage room - steam pot containing boiled bobba (119F - Hot Holding) as per operator item held out of temperature for approximately 2 hours. Operator raised temperature. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink in female restroom.
29-34-4
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. Provided operator with vomit clean up poster. Operator printed and hung poster. **Corrected On-Site**
11-27-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at male restroom. Operator provided sign. **Corrected On-Site**
31B-04-4
Basic - Stored food not covered. Observed chicken broth in kitchen counter not covered. Operator covered properly. **Corrected On-Site**
08B-12-5
39
May 14, 2024
Routine - Food
No violations found.
100
May 13, 2024
Routine - Food
7 critical violations. 5 major violations. 1 minor violation.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- pork soup 64F (coolling overnight)- food stored in large quantity- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. At walk in cooler - cooked rice 45-50F at 2:15- (cooling overnight) -food covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. **Warning**
03D-02-5
High Priority - Dented/rusted cans present. See stop sale. At dry storage area approximately 3 dented cans of bamboo shoots- see stop sale **Warning**
01B-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline- employee took of gloves and handled flour used for raw chicken then without washing hands put on new gloves and handled clean plates- educated operator- employee washed hands. **Corrective Action Taken** **Warning**
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler- raw ground pork over raw pork - operator moved raw ground pork to lower shelf. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- pork soup 64F (coolling overnight)- food stored in large quantity- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. At walk in cooler - cooked rice 45-50F at 2:15- (cooling overnight) -food covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- miso paste 49F- cold holding, tofu 50F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- miso paste 49F- cold holding, tofu 50F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. At walk in cooler- bean sprouts 54F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved to quick chill. At reach in cooler- chicken meatballs 51F- cold holding, pork belly 56F- cold holding , bamboo shoots 49F- cold holding , fish cakes 52-54F- cold holding , noodles 58F- cold holding, cooked chicken 51F- cold holding, raw chicken 58F - cold holding, curry sauce 54F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours - operator placed in ice bath to quick chill. At reach in cooler- pre cooked mushrooms 47-49F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours. At reach in cooler -chopped cabbage 47F- cold holding, cut cabbage 43F, cooked egg 49F- cold holding , cooked mushrooms 45F- cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed in ice bath to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. At server station storage shelf- Containers of detergent stored over single service items and clean utensils- operator removed chemicals. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. At bar area handwashing sink - blocked by kart- operator removed. **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At handwashing sink by server station - large strainer inside handwashing sink- operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by bar. **Warning**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. At server station bottle of winded not lab,ed- operator labeled. **Warning**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- dumplings 47-48F at 1:40 to 45-46F at 2:35 ( cooling since 11:00), raw pork 51F at 1:40 to 50F at 2:35( cooling since 8:30) - at current rate of cooling food will not reach 41F within remaining time- operator placed food in reach in freezer to quick chill. At reach in cooler at cookline -chopped lettuce 58F at 2:00 to 58F to 2:45 ( cooling since 11:30) , cooked pork 58F at 2:00 to 58F to 2:45 ( cooling since 11:30), cut cabbage 58F at 2:00 to 58F to 2:45 ( cooling since 11:30) at current rate of cooling food will not reach 41F within remaining time- operator moved to reach in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline in use utensils stored in standing water of 75F- operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
20
Apr 29, 2024
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 in walk cooler, raw shell eggs stored above bean paste. Operator moved eggs to bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips for dish machine.
16-37-1
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
Intermediate - No soap provided at handwash sink in sushi station. Operator provided. **Corrected On-Site**
31B-03-4
Basic - Ceiling/ceiling tiles/vents in kitchen soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed one line cook with no hair restraint.
13-03-4
Basic - Exterior kitchen door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddle stored in room temperature water (79F). Operator removed, cleaned, sanitized, and stored dry. **Corrected On-Site**
10-07-4
45
Jun 27, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Container of medicine improperly stored. Main kitchen fry station- observed advil medication on prep station.
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Main kitchen walk in cooler- observed containers of raw chicken being stored over cooked pork, raw pork and ready to eat noodles.
08A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Main kitchen fry station- observed container of bean sprouts in water. Operator stated that bean sprouts are held in water and fried to order.Provided operator with TPHC documentation.
03F-10-5
Basic - Food stored on floor. Main kitchen prep table at reach in cooler- observed containers of oils being stored on the floor.
08B-38-4
64
Oct 6, 2022
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
61
Frequently Asked Questions
When was Shimuja last inspected?
The most recent health inspection at Shimuja on file is from Feb 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at Shimuja?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited two times, more than any other issue at Shimuja.
How does Shimuja compare to other restaurants in Davie?
Shimuja most recently scored 27 out of 100, which is lower than the Davie average of 79.
Has Shimuja's inspection record improved over time?
Results have been roughly steady. Inspections at Shimuja have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Shimuja 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 Shimuja inspected?
Based on the inspection history on file, Shimuja is inspected around three times per year on average.
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