Inspection Report

Florida DBPR Inspection Report
Completed

SHIMUJA MIAMI

200 E FLAGLER ST STALL 105 · MIAMI · Dade County · FL 33131

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Inspection Summary

Inspection dateJuly 30, 2026
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3706898
Visit number1
Inspection Visit ID13745385
DBPR license2337682

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
2 High Priority5 Intermediate5 Basic0 Critical0 Non-Critical12 Total
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All DBPR Inspector Observations

12 full violation description(s) documented by the inspector during this visit.

High Priority 2

#6High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced garlic at 47 f on top of work table, and onions at 50 f . person in charge place the garlic and onions of temperature inside reaching cooler. **Corrective Action Taken**

Corrective Action Taken

Intermediate 5

#8Intermediate11-05-4

Intermediate – Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

#9Intermediate11-27-4

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. **Repeat Violation**

Repeat Violation
#10Intermediate05-07-4

Intermediate – Food thermometer(s) not calibrated according to manufacturer's specifications.

#11Intermediate11-26-1

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. **Repeat Violation**

Repeat Violation
#12Intermediate05-13-5

Intermediate – Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic 5

#1Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.

#2Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed all kitchen reach in cooler soil .

#3Basic21-10-4

Basic – Soiled dry wiping cloth in use. **Repeat Violation**

Repeat Violation
#4Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

#5Basic21-09-4

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Repeat Violation**

Repeat Violation

Inspector observations synchronized from DBPR on August 10, 2026 4:34 PM.

Violation category totals
Category 3 · Time/temperature control for safety food
1 observation(s)
Category 5 · Food and equipment thermometers
2 observation(s)
Category 10 · In-use food dispensing utensils
1 observation(s)
Category 11 · Employee health knowledge / ill employees
3 observation(s)
Category 12 · Handwashing and hygienic practices
1 observation(s)
Category 21 · Wiping cloths, linens and laundry facilities
3 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.