MATSURI JAPANESE RESTAURANT
5759 SW 40 ST · MIAMI · Dade County · FL 331555301
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
16 full violation description(s) documented by the inspector during this visit.
High Priority 4
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. **Repeat Violation**
29-37-4High Priority – Spray hose at dish sink lower than flood rim of sink. Observed at ware washing area. **Repeat Violation**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork dumpling (52F – Cold Holding) at single door unit at cook line. As per employee, for approximately 1 hour. Advised employee to submerge container in ice or move to another unit. Observed cut cabbage (51F – Cold Holding) at room temperature at preparation area. As per employee, less than 1 hour.
41-15-5High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200 plus ppm) at server station. Advised manager to dilute solution with water.
Intermediate 2
16-33-4Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed Sanitizer Bucket (Chlorine 200 plus ppm).
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for sushi rice.
Basic 10
13-02-4Basic – Employee with ineffective hair restraint while engaging in food preparation. Observed food employees utilizing paper towels as hair restraints.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back exit door.
08B-38-4Basic – Food stored on floor. Observed plastic container of flour stored on floor near dry storage room. Observed container of sushi rice stored on floor near sushi area.
14-69-4Basic – Ice buildup in reach-in cooler. Observed ice build up inside single door unit at cook line.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Observed kitchen chopsticks stored on oven handle at cook line.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage cabinets soiled at server station.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of cooling units soiled with old food debris at back area.
36-50-4Basic – Unclean building components, attachments or fixtures. Observed hood soiled with accumulated grease. Observed floor underneath fryer heavily soiled with old food debris.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed wall heavily soiled at back storage area and dry storage area and back fish preparation area. **Repeat Violation**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on preparation tables throughout kitchen and ware washing areas.
Inspector observations synchronized from DBPR on October 3, 2026 12:10 PM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
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.