SHIMUJA
4921 SW 148TH AVENUE · DAVIE · Broward County · FL 33330
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High 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**
01B-01-4High Priority – Dented/rusted cans present. See stop sale. At dry storage area approximately 3 dented cans of bamboo shoots- see stop sale **Warning**
12A-07-5High 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**
08A-20-5High 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**
01B-02-5High 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**
03A-02-5High 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**
41-10-4High 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**
Intermediate 5
03D-15-4Intermediate – 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**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. At bar area handwashing sink – blocked by kart- operator removed. **Warning**
31A-11-4Intermediate – 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**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink- by bar. **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. At server station bottle of winded not lab,ed- operator labeled. **Warning**
Basic 1
10-07-4Basic – 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**
Inspector observations synchronized from DBPR on October 4, 2026 1:46 PM.
Violation category totals
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.