MATSURI JAPANESE RESTAURANT

Name: MATSURI JAPANESE RESTAURANT
Address: 5759 SW 40 ST, MIAMI, FL, 331555301, US
Rating: 66

5759 SW 40 ST, MIAMI, FL 331555301

License #2318033

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

66 Grade F / 100

Failing Health Score

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Quick take

MATSURI JAPANESE RESTAURANT in MIAMI currently holds an InspectFL Health Score of 66 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 69 total violations — 18 critical, 10 major, 41 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 24, 2026 shows 10 observation rows: no critical rows, 1 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under brown cutting board in kitchen prep table.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed black microwave in kitchen prep area with soiled door handle.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer located in back dry storage area with soiled interior.
[14-71-4] Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair window slide handle at the front sushi display area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall located next to three compartment sink soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled.
[08B-38-4] Food stored on floor. Observed rice cooker containing sushi rice on floor near front counter prep area.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor near cook line soiled.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles near ware wash area in disrepair.
[14-14-4] Nonfood-grade basting brush used in food. Observed non food grade brush inside plastic container of spice near front counter display area.

Disposition: Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice (81F - Hot Holding) located at the sushi bar area. As per operator, product was placed there about three hours ago. Operator discarded product on their own.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board located across the cook line with cut marks and no longer cleanable.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed several wiping cloths under cutting boards through out kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed reach in cooler gaskets located in the back storage soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed kitchen pots and pans inside hand wash sink near ware washing area.
[36-24-5] Hole in or other damage to wall. Observed wall next to hand wash sink in disrepair.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at prep sink near back kitchen area.
[41-10-4] Toxic substance/chemical improperly stored. Observed bucket of chlorine sanitizer stored next to fish prep table. Operator removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink located near cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed ladle store on oven door handle.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed can of roach spray stored at the dry seasoning rack in the back storage area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink located near cook line.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed female servers drop off dirty dishes and cups to ware washing area and immediately grab clean dishes and utensils. Coached employee on proper hand washing.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler in back storage area soiled.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw shrimp inside reach in cooler in back kitchen area. Operator moved products and placed in order based on cooking parameters.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment uses sushi rice under time instead of temperature but does not have proper DBPR documentation. Provided form to operator.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler near main office with rust accumulation on shelves.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching flour inside bin located in the back storage area of kitchen.
[12A-19-4] Employee washed hands with cold water. Observed female employee wash hands with cold water at the hand washing station near the cook line.

Disposition: Emergency order recommended
[01B-01-4] Dented/rusted cans present. See stop sale. Observed dented can of sliced bamboo shoots in back dry storage.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located in back prep area with rust accumulation on shelves.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed bowl inside hand washing stations being sink located near to go containers. Operator removed.
[41-10-4] Toxic substance/chemical improperly stored. Observed bucket of sanitizer containing chlorine solution next to bowl of sprouts.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice (81F - Hot Holding) next to sushi prep area.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shelled eggs stored above unwashed produce inside reach in cooler in back prep area.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Observed strong objectionable odor coming from grease trap near dry storage area.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed one live roach crawling on wall in back dry storage area. Observed one live roach crawling on chest freezer near dish machine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed employee touch clean plate with dirty hands without washing hands.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing cleaning solution near front service area with no label.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed female employee wash hands and closed soiled faucet handle with clean hands.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice spoon near rice cooker in standing water at 74F.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloths on cutting board at the sushi prep area.
[36-24-5] Hole in or other damage to wall. Observed wall near public restrooms in disrepair.
[12A-19-4] Employee washed hands with cold water. Observed female employee wash hands near kitchen prep area with cold water.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area soiled.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server bring in dirty dishes to ware washing area and immediately touching clean plates without handwashing.
[35A-02-7] Live, small flying insects found. Observed approximately 20+ flying insects in back dry storage area flying around and landing on food contact surfaces. Observed approximately 10+ flying insects flying around kitchen area landing on clean dishes and utensils.
[08B-38-4] Food stored on floor. Observed buckets of soy sauce on floor near sushi prep area.
[35A-23-4] Roach excrement and/or droppings present. Observed roach excrement on wall in back dry storage area.
[12B-01-4] Employee eating while preparing food. Observed male cook line employee eating plate of food across the cook line.
[36-12-4] Floors not constructed to be easily cleanable. Observed floors in kitchen and back prep area not easily cleanable.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles (49F - Cold Holding) inside reach in cooler in back prep area. As per operator, it was placed there about an hour ago.
[36-22-4] Floor area(s) covered with standing water. Observed standing water in ware washing and dry storage area.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine with black mold like substance.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed several reach in coolers in kitchen prep area with soiled gaskets.
[35A-03-4] Dead roaches on premises. Observed one dead roach stuck on wall in back dry storage area. Observed one dead roach stuck on wall next to ice machine. Observed one dead roach stuck wall near public restrooms. Observed one dead roach on floor near public restrooms.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor at the cook line area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under white cutting board near kitchen prep area.
[36-36-4] Ceiling tile missing.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed dry rack station near ware washing area with rust pitting the surface.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed DBPR provided form for Time as Public Health not filled out.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed female employee wash hands for less than 15 seconds near kitchen prep area.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside of bin of shredded lettuce.

Community reaction

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Community pulse

Would you eat here?

MATSURI JAPANESE RESTAURANT has a rough inspection history. Would you risk it?

F record

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MATSURI JAPANESE RESTAURANT

Failing Health Score

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Similar Japanese/Sushi in MIAMI

HIBACHI LIVE

JAPENGO

350 BENIHANA

SUSHI SAKE FFT1

TAIKO SUSHI

Other options in MIAMI

NACHOS

FRESA CREAM

STAND 304

LILIS MEDITERRANEAN FOOD

GELATO AND DISTRICT 5 - NACHO

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