MOMIJI JAPANESE RESTAURANT

Name: MOMIJI JAPANESE RESTAURANT
Address: 24400 SR 44, EUSTIS, FL, 32736, US
Rating: 18.9

24400 SR 44, EUSTIS, FL 32736

License #4508742

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

18.9 Grade F / 100

Failing Health Score

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Quick take

MOMIJI JAPANESE RESTAURANT in EUSTIS currently holds an InspectFL Health Score of 18.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 6, 2026. Across those visits, inspectors documented 70 total violations — 11 critical, 15 major, 44 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Call Back - Complied
[25-06-4] Single-service articles not stored inverted or protected from contamination take out container in ki
[21-10-4] Soiled dry wiping cloth in use around oil bottle
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Under fryer soiled and in the bar
[35A-02-7] Live, small flying insects found 3 small flying insects in the bar
[14-86-1] Non-food grade paper/paper towel used as liner for food container under mushrooms
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine Interior toaster oven
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food sugar
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on floor
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food while preparing salad
[13-03-4] Employee with no hair restraint while engaging in food preparation prepping salad
[24-08-4] Equipment and utensils not properly air-dried - wet nesting masher with wet plastic bag
[08B-31-4] Food stored in undrained ice. Multiple products on cold table
[14-13-4] Food-contact surface not smooth and easily cleanable rice bowl
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 127
[51-18-6] No copy of latest inspection report available.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.sushi prep
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket Exterior toaster oven Gaskets sushi prep
[36-64-5] Objectionable odors in prep area of the establishment.
[25-05-4] Single-service articles improperly stored on floor in kitchen
[52-01-4] Identity of food or food product misrepresented. Escolar being served for White Tuna that is stated on the menu per operator
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator from yesterday cooked white rice
[01B-16-5] Torn packages/bags of food exposing the contents to contamination. Rice
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions.

Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator from yesterday cooked white rice
[01B-16-5] Torn packages/bags of food exposing the contents to contamination. Rice
[08B-31-4] Food stored in undrained ice. Multiple products on cold table
[13-03-4] Employee with no hair restraint while engaging in food preparation prepping salad
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket Exterior toaster oven Gaskets sushi prep
[25-06-4] Single-service articles not stored inverted or protected from contamination take out container in ki
[35A-02-7] Live, small flying insects found 3 small flying insects in the bar
[36-10-4] Worn, torn and/or soiled floors/carpeting. Under fryer soiled and in the bar
[41-10-4] Toxic substance/chemical improperly stored. Butane stored next to sauce
[51-18-6] No copy of latest inspection report available.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.sushi prep
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine Interior toaster oven
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 127
[14-86-1] Non-food grade paper/paper towel used as liner for food container under mushrooms
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on floor
[52-01-4] Identity of food or food product misrepresented. Escolar being served for White Tuna that is stated on the menu per operator
[08B-38-4] Food stored on floor in walk in freezer
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Recheck 50ppm
[31B-03-4] No soap provided at handwash sink sushi prep and bar
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near soda fountain and sushi line and bar
[50-09-4] Current Hotel and Restaurant license not displayed. Operator printed and posted
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Mackerel
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours butter (70F - Cold Holding)
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. Raw tuna and ready to eat Krab in same bowl Raw Shell eggs over prepped cabbage

Inspection Completed - No Further Action
[10-08-5] Ice scoop handle in contact with ice. In ice bin.
[14-11-5] Equipment in poor repair. Walk in cooler floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line Reach in cooler gaskets at sushi bar. Fan guard in walk in cooler. Exterior ice machines Sides of equipment at cook line.
[32-12-6] Covered waste receptacle not provided in womens bathroom. In employee rest room
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle with sanitizer in dish area. Operator labeled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall by dish area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line Reach in coolers at sushi bar. Walk in cooler shelves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut vegetables in walk in cooler. Operator removed.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples over cut vegetables in walk in cooler. Operator removed.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table. Tan cutting board at sushi bar. Ovens at sushi bar.
[36-22-4] Floor area(s) covered with standing water. In dish area. Operator cleaned
[08B-38-4] Food stored on floor. Bucket of flour. Operator removed Bottle of cook oil. Several buckets of sauces in dry storage .
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle on prep table. Operator removed.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on bowls on dish rack.

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