SHIMUJA

Name: SHIMUJA
Address: 4921 SW 148TH AVENUE, DAVIE, FL, 33330, US
Rating: 59.9

4921 SW 148TH AVENUE, DAVIE, FL 33330

License #1624533

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

59.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

SHIMUJA in DAVIE currently holds an InspectFL Health Score of 59.9 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 February 17, 2026. Across those visits, inspectors documented 18 total violations — 10 critical, 2 major, 6 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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed containers of bun sauce dated 01/30, 02/05, 02/07, 02/09
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shrimp stored over containers of tuna salad in walk-in cooler. Operator stored correctly.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed containers of bun sauce dated 01/30, 02/05, 02/07 see stop sale
[13-03-4] Employee with no hair restraint while engaging in food preparation. One employee in kitchen
[14-01-5] Bowl or other container with no handle used to dispense food. In sugar, rice, potato starch containers
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed squeegee and spoon stored in handwashing sink in kitchen. Employee removed
[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. 0 Ppm chlorine. Operator primed machine rechecked 100Ppm.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet nesting on floor in dry storage area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line bean spouts (67F - Cold Holding) per operator removed from cooler and placed on cart approximately 2 hours prior to inspection. Employee placed ice on bean spouts. Observed in flip top cooler sliced pork (42-47F - Cold Holding) in over stacked container. Per operator held out of temperature less than 3 hours. Employee removed over stack pork placed in lower cooler. Not portion or prepared today.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone charging on dry storage shelf.
[12A-14-4] Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee sneeze then handled clean equipment without washing hands. Employee washed hands.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse