What is Akashi Japanese Restaurant's health inspection score?

Akashi Japanese Restaurant has a SafeDine safety score of 29 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Akashi Japanese Restaurant last inspected?

Akashi Japanese Restaurant was last inspected on December 10, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Akashi Japanese Restaurant have?

Akashi Japanese Restaurant has 107 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Akashi Japanese Restaurant safe to eat at?

Akashi Japanese Restaurant has a safety score of 29/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Akashi Japanese Restaurant serve?

Akashi Japanese Restaurant serves Japanese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Akashi Japanese Restaurant

Name: Akashi Japanese Restaurant
Address: 5830 S DIXIE HWY, South Miami, 33143
Rating: 29

5830 S DIXIE HWY, South Miami

Last Inspected: 12/10/2025

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0Poor

Japanese•South Miami

Ranked #186 of 213 in South MiamiBetter than 37% of japanese restaurants

Improving

5 inspections

Last: Dec 10, 2025

high confidence

Directions Order

Inspections

Clean Rate

21.4

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

14x

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-78

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-19 pts

Best practices • 2 pts each

Inspection Timeline

+27 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 22/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (29/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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5830 S DIXIE HWY, South Miami, FL 33143

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Violation Timeline

Aug 2025

3 inspections

8 high priority

8 intermediate

66 basic

Aug

Dec 2025

2 inspections

6 high priority

3 intermediate

16 basic

Inspection History

5 records on file

4 Routine - Food1 Routine

Dec 25

Routine - Food InspectionLatestCall Back - Complied

1 Med7 Basic

8 total3 risk factors

81/100inspection score

−51 pts

High Priority (3)

−40 pts

03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followed(2x)Risk Factor−20
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (1)

−5 pts

27Water source not safe; no hot/cold water under pressure−5

Basic (3)

−6 pts

02DFood not properly labeled or not in original container−2
10In-use food utensils not properly stored−2
32Bathroom not clean or properly supplied−2

Base deductions−51 pts

Risk factor bonus (3× +5)−15 pts

Dec 25

Routine - Food InspectionAdministrative complaint recommended

6 High2 Med9 Basic

17 total4 risk factors

0/100inspection score

−86 pts

High Priority (4)

−50 pts

01AFood obtained from unapproved sourceRisk Factor−10
03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followed(2x)Risk Factor−20
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (4)

−20 pts

01CShellstock tags missing or shellstock commingled−5
04Facilities inadequate to maintain TCS food temperatures−5
22Food-contact surfaces not clean and sanitized−5
27Water source not safe; no hot/cold water under pressure−5

Basic (5)

−16 pts

02DFood not properly labeled or not in original container(4x)−8
10In-use food utensils not properly stored−2
32Bathroom not clean or properly supplied−2
33Garbage/refuse not properly handled; premises not maintained−2
45Fire extinguishing equipment not provided/maintained−2

Base deductions−86 pts

Risk factor bonus (4× +5)−20 pts

Aug 25

Routine - Food InspectionCall Back - Complied

2 Med19 Basic

21 total4 risk factors

52/100inspection score

−136 pts

High Priority (4)

−110 pts

03BTCS food not held hot at 135°F or above(3x)Risk Factor−30
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followed(5x)Risk Factor−50
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (2)

−10 pts

04Facilities inadequate to maintain TCS food temperatures−5
27Water source not safe; no hot/cold water under pressure−5

Basic (5)

−16 pts

02DFood not properly labeled or not in original container−2
10In-use food utensils not properly stored(2x)−4
13Improper dress code: hair restraint, jewelry, or nails−2
28Sewage/waste water not properly disposed(3x)−6
32Bathroom not clean or properly supplied−2

Base deductions−136 pts

Risk factor bonus (4× +5)−20 pts

Aug 25

Routine - Food InspectionCall Back - Extension given, pending

1 High3 Med21 Basic

25 total5 risk factors

28/100inspection score

−160 pts

High Priority (5)

−130 pts

03BTCS food not held hot at 135°F or above(3x)Risk Factor−30
03CRaw animal food not cooked to proper temperatureRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followed(5x)Risk Factor−50
09Bare hand contact with ready-to-eat food(3x)Risk Factor−30

Intermediate (2)

−10 pts

04Facilities inadequate to maintain TCS food temperatures−5
27Water source not safe; no hot/cold water under pressure−5

Basic (6)

−20 pts

02DFood not properly labeled or not in original container−2
10In-use food utensils not properly stored(2x)−4
13Improper dress code: hair restraint, jewelry, or nails−2
28Sewage/waste water not properly disposed(3x)−6
32Bathroom not clean or properly supplied−2
46Exits blocked or locked(2x)−4

Base deductions−160 pts

Risk factor bonus (5× +5)−25 pts

Aug 25

Routine Inspection

7 High3 Med26 Basic

36 total3 risk factors

0/100inspection score

−155 pts

High Priority (11)

−110 pts

01Raw food stored above ready-to-eat foodRisk Factor−10
01Raw food stored above ready-to-eat foodRisk Factor−10
01Raw food stored above ready-to-eat foodRisk Factor−10
03Potentially hazardous food not cooked properly−10
08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10
09No chemical sanitizer test kit−10
10Required employee training not completed−10
10Required employee training not completed−10
10Required employee training not completed−10
11DBPR violation code 11−10

Intermediate (9)

−45 pts

12DBPR violation code 12−5
12DBPR violation code 12−5
13DBPR violation code 13−5
13DBPR violation code 13−5
14DBPR violation code 14−5
14DBPR violation code 14−5
14DBPR violation code 14−5
14DBPR violation code 14−5
14DBPR violation code 14−5

Base deductions−155 pts

Risk factor bonus (3× +5)−15 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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