Cafe De Japon
Last inspected: Jan 28, 2026
90
Score
Going back to 2022, Cafe De Japon has nine inspections in the public record. The latest inspection on file is from Jan 28, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
The most common issue across all inspections has been “floor soiled/has accumulation of debris”, showing up four times.
The city-wide average for Daytona Beach sits at 72, putting Cafe De Japon on the better side of that line. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. -rusted/worn racks inside glass door cooler inside kitchen - From follow-up inspection 2026-01-28: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2026-01-28: **Time Extended**
31B-04-4
90
Oct 2, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
67
May 1, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee cutting cutting tomatoes with bare hands, manager instructed employee to wear gloves **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over or with unwashed produce. -raw shell eggs stored above whole carrots, whole onions, leaning up against/touching whole lettuce , inside back storage area
08A-04-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -opened sleeve of cream cheese inside cooler near grill
02C-03-5
Basic - Wood food-contact surface not properly sealed. -large sushi mixing bowl
14-06-4
Basic - Carbon dioxide/helium tanks not adequately secured. -inside storage area, advised to secure to table in room
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates, bowls not inverted or otherwise protecting food contact surface on top shelf of cooler across from grill
24-05-4
Basic - Disrepair/other damage to wall. -cookline, near handwash sink -near dish machine
36-24-5
Basic - Equipment in poor repair. -rust/deteriorating wire racks inside glass door cooler near cookline
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -small gap in middle at bottom threshold of back door leading behind building.
35B-01-4
Basic - Floor soiled/has accumulation of debris. -floor soiled on cook line, under prep sink, behind stove
36-73-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Single-service articles not stored inverted or protected from contamination. -clam shell food containers stored with food contact side exposed on top shelf of cooler across from grill
25-06-4
43
Sep 18, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - Equipment in poor repair. -sushi mixing bowl, some areas showing rough/non smooth surfaces around edges -some rust pitting on racks at glass door reach in cooler
14-11-5
Basic - Floor soiled/has accumulation of debris. -under table next to dish machine drain boards in back
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensil resting in standing water at rice warmer in back
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. -open clam shell containers in back on top shelf
25-06-4
Basic - Some Grease on the ground and/or pad around grease receptacle.
33-20-4
78
Feb 9, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - Clean glasses, cups, bowls, plates not stored inverted or in a protected manner. -above prep table on top shelf across from grill
24-05-4
Basic - Dead roaches on premises. -2 dead roaches near baseboards inside cased beverage storage areas in back -manager cleaned up. **Corrected On-Site**
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -small gap at base of back doors in middle of threshold
35B-01-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. -glass door cooler near entrance to kitchen
14-33-4
74
Sep 15, 2023
Routine - Food
1 major violation. 11 minor violations.
View 12 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -employee rinsed container in hand sink up front - From follow-up inspection 2023-09-15: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -slight black substance accumulated on corners of splash guard inside ice machine - From follow-up inspection 2023-09-15: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. -around sanitizer lines for dish machine - From follow-up inspection 2023-09-15: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -top shelf of station near microwave - From follow-up inspection 2023-09-15: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under oven, hand sink on cookline, under dish machine - From follow-up inspection 2023-09-15: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -case of fryer to next to fryer station - From follow-up inspection 2023-09-15: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers. - From follow-up inspection 2023-09-15: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -oven handle - From follow-up inspection 2023-09-15: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside bulk rice container - From follow-up inspection 2023-09-15: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Interior of microwave has accumulation of black substance/grease/food debris. -back corners of microwave - From follow-up inspection 2023-09-15: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryer -gaskets to chest freezer in beer storage side room - From follow-up inspection 2023-09-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2023-09-15: **Time Extended**
13-03-4
52
Aug 23, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
45
Mar 29, 2023
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server dropped off soiled plates from previous customer before handling clean food heading out to next customer without washing hands
12A-02-4
High Priority - Single-use gloves not changed as needed after changing tasks from handling raw fish to ready to eat ingredients/produce.
12A-09-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee handling sushi rolls with bare hands. **Corrected On-Site**
09-01-4
Intermediate - Handwash sink used for purposes other than handwashing. -container/bowl inside hand sink in sushi bar
31A-11-4
Basic - Floor soiled/has accumulation of debris. -area under hank sink/cooking equipment inside kitchen
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -fryer oil
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Ripped/worn tin foil used as shelf cover. -shelving below grill
14-20-4
Basic - Accumulation of debris on exterior of warewashing machine. -edges of top surface
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense seasoning left inside container
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. -cook
13-03-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -sushi rice bowl
14-25-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -small gap at middle section of back exit door at bottom threshold
35B-01-4
37
Dec 14, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw fish stored above edamame, fish removed from commercial packaging
08A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked vegetables prepped on site inside container without date mark
02C-02-5
Basic - Ice buildup in reach-in freezer. -in back corner, chest freezer
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
70
Frequently Asked Questions
When was Cafe De Japon last inspected?
The most recent health inspection at Cafe De Japon on file is from Jan 28, 2026. The public record contains nine inspections in total.
What is the most common violation at Cafe De Japon?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited four times, more than any other issue at Cafe De Japon.
How does Cafe De Japon compare to other restaurants in Daytona Beach?
Cafe De Japon most recently scored 90 out of 100, which is higher than the Daytona Beach average of 72.
Has Cafe De Japon's inspection record improved over time?
Results have been roughly steady. Inspections at Cafe De Japon have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cafe De Japon means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cafe De Japon inspected?
Based on the inspection history on file, Cafe De Japon is inspected around three times per year on average.
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