What is Plum House Japanese Restaurant's health inspection score?

Plum House Japanese Restaurant has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Plum House Japanese Restaurant last inspected?

Plum House Japanese Restaurant was last inspected on May 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Plum House Japanese Restaurant have?

Plum House Japanese Restaurant has 18 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Plum House Japanese Restaurant safe to eat at?

Yes, Plum House Japanese Restaurant has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Plum House Japanese Restaurant serve?

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

Official Health Record

Plum House Japanese Restaurant

Name: Plum House Japanese Restaurant
Address: 12 LAKE STREET, Monroe, 10950
Rating: 90

12 LAKE STREET, Monroe

Last Inspected: 5/5/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

10 inspections

Last: May 5, 2026

high confidence

Directions Order

Inspections

30%

Clean Rate

1.8

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Other violationHigh Priority

Regulatory compliance issue

Food storageHigh Priority

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-3 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 92/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (90/100) 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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12 LAKE STREET, Monroe, FL 10950

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Violation Timeline

Mar 2024

1 inspections

1 high priority

4 basic

Mar

Apr 2024

1 inspections

1 basic

Oct 2024

1 inspections

1 high priority

2 basic

Oct

Nov 2024

1 inspections

Apr 2025

1 inspections

2 high priority

3 basic

Apr

May 2025

1 inspections

1 high priority

1 basic

Jun 2025

1 inspections

Jun

Dec 2025

1 inspections

Mar 2026

1 inspections

1 high priority

Mar

May 2026

1 inspections

1 high priority

Inspection History

10 records on file

5 Re-Inspection5 Inspection

May 26

Re-Inspection InspectionLatest

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

5DPotentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.−10

Base deductions−10 pts

Mar 26

Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Base deductions−10 pts

Dec 25

Inspection InspectionClean

No violations

100/100inspection score

Jun 25

Re-Inspection InspectionClean

No violations

100/100inspection score

May 25

Re-Inspection Inspection

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10

Basic (1)

−2 pts

11DNon food contact surfaces of equipment not clean−2

Base deductions−12 pts

Apr 25

Inspection Inspection

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (3)

−6 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−26 pts

Nov 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Oct 24

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (2)

−4 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−14 pts

Apr 24

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−2 pts

Mar 24

Inspection Inspection

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (4)

−8 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8BIn use food dispensing utensils improperly stored−2
8FImproper thawing procedures used−2

Base deductions−18 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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