JAPAN Fes Miami

• 2025 Location

  • Oct 18: Indian Beach Park/ 4601 Collins Ave, Miami Beach, FL 33140

  • Dec-13th: Coconut Grove area (Grand ave btwn McFarlane Rd and Rice St)

  • Dec-14th: Coconut Grove area (Front of Miami City Hall) / Between Pan American Dr and SW 27th Ave

• Local Event Rules

  • Event Schedule:

    • 10:00 AM – 11:45 AM: Entry into the venue and setup (entry outside this time is prohibited, All vendors must complete unloading by 10:30 a.m. and promptly move their vehicles outside the venue to ensure smooth event operations and safety.)

    • 12:00 PM – 8:00 PM: Event hours.

    • 8:00 PM: Dismantling begins. (All vendors must complete booth takedown and clean-up by 9:45 p.m. Ensure the space is clean and all belongings are removed.)

  • Fire Department Guidelines:

    • All vendors:
      Install an ABC fire extinguisher with a valid inspection tag inside the tent.

    • Deep fryers:

      • Not allowed under tents; keep at least 16 inches (40 cm) from other equipment.

      • In addition to an ABC extinguisher, install a Class K fire extinguisher inside the tent.

    • Portable cooking appliances: Keep away from the public.

    • Gas cylinders: Secure to prevent tipping.

    • Generators: Place 5 feet (1.5 m) from tents, protect from public access, and have a fire extinguisher. No extra fuel storage.

  • Food Vendor Setup Requirements：The following setup requirements must be met for all food vendors at the event:

    • Overhead protection for food handling areas (e.g., tent or trailer).

    • Handwashing station with soap and disposable paper towels

    • Disposable gloves for food handling.

    • Three-compartment sink or equivalent for washing, rinsing, and sanitizing.

    • Adequate portable water for handwashing and cleaning equipment.

    • Refrigeration or sufficient ice to keep cold food at 41°F (5°C) or below throughout the day.

    • Hot food holding setup to maintain food at 135°F (57°C) or above (e.g., steam tables, Sternos, chafing dishes, etc.).

    • Sneeze guards or plastic wrap to protect displayed food from contamination.

    • Fire extinguishers: A minimum 2A10BC fire extinguisher is required, and if using a fryer, a K-Class fire extinguisher is mandatory.

    • Single-Use Items: Food must be served in eco-friendly containers; plastic utensils and straws should be provided only upon request.

• Required Documents

  Sample documents can be found in the Miami Beach folder for your reference.)

  • Certificate of Insurance

  • Food License: FDACS (Florida Department of Agriculture and Consumer Services) or DOH (Department of Health)

    • Vendors without a license may obtain one after passing an on-site health inspection on the event day and begin operations immediately.

    • Food license number for each vendor (if already obtained)

    • Type of food to be served

    • Business owner's name

    • Booth name

    • Booth manager’s name, phone number, and email

    • Business address

    • Propane or Generator: Use or Not use/ which one or both

    • Fire Department:

      • A flame spread certificate for any tents being used (must meet NFPA 701 standards)

• Vendor Fee

  • Food & Non-Food/Merchandise

    • JAPANESE vendor

      • Booth Fee: $0    ($100 Deposit is required to pay)

      • Sales commission: 20%

  • Wayo Secchu vendor

    • Booth Fee: $0   ($100 Deposit is required to pay)

    • Sales commission: 25%

  • A $100 deposit is required after submitting the application.

  • The deposit will be deducted from the final participation fee. However, the deposit is non-refundable in the event of cancellation.