GINZA
5428 FRUITVILLE RD, Sarasota FL 34232 · 941.342.9282
Last inspected Apr 15, 2026 · 12 visits since September 2023
DEC 24
JUL 25
OCT 25
FEB 26
APR 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no vomit clean up plan. Gave operator a copy to post. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024064700 | Sep 17, 2024 | Dec 11, 2024 | $800 |
| 7--2024047055 | Jul 16, 2024 | Sep 6, 2024 | $200 |
Inspection history
12 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially reduced oxygen packaged tuna not removed from it package prior to defrosting Operator willingly disposed of the product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in a toaster oven: Salmon (104F - Hot Holding) Operator states it had been there for approximately 1hr. Informed the operator that hot food cannot be below 135F. Operator decided to place it in a cooler.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially reduced oxygen packaged tuna not removed from it package prior to defrosting Operator willingly disposed of the product.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee drinks improperly stored on the cook line. Operator removed them.
Show the remaining 2 findings ▾
Employee personal food not properly identified and segregated from food to be served to the public. Observed an employee lunch stored in a customer cooler without being labeled. Operator removed it.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloths left on the counters of the cook line. Operator made a sanitize bucket and placed them inside.
Feb 20, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dumpster rusted out on bottom. Observed fathering dumpster rusted out on the side.
Feb 19, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in their bottom reach in cooler: Salmon (55F - Cold Holding); Krab (44F - Cold Holding); Tuna (48F - Cold Holding). Operator stated the food had been placed it there form the walk in cooler approximately 2hrs ago. Observed their ambient thermometer reading 40F and the back fan frozen.
No paper towels or mechanical hand drying device provided at handwash sink. Observed the cook line sink without paper towels. Operator placed more there.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sushi fish and Krab prepped the day before and not labeled. Operator labeld them.
Dumpster rusted out on bottom. Observed fathering dumpster rusted out on the side.
In-use knife/knives stored in cracks between pieces of equipment. Observed a in use knife stored in between equipment. Operator removed it.
Oct 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Observed a package of raw chicken stored on top of a box of vegetables in the walk in cooler. Operator removed it.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over wonton wraps in the walk in cooler. Operator removed the beef.
Toxic substance/chemical improperly stored. Observed a container of Wd40 stored next to mustard powder in the dry storage area. Operator removed it.
No soap provided at handwash sink. Observed their hand wash sink out of soap. Operator placed more there.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black build up in the ice machine.
Cutting board has cut marks and is no longer cleanable. Observed their cook line cutting boards heavily grooved.
Jul 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in the walk in cooler. Operator removed the chicken.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee phones stored above the cook lien and observed a bag stored on top for their soda boxes. Operator removed the items.
Food stored on floor. Observed a container of onions and a bag on carrots stored on the floor of the walk in cooler. Operator placed them on shelves.
In-use knife/knives stored in cracks between pieces of equipment. Observed a in use knife between equipment on the cook line. Operator removed the knife.
Time/temperature control for safety food thawed in an improper manner. Observed them thawing fish on a counter. Operator placed the fish into the walk in cooler.
Feb 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw fish stored over unwashed fruits in the walk in cooler. Operator removed the fish.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over ready to eat cream cheese in the walk in cooler.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed both certified food managers expired on 10/15/24
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than 4 employee engaged in food prep without a certified food manger present.
Bowl or other container with no handle used to dispense food. Observed a bowl being used as a scoop for rice.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed two scoops with their handles buried in dry products in the kitchen.
Sep 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw fish stored over unwashed cabbage in the walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed to the left of the cook line and in the make table respectively: Shrimp (70F - Cold Holding); Chicken (50F - Cold Holding). Operator stated the shrimp had been out for approximately 1 hr and placed it in the walk in cooler. Operator stated the chicken had been out for appointment 1hr and put half of the overflowing container into the walk in cooler.
Cutting board has cut marks and is no longer cleanable. Observed multiple grooved cutting boards in the kitchen.
Jul 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw fish stored over unwashed cabbage in the walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw crab stored over ready to eat cream cheese in the walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 and 1/2 lbs of reduced oxygen packaged fish not removed from package before thawing in the walk in cooler. Operator set fish aside for disposal.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed to the left of the cook line and in the make table respectively: Shrimp (70F - Cold Holding); Chicken (50F - Cold Holding). Operator stated the shrimp had been out for approximately 1 hr and placed it in the walk in cooler. Operator stated the chicken had been out for appointment 1hr and put half of the overflowing container into the walk in cooler.
Toxic substance/chemical improperly stored. Observed chemical cleaners stored next to food in the dry storage area. Operator removed the chemicals.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed only 7 certificates at time of inspection which only accounted for 5 of the employees working there at this time. At the time of inspection there were 11 workers who needed certificates.
Bowl or other container with no handle used to dispense food. Observed a bowl being used as a scoop in a container of rice. Operator removed the bowl.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 3 and 1/2 lbs of reduced oxygen packaged fish not removed from package before thawing in the walk in cooler. Operator set fish aside for disposal.
Cutting board has cut marks and is no longer cleanable. Observed multiple grooved cutting boards in the kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees wearing watches while preparing food. Operator had them removed their watches.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the hood filters.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed a drill and a hammer stored next to food in the dry storage area. Operator removed the equipment.
Oct 2, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some expired food handler trainings: B Chen. W Jang, H Wang.
Sep 25, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
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. Observed dish machine chlorine levels at 0ppm. Operator switched over to the 3 compartment sink and called a maintenance guy.
Employee washed hands with no soap. Operator washed hands in the 3 compartment sink with no soap and proceeded to pick up a knife to cut fish. Had operator stop him before he touched the fish itself and rewashed his hands in the hand wash sink.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in the walk in cooler. Operator placed beef above chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed to the right of the ovens in the kitchen: Chicken (60F - Cold Holding); Shredded lettuce (50F - Cold Holding). Operator stated the food had been out for approximately 1hr. Operator placed food into the walk in cooler.
Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in the 3 compartment sink with no soap and proceeded to pick up a knife to cut fish. Had operator stop him before he touched the fish itself and rewashed his hands in the hand wash sink.
Handwash sink used for purposes other than handwashing. Observed kitchen hand wash sink with dirty dishes. Operator removed dishes. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
No soap provided at handwash sink. Observed no soap at the sushi bar hand wash sink. Operator placed a soap container there.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some expired food handler trainings: B Chen. W Jang, H Wang.
Cardboard used to line food-contact shelves. Observed multiple shelves in the kitchen being lined with cardboard. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Employee eating in a food preparation or other restricted area. Observed employees eating food in the kitchen. Operator had them leave the kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored above clean utensils in the dishwashing area. Operator removed phone. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Food stored on floor. Observed oil stored on the floor of the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
In-use knife/knives stored in cracks between pieces of equipment. Observed a knife between the shelf and a cooler in the kitchen. Operator removed knife.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed tools and other equipment stored above bags of rice in the dry storage area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloths on the kitchen line and prep tables after use. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate8 Basic
Show 14 findings ▾
Container of medicine improperly stored. Observed medicinal cream stored above food line. Operator removed medicine.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Observed no big 6 chart or knowledge. Handed the operator a copy of the big 6 to post.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no vomit clean up plan. Gave operator a copy to post. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Handwash sink used for purposes other than handwashing. Observed hand wash sink filled with dishes in the kitchen. Operator removed dishes from sink.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no signed agreements. Had operator sign an agreement copy and emailed him more. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: H Wang, W Jiang, B Chen, Z Chen, etc.
Cardboard used to line food-contact shelves. Observed cardboard lining multiple food contact shelves in the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling vents in the kitchen with grease build up.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phones store above the cook line with food. Operator removed phones.
Food stored on floor. Observed oil stored on the floor of the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light in the dry storage area not shielded.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed hammers and drills stored with food in dry storage. Operator removed equipment.
Unclean building components, attachments or fixtures. Observed dust build up on the walk in cooler fan covers.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping clothes stored on cutting boards between uses. Operator placed cloths in a sanitizer bucket.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.