GINZA JAPANESE BUFFET
16153 BISCAYNE BLVD, North Miami Beach FL 33160 · 561.990.9896
Last inspected Aug 29, 2025 · 7 visits since October 2023
FEB 24
SEP 24
FEB 25
AUG 25
AUG 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. As of 10/1/23.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2015037832 | Aug 17, 2015 | Sep 25, 2015 | $400 |
Inspection history
7 visits, newest first
Aug 29, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Observed oyster tags not marked with last date served.
Observed metal can with no handle used to dispense dry rice.
Observed table top cooler plastic doors cracked and broken(sushi cooler). Advised that cooler doors needs to be repaired and maintained in good condition in order to prevent potential temperature abuse.
Screen door is not 16-mesh to the inch and door in disrepair.
Aug 28, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 22 recorded, 3 high priority.
3 High priority6 Intermediate13 Basic
Show 22 findings ▾
Observed employee prepping and plating sushi meant for immediate consumption with barehands. 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.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw oysters and raw salmon stored over various ready to eat foods in walk in cooler.
Time/temperature control for sushi rice identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. As per manager rice had only been out for about 1 hour. Manager added time.
Handwash sink not accessible for employee use at all times. Observed plastic container tops stored in hand washing sink by 3 compartment sink and pot stored in hand washing sink by fryer.
Handwash sink used for purposes other than handwashing. Observed chef using hand washing sink in sushi area as a dump sink.
Observed establishment with Florida Restaurant and Lodging Association (SafeStaff) certificates however certificates are blank and do not contain all of the required information.
Observed oyster tags not marked with last date served.
Observed oysters tag removed from original container prior to container being emptied. Advised manager and he added.
Observed various foods in walk in cooler prepared onsite and held more than 24 hours not properly date marked.
Cardboard used to line food-contact shelves.
Ceiling tile missing. Located in kitchen area.
Cleaned and sanitized cut boards stored on floor next to 3 compartment sink.
Food stored on floor. Observed various cases of food stored on floor in walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker.
In-use wet wiping cloth/towel used under cutting board.
Observed cartoon of cigarettes being stored on prep table in kitchen area. Chef removed.
Observed chef drying raw salmon with non food grade Cloth.
Observed metal can with no handle used to dispense dry rice.
Observed table top cooler plastic doors cracked and broken(sushi cooler). Advised that cooler doors needs to be repaired and maintained in good condition in order to prevent potential temperature abuse.
Ripped/worn tin foil used as shelf cover.
Screen door is not 16-mesh to the inch and door in disrepair.
Single-service articles improperly stored. Observed cases of takeout containers being stored on floor behind front counter.
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate11 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored over various ready to eat vegetables in walk in cooler.
Handwash sink not accessible for employee use at all times. Observed plastic container tops stored in hand washing sink. Located next to 3 compartment sink.
Observed establishment with Florida Restaurant and Lodging Association (SafeStaff) certificates however certificates are blank and do not contain all of the required information.
Observed oyster tags not marked with last date served.
Cardboard used to line food-contact shelves.
Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Food stored on floor. Observed various foods stored on floor under buffet line. Also, observed a plastic container of various raw fish thawing in standing water located on floor under 3 compartment sink.
Ice buildup in reach-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next rice cooker.
In-use wet wiping cloth/towel used under cutting board.
Observed floor Drain cover(s) missing.
Observed metal can with no handle used to dispense dry rice.
Observed table top cooler plastic doors cracked and broken(sushi cooler). Advised that cooler doors needs to be repaired and maintained in good condition in order to prevent potential temperature abuse.
Ripped/worn tin foil used as shelf cover.
Time/temperature control for safety food thawed in an improper manner. Observed calamari and craw fish thawing at room temperature on prep table. Also, observed a plastic container of various raw fish thawing in standing water located on floor un 3 compartment sink.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Observed dishwasher not not sanitizing dishes after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid stored in restaurant.
Handwash sink not accessible for employee use at all times. Observed container tops being stored in hand washing sink. Located next to 3 compartment sink. Chef removed.
Cardboard used to line nonfood-contact shelves.
Equipment in poor repair. Observed table top cooler door cracked and broken(sushi cooler).
Food stored on floor. Observed various containers of food on floor in walk in cooler and in kitchen area.
In-use wet wiping cloth used under cutting board.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing at room temperature and raw tilapia thawing in standing water.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate12 Basic
Show 16 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored directly over raw beef in walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time marking for sushi rice and sushi. All located on buffet line. As per manager food had only been on line for about 1 hour. Manager added time.
Handwash sink used for purposes other than handwashing. Observed hand washing sink in drink station being used as a dump sink.
Observed oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Bowl or other container with no handle used to dispense food. Observed a can being used to dispense dry rice.
Cardboard used to line food-contact shelves.
Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Employee beverage container on buffet line next to clean equipment/utensils.
Equipment in poor repair. Observed plastic doors for table top reach in cooler cracked and broken. Located in sushi station.
Food stored on floor. Observed various buckets of foods being stored on floor in kitchen area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker.
In-use wet wiping cloth/towel used under cutting board.
Observed chef prepping eggplant without washing prior to preparation.
Reuse of single-service or single-use articles. Observed cans meant for single use reused to dispense food.
Single-service articles improperly stored. Observed takeout containers being stored directly on floor behind from counter.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing at room temperature. Located on side of 3 compartment sink.
Feb 21, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time marking on sushi rice. As per manager rice had only been out for about 1 hour. Manager added time.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink used for purposes other than handwashing. Observed hand washing sink in waiter station and kitchen used as a dump sink.
Carbon dioxide/helium tanks not adequately secured.
Cardboard used to line food-contact shelves. Located in kitchen area.
Equipment in poor repair. Observed reach in gaskets torn.
Food stored on floor. Observed buckets of soy sauce stored on floor in dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Oct 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license. As of 10/1/23.
Toxic substance/chemical improperly stored. Observed a can of WD40 being stored on prep shelf next to pots and pans.
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. Discussed and emailed form to operator.
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. Discussed and emailed form to operator.
Non-pitting surface rust on food-contact equipment. Observed prep table shelf rust and with a hole.
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 all employee training expired as of 10/1/22.
Clean pots and pans not stored inverted or in a protected manner.
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Floor area(s) covered with standing water. Located throughout kitchen and ware wash area.
Food stored on floor. Observed cases of oil and buckets of food being stored on floor in kitchen area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 76°F and located on prep table next to rice cooker.
Stored food not covered. Observed various foods stored in walk in cooler uncovered.
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.