MINATO JAPANESE BUFFET
9045 PINES BLVD, Pembroke Pines FL 33024 · (954) 589-2376
Last inspected Jun 15, 2026 · 10 visits since December 2023
JUL 24
JAN 25
JUN 25
NOV 25
MAR 26
— STEADY
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired December 1 2023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025052458 | Jun 30, 2025 | Jul 30, 2025 | $700 |
| 2--2024049108 | Jul 25, 2024 | Feb 3, 2025 | $200 |
| 2--2019029356 | Jun 5, 2019 | Jul 5, 2019 | $400 |
Inspection history
10 visits, newest first
Jun 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at sushi station. Operator placed paper towel to the side of sink until repaired.
Mar 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in flip top opposite cook line, raw salmon stored over cooked potatoes. Operator reorganized storing raw salmon to the lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in low boy opposite back entrance door - raw fish (47F - Cold Holding); raw crab (50F - Cold Holding). Per operator items were placed in cooler less than two hours ago. Advised operator to placed items in freezer to quick chill. Items were placed in freezer to quick chill.
Toxic substance/chemical improperly stored. Observed at cook line, employee pain killers and over flip top. Employee removed and stored away from food.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to fryer. Operator provided during the inspection.
No soap provided at handwash sink. Hand wash sink next to fryer. Operator provided during the inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at sushi station. Operator placed paper towel to the side of sink until repaired.
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.
Bowl or other container with no handle used to dispense food. At cook line, bowl with no handle used to dispense vinegar. Operator discarded during the inspection.
Food stored on floor. Observed next to rice cooker in kitchen, box of oil and bucket of vinegar store on floor. Operator elevated during the inspection.
Nov 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. On can rack in back storage area, 2 cans apple sauce and 1 can chee hou sauce heavily dented and creased.
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. After multiple attempts dish machine reading 0ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station prep table, under no time or temperature control, cooked asparagus (63F - Cold Holding). Per employee cooked at 11:00am. Employee moved item into sushi cooler to chill.
Clam/mussel/oyster tags not marked with last date served. Several recent oyster tags missing date finished.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser by hot box in front hot food line jammed. Manager fixed dispenser.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top coffee cups on shelf above fliptop unit in kitchen next to spices and sauces. Employee removed cups.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top coffee cups on shelf above fliptop unit in kitchen. Employee removed cups.
Jun 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In hibachi right reach in cooler, container of raw ground beef above container cut vegetables. Employee rearranged for proper separation. 2) In slush in left reach in cooler, tray of raw salmon on shelf above bottled sauces and lemon juice. Employee rearranged for proper separation.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on threaded hose bibb by right end of cook line.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by hot box in hot food station. Employee replaced.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles under hibachi station. Employee marked bottles as degreaser and cleaner.
Insect control device installed over food preparation area. By kitchen back door, electric bug control device hanging over prep table. Employee removed device to relocate.
Time/temperature control for safety food thawed in an improper manner. Frozen packs of octopus thawing in standing water in prep area. Employee turned on running water to properly thaw.
Working containers of food removed from original container not identified by common name. 1) On cook cart at kitchen line, containers of potato starch, salt, sugar, and msg not labeled. 2) At sushi and hibachi stations, bottles of oils, water, ans vinegar not labeled.
Jan 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, pre rolled raw salmon sushi rolls on shelf above open containers of pickled ginger and open case of artificial crab stickers. Manager moved rolls to lower shelf with other fish for sushi station.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In hibachi station lowboy drawers, pans of raw chicken in drawer above pans of raw shrimp and squid - no divider plate between drawers. Manager inverted all items for proper separation.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded faucets with attached hoses at mop sink both missing vacuum breakers.
No soap provided at handwash sink. At hand sink in soup / Asian station. Employee replaced.
Spray bottle containing toxic substance not labeled. Unknown substance in two spray bottles at Asian station and one at Sushi station. Manager labeled all bottles as degreaser and general cleaners.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water at hibachi station. Manager moved container to flattop grill to heat and hold water at 135F.
Jul 25, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In main walk in cooler, observed raw duck over buckets of ready to eat sauces. Operator relocated the duck.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar glass front x3; spicy salmon (47F - Cold Holding). Per operator food in unit less than 4hrs, not portioned or prepared today. Observed unit constantly being opened and closed. Operator moved to reach in for quick chill.
Toxic substance/chemical on premise that is not required for the operation of establishment. Observed roach spray under buffet line. Operator removed.
Ice scoop handle in contact with ice. B station expo area. Observed scoop for ice, handle buried. Operator placed in clean container.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in buffet line in water of 98F°. Operator replaced water to 150F° water.
Apr 16, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above sauces inside 6 door cooler in cook line. Operator moved sauces to another cooler and stored correctly.
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. Sushi rice not time marked in sushi station. Sushi rice made less than 4 hours ago. Operator placed time mark on sushi rice.
Cutting board has cut marks and is no longer cleanable in prep area. Operator discarded
Food not stored at least 6 inches off of the floor. Container of raw chicken wings on floor inside walk in freezer. Operator elevated
Working containers of food removed from original container not identified by common name. Squeeze bottles containing oil and sauces in hibachi station not labeled. Operator labeled all squeeze bottles during inspection.
Mar 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shelled eggs stored above cooked vegetables in flip top cooler, no physical barrier separation between flip top and lower reach in cooler. Operator moved raw shelled eggs and stored correctly inside reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked potatoes inside reach in cooler opposite wok station in cook line. Operator moved raw fish to bottom shelf and stored correctly.
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. Sushi rice in sushi station without time marking,operator placed time mark on sushi rice during inspection. Sushi rice made less than 2 hours ago.
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine sanitizer above 200ppm chlorine in buffet station. Operator remade to 100ppm chlorine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using Time as a public health control for buffet station, Hot, cold, salad and sushi station without written procedure. Emailed written procedure to manager
Oyster tags not marked with last date served.
Spray bottle containing toxic substance not labeled. Degreaser bottle not labeled in buffet station. Operator labeled degreaser.
Food not stored at least 6 inches off of the floor. Cases or crab legs, containers with calamari and raw chicken on floor inside walk in freezer.
Dec 28, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate8 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed license expired December 1 2023.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs overRTE dressing. Operator move eggs to lower shelf.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Observed small sheet pans and colanders in hand washing sink behind sushi station.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No sink and surface.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink.located by frying station. Operator provided
Bowl or other container with no handle used to dispense food. Observed bowl other container with no handle used to dispense dressing in walk-in cooler. Observed Bowl or other container with no handle used to dispense sugar, tempura mix and rice. Operator removed
Floor area(s) covered with standing water. Observed water on floor at prep area by sushi station caused by the drain pipe leaking.
Food stored on floor. Observed 2 boxes of dumplings stored on floor of walk in cooler. Observed plastic buckets of soy sauce stored on floor of walk in cooler. Observed multiple box and container of lobster tail on floor in walk-in freezer. Operator elevated.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with msg.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in a container of water temperature 64F. Operator removed.
No handwashing sign provided at a hand sink used by food employees at bar.
Plumbing system in disrepair. Observed under prep sink by sushi station a leaking drain pipe.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms stored over RTE sliced cabbage. Operator moved to lower shelf.
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.