NINJA SUSHI HIBACHI
916 NORTHLAKE BLVD, North Palm Beach FL 33408 · 561-225-1215
Last inspected Apr 8, 2026 · 6 visits since February 2024
APR 24
OCT 24
MAR 25
JAN 26
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Email to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024072793 | Oct 21, 2024 | Jan 28, 2025 | $200 |
| 2--2022054171 | Sep 19, 2022 | Dec 9, 2022 | $200 |
| 2--2017054207 | Oct 25, 2017 | Mar 27, 2018 | $400 |
Inspection history
6 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Non-food grade paper towel used as liner for food container- salmon stored in direct contact with paper towel in cooler at the back; removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steak (47F - Cold Holding); fish (47F - Cold Holding)in cooler at the back; food not prepared or portioned today; food out of temperature for approximately 1 hour; Food moved to different 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- sushi rice - since 10:45 am; time marked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked eggs (122F - Hot Holding); rice in the small warmer at cook line; food out of temperature for approximately 20 minutes; operator moved in different warmer to reheat to 165 F
Show the remaining 2 findings ▾
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/
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of avocado above cooked shrimp tempura and cut vegetables; stored properly
Jan 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled tablet at cash register before preparing and packing up to go food items. Without washing hands. Advised operator of proper handwashing procedures. Employee washed hands.
Toxic substance/chemical improperly stored. Clorox wipes stored over unwashed sweet potatoes. Advised operator of proper storage, operator moved Clorox wipes.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Advised employee to only wash hands in designated handwashing sinks.
Handwash sink used for purposes other than handwashing.
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. Advised operator to remove from packaging.
Food stored on floor. 5 gallon tubs of soy sauce stored on floor. Advised operator of proper storage.
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chefs put hats on and began food preparation without washing hands in between Educated on site
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef handled raw tuna and began touching knife and plastic wrap container to cover Avocados. Educated on site.
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. Tuna in sushi station
Oct 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At Sushi bar low boy, Raw fish stored over Krab. Advised operator of proper storage, operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, smoked salmon (45F - Cold Holding); cream cheese (45F - Cold Holding);not prepared or portioned today. Operator stated products held over 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, smoked salmon (45F - Cold Holding); cream cheese (45F - Cold Holding);not prepared or portioned today. Operator stated products held over 6 hours. See stop sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At kitchen, wiping cloth solution 200+ppm. Operator diluted solution Chlorine 100ppm.
Floor soiled/has accumulation of debris. At cook line, between equipment floor soiled with food debris.
Food stored on floor. At kitchen, oil stored on floor. Operator moved to shelf
Apr 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority5 Intermediate3 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container with raw fish use for sushi. Operator removed
Raw animal food stored in same container as ready-to-eat food. Sushi bar cooler Raw fish over krab Fridge by dishwasher area. Raw shell eggs over miso paste Operator stored properly
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw squid stored above wontons Advised operator to stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside single door reach in cooler on cook line, krab 45F cold Holding, krab salad 45F cold Holding Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today Operator moved to reach in freezer
Toxic substance/chemical improperly stored. Clorox stored above sodas on dry goods shelf. Operator removed
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.emailed to operator
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. Email to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed several containers on prep area with Cooked shrimp at 1:17pm (74F cooling) cooling per 30 min, at 1:48pm same temperature At this current cooling rate product will not cool to 41F within 2 hours. Operator moved to reach in cooler
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
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.
Interior of oven/microwave has accumulation of black substance/grease/food debris. To make eels
Reach-in cooler interior/shelves have accumulation of soil residues. Stainless steel fridge by 3 compartment sink
Several containers with soy sauce, ginger stored on floor throughout the restaurant Advised operator to stored properly at least 6" from the floor
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. White reach in cooler - raw tuna over yum yum sauce- operator moved tuna to adjacent cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm)
Employee with no hair restraint while engaging in food preparation. Employee preparing sushi no hair restraint - operator provided.
Wet wiping cloth not stored in sanitizing solution between uses. Sushi station- wet towel on prep table - operator removed.
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.