SHINJU JAPANESE BUFFET SUSHI SEAFOOD HIBACHI GRILL
3305 S UNIVERSITY DR, Davie FL 33328 · 305.389.5269
Last inspected Mar 11, 2026 · 8 visits since January 2024
MAY 24
DEC 24
APR 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, plates of raw prepared steams above plates of raw prepared salmon. Manager rearranged for proper separation.
★ 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--2025038729 | Apr 21, 2025 | Sep 18, 2025 | $200 |
| 2--2025010681 | Dec 16, 2024 | Mar 19, 2025 | $200 |
| 2--2015015717 | Apr 7, 2015 | Apr 27, 2015 | $400 |
Inspection history
8 visits, newest first
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in walk in cooler raw pork in plastic bag stored over ready to eat fries in box. Educated operator on proper separation. Employee removed raw pork to separate area in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler, raw shrimp stored over ready to eat sauces. Operator reorganized storing raw shrimp to the lower shelf.
Bowl or other container with no handle used to dispense food. Observed in flip top at cook line downstairs, bowl with no handle used to dispense cut vegetables. Operator removed during the inspection.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 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. Dishwasher handled clean dishware directly from machine immediately after loading dirty dishware without first washing hands. Reviewed proper procedures with employee and employee washed hands.
Non-food grade paper/paper towel used as liner for food container. Standard brown paper towels in multiple containers of prepped raw vegetables at hibachi station and sushi station. Employees removed all paper.
Bottle containing toxic substance not labeled. 1) Squeeze bottles of soap not labeled at hand sink in prep area closest to hibachi station and at hibachi station. 2) Unknown substance in sprays bottles on floor by hibachi station. Manager labeled as degreaser and glass cleaner.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on shelf next to clean tea pitchers in service area.
Equipment in poor repair. Gasket around left door of lowboy reach in cooler at cookline damaged. Door not closing properly.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board in prep area.
Apr 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. In walk in freezer, bones in regular printed to go bags.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, 1) container of raw shrimp on shelf above container of prepared sushi rolls and buckets of sauces. 2) On speed rack, tray of raw breaded calamari above tray of cooked shrimp and individual custards. Employee began to rearrange items to properly separate.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, container of raw wings on shelf above container of raw shrimp and tray of raw salmon. Employee began to rearrange for proper separation.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink on back prep line.
No soap provided at handwash sink. At hand sink on back prep line.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at hand sink on back prep line.
Employee personal food not properly identified and segregated from food to be served to the public. In glasssfront cooler at front of kitchen, plates of employee foods on same shelf with some public food items.
Equipment in poor repair. Gasket on fliptop lower left door damaged and hanging loose.
Working containers of food removed from original container not identified by common name. Bulk sugar and potato starch containers missing labels.
Dec 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. 1 each 4 pound can of oyster sauce dented on dry storage rack.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler, plates of raw prepared steak above plates of raw prepared onions for hibachi station. Manager rearranged for proper separation. 2) In sushi cooler at far end of sushi station, trays of raw prepared fish above container of mixed salad lettuces. Employee inverted to properly separate.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, plates of raw prepared steams above plates of raw prepared salmon. Manager rearranged for proper separation.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in kitchen right glassfront cooler reading 50F. All food items at proper temperature 41F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In back kitchen prep area, tempura chicken 98-101F at 2:20pm (cooked cooling 30 minutes) to 87-91F at 3:05pm; fried shrimp 85-87F at 2:20pm (cooked cooling approximately 30-45 minutes) to 79-81F at 3:05pm. Based on times and temperatures taken neither will reach 70F with in two hours. Employees spread chicken and shrimp onto sheet pans and placed in walk in cooler to rapid chill to 70F.
No soap provided at handwash sink. At hand sink closest to walk in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink closest to walk in cooler due to damaged faucet handle.
Faucet/handle missing or damaged at plumbing fixture. Hot water handle stripped at hand sink closest to walk in cooler.
Working containers of food removed from original container not identified by common name. Multiple bulk containers of flour, sugar, cornstarch, etc. in dry storage not labeled.
May 22, 2024□ Call Back - CompliedRoutine Inspection
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 one employee. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
May 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1.Raw salmon stored over cooked eel inside low boy cooler in sushi station. Operator moved cooked eel to upper shelf and stored correctly. 2. Raw salmon stored over cooked pork wontons inside reach in cooler in cook line. Operator moved cooked pork wontons to upper shelf and stored correctly.
Raw chicken stored over uncooked peeled potatoes inside reach in cooler in cook line. Operator moved raw chicken to bottom shelf and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy cooler in sushi station,; Krab meat (50F cold holding ); cooked eel (48F cold holding ) raw salmon (47F - Cold Holding).Foods pulled from walk in cooler less than 4 hours ago. Operator moved foods back to walk in cooler to quick chill. Foods not prepared or portioned today.
Food thermometer(s) not calibrated according to manufacturer's specifications. Thermometer missing batteries.
Required employee training expired for one employee. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food not stored at least 6 inches off of the floor. Case of plastic bottle water on floor in dry storage room. Operator elevated
Ice buildup on floor inside walk-in freezer near entry door. Operator cleaned during inspection.
Wall soiled with accumulated food debris. Wall soiled behind flour buckets in dry storage room.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer solution at 0ppm chlorine in sushi station. Operator remade to 100ppm chlorine during inspection.
Jan 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Some oyster tags not marked with last date served.
Jan 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1, Turbo air reach in cooler in sushi station; krab meat (47F - Cold Holding); cooked eel (50F); raw salmon roll (46F) held inside reach in cooler less than 4 hours ago. Observed huge amount of ice build in unit. Operator moved to another reach in cooler to quick chill.* Corrective action Taken* 2. Sushi station low boy Cooler; spicy krab 44 ( - Cold Holding); krab meat (46F - Cold Holding) foods held less than 4 hours ago. Operator moved foods to another reach in cooler to quick chill. * Corrective action taken* 3.Flip top cooler in cook line Cooked mussels (55F- Cold Holding) held under four hours ago. Mussels container on top another container inside flip top. Operator moved to reach in Cooler to quick chill. Foods not prepared or portioned today
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 made less than 4 hours ago without time marking. Operator discarded at will
Toxic substance/chemical improperly stored. Gallon on bleach stored on same shelf with gallon liquid butter in wait station. Operator moved gallon of bleach and stored away from food.
Some oyster tags not marked with last date served.
Food not stored at least 6 inches off of the floor. Cases of water, tempura batter and bag with rice on floor in dry storage room. Operator elevated
Ice buildup in turbo air reach in cooler by entrance to sushi station.
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.