Ginza Japanese Buffet
Last inspected: Aug 29, 2025
78
Score
Ginza Japanese Buffet has been inspected eight times since 2023. Inspectors last stopped by on Aug 29, 2025. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up more issues than earlier ones, averaging around 14 violations lately compared to roughly 10 violations before.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited five times.
That puts the facility ahead of the local pack: the average North Miami Beach restaurant scores 72. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Aug 29, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Observed oyster tags not marked with last date served. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-29: Intermediate - Observed oyster tags not marked with last date served. **Repeat Violation** **Warning** **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Screen door is not 16-mesh to the inch and door in disrepair. **Warning** - From follow-up inspection 2025-08-29: Basic - Screen door is not 16-mesh to the inch and door in disrepair. **Warning** **Time Extended**
35B-13-4
Basic - - From initial inspection : Basic - Observed metal can with no handle used to dispense dry rice. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-29: Observed metal can with no handle used to dispense dry rice. **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - 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. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-29: 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. **Time Extended**
14-10-4
78
Aug 28, 2025
Complaint Full
3 critical violations. 6 major violations. 13 minor violations.
View 22 violations
High Priority - 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. **Warning**
09-01-4
High Priority - 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. **Repeat Violation** **Warning**
08A-05-6
High Priority - 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. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - 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. **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed chef using hand washing sink in sushi area as a dump sink. **Warning**
31A-11-4
Intermediate - Observed establishment with Florida Restaurant and Lodging Association (SafeStaff) certificates however certificates are blank and do not contain all of the required information. **Repeat Violation** **Warning**
53B-10-4
Intermediate - Observed oyster tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
Intermediate - Observed oysters tag removed from original container prior to container being emptied. Advised manager and he added. **Corrected On-Site** **Warning**
01C-10-4
Intermediate - Observed various foods in walk in cooler prepared onsite and held more than 24 hours not properly date marked. **Warning**
02C-02-5
Basic - Cardboard used to line food-contact shelves. **Repeat Violation** **Warning**
14-05-4
Basic - Ceiling tile missing. Located in kitchen area. **Warning**
36-36-4
Basic - Cleaned and sanitized cut boards stored on floor next to 3 compartment sink. **Warning**
24-07-4
Basic - Food stored on floor. Observed various cases of food stored on floor in walk in freezer. **Repeat Violation** **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker. **Repeat Violation** **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **Warning**
21-04-4
Basic - Observed cartoon of cigarettes being stored on prep table in kitchen area. Chef removed. **Corrected On-Site** **Warning**
12B-10-4
Basic - Observed chef drying raw salmon with non food grade Cloth. **Warning**
21-05-5
Basic - Observed metal can with no handle used to dispense dry rice. **Repeat Violation** **Warning**
14-01-5
Basic - 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. **Repeat Violation** **Warning**
14-10-4
Basic - Ripped/worn tin foil used as shelf cover. **Repeat Violation** **Warning**
14-20-4
Basic - Single-service articles improperly stored. Observed cases of takeout containers being stored on floor behind front counter. **Warning**
25-05-4
Basic - Screen door is not 16-mesh to the inch and door in disrepair. **Warning**
35B-13-4
18
Aug 19, 2025
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - 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.
08A-05-6
Intermediate - 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. **Repeat Violation**
31A-09-4
Intermediate - Observed establishment with Florida Restaurant and Lodging Association (SafeStaff) certificates however certificates are blank and do not contain all of the required information.
53B-10-4
Intermediate - Observed oyster tags not marked with last date served.
01C-03-4
Basic - Cardboard used to line food-contact shelves. **Repeat Violation**
14-05-4
Basic - 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.
06-09-1
Basic - 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. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next rice cooker.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Observed floor Drain cover(s) missing.
29-18-4
Basic - Observed metal can with no handle used to dispense dry rice.
14-01-5
Basic - 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.
14-10-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - 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.
06-01-5
37
Feb 17, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
52
Sep 30, 2024
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - 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. **Corrected On-Site**
03F-02-5
High Priority - 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.
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in drink station being used as a dump sink. **Repeat Violation**
31A-11-4
Intermediate - Observed oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Bowl or other container with no handle used to dispense food. Observed a can being used to dispense dry rice.
14-01-5
Basic - Cardboard used to line food-contact shelves. **Repeat Violation**
14-05-4
Basic - 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.
06-09-1
Basic - Employee beverage container on buffet line next to clean equipment/utensils.
12B-07-4
Basic - Equipment in poor repair. Observed plastic doors for table top reach in cooler cracked and broken. Located in sushi station.
14-11-5
Basic - Food stored on floor. Observed various buckets of foods being stored on floor in kitchen area. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Observed chef prepping eggplant without washing prior to preparation.
08B-39-4
Basic - Reuse of single-service or single-use articles. Observed cans meant for single use reused to dispense food.
25-32-4
Basic - Single-service articles improperly stored. Observed takeout containers being stored directly on floor behind from counter.
25-05-4
Basic - 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.
06-01-5
33
Feb 21, 2024
Food-Licensing Inspection
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - 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. **Corrected On-Site**
03F-02-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in waiter station and kitchen used as a dump sink.
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Cardboard used to line food-contact shelves. Located in kitchen area.
14-05-4
Basic - Equipment in poor repair. Observed reach in gaskets torn.
14-11-5
Basic - Food stored on floor. Observed buckets of soy sauce stored on floor in dry storage area.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
55
Oct 24, 2023
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Observed a can of WD40 being stored on prep shelf next to pots and pans.
41-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/23.
50-17-3
Intermediate - 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. **Corrective Action Taken**
11-27-4
Intermediate - 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. **Corrective Action Taken**
11-26-1
Intermediate - Non-pitting surface rust on food-contact equipment. Observed prep table shelf rust and with a hole.
22-31-4
Intermediate - 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.
53B-05-5
Basic - Clean pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - 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.
06-09-1
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Floor area(s) covered with standing water. Located throughout kitchen and ware wash area.
36-22-4
Basic - Food stored on floor. Observed cases of oil and buckets of food being stored on floor in kitchen area.
08B-38-4
Basic - 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.
10-07-4
Basic - Stored food not covered. Observed various foods stored in walk in cooler uncovered.
08B-12-5
35
Feb 2, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Ginza Japanese Buffet last inspected?
The most recent health inspection at Ginza Japanese Buffet on file is from Aug 29, 2025. The public record contains eight inspections in total.
What is the most common violation at Ginza Japanese Buffet?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Ginza Japanese Buffet.
How does Ginza Japanese Buffet compare to other restaurants in North Miami Beach?
Ginza Japanese Buffet most recently scored 78 out of 100, which is higher than the North Miami Beach average of 72.
Has Ginza Japanese Buffet's inspection record improved over time?
No. Recent inspections at Ginza Japanese Buffet have averaged around 14 violations per visit, up from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Ginza Japanese Buffet means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Ginza Japanese Buffet inspected?
Based on the inspection history on file, Ginza Japanese Buffet is inspected around three times per year on average.
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