Ginza Japanese Restaurant
Last inspected: Apr 1, 2026
55
Score
Ginza Japanese Restaurant appears in inspection records 10 times, starting in 2023. Ginza Japanese Restaurant was last inspected on Apr 1, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly four violations earlier in the record.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited three times.
The city-wide average sits at 76, which Ginza Japanese Restaurant's 55 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in dirty water in cook line, water temperature tested is 77F, operator removed the utensils to dish washing. **Repeat Violation**
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above miso pasty in walk in cooler, operator removed the chicken to bottom
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained in sushi bar
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee no hair restraint while engaging food preparation. Discussed with operator and he put hat on **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Small toast oven interior grease buildup
22-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cabbage above cooked vegetables in walk in cooler. Operator removed unwashed cabbage to bottom
08B-17-4
Basic - Utility lines are unnecessarily exposed. Hole in the wall under hand sink in kitchen. Water pine exposed **Repeat Violation**
36-04-5
55
Oct 31, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep cooler in kitchen **Warning** - From follow-up inspection 2025-10-31: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor soiled under triple sink drainage area. **Warning** - From follow-up inspection 2025-10-31: **Time Extended**
36-73-4
86
Oct 20, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Container of medicine improperly stored. Employees supplement stored with clean utensils tin same container in kitchen . Operator removed the supplement **Warning**
41-07-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 3 times chlorine 0 ppm at dishwasher **Warning**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above miso paste. Operator removed the eggs to bottom shelf **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep cooler in kitchen **Warning**
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle soiled and grease buildup **Warning**
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Operator removed it **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Floor soiled/has accumulation of debris. Floor soiled under triple sink drainage area. **Warning**
36-73-4
Basic - Food stored in undrained ice. Cooked broccoli in undrained ice in reach in cooler in cook line. Operator restored it in draining container **Corrected On-Site** **Warning**
08B-31-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 2 toast oven interior soiled and grease buildup in bar area. 1 microwave interior soiled and grease buildup in kitchen **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled and black mold like substance buildup in reach in cooler in kitchen. **Warning**
23-03-4
Basic - Utility lines are unnecessarily exposed. Water pipes and drainage pipe exposed on the wall under hand wash sink in kitchen **Warning**
36-04-5
39
Jun 27, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Employee touching ready-to-eat food with their bare hands - 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. Employee grabbed raw salmon for sushi bare hand and put the fish back into the cooler at sushi bare hand area. Discussion with manager to use a aop system if not wearing gloves.
09-01-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink discussed with kitchen manager the importance of hand washing
12A-03-4
Basic - Cutting board has cut marks and is no longer cleanable.main cooks line
14-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle inside rice container in storage area.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 73 f employee removed
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of the dish washing machine soiled
23-03-4
Basic - Working containers of food removed from original container not identified by common name. White rice bin in storage room
02D-01-5
61
Jan 13, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat miso in walk in cooler employee removed to proper storage **Corrected On-Site**
08A-05-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Siting in water at 72 degrees on cook line.
10-05-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee eggs walk in cooler next to restaurants food **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shoes by sushi bar **Repeat Violation**
40-06-5
67
May 2, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation** - From follow-up inspection 2024-05-02: **Time Extended**
29-42-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White board on main cooks line - From follow-up inspection 2024-05-02: **Time Extended**
14-09-4
82
Apr 24, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - 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. Tested 2 times at 0 ppm restaurant Is using three compartment sink to wash dishes with food contact surface sanitizer
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Raw imitation Krab and employee raw beef over avocados employe removed raw beef from over avocados **Corrective Action Taken**
08A-04-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
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.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink sushi bar employee restocked. **Corrected On-Site**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. White board on main cooks line
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee fresh clams in reach in cooler on cooks line by restaurant food.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board sushi bar line
40-06-5
Basic - Food stored on floor. Oil case on floor by back door of kitchen exit
08B-38-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Rice bin white bucket by storage room
14-01-5
39
Dec 11, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
47
May 24, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
39
Jan 25, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
33
Frequently Asked Questions
When was Ginza Japanese Restaurant last inspected?
The most recent health inspection at Ginza Japanese Restaurant on file is from Apr 1, 2026. The public record contains 10 inspections in total.
What is the most common violation at Ginza Japanese Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Ginza Japanese Restaurant.
How does Ginza Japanese Restaurant compare to other restaurants in Land O' Lakes?
Ginza Japanese Restaurant most recently scored 55 out of 100, which is lower than the Land O' Lakes average of 76.
Has Ginza Japanese Restaurant's inspection record improved over time?
No. Recent inspections at Ginza Japanese Restaurant have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ginza Japanese Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ginza Japanese Restaurant inspected?
Based on the inspection history on file, Ginza Japanese Restaurant is inspected around three times per year on average.
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