Minato Japanese Buffet
Last inspected: Mar 18, 2026
39
Score
The health department has logged 10 inspections at Minato Japanese Buffet, the earliest from 2022. The most recent visit was on Mar 18, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly six violations before.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up four times.
Restaurants in Pembroke Pines average 79, so Minato Japanese Buffet trails the local norm. This restaurant has more on its record than most do.
10
Inspections
2
Critical latest
3
Major latest
1
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
39
Nov 21, 2025
Routine - Food
No violations found.
100
Nov 12, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
47
Jun 30, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - 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. **Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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.
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by hot box in hot food station. Employee replaced. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles under hibachi station. Employee marked bottles as degreaser and cleaner. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-17-4
Basic - 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. **Corrected On-Site**
06-01-5
Basic - 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. **Corrected On-Site**
35B-02-4
Basic - 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.
02D-01-5
52
Jan 13, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - 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.
29-42-4
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrected On-Site**
08A-20-5
Intermediate - No soap provided at handwash sink. At hand sink in soup / Asian station. Employee replaced. **Corrected On-Site**
31B-03-4
Intermediate - 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. **Corrected On-Site**
41-17-4
Basic - 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. **Corrective Action Taken**
10-07-4
50
Jul 25, 2024
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
61
Apr 16, 2024
Complaint Full
2 critical violations. 3 minor violations.
View 5 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. Sushi rice not time marked in sushi station. Sushi rice made less than 4 hours ago. Operator placed time mark on sushi rice. **Corrected On-Site**
03F-02-5
High Priority - 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. **Corrected On-Site**
08A-05-6
Basic - Food not stored at least 6 inches off of the floor. Container of raw chicken wings on floor inside walk in freezer. Operator elevated **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - 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. **Corrected On-Site**
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable in prep area. Operator discarded **Corrected On-Site**
14-09-4
64
Mar 11, 2024
Complaint Full
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - 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.
41-27-4
High Priority - 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. **Corrected On-Site**
08A-13-5
High Priority - 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.
08A-05-6
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. 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. **Corrected On-Site**
03F-02-5
Intermediate - 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
03F-10-5
Intermediate - Oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle not labeled in buffet station. Operator labeled degreaser. **Corrected On-Site**
41-17-4
Basic - 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.
08B-47-4
39
Dec 28, 2023
Complaint Full
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
30
Dec 28, 2022
Routine - Food
1 critical violation. 10 major violations. 6 minor violations.
View 17 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1,2022 **Warning**
50-17-2
Intermediate - 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. Poster provided and explained **Corrective Action Taken** **Warning**
11-07-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Sink and Surface scrub and chlorine testing strips **Warning**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar area **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For Employees hired more than 60 days. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. Bar area **Warning**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided and explained **Corrective Action Taken** **Warning**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Under cooking stove, bottle containing yellow solution, Employee labeled **Corrected On-Site** **Warning**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink encrusted with food debris and grease **Warning**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area **Warning**
31B-04-4
Basic - Food stored on floor.- WIF several boxes on floor **Warning**
08B-38-4
Basic - Floor area(s) covered with standing water. Kitchen area, dishwasher area. **Warning**
36-22-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two Employees drinks, coffee and cream bottles above prep table on cook line, employee removed all **Corrected On-Site** **Warning**
40-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen area, **Warning**
22-20-5
23
Frequently Asked Questions
When was Minato Japanese Buffet last inspected?
The most recent health inspection at Minato Japanese Buffet on file is from Mar 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Minato Japanese Buffet?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Minato Japanese Buffet.
How does Minato Japanese Buffet compare to other restaurants in Pembroke Pines?
Minato Japanese Buffet most recently scored 39 out of 100, which is lower than the Pembroke Pines average of 79.
Has Minato Japanese Buffet's inspection record improved over time?
Yes. Recent inspections at Minato Japanese Buffet have averaged around four violations per visit, down from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Minato Japanese Buffet means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Minato Japanese Buffet inspected?
Based on the inspection history on file, Minato Japanese Buffet is inspected around three times per year on average.
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