Ninja Sushi Hibachi
Last inspected: Apr 8, 2026
47
Score
Inspectors have visited Ninja Sushi Hibachi eight times, with records going back to 2022. On Apr 8, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has been favorable: violation counts have eased from around eight violations to closer to five violations per visit over the last few inspections.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
By comparison, the average North Palm Beach facility scores 78, putting Ninja Sushi Hibachi on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
4
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 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 - since 10:45 am; time marked **Corrected On-Site**
03F-02-5
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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 **Corrective Action Taken**
03B-01-6
High Priority - 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 **Corrected On-Site**
14-86-1
Intermediate - 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/
53A-03-7
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of avocado above cooked shrimp tempura and cut vegetables; stored properly **Corrected On-Site**
08B-17-4
47
Jan 7, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
55
Mar 20, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - 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.
12A-09-4
High Priority - 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
12A-16-4
Basic - 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
06-09-1
70
Oct 21, 2024
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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.
01B-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. **Corrected On-Site**
41-15-5
Basic - Food stored on floor. At kitchen, oil stored on floor. Operator moved to shelf **Corrected On-Site**
08B-38-4
Basic - Floor soiled/has accumulation of debris. At cook line, between equipment floor soiled with food debris.
36-73-4
50
Apr 29, 2024
Routine - Food
5 critical violations. 5 major violations. 3 minor violations.
View 13 violations
High Priority - 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 **Repeat Violation** **Admin Complaint**
08A-08-5
High Priority - Non-food grade paper/paper towel used as liner for food container with raw fish use for sushi. Operator removed **Corrected On-Site**
14-86-1
High Priority - Toxic substance/chemical improperly stored. Clorox stored above sodas on dry goods shelf. Operator removed **Corrected On-Site**
41-10-4
High Priority - 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 **Corrective Action Taken**
03A-02-5
High Priority - 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
08A-02-6
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.emailed to operator
11-07-5
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. Email to operator
11-27-4
Intermediate - 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 **Corrective Action Taken**
03D-15-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
03F-10-5
Intermediate - 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.
53B-14-5
Basic - Several containers with soy sauce, ginger stored on floor throughout the restaurant Advised operator to stored properly at least 6" from the floor
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Stainless steel fridge by 3 compartment sink
22-16-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. To make eels
22-08-4
25
Feb 2, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-27-4
High Priority - 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. **Corrected On-Site**
08A-05-6
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing sushi no hair restraint - operator provided. **Corrected On-Site**
13-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi station- wet towel on prep table - operator removed. **Corrected On-Site**
21-12-4
67
Jan 9, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
67
Sep 19, 2022
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Frequently Asked Questions
When was Ninja Sushi Hibachi last inspected?
The most recent health inspection at Ninja Sushi Hibachi on file is from Apr 8, 2026. The public record contains eight inspections in total.
What is the most common violation at Ninja Sushi Hibachi?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Ninja Sushi Hibachi.
How does Ninja Sushi Hibachi compare to other restaurants in North Palm Beach?
Ninja Sushi Hibachi most recently scored 47 out of 100, which is lower than the North Palm Beach average of 78.
Has Ninja Sushi Hibachi's inspection record improved over time?
Yes. Recent inspections at Ninja Sushi Hibachi have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Ninja Sushi Hibachi 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 Ninja Sushi Hibachi inspected?
Based on the inspection history on file, Ninja Sushi Hibachi is inspected around two times per year on average.
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