Shinju Japanese Buffet
Last inspected: Nov 17, 2025
16
Score
Across the available record, Shinju Japanese Buffet has 10 inspections on file, the first dated 2023. The latest inspection on file is from Nov 17, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around 24 violations per visit lately, up from roughly eight violations before.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing six times across the record.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. There are enough flags in the record to merit a second thought.
10
Inspections
5
Critical latest
2
Major latest
18
Minor latest
Inspection History
Nov 17, 2025
Complaint Full
5 critical violations. 2 major violations. 18 minor violations.
View 25 violations
High Priority - Container of medicine improperly stored. Observed bottle of claritin stored on shelf above reach in cooler across from cook line. **Repeat Violation**
41-07-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dry hands on soiled towel after washing hands in triple sink.
12A-18-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over sauces inside walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef and raw shrimp inside walk in cooler. **Repeat Violation**
08A-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken removed from original package stored over raw beef inside walk in freezer.
08A-17-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands inside triple sink.
12A-03-4
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. Provided operator with handout via email **Repeat Violation**
11-27-4
Basic - Carbon dioxide/helium tanks not adequately secured. Near soda machine at wait station. **Repeat Violation**
51-11-4
Basic - Bathroom facility not clean. Observed toilet in men's bathroom soiled.
32-07-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled across from cook line. **Repeat Violation**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen areas. **Repeat Violation**
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in hibachi station.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee glasses stored on shelf above reach in cooler across from cook line. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn at sushi bar. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. At screen door. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Observed ice cream stored on floor inside second walk in freezer **Repeat Violation**
08B-38-4
Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed mop sink outside blocked by garbage can and other items. **Repeat Violation**
42-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. At hibachi station. **Repeat Violation**
21-04-4
Basic - Insect control device installed over food preparation area. Above prep table across from walk in cooler. **Repeat Violation**
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. At wait station. **Repeat Violation**
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
14-17-4
Basic - Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at triple sink.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen. **Repeat Violation**
21-12-4
16
Oct 2, 2025
Routine - Food
8 critical violations. 1 major violation. 17 minor violations.
View 26 violations
High Priority - Employee washed hands with no soap. Observed employee handling raw chicken at fryer, washed hands in triple sink without soap, and continued to prep food.
12A-20-4
High Priority - Metal stem-type thermometer soiled. Observed probe thermometer dirty in kitchen area. **Repeat Violation**
22-12-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over biscuits inside walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in walk in cooler. Operated removed shrimp. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding); raw beef (48F - Cold Holding) at reach in cooler across from cook line. As per operator products have been inside for one and half hours.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tempura vegetables (84F - Hot Holding) at buffet line. As per operator for 30 mins.
03B-01-6
High Priority - Container of medicine improperly stored. Observed bottle of claritin and container of neosporin stored on shelf above reach in cooler across from cook line. Operator removed medicines. **Corrected On-Site**
41-07-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch face then put on new pair of gloves and begin to prep sushi without washing hands.
12A-25-4
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. **Repeat Violation**
11-27-4
Basic - Carbon dioxide/helium tanks not adequately secured. At wait station near soda machine. **Repeat Violation**
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across from cook line with ambient temperature 46F.
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee glasses stored on top of prep table in kitchen area. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Observed reach in cooler gasket torn at sushi bar area.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. At back screen door.
35B-01-4
Basic - Food stored on floor. Observed container of fryer oil stored on floor in kitchen. **Repeat Violation**
08B-38-4
Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed mop sink outside blocked by garbage can and other items.
42-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop for rice stored inside standing water 78F next to rice cookers in kitchen area.
10-07-4
Basic - Insect control device installed over food preparation area. Observed bug zapper installed over prep table across from walk in freezer. **Repeat Violation**
35B-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers inside of sushi bar coolers.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. Observed hood filters soiled.
23-03-4
Basic - Open dumpster lid. Operator closed lid. **Corrected On-Site**
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled across from cook line.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted in wait station.
14-33-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels on prep tables in kitchen. **Repeat Violation**
21-12-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler handles soiled. **Repeat Violation**
23-24-4
12
Jan 13, 2025
Routine - Food
2 critical violations. 5 major violations. 13 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat peas and carrots in reach in cooler in front of cook line. Observed raw tuna stored over canned biscuit dough inside walk in cooler. Operator relocated products for proper storage. **Corrected On-Site**
08A-05-6
High Priority - Metal stem-type thermometer soiled. Observed operator thermometer soiled, operator cleaned thermometer. **Corrected On-Site**
22-12-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands inside triple sink. Coached manager to advise employees to only use hand sinks for washing hands.
12A-03-4
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. Provided operator with handout. **Corrected On-Site**
11-27-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of how to calibrate thermometer. Coached and sent handout with instructions. **Corrected On-Site**
53A-14-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed date of birth missing on all employee food handler certificates. Operator added date of birth for all employees. **Corrected On-Site**
53B-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing cleaning substance not labeled on shelf near cook line. Operator labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled at sushi bar.
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank not secured next to soda machine in wait station.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents above dish machine dusty.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee glasses stored on shelf above reach in cooler near cook line. Operator moved glasses. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. Observed raw tuna and boxes of shrimp stored on floor inside walk in freezer. Operator picked up products. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of walk in freezer on floor. **Repeat Violation**
14-69-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice in wait station. Operator removed scoop. **Corrected On-Site**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside container of rice with handle in contact with rice. Operator removed scoop. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board in kitchen.
21-04-4
Basic - Insect control device installed over food preparation area. Observed bug zapper stored over food prep area in back near walk in freezer. **Repeat Violation**
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink next to triple sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed gaskets soiled at reach in coolers in sushi bar. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board in kitchen.
21-12-4
23
Aug 9, 2024
Complaint Full
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
90
Aug 8, 2024
Complaint Full
3 critical violations. 1 major violation. 11 minor violations.
View 15 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 flies flying around the kitchen area, one landing on top of the tempura vegetable. Observed one fly landing on top of mandarin oranges and milkflake dessert on buffet. **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp on top of unwashed produce.
08A-04-5
High Priority - Stop Sale issued due to adulteration of food product. Observed a fly landing on cooked tempura in the kitchen area. Observed one fly landing on mandarin oranges and milkflake dessert on buffet **Admin Complaint**
01B-03-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cellphone, glasses case on top of the prep cooler,
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee on the sushi bar with no hair restraint while preparing sushi rolls. Employee put hat **Corrected On-Site**
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk in freezer floor. **Repeat Violation**
14-69-4
Basic - Insect control device installed over food preparation area. Observed a bug zapper on top of an open of bag of rice.
35B-02-4
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep reach in cooler gasket soiled in the cook line. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed prep reach in cooler soiled located in the cook line.
22-16-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed kitchen hand washing sink draining slowly.
29-20-5
Basic - Stored food not covered. Observed flour container no covered.
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed a soiled wet towel on top of the prep table located at the back in front of the walk in freezer, observed soiled towel on top of a cutting board.
21-09-4
33
May 14, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching soiled towel and then put on new gloves without washing hands. Discussed and coached operator in proper methods.
12A-07-5
Intermediate - No soap provided at handwash sink, located at cooking area. Employee placed soap. **Corrected On-Site**
31B-03-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Equipment in poor repair. Observed chest freezer gaskets torn, located near the ice machine.
14-11-5
Basic - Food stored on floor. Observed one case of raw shrimp stored on the walk in freezer floor. Employee removed item and placed it correctly.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, located at sushi station.
23-03-4
Basic - Observed Ice buildup in reach-in freezer, located near the ice machine.
14-69-4
Basic - Open dumpster lid. Employee closed the dumpster lid. **Corrected On-Site**
33-16-4
58
Feb 20, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair, throughout kitchen. **Repeat Violation** - From follow-up inspection 2024-02-13: Floor tiles missing and/or in disrepair, throughout kitchen. **Time Extended** - From follow-up inspection 2024-02-20: Floor tiles missing and/or in disrepair, throughout kitchen. **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation** - From follow-up inspection 2024-02-13: Unsealed concrete floor in food preparation, food storage, warewashing area . **Time Extended** - From follow-up inspection 2024-02-20: Unsealed concrete floor in food preparation, food storage, warewashing area . **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2024-02-13: Walk-in cooler shelves with rust that has pitted the surface. **Time Extended** - From follow-up inspection 2024-02-20: Walk-in cooler shelves with rust that has pitted the surface. **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen. - From follow-up inspection 2024-02-13: Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen. **Time Extended** - From follow-up inspection 2024-02-20: Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen. **Time Extended**
36-27-5
82
Feb 13, 2024
Routine - Food
8 minor violations.
View 8 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen. **Repeat Violation** - From follow-up inspection 2024-02-13: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed broken reach in cooler handle, located at hibachi station. - From follow-up inspection 2024-02-13: Equipment in poor repair. Observed broken reach in cooler handle, located at hibachi station. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris, under kitchen equipment, and throughout kitchen areas. - From follow-up inspection 2024-02-13: Floor soiled/has accumulation of debris, under kitchen equipment, and throughout kitchen areas. **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair, throughout kitchen. **Repeat Violation** - From follow-up inspection 2024-02-13: Floor tiles missing and/or in disrepair, throughout kitchen. **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Observed drain draining very slowly at hand sink, located at hibachi station. - From follow-up inspection 2024-02-13: **Time Extended**
29-19-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation** - From follow-up inspection 2024-02-13: Unsealed concrete floor in food preparation, food storage, warewashing area . **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2024-02-13: Walk-in cooler shelves with rust that has pitted the surface. **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen. - From follow-up inspection 2024-02-13: Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen. **Time Extended**
36-27-5
67
Feb 12, 2024
Routine - Food
2 critical violations. 4 major violations. 17 minor violations.
View 23 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. Observed employee handles cooked chicken without gloves. Discussed and coached employee in proper methods. Employee discarded chicken. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tempura vegetables (79F - Cooling); cooked chicken (144F - Hot Holding); cooked chicken (118F - Cooling); cooked chicken (144F - Hot Holding). As per operator stored in reach in cooler for less than 2 hours. Employee removed items and placed them inside walk in cooler. **Corrective Action Taken**
03A-02-5
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. Discussed with operator and provided email handout.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues on the bottom of the hand sink, located near three compartment sink. **Repeat Violation**
31A-11-4
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 with operator and provided email form.
11-26-1
Intermediate - oysters tag removed from original container prior to container being emptied.
01C-10-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen. **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Observed broken reach in cooler handle, located at hibachi station.
14-11-5
Basic - Floor soiled/has accumulation of debris, under kitchen equipment, and throughout kitchen areas.
36-73-4
Basic - Floor tiles missing and/or in disrepair, throughout kitchen. **Repeat Violation**
36-17-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the flour inside plastic container.
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board, located at prep table.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, located at prep area. **Repeat Violation**
23-03-4
Basic - Objectionable odors in kitchen areas near three compartment sink.
36-64-5
Basic - Observed drain draining very slowly at hand sink, located at hibachi station.
29-19-4
Basic - Reach-in cooler interior have accumulation of soil residues. Employee cleaned it. **Corrected On-Site**
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen.
36-27-5
Basic - Floor area(s) covered with standing water near three compartment sink.
36-22-4
21
Jan 24, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
52
Frequently Asked Questions
When was Shinju Japanese Buffet last inspected?
The most recent health inspection at Shinju Japanese Buffet on file is from Nov 17, 2025. The public record contains 10 inspections in total.
What is the most common violation at Shinju Japanese Buffet?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Shinju Japanese Buffet.
How does Shinju Japanese Buffet compare to other restaurants in Miami?
Shinju Japanese Buffet most recently scored 16 out of 100, which is lower than the Miami average of 74.
Has Shinju Japanese Buffet's inspection record improved over time?
No. Recent inspections at Shinju Japanese Buffet have averaged around 24 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Shinju 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 Shinju Japanese Buffet inspected?
Based on the inspection history on file, Shinju Japanese Buffet is inspected around four times per year on average.
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