Shinju Japanese Buffet Sushi Seafood Hibachi Grill
Last inspected: Mar 11, 2026
70
Score
Going back to 2023, Shinju Japanese Buffet Sushi Seafood Hibachi Grill has 12 inspections in the public record. The latest inspection on file is from Mar 11, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
The city-wide average sits at 79, which Shinju Japanese Buffet Sushi Seafood Hibachi Grill's 70 doesn't quite reach. On the whole, the file is mixed but not concerning.
12
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
70
Oct 14, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
58
Apr 21, 2025
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. In walk in freezer, bones in regular printed to go bags.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, 1) container of raw shrimp on shelf above container of prepared sushi rolls and buckets of sauces. 2) On speed rack, tray of raw breaded calamari above tray of cooked shrimp and individual custards. Employee began to rearrange items to properly separate. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, container of raw wings on shelf above container of raw shrimp and tray of raw salmon. Employee began to rearrange for proper separation. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink on back prep line.
31B-02-4
Intermediate - No soap provided at handwash sink. At hand sink on back prep line. **Repeat Violation**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at hand sink on back prep line. **Repeat Violation**
27-16-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In glasssfront cooler at front of kitchen, plates of employee foods on same shelf with some public food items.
08B-49-4
Basic - Equipment in poor repair. Gasket on fliptop lower left door damaged and hanging loose.
14-11-5
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and potato starch containers missing labels. **Repeat Violation**
02D-01-5
41
Dec 16, 2024
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. 1 each 4 pound can of oyster sauce dented on dry storage rack.
01B-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, plates of raw prepared steams above plates of raw prepared salmon. Manager rearranged for proper separation. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler, plates of raw prepared steak above plates of raw prepared onions for hibachi station. Manager rearranged for proper separation. 2) In sushi cooler at far end of sushi station, trays of raw prepared fish above container of mixed salad lettuces. Employee inverted to properly separate. **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in kitchen right glassfront cooler reading 50F. All food items at proper temperature 41F.
05-05-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In back kitchen prep area, tempura chicken 98-101F at 2:20pm (cooked cooling 30 minutes) to 87-91F at 3:05pm; fried shrimp 85-87F at 2:20pm (cooked cooling approximately 30-45 minutes) to 79-81F at 3:05pm. Based on times and temperatures taken neither will reach 70F with in two hours. Employees spread chicken and shrimp onto sheet pans and placed in walk in cooler to rapid chill to 70F. **Corrective Action Taken**
03D-15-4
Intermediate - No soap provided at handwash sink. At hand sink closest to walk in cooler.
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink closest to walk in cooler due to damaged faucet handle.
27-16-4
Basic - Faucet/handle missing or damaged at plumbing fixture. Hot water handle stripped at hand sink closest to walk in cooler.
29-09-4
Basic - Working containers of food removed from original container not identified by common name. Multiple bulk containers of flour, sugar, cornstarch, etc. in dry storage not labeled.
02D-01-5
39
May 22, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for one employee . To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-05-22: Observed same **Time Extended**
53B-14-5
90
May 21, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1.Raw salmon stored over cooked eel inside low boy cooler in sushi station. Operator moved cooked eel to upper shelf and stored correctly. 2. Raw salmon stored over cooked pork wontons inside reach in cooler in cook line. Operator moved cooked pork wontons to upper shelf and stored correctly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw chicken stored over uncooked peeled potatoes inside reach in cooler in cook line. Operator moved raw chicken to bottom shelf and stored correctly. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy cooler in sushi station , ; Krab meat (50F cold holding ); cooked eel (48F cold holding ) raw salmon (47F - Cold Holding).Foods pulled from walk in cooler less than 4 hours ago. Operator moved foods back to walk in cooler to quick chill. Foods not prepared or portioned today. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Thermometer missing batteries. **Warning**
05-07-4
Intermediate - Required employee training expired for one employee . To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Basic - Food not stored at least 6 inches off of the floor. Case of plastic bottle water on floor in dry storage room. Operator elevated **Corrected On-Site** **Repeat Violation** **Warning**
08B-47-4
Basic - Ice buildup on floor inside walk-in freezer near entry door. Operator cleaned during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
14-69-4
Basic - Wall soiled with accumulated food debris. Wall soiled behind flour buckets in dry storage room. **Warning**
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer solution at 0ppm chlorine in sushi station. Operator remade to 100ppm chlorine during inspection. **Corrected On-Site** **Warning**
21-07-4
43
Jan 24, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Some oyster tags not marked with last date served. **Warning** - From follow-up inspection 2024-01-24: Some tags marked with last day served. **Time Extended**
01C-03-4
90
Jan 23, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1, Turbo air reach in cooler in sushi station ; krab meat (47F - Cold Holding); cooked eel (50F); raw salmon roll (46F) held inside reach in cooler less than 4 hours ago. Observed huge amount of ice build in unit. Operator moved to another reach in cooler to quick chill.* Corrective action Taken* 2. Sushi station low boy Cooler ; spicy krab 44 ( - Cold Holding); krab meat (46F - Cold Holding) foods held less than 4 hours ago. Operator moved foods to another reach in cooler to quick chill. * Corrective action taken* 3.Flip top cooler in cook line Cooked mussels (55F- Cold Holding) held under four hours ago. Mussels container on top another container inside flip top. Operator moved to reach in Cooler to quick chill. Foods not prepared or portioned today **Warning**
03A-02-5
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 made less than 4 hours ago without time marking. Operator discarded at will **Corrected On-Site** **Warning**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Gallon on bleach stored on same shelf with gallon liquid butter in wait station. Operator moved gallon of bleach and stored away from food. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Some oyster tags not marked with last date served. **Warning**
01C-03-4
Basic - Food not stored at least 6 inches off of the floor. Cases of water, tempura batter and bag with rice on floor in dry storage room. Operator elevated **Corrected On-Site** **Warning**
08B-47-4
Basic - Ice buildup in turbo air reach in cooler by entrance to sushi station. **Warning**
14-69-4
52
Jun 28, 2023
Complaint Full
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line Cooked mussels (46F - Cold Holding) under four hours ago. Mussels container on top another container inside flip top. Operator moved to reach in Cooler to quick chill. **Corrective Action Taken**
03A-02-5
Basic - Nonfood-contact surface soiled with dust. Fan guard inside walk in cooler
23-03-4
Basic - Bowl or other container with no handle used to dispense flour in dry storage room. Operator removed **Corrected On-Site**
14-01-5
Basic - Food not stored at least 6 inches off of the floor. Buckets with peeled potatoes and case of raw shrimp on floor inside walk in Cooler.
08B-47-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.Left low boy cooler , end of cook line **Repeat Violation**
14-33-4
Basic - Standing water in bottom of avantco reach-in-cooler in end sushi station.. **Repeat Violation**
29-49-6
Basic - Stored food not covered. Containers with flour not covered in dry storage room. Operator covered **Corrected On-Site**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm chlorine, operator remade to 100ppm. **Corrected On-Site**
21-07-4
61
Apr 3, 2023
Complaint Full
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth at 200ppm , operator remade to 100ppm chlorine. **Corrected On-Site**
41-27-4
Basic - Employee with no hair restraint while engaging in food preparation. Operator put hat on **Corrected On-Site**
13-03-4
Basic - Floor soiled/has accumulation of debris / grease on floor behind cooking equipments in cook line.
36-73-4
Basic - Hole in or other damage to wall left side of exit door,
36-24-5
Basic - Oyster tags removed from original container for long-term storage inside walk in cooler missing tag. Operator stated shucked today, operator placed tag width oyster container.
01C-06-5
Basic - Reach-in cooler shelves with rust that has pitted the surface.Left low boy cooler , end of cook line.
14-33-4
Basic - Single-service articles improperly stored. Case of to go lids on floor in dry storage room. Operator elevated **Corrected On-Site**
25-05-4
Basic - Standing water in bottom of reach-in-cooler opposite wok station in cook line.
29-49-6
61
Mar 15, 2023
Complaint Full
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth at 200ppm in cook line. Operator remade to 100ppm chlorine. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line ; cooked mussels (50F - Cold Holding) less than 4 hours ago on top another container inside flip top cooler in cook line. Not enough air circulation to get mussels to cool properly. Operator moved to reach in cooler to quick chill. **Corrective Action Taken**
03A-02-5
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 and foods in salad station using TPHC without any time mark. Foods discarded during inspection. Lunch is from 11:30-3:30pm. **Corrected On-Site**
03F-02-5
Intermediate - Oyster tags not marked with last date served. Educate operator on proper procedure. Date should be when the last batch was sold. Oyster batch has date written 03/14 when opened.
01C-03-4
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 - Wet wiping cloth not stored in sanitizing solution between uses in cook line. Operator moved to sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Food not stored at least 6 inches off of the floor. Bag with Sugar on floor in dry storage room. Operator elevated **Corrected On-Site**
08B-47-4
47
Jan 18, 2023
Routine - Food
7 critical violations. 2 major violations. 10 minor violations.
View 19 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
7
Frequently Asked Questions
When was Shinju Japanese Buffet Sushi Seafood Hibachi Grill last inspected?
The most recent health inspection at Shinju Japanese Buffet Sushi Seafood Hibachi Grill on file is from Mar 11, 2026. The public record contains 12 inspections in total.
What is the most common violation at Shinju Japanese Buffet Sushi Seafood Hibachi Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Shinju Japanese Buffet Sushi Seafood Hibachi Grill.
How does Shinju Japanese Buffet Sushi Seafood Hibachi Grill compare to other restaurants in Davie?
Shinju Japanese Buffet Sushi Seafood Hibachi Grill most recently scored 70 out of 100, which is lower than the Davie average of 79.
Has Shinju Japanese Buffet Sushi Seafood Hibachi Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Shinju Japanese Buffet Sushi Seafood Hibachi Grill have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Shinju Japanese Buffet Sushi Seafood Hibachi Grill 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 Shinju Japanese Buffet Sushi Seafood Hibachi Grill inspected?
Based on the inspection history on file, Shinju Japanese Buffet Sushi Seafood Hibachi Grill is inspected around four times per year on average.
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