Teriyaki Ninja
Last inspected: Mar 31, 2026
70
Score
Teriyaki Ninja appears in inspection records 10 times, starting in 2022. The most recent report on file is from Mar 31, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to 13 violations per visit.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged three times.
Restaurants in Miami average 74, so Teriyaki Ninja trails the local norm. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
7 minor violations.
View 7 violations
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen area. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-31: Observed throughout kitchen area. **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed above the entrance to the walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-31: Ceiling/ceiling tile shows damage or is in disrepair. Observed above the entrance to the walk in cooler. **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee has a bracelet while preparing food. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-31: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee has a bracelet while preparing food. **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee see food at the front counter with no beard guard. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-31: Observed employee see food at the front counter with no beard guard. **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn at the front counter. **Warning** - From follow-up inspection 2026-03-31: Equipment in poor repair. Observed reach in cooler door gaskets torn at the front counter. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at the front counter. **Warning** - From follow-up inspection 2026-03-31: Observed reach in cooler door gaskets soiled at the front counter. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in freezer interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2026-03-31: Reach-in cooler interior/shelves have accumulation of soil residues. **Time Extended**
22-16-4
70
Jan 27, 2026
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tapioca (73 F - Hot Holding)at the front counter. Operator reheated the tapioca to 165°F. **Warning**
03B-01-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs and then handled ready-to-eat food and clean equipment or utensils without washing hands. **Warning**
12A-27-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored about raw beef inside the walk in cooler. Operator placed raw beef at the other side. **Corrected On-Site** **Warning**
08A-20-5
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/. Observed food manager certification for Kelvin Ching expired on 09/04/25. **Warning**
53A-03-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta inside walk in cooler not date marked. **Warning**
02C-02-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed certification for flor de Maria, Emely Jason, Lou's and Geovar was not the original certificate for employee trained. **Warning**
53B-09-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed fuller cooked pork belly inside the walk-in cooler not date marked. **Repeat Violation** **Warning**
02C-03-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen area. **Repeat Violation** **Warning**
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed above the entrance to the walk in cooler. **Repeat Violation** **Warning**
36-32-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee has a bracelet while preparing food. **Repeat Violation** **Warning**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee see food at the front counter with no beard guard. **Repeat Violation** **Warning**
13-04-4
Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn at the front counter. **Warning**
14-11-5
Basic - Ice buildup in reach-in freezer in the kitchen area. **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at the front counter. **Warning**
23-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at the walk in cooler. **Repeat Violation** **Warning**
14-17-4
27
Jul 18, 2025
Routine - Food
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch his face and then engaged in food preparation. Employee was coached and he washed his hands. **Corrective Action Taken**
12A-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed fuller cooked pork belly inside the walk-in cooler not date marked. As per manager food does not last longer than 3 days.
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at both hand wash sink at the kitchen.
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Geovar Gonzalez over a year and Jason over a year.
53B-13-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee has bracelets in both hands while preparing food. **Repeat Violation**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 2 employees with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with the salt.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 91°F at the front grill.
10-07-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed forks stored not inverted at the front counter.
25-02-4
Basic - Walk-in coolers shelves with rust that has pitted the surface. Observed at the walk in cooler.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a green cloth stored on preparation table. Employee removed it. **Corrected On-Site**
21-12-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen area. **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed above the entrance to the walk in cooler.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 opened water bottles stored on preparation table in the kitchen.
12B-07-4
35
Feb 28, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
47
Dec 13, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit for three compartment sink expired 09/22.
16-37-1
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust accumulation.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop near mop sink not hung up to dry. Operator hung up mop. **Corrected On-Site**
42-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed walk in cooler fan covers soiled.
23-03-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line shelves at the dry storage area.
14-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in kitchen prep area with water damage.
36-32-5
Basic - Working containers of food removed from original container not identified by common name. Observed working containers with seasonings and squeeze bottles containing oil at the cook line not labeled. Operator labeled products. **Corrected On-Site**
02D-01-5
67
Feb 20, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line observed cooked noodles (70F - Cold Holding), as per employee for less than four hours, manager transferred noodles to the walk in cooler.
03A-02-5
86
Dec 5, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed walk-in cooler interior shelves with old food accumulation. **Warning** - From follow-up inspection 2023-12-05: **Time Extended**
22-16-4
95
Aug 31, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
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. **Warning**
11-27-4
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. **Warning**
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed boba tea, water tumblers stored on the preparation tables. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees fanny pack stored in the dry storage shelves. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Equipment in poor repair. Walk in cooler gasket torn. **Warning**
14-11-5
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed walk-in cooler interior shelves with old food accumulation. **Warning**
22-16-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Stored on preparation table in the cook line **Warning**
21-02-4
Basic - Cardboard used to line nonfood-contact shelves. Dry storage shelves. **Warning**
14-45-4
58
Mar 2, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table locate front line observed honey chicken (120F - Hot Holding); Orange chicken (130F - Hot Holding); as per manager for less than 2 hours. Employee reheating food. **Corrective Action Taken**
03B-01-6
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. Observed one employee training expired for Emily Ching.
53B-14-5
78
Sep 15, 2022
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the kitchen stored in a bowl observed French fries (71 F - Hot Holding, as per manager for less than 4 hours. Employee reheating food.
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. During the inspection observed a large container with water and degrease stored in front of the hand sink located at cook line.
31A-09-4
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/
53A-05-6
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge was unable to answer the thermometer calibration. Coached manager on thermometer calibration methods.
53A-14-4
64
Frequently Asked Questions
When was Teriyaki Ninja last inspected?
The most recent health inspection at Teriyaki Ninja on file is from Mar 31, 2026. The public record contains 10 inspections in total.
What is the most common violation at Teriyaki Ninja?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Teriyaki Ninja.
How does Teriyaki Ninja compare to other restaurants in Miami?
Teriyaki Ninja most recently scored 70 out of 100, which is lower than the Miami average of 74.
Has Teriyaki Ninja's inspection record improved over time?
No. Recent inspections at Teriyaki Ninja have averaged around 13 violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Teriyaki Ninja 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 Teriyaki Ninja inspected?
Based on the inspection history on file, Teriyaki Ninja is inspected around three times per year on average.
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