SHINJU JAPANESE BUFFET SUSHI SEAFOOD HIBACHI GRILL
3305 S UNIVERSITY DR
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/21/2025
High Priority
3
Intermediate
3
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-49-4: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.
- 14-11-5:Basic - Equipment in poor repair. Gasket on fliptop lower left door damaged and hanging loose.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and potato starch containers missing labels. Repeat Violation
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In walk in freezer, bones in regular printed to go bags.
- 08A-05-6: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-20-5: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
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink on back prep line.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink on back prep line. Repeat Violation
- 27-16-4: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
Food safety inspection conducted on 4/21/2025 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 12/16/2024
High Priority
3
Intermediate
4
Basic
2
Total
9
Inspection Details:
- 29-09-4:Basic - Faucet/handle missing or damaged at plumbing fixture. Hot water handle stripped at hand sink closest to walk in cooler.
- 02D-01-5: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.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 each 4 pound can of oyster sauce dented on dry storage rack.
- 08A-05-6: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-20-5: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
- 05-05-4: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.
- 03D-15-4: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**
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink closest to walk in cooler.
- 27-16-4: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.
Food safety inspection conducted on 12/16/2024 revealed 9 total violations (3 high priority, 4 intermediate, 2 basic).
Inspection on 5/22/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53B-14-5: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**
Food safety inspection conducted on 5/22/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 5/21/2024
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-47-4: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
- 14-69-4:Basic - Ice buildup on floor inside walk-in freezer near entry door. Operator cleaned during inspection. Corrected On-Site Repeat Violation Warning
- 36-27-5:Basic - Wall soiled with accumulated food debris. Wall soiled behind flour buckets in dry storage room. Warning
- 21-07-4: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
- 08A-05-6: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-04-5: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
- 03A-02-5: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
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Thermometer missing batteries. Warning
- 53B-14-5: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
Food safety inspection conducted on 5/21/2024 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 1/24/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 01C-03-4: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**
Food safety inspection conducted on 1/24/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 1/23/2024
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-47-4: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
- 14-69-4:Basic - Ice buildup in turbo air reach in cooler by entrance to sushi station. Warning
- 03A-02-5: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
- 03F-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
- 41-10-4: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
- 01C-03-4:Intermediate - Some oyster tags not marked with last date served. Warning
Food safety inspection conducted on 1/23/2024 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).