SHINJU JAPANESE BUFFET SUSHI SEAFOOD HIBACHI GRILL
3305 S UNIVERSITY DR
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 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).