DirtyFLRestaurant Inspection Data

GINZA JAPANESE BUFFET

With 6 inspections documented, GINZA JAPANESE BUFFET maintains a 1.6/5 food safety rating in NORTH MIAMI BEACH. Recent inspections show improving food safety practices.

16153 Biscayne Boulevard
Florida, 33160
Miami-Dade County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/29/2025

Inspection #: Visit ID: 13507321

  • 14-01-5:Basic - - From initial inspection : Basic - Observed metal can with no handle used to dispense dry rice. Repeat Violation Warning - From follow-up inspection 2025-08-29: Observed metal can with no handle used to dispense dry rice. **Time Extended**
  • 14-10-4:Basic - - From initial inspection : Basic - Observed table top cooler plastic doors cracked and broken(sushi cooler). Advised that cooler doors needs to be repaired and maintained in good condition in order to prevent potential temperature abuse. Repeat Violation Warning - From follow-up inspection 2025-08-29: Observed table top cooler plastic doors cracked and broken(sushi cooler). Advised that cooler doors needs to be repaired and maintained in good condition in order to prevent potential temperature abuse. **Time Extended**
  • 35B-13-4:Basic - - From initial inspection : Basic - Screen door is not 16-mesh to the inch and door in disrepair. Warning - From follow-up inspection 2025-08-29: Basic - Screen door is not 16-mesh to the inch and door in disrepair. Warning **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Observed oyster tags not marked with last date served. Repeat Violation Warning - From follow-up inspection 2025-08-29: Intermediate - Observed oyster tags not marked with last date served. Repeat Violation Warning **Time Extended**

Inspection Date: 8/28/2025

Inspection #: Visit ID: 13495032

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Repeat Violation Warning
  • 36-36-4:Basic - Ceiling tile missing. Located in kitchen area. Warning
  • 24-07-4:Basic - Cleaned and sanitized cut boards stored on floor next to 3 compartment sink. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed various cases of food stored on floor in walk in freezer. Repeat Violation Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker. Repeat Violation Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation Warning
  • 12B-10-4:Basic - Observed cartoon of cigarettes being stored on prep table in kitchen area. Chef removed. Corrected On-Site Warning
  • 21-05-5:Basic - Observed chef drying raw salmon with non food grade Cloth. Warning
  • 14-01-5:Basic - Observed metal can with no handle used to dispense dry rice. Repeat Violation Warning
  • 14-10-4:Basic - Observed table top cooler plastic doors cracked and broken(sushi cooler). Advised that cooler doors needs to be repaired and maintained in good condition in order to prevent potential temperature abuse. Repeat Violation Warning
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Repeat Violation Warning
  • 35B-13-4:Basic - Screen door is not 16-mesh to the inch and door in disrepair. Warning
  • 25-05-4:Basic - Single-service articles improperly stored. Observed cases of takeout containers being stored on floor behind front counter. Warning
  • 09-01-4:High Priority - Observed employee prepping and plating sushi meant for immediate consumption with barehands. 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. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw oysters and raw salmon stored over various ready to eat foods in walk in cooler. Repeat Violation Warning
  • 03F-02-5:High Priority - Time/temperature control for sushi rice identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. As per manager rice had only been out for about 1 hour. Manager added time. Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container tops stored in hand washing sink by 3 compartment sink and pot stored in hand washing sink by fryer. Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed chef using hand washing sink in sushi area as a dump sink. Warning
  • 53B-10-4:Intermediate - Observed establishment with Florida Restaurant and Lodging Association (SafeStaff) certificates however certificates are blank and do not contain all of the required information. Repeat Violation Warning
  • 01C-03-4:Intermediate - Observed oyster tags not marked with last date served. Repeat Violation Warning
  • 01C-10-4:Intermediate - Observed oysters tag removed from original container prior to container being emptied. Advised manager and he added. Corrected On-Site Warning
  • 02C-02-5:Intermediate - Observed various foods in walk in cooler prepared onsite and held more than 24 hours not properly date marked. Warning

Inspection Date: 8/19/2025

Inspection #: Visit ID: 10878872

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Repeat Violation
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  • 08B-38-4:Basic - Food stored on floor. Observed various foods stored on floor under buffet line. Also, observed a plastic container of various raw fish thawing in standing water located on floor under 3 compartment sink. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next rice cooker.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation
  • 29-18-4:Basic - Observed floor Drain cover(s) missing.
  • 14-01-5:Basic - Observed metal can with no handle used to dispense dry rice.
  • 14-10-4:Basic - Observed table top cooler plastic doors cracked and broken(sushi cooler). Advised that cooler doors needs to be repaired and maintained in good condition in order to prevent potential temperature abuse.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed calamari and craw fish thawing at room temperature on prep table. Also, observed a plastic container of various raw fish thawing in standing water located on floor un 3 compartment sink.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored over various ready to eat vegetables in walk in cooler.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container tops stored in hand washing sink. Located next to 3 compartment sink. Repeat Violation
  • 53B-10-4:Intermediate - Observed establishment with Florida Restaurant and Lodging Association (SafeStaff) certificates however certificates are blank and do not contain all of the required information.
  • 01C-03-4:Intermediate - Observed oyster tags not marked with last date served.

Inspection Date: 2/17/2025

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves.
  • 14-11-5:Basic - Equipment in poor repair. Observed table top cooler door cracked and broken(sushi cooler).
  • 08B-38-4:Basic - Food stored on floor. Observed various containers of food on floor in walk in cooler and in kitchen area.
  • 21-04-4:Basic - In-use wet wiping cloth used under cutting board.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing at room temperature and raw tilapia thawing in standing water.
  • 22-45-4:High Priority - Observed dishwasher not not sanitizing dishes after cleaning, before use. Do not use equipment/utensils not properly sanitized.
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid stored in restaurant.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed container tops being stored in hand washing sink. Located next to 3 compartment sink. Chef removed. Corrected On-Site

Inspection Date: 9/30/2024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a can being used to dispense dry rice.
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Repeat Violation
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  • 12B-07-4:Basic - Employee beverage container on buffet line next to clean equipment/utensils.
  • 14-11-5:Basic - Equipment in poor repair. Observed plastic doors for table top reach in cooler cracked and broken. Located in sushi station.
  • 08B-38-4:Basic - Food stored on floor. Observed various buckets of foods being stored on floor in kitchen area. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 08B-39-4:Basic - Observed chef prepping eggplant without washing prior to preparation.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Observed cans meant for single use reused to dispense food.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed takeout containers being stored directly on floor behind from counter.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing at room temperature. Located on side of 3 compartment sink.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored directly over raw beef in walk in cooler.
  • 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 and the time removed from temperature control cannot be determined. Observed no time marking for sushi rice and sushi. All located on buffet line. As per manager food had only been on line for about 1 hour. Manager added time. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in drink station being used as a dump sink. Repeat Violation
  • 01C-05-4:Intermediate - Observed oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8589532

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Located in kitchen area.
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in gaskets torn.
  • 08B-38-4:Basic - Food stored on floor. Observed buckets of soy sauce stored on floor in dry storage area.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 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 and the time removed from temperature control cannot be determined. Observed no time marking on sushi rice. As per manager rice had only been out for about 1 hour. Manager added time. Corrected On-Site
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in waiter station and kitchen used as a dump sink.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.4/5)
(4,645 reviews)

Price Level

$

Opening Hours

Monday:11:30 AM – 3:30 PM, 5:00 – 10:00 PM
Tuesday:11:30 AM – 3:30 PM, 5:00 – 10:00 PM
Wednesday:11:30 AM – 3:30 PM, 5:00 – 10:00 PM
Thursday:11:30 AM – 3:30 PM, 5:00 – 10:00 PM
Friday:11:30 AM – 3:30 PM, 5:00 – 10:30 PM
Saturday:11:30 AM – 3:30 PM, 5:00 – 10:30 PM
Sunday:11:30 AM – 3:30 PM, 5:00 – 10:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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