GINZA JAPANESE BUFFET
16153 Biscayne Boulevard
Florida, 33160
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
2
Intermediate
1
Basic
5
Total
8
Inspection Details:
- 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
Food safety inspection conducted on 2/17/2025 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 9/30/2024
High Priority
2
Intermediate
2
Basic
12
Total
16
Inspection Details:
- 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.
Food safety inspection conducted on 9/30/2024 revealed 16 total violations (2 high priority, 2 intermediate, 12 basic).
Inspection on 2/21/2024
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 2/21/2024 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Additional Information
Contact Information
Phone: (305) 944-2192
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
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025