GINZA STEAK HOUSE & SUSHI BAR INC
5000 CLYDE MORRIS BLVD #1
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/18/2025
High Priority
0
Intermediate
1
Basic
7
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -some grease behind equipment on fry cook side
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. -near hand sink in back next to dish machine
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop inside standing water **Corrected On-Site**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -sushi cooler up front
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -ice bath read 29F, manager stated purchasing new thermometer **Corrected On-Site**
Food safety inspection conducted on 2/18/2025 revealed 8 total violations (0 high priority, 1 intermediate, 7 basic).
Inspection on 11/12/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -buckets of sauce/food on floor inside kitchen
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle to large spoon inside non TCS batter crunchies resting inside food. Advised to keep handle outside of food/container to avoid potential cross contamination **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink inside stall in mens and womens restooms
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee entered kitchen from outside of back door prior to handling food contact equipment/touching microwave/handling food without washing hands
- 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 out front, manager corrected **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -hand sink in back used to fill container with water. Advised to use multi-purpose sinks in the vicinity, designated hand wash sinks may only be used to wash hands **Corrected On-Site**
Food safety inspection conducted on 11/12/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).