GINZA STEAK HOUSE & SUSHI BAR

Name: GINZA STEAK HOUSE & SUSHI BAR
Address: 5000 CLYDE MORRIS BLVD #1, PORT ORANGE, FL, 32127, US
Rating: 52.3

5000 CLYDE MORRIS BLVD #1, PORT ORANGE, FL 32127

License #7406868

🍱 Japanese/Sushi ℹ️

52.3 Grade F / 100

Failing Health Score

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Latest inspection

June 10, 2026 · 7 findings · 3 critical

Complaint Full

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Quick take

GINZA STEAK HOUSE & SUSHI BAR in PORT ORANGE currently holds an InspectFL Health Score of 52.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on June 10, 2026. Across those visits, inspectors documented 84 total violations — 18 critical, 12 major, 54 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 12, 2025

The latest inspection on June 10, 2026 shows 7 observation rows: 3 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

78%

Inspector notes

Coverage note

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GINZA STEAK HOUSE & SUSHI BAR has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-11-5] Equipment in poor repair. -rice net, manager discarded
[10-08-5] Ice scoop handle in contact with ice.
[16-46-4] Old labels stuck to plastic food containers after cleaning. -manager discarded
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in handling clean and sanitized equipment without washing hands. -dishwasher, handled soiled dishes and cell phone prior to sorting clean pans at line -manager instructed employee on proper handwashing, had employee wash hands afterwards
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -unpackaged raw fish inside stand up freezer stored above ice cream
[03C-44-5] Raw shrimp placed in sauté pan with raw poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit after completion of heat treatment. -150F shrimp, manager had employee place back on grill to be fully cooked after exposure to chicken during cooking process. Rechecked at 168-170F.
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. -establishment offering "white tuna" on menus, but providing escolar. Advised to manager of existence of FDA Seafood list to check for unacceptable vernacular used to describe seafood. -manager had menus corrected during inspection

Disposition: Met Inspection Standards
[14-09-4] Cutting boards has cut marks and is no longer cleanable. -manager replaced
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. -fly sticky tape above prep table inside kitchen
[08B-36-4] Food stored in a location that is exposed to splash/dust. -sushi bar, uncovered food stored near hand sink basin without a splash guard
[10-20-4] In-use tongs stored on equipment door handle between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ansul fire suppression lines at cook line -backsplash behind stove
[35B-13-4] Screening at back door is not maintaining 16-mesh to the inch due to disrepair
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. -soiled wiping cloth used on cookline used to wipe cutting board
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher handled soiled dishes prior to sorting/handling/touching clean dishes without washing hands. -manager had discussion with employee
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw poultry stored above raw beef steaks inside walk in cooler. -raw shell eggs above seafood inside walk in cooler. -manager corrected
[31A-11-4] Handwash sink used for purposes other than handwashing. -hand sink in back being used to fill container, soiled rag inside the sink basin
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -manager discarded
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. -chairs blocking back door at hibachi seating area

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. - plastic container no handle used to scoop mirin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. - reach in freezer at server station - hibachi lowboy - sushi bar cooler
[51-11-4] Carbon dioxide tanks not adequately secured.
[24-28-4] Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from peoples hands. - water pitchers stored below paper towel dispenser at server station
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - scraped tuna
[13-03-4] Employee with no hair restraint while engaging in food preparation. - sushi bar employee - employee handling clean dishes
[36-73-4] Floor soiled/has accumulation of debris. - below hibachi tables
[14-69-4] Ice buildup in reach-in freezer
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - side of paper towel dispenser at cookline
[14-86-1] Non-food grade paper/paper towel used as liner for food container. - single use paper towel used to wrap tamago.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Sushi rolls on hard cover light blue menu. - Godzilla Roll recipe includes masago on top but menu does not include. - Stingary Roll recipe includes masago on top but menu does not include. - David Lowe Special recipe includes masago on top but menu does not include. - K&O Roll recipe includes masago on top but menu does not include.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - various sushi rolls on hard cover light blue menu.

Disposition: Met Inspection Standards
[05-11-4] Ambient air thermometer not located in the warmest part of the cold holding unit. -in short stainless steel reach-in cooler, operator relocated thermometer to front
[14-09-4] Cutting board has cut marks and is no longer cleanable. -light blue cutting board on top of reach-in cooler, operator replaced cutting board
[13-03-4] Employee with no hair restraint while engaging in food preparation. -employee cooking with wok, operator gave him a hat
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -plastic containers on shelf above triple sink, operator separated
[10-08-5] Ice scoop handle in contact with ice, operator removed
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -sushi holding cabinet, operator installed new thermometer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink soiled, operator cleaned -exterior of triple door reach-in freezer has an accumulation of grease and food debris
[16-46-4] Old labels stuck to food containers after cleaning. -plastic containers on shelf above triple sink
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[41-07-4] Container of medicine improperly stored. -box of advil stored on shelf above prep table, operator relocated
[14-31-5] Nonfood-grade bags used in direct contact with food. -won tons in plastic bags in triple door reach-in freezer
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw fish stored over ice cream in single door stainless steel reach-in freezer, operator reorganized reach-in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above ready-to-eat foods in glass double door reach-in cooler, operator relocated eggs to walk-in cooler -raw steak over cooked noodles in short stainless steel reach-in cooler, operator relocated cooked noodles
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bean sprouts 73F, per operator less than 30 minutes stored on drainboard of triple sink, operator relocated to walk-in cooler
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handwash sink next to triple sink, operator cleared
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -FRLA certificates are copies.
[41-17-4] Spray bottle containing toxic substance not labeled. -detergent spray bottle lacking label, operator labeled

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -bowl used to dispense rice
[14-09-4] Cutting boards have cut marks and is no longer cleanable. -blue cutting board in back
[13-03-4] Employee with no hair restraint while engaging in food preparation. -cook
[14-11-5] Equipment in poor repair. -prep table in server area, and stainless shelving above makeline
[36-01-4] Floor not cleaned when the least amount of food is exposed.
[36-17-5] Floor tiles missing and/or in disrepair. -large gap at floor tiles under hand sink causing build up of debris/soil in crevice
[08B-47-4] Food not stored at least 6 inches off of the floor. -inside walk in cooler, multiple cases of food/buckets of sauce on cook line
[08B-36-4] Food stored in a location that is exposed to splash/dust. -cases of oil and open tempura breading next to hand sink, inside splash zone
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -mens restroom
[25-32-4] Reuse of single-service or single-use articles. -rice nets
[36-60-5] Screen in door in poor repair/inadequately installed.
[08B-17-4] Unwashed fruits/vegetables stored on cutting board in back prep area
[08A-05-6] Raw animal food stored not properly separated from ready-to-eat food. -sliced orange falling from bowl touching raw seafood. -raw fish stored above carrots inside walk in cooler -raw chicken stored above everything inside walk in cooler -raw chicken stored above soy sauce buckets inside walk in cooler
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw fish stored above cooked fish, removed from commercial packaging inside reach in freezer
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -half gallon of milk 52F inside glass door beverage/turbo air cooler in server area outside of kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -half gallon of milk 52F inside glass door beverage/turbo air cooler in server area outside of kitchen. From prior day, see stop sale., tofu 48F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -blue cutting board in back prep area
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. -ginza tar tar, salad including spicy tuna. No indication for item covering under consumer advisory. -poke bowl -cold smoked salmon