NINJA SUSHI HIBACHI

Name: NINJA SUSHI HIBACHI
Address: 916 NORTHLAKE BLVD, NORTH PALM BEACH, FL, 33408, US
Rating: 62.3

916 NORTHLAKE BLVD, NORTH PALM BEACH, FL 33408

License #6021510

🍱 Japanese/Sushi ℹ️

62.3 Grade F / 100

Failing Health Score

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Latest inspection

April 8, 2026 · 6 findings · 4 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

NINJA SUSHI HIBACHI in NORTH PALM BEACH currently holds an InspectFL Health Score of 62.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 38 total violations — 19 critical, 8 major, 11 minor.

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The latest inspection on April 8, 2026 shows 6 observation rows: 4 critical, 1 major, and 1 minor.

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Inspection coverage

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Inspector notes

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NINJA SUSHI HIBACHI 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
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of avocado above cooked shrimp tempura and cut vegetables; stored properly
[14-86-1] Non-food grade paper towel used as liner for food container- salmon stored in direct contact with paper towel in cooler at the back ; removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steak (47F - Cold Holding); fish (47F - Cold Holding)in cooler at the back; food not prepared or portioned today; food out of temperature for approximately 1 hour; Food moved to different cooler.
[03F-02-5] 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 - since 10:45 am; time marked
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked eggs (122F - Hot Holding); rice in the small warmer at cook line; food out of temperature for approximately 20 minutes; operator moved in different warmer to reheat to 165 F
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/

Disposition: Warning Issued
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. To make eels
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Stainless steel fridge by 3 compartment sink
[08B-38-4] Several containers with soy sauce, ginger stored on floor throughout the restaurant Advised operator to stored properly at least 6" from the floor
[14-86-1] Non-food grade paper/paper towel used as liner for food container with raw fish use for sushi. Operator removed
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Sushi bar cooler Raw fish over krab Fridge by dishwasher area. Raw shell eggs over miso paste Operator stored properly
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw squid stored above wontons Advised operator to stored properly
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside single door reach in cooler on cook line , krab 45F cold Holding, krab salad 45F cold Holding Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today Operator moved to reach in freezer
[41-10-4] Toxic substance/chemical improperly stored. Clorox stored above sodas on dry goods shelf. Operator removed
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.emailed to operator
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email to operator
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed several containers on prep area with Cooked shrimp at 1:17pm (74F cooling) cooling per 30 min, at 1:48pm same temperature At this current cooling rate product will not cool to 41F within 2 hours. Operator moved to reach in cooler
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.