SHINJU JAPANESE BUFFET

Name: SHINJU JAPANESE BUFFET
Address: 8800 SW 72 ST, MIAMI, FL, 33173, US
Rating: 0

8800 SW 72 ST, MIAMI, FL 33173

License #2326822

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 20, 2026 · 33 findings · 12 critical

Routine - Food

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Quick take

SHINJU JAPANESE BUFFET in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 20, 2026. Across those visits, inspectors documented 164 total violations — 33 critical, 16 major, 115 minor.

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The latest inspection on October 20, 2026 shows 33 observation rows: 12 critical, 2 major, and 19 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

164

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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: Inspection Completed - No Further Action
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled throughout establishment.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile with water damage above hood.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at rice cookers.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of potato starch not labeled in dry storage room.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor underneath cook line soiled with grease buildup. Observed floor heavily soiled behind sushi bar reach in coolers.
[42-02-4] Improper storage of maintenance equipment that interferes with cleaning. Observed mop sink blocked by vacuum cleaner.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled throughout establishment.
[41-10-4] Toxic substance/chemical improperly stored. Observed degreaser stored next to clean utensils under hibachi station.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed melon inside walk in cooler. Operator relocated products.
[08B-38-4] Food stored on floor. Observed buckets of soy sauce and ginger stored on floor in dry storage room.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken removed from original packaging stored over raw beef inside walk in freezer.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink next to triple sink blocked by hose.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash pans and placed at cook line without sanitizing. Advised operator to have pans sanitized before use.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded chicken (70F - Cold Holding) under prep table across fryer, as per operator for 3 hours. Operator placed product inside walk in cooler for rapid cooling and will use TPHC moving forward. Observed krab salad (50F - Cold Holding) at sushi bar. As per operator for 3.5 hours. Operator voluntarily discarded product.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing at room temperature on shelf across fryer station. Operator took product to walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over mixed vegetables inside flip top portion of reach in cooler across cook line. Operator properly relocated products.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside container of rice with handle in contact with rice. Operator properly placed scoop.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dry hands on apron after washing hands in triple sink.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee scrape metal pan into trash can and then grab metal pan to bring to buffet without first washing hands.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at triple sink.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. At wait station.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board across from walk in freezer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on shelf above reach in cooler across cook line.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed can of household raid stored in storage room.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At soda fountain in wait station.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper installed over prep table across walk in freezer.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed pork stored inside non food grade bag in walk in freezer.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb under triple sink with hose attached no vacuum breaker.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink faucet no vacuum breaker.

Disposition: Met Inspection Standards
[32-07-5] Bathroom facility not clean. Observed toilet in mens bathroom soiled.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled across from cook line.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Near soda machine at wait station.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen areas.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in hibachi station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee glasses stored on shelf above reach in cooler across from cook line.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn at sushi bar.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. At screen door.
[08B-38-4] Food stored on floor. Observed ice cream stored on floor inside second walk in freezer
[42-02-4] Improper storage of maintenance equipment that interferes with cleaning. Observed mop sink outside blocked by garbage can and other items.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. At hibachi station.
[35B-02-4] Insect control device installed over food preparation area. Above prep table across from walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. At wait station.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at triple sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
[41-07-4] Container of medicine improperly stored. Observed bottle of claritin stored on shelf above reach in cooler across from cook line.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dry hands on soiled towel after washing hands in triple sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over sauces inside walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef and raw shrimp inside walk in cooler.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken removed from original package stored over raw beef inside walk in freezer.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands inside triple sink.
[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. Provided operator with handout via email

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler handles soiled.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At wait station near soda machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across from cook line with ambient temperature 46F.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee glasses stored on top of prep table in kitchen area.
[14-11-5] Equipment in poor repair. Observed reach in cooler gasket torn at sushi bar area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. At back screen door.
[08B-38-4] Food stored on floor. Observed container of fryer oil stored on floor in kitchen.
[42-02-4] Improper storage of maintenance equipment that interferes with cleaning. Observed mop sink outside blocked by garbage can and other items.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop for rice stored inside standing water 78F next to rice cookers in kitchen area.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper installed over prep table across from walk in freezer.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers inside of sushi bar coolers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. Observed hood filters soiled.
[33-16-4] Open dumpster lid. Operator closed lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled across from cook line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted in wait station.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels on prep tables in kitchen.
[41-07-4] Container of medicine improperly stored. Observed bottle of claritin and container of neosporin stored on shelf above reach in cooler across from cook line. Operator removed medicines.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch face then put on new pair of gloves and begin to prep sushi without washing hands.
[12A-20-4] Employee washed hands with no soap. Observed employee handling raw chicken at fryer, washed hands in triple sink without soap, and continued to prep food.
[22-12-5] Metal stem-type thermometer soiled. Observed probe thermometer dirty in kitchen area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over biscuits inside walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in walk in cooler. Operated removed shrimp.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding); raw beef (48F - Cold Holding) at reach in cooler across from cook line. As per operator products have been inside for one and half hours.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tempura vegetables (84F - Hot Holding) at buffet line. As per operator for 30 mins.
[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.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled at sushi bar.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank not secured next to soda machine in wait station.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents above dish machine dusty.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee glasses stored on shelf above reach in cooler near cook line. Operator moved glasses.
[08B-38-4] Food stored on floor. Observed raw tuna and boxes of shrimp stored on floor inside walk in freezer. Operator picked up products.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of walk in freezer on floor.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice in wait station. Operator removed scoop.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside container of rice with handle in contact with rice. Operator removed scoop.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board in kitchen.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper stored over food prep area in back near walk in freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink next to triple sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed gaskets soiled at reach in coolers in sushi bar.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board in kitchen.
[22-12-5] Metal stem-type thermometer soiled. Observed operator thermometer soiled, operator cleaned thermometer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat peas and carrots in reach in cooler in front of cook line. Observed raw tuna stored over canned biscuit dough inside walk in cooler. Operator relocated products for proper storage.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands inside triple sink. Coached manager to advise employees to only use hand sinks for washing hands.
[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. Provided operator with handout.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of how to calibrate thermometer. Coached and sent handout with instructions.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed date of birth missing on all employee food handler certificates. Operator added date of birth for all employees.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle containing cleaning substance not labeled on shelf near cook line. Operator labeled spray bottle.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cellphone, glasses case on top of the prep cooler,
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee on the sushi bar with no hair restraint while preparing sushi rolls. Employee put hat
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk in freezer floor.
[35B-02-4] Insect control device installed over food preparation area. Observed a bug zapper on top of an open of bag of rice.
[14-73-4] No container installed for catching grease from hood drip tray.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep reach in cooler gasket soiled in the cook line.
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed prep reach in cooler soiled located in the cook line.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed kitchen hand washing sink draining slowly.
[08B-12-5] Stored food not covered. Observed flour container no covered.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed a soiled wet towel on top of the prep table located at the back in front of the walk in freezer, observed soiled towel on top of a cutting board.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 flies flying around the kitchen area, one landing on top of the tempura vegetable. Observed one fly landing on top of mandarin oranges and milkflake dessert on buffet.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shrimp on top of unwashed produce.
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed a fly landing on cooked tempura in the kitchen area. Observed one fly landing on mandarin oranges and milkflake dessert on buffet
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residues on the bottom of the hand sink, located near three compartment sink.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen.
[14-11-5] Equipment in poor repair. Observed broken reach in cooler handle, located at hibachi station.
[36-22-4] Floor area(s) covered with standing water near three compartment sink.
[36-73-4] Floor soiled/has accumulation of debris, under kitchen equipment, and throughout kitchen areas.
[36-17-5] Floor tiles missing and/or in disrepair, throughout kitchen.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the flour inside plastic container.
[21-04-4] In-use wet wiping cloth/towel used under cutting board, located at prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, located at prep area.
[36-64-5] Objectionable odors in kitchen areas near three compartment sink.
[29-19-4] Observed drain draining very slowly at hand sink, located at hibachi station.
[22-16-4] Reach-in cooler interior have accumulation of soil residues. Employee cleaned it.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen.
[09-01-4] Employee touching ready-to-eat food with their bare hands - 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. Observed employee handles cooked chicken without gloves. Discussed and coached employee in proper methods. Employee discarded chicken.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tempura vegetables (79F - Cooling); cooked chicken (144F - Hot Holding); cooked chicken (118F - Cooling); cooked chicken (144F - Hot Holding). As per operator stored in reach in cooler for less than 2 hours. Employee removed items and placed them inside walk in cooler.
[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. Discussed with operator and provided email handout.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed with operator and provided email form.
[01C-10-4] oysters tag removed from original container prior to container being emptied.