GINZA JAPANESE BUFFET

Intermediate - - From initial inspection : Intermediate - Observed oyster tags not marked with last date served. Repeat Violation Warning - From follow-up inspection 2025-08-29: Intermediate - Observed oyster tags not marked with last date served. Repeat Violation Warning Time Extended

Basic - - From initial inspection : Basic - Observed metal can with no handle used to dispense dry rice. Repeat Violation Warning - From follow-up inspection 2025-08-29: Observed metal can with no handle used to dispense dry rice. Time Extended

Basic - - From initial inspection : Basic - Observed table top cooler plastic doors cracked and broken(sushi cooler). Advised that cooler doors needs to be repaired and maintained in good condition in order to prevent potential temperature abuse. Repeat Violation Warning - From follow-up inspection 2025-08-29: Observed table top cooler plastic doors cracked and broken(sushi cooler). Advised that cooler doors needs to be repaired and maintained in good condition in order to prevent potential temperature abuse. Time Extended

Basic - - From initial inspection : Basic - Screen door is not 16-mesh to the inch and door in disrepair. Warning - From follow-up inspection 2025-08-29: Basic - Screen door is not 16-mesh to the inch and door in disrepair. Warning Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored over various ready to eat vegetables in walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container tops stored in hand washing sink. Located next to 3 compartment sink. Repeat Violation

Intermediate - Observed establishment with Florida Restaurant and Lodging Association (SafeStaff) certificates however certificates are blank and do not contain all of the required information.

Intermediate - Observed oyster tags not marked with last date served.

Basic - Cardboard used to line food-contact shelves. Repeat Violation

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.

Basic - Food stored on floor. Observed various foods stored on floor under buffet line. Also, observed a plastic container of various raw fish thawing in standing water located on floor under 3 compartment sink. Repeat Violation

Basic - Ice buildup in reach-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next rice cooker.

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Observed floor Drain cover(s) missing.

Basic - Observed metal can with no handle used to dispense dry rice.

Basic - Observed table top cooler plastic doors cracked and broken(sushi cooler). Advised that cooler doors needs to be repaired and maintained in good condition in order to prevent potential temperature abuse.

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed calamari and craw fish thawing at room temperature on prep table. Also, observed a plastic container of various raw fish thawing in standing water located on floor un 3 compartment sink.

High Priority - Observed dishwasher not not sanitizing dishes after cleaning, before use. Do not use equipment/utensils not properly sanitized.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid stored in restaurant.

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

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Equipment in poor repair. Observed table top cooler door cracked and broken(sushi cooler).

Basic - Food stored on floor. Observed various containers of food on floor in walk in cooler and in kitchen area.

Basic - In-use wet wiping cloth used under cutting board.

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.

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.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in drink station being used as a dump sink. Repeat Violation

Intermediate - Observed oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Basic - Bowl or other container with no handle used to dispense food. Observed a can being used to dispense dry rice.

Basic - Cardboard used to line food-contact shelves. Repeat Violation

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.

Basic - Employee beverage container on buffet line next to clean equipment/utensils.

Basic - Equipment in poor repair. Observed plastic doors for table top reach in cooler cracked and broken. Located in sushi station.

Basic - Food stored on floor. Observed various buckets of foods being stored on floor in kitchen area. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Observed chef prepping eggplant without washing prior to preparation.

Basic - Reuse of single-service or single-use articles. Observed cans meant for single use reused to dispense food.

Basic - Single-service articles improperly stored. Observed takeout containers being stored directly on floor behind from counter.

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.

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

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in waiter station and kitchen used as a dump sink.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cardboard used to line food-contact shelves. Located in kitchen area.

Basic - Equipment in poor repair. Observed reach in gaskets torn.

Basic - Food stored on floor. Observed buckets of soy sauce stored on floor in dry storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.