SHINJU JAPANESE BUFFET
8800 SW 72 ST · MIAMI · Dade County · FL 33173
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
26 full violation description(s) documented by the inspector during this visit.
High Priority 8
41-07-4High Priority – 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. **Corrected On-Site**
12A-25-4High Priority – 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-20-4High Priority – 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.
22-12-5High Priority – Metal stem-type thermometer soiled. Observed probe thermometer dirty in kitchen area. **Repeat Violation**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over biscuits inside walk in cooler. **Repeat Violation**
08A-20-5High Priority – 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. **Corrected On-Site**
03A-02-5High Priority – 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-01-6High Priority – 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.
Intermediate 1
11-27-4Intermediate – 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. **Repeat Violation**
Basic 17
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler handles soiled. **Repeat Violation**
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. At wait station near soda machine. **Repeat Violation**
36-37-5Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
14-74-7Basic – 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.
40-06-5Basic – 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. **Repeat Violation**
14-11-5Basic – Equipment in poor repair. Observed reach in cooler gasket torn at sushi bar area.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. At back screen door.
08B-38-4Basic – Food stored on floor. Observed container of fryer oil stored on floor in kitchen. **Repeat Violation**
42-02-4Basic – Improper storage of maintenance equipment that interferes with cleaning. Observed mop sink outside blocked by garbage can and other items.
10-07-4Basic – 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-02-4Basic – Insect control device installed over food preparation area. Observed bug zapper installed over prep table across from walk in freezer. **Repeat Violation**
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers inside of sushi bar coolers.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. Observed hood filters soiled.
33-16-4Basic – Open dumpster lid. Operator closed lid. **Corrected On-Site**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled across from cook line.
14-33-4Basic – Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted in wait station.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels on prep tables in kitchen. **Repeat Violation**
Inspector observations synchronized from DBPR on August 20, 2026 4:22 PM.
Violation category totals
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.