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
33 full violation description(s) documented by the inspector during this visit.
High Priority 12
12A-18-4High Priority – Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dry hands on apron after washing hands in triple sink.
22-45-4High Priority – 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.
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. Observed pork stored inside non food grade bag in walk in freezer.
41-05-4High Priority – Pesticide/insecticide labeled for household use only present in establishment. Observed can of household raid stored in storage room.
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed melon inside walk in cooler. Operator relocated products. **Corrected On-Site**
08A-05-6High Priority – 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. **Corrected On-Site** **Repeat Violation**
08A-17-6High Priority – 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. **Repeat Violation**
12A-02-4High Priority – 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.
03A-02-5High Priority – 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.
41-10-4High Priority – Toxic substance/chemical improperly stored. Observed degreaser stored next to clean utensils under hibachi station.
29-34-4High Priority – 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.
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink faucet no vacuum breaker.
Intermediate 2
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at triple sink.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Observed hand sink next to triple sink blocked by hose.
Basic 19
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled throughout establishment. **Repeat Violation**
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. At soda fountain in wait station. **Repeat Violation**
36-37-5Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen area. **Repeat Violation**
36-32-5Basic – Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile with water damage above hood.
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 cellphone on shelf above reach in cooler across cook line. **Repeat Violation**
36-73-4Basic – 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.
08B-38-4Basic – Food stored on floor. Observed buckets of soy sauce and ginger stored on floor in dry storage room. **Repeat Violation**
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer.
42-02-4Basic – Improper storage of maintenance equipment that interferes with cleaning. Observed mop sink blocked by vacuum cleaner. **Repeat Violation**
10-01-5Basic – 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. **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at rice cookers.
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board across from walk in freezer. **Repeat Violation**
35B-02-4Basic – Insect control device installed over food preparation area. Observed bug zapper installed over prep table across walk in freezer. **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled throughout establishment. **Repeat Violation**
14-33-4Basic – Reach-in cooler shelves with rust that has pitted the surface. At wait station. **Repeat Violation**
06-01-5Basic – 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. **Corrected On-Site**
22-16-4Basic – Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled. **Repeat Violation**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. **Repeat Violation**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Observed container of potato starch not labeled in dry storage room.
Inspector observations synchronized from DBPR on October 21, 2026 3:42 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
3 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 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.