Shinju Japanese Buffet

8800 SW 72 St, Miami, FL 33173 · Permanent Food Service · License 2326822

Official report

out of 100

Grade F

Safety score 42 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 32 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 routine inspection
12 high priority (10 no follow-up needed, 2 fixed on the spot, 2 repeats), 2 intermediate, 19 basic (12 repeats); basic violations cost 12 at most
-58
Safety score42

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct202026

Routine inspection

33 violations found

First visitOct 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
33 violations found:
- 12 High priority
- 2 Intermediate
- 19 Basic
What the inspector cited
High priority12
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed breaded chicken (70°F - 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 (50°F - Cold Holding) at sushi bar. As per operator for 3.5 hours. Operator voluntarily discarded product.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw chicken stored over unwashed melon inside walk in cooler. Operator relocated products.
  Fixed on the spot
  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.
  Fixed on the spotRepeat violation
  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
- Code 12, Handwashing and hygienic practices: 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.
  Employee dried hands on clothes/apron/soiled towel after washing.
  Observed employee dry hands on apron after washing hands in triple sink.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed pork stored inside non food grade bag in walk in freezer.
- Code 22, Food-contact surfaces clean and sanitized: 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.
- Code 29, Plumbing and backflow prevention: 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.
  Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Observed mop sink faucet no vacuum breaker.
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Observed can of household raid stored in storage room.
  Toxic substance/chemical improperly stored.
  Observed degreaser stored next to clean utensils under hibachi station.
Intermediate2
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed employee wash hands at triple sink.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed hand sink next to triple sink blocked by hose.
Basic19
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed container of potato starch not labeled in dry storage room.
- Code 06, Food properly thawed: 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.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed buckets of soy sauce and ginger stored on floor in dry storage room.
  Repeat violation
- Code 10, In-use utensils properly stored: 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.
  Fixed on the spot
  In-use utensil stored in standing water less than 135°F.
  Observed utensils in standing water at rice cookers.
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  At wait station.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup on floor inside walk in freezer.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed towel under cutting board across from walk in freezer.
  Repeat violation
  Wet wiping cloth not stored in sanitizing solution between uses.
  At sushi bar.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed walk in cooler shelves soiled.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets soiled throughout establishment.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Observed reach in cooler door handles soiled throughout establishment.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  Observed bug zapper installed over prep table across walk in freezer.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed ceiling tile with water damage above hood.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  In kitchen area.
  Repeat violation
  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.
- Code 40, Employee personal belongings: 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
- Code 42, Premises and cleaning equipment: Improper storage of maintenance equipment that interferes with cleaning.
  Observed mop sink blocked by vacuum cleaner.
  Repeat violation
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  At soda fountain in wait station.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.