Ginza
Last inspected: Apr 15, 2026
61
Score
Inspectors have visited Ginza 14 times, with records going back to 2022. The newest entry in the record is dated Apr 15, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
Compared to other Sarasota restaurants (averaging 81), there's room to close the gap. On the whole, the file is mixed but not concerning.
14
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 15, 2026
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in a toaster oven: Salmon (104F - Hot Holding) Operator states it had been there for approximately 1hr. Informed the operator that hot food cannot be below 135F. Operator decided to place it in a cooler. **Corrective Action Taken**
03B-01-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially reduced oxygen packaged tuna not removed from it package prior to defrosting Operator willingly disposed of the product.
01B-13-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially reduced oxygen packaged tuna not removed from it package prior to defrosting Operator willingly disposed of the product. **Corrective Action Taken**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee drinks improperly stored on the cook line. Operator removed them. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed an employee lunch stored in a customer cooler without being labeled. Operator removed it. **Corrected On-Site**
08B-49-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloths left on the counters of the cook line. Operator made a sanitize bucket and placed them inside. **Corrected On-Site**
21-12-4
61
Feb 20, 2026
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Dumpster rusted out on bottom. Observed fathering dumpster rusted out on the side. **Warning** - From follow-up inspection 2026-02-20: **Time Extended**
33-12-4
95
Feb 19, 2026
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in their bottom reach in cooler: Salmon (55F - Cold Holding); Krab (44F - Cold Holding); Tuna (48F - Cold Holding). Operator stated the food had been placed it there form the walk in cooler approximately 2hrs ago. Observed their ambient thermometer reading 40F and the back fan frozen. **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed the cook line sink without paper towels. Operator placed more there. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sushi fish and Krab prepped the day before and not labeled. Operator labeld them. **Corrected On-Site** **Warning**
02C-02-5
Basic - Dumpster rusted out on bottom. Observed fathering dumpster rusted out on the side. **Warning**
33-12-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a in use knife stored in between equipment. Operator removed it. **Corrected On-Site** **Warning**
10-17-4
64
Oct 3, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Observed a container of Wd40 stored next to mustard powder in the dry storage area. Operator removed it. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over wonton wraps in the walk in cooler. Operator removed the beef. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Observed a package of raw chicken stored on top of a box of vegetables in the walk in cooler. Operator removed it. **Corrected On-Site**
08A-04-5
Intermediate - No soap provided at handwash sink. Observed their hand wash sink out of soap. Operator placed more there. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black build up in the ice machine.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed their cook line cutting boards heavily grooved.
14-09-4
52
Jul 7, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in the walk in cooler. Operator removed the chicken. **Corrected On-Site**
08A-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee phones stored above the cook lien and observed a bag stored on top for their soda boxes. Operator removed the items. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed a container of onions and a bag on carrots stored on the floor of the walk in cooler. Operator placed them on shelves. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a in use knife between equipment on the cook line. Operator removed the knife. **Corrected On-Site**
10-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed them thawing fish on a counter. Operator placed the fish into the walk in cooler. **Corrected On-Site**
06-01-5
70
Feb 17, 2025
Routine - Food
No violations found.
100
Dec 17, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over ready to eat cream cheese in the walk in cooler. **Warning**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish stored over unwashed fruits in the walk in cooler. Operator removed the fish. **Corrected On-Site** **Warning**
08A-04-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed both certified food managers expired on 10/15/24 **Warning**
53A-03-7
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than 4 employee engaged in food prep without a certified food manger present. **Warning**
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl being used as a scoop for rice. **Repeat Violation** **Warning**
14-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed two scoops with their handles buried in dry products in the kitchen. **Warning**
10-01-5
55
Sep 17, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish stored over unwashed cabbage in the walk in cooler. **Warning** - From follow-up inspection 2024-09-17: Observed raw fish stored over unwashed carrots in the walk in cooler. **Admin Complaint**
08A-04-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed to the left of the cook line and in the make table respectively: Shrimp (70F - Cold Holding); Chicken (50F - Cold Holding). Operator stated the shrimp had been out for approximately 1 hr and placed it in the walk in cooler. Operator stated the chicken had been out for appointment 1hr and put half of the overflowing container into the walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-17: Observed in the make table: Chicken 47F cold holding, Shrimp 48F cold holding. Operator stated it had been there for approximately 3 hrs. Operator placed the items in the walk in cooler. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple grooved cutting boards in the kitchen. **Warning** - From follow-up inspection 2024-09-17: **Time Extended**
14-09-4
70
Jul 16, 2024
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Observed chemical cleaners stored next to food in the dry storage area. Operator removed the chemicals. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed to the left of the cook line and in the make table respectively: Shrimp (70F - Cold Holding); Chicken (50F - Cold Holding). Operator stated the shrimp had been out for approximately 1 hr and placed it in the walk in cooler. Operator stated the chicken had been out for appointment 1hr and put half of the overflowing container into the walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 and 1/2 lbs of reduced oxygen packaged fish not removed from package before thawing in the walk in cooler. Operator set fish aside for disposal. **Warning**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw crab stored over ready to eat cream cheese in the walk in cooler. **Warning**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish stored over unwashed cabbage in the walk in cooler. **Warning**
08A-04-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed only 7 certificates at time of inspection which only accounted for 5 of the employees working there at this time. At the time of inspection there were 11 workers who needed certificates. **Warning**
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl being used as a scoop in a container of rice. Operator removed the bowl. **Corrected On-Site** **Warning**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 3 and 1/2 lbs of reduced oxygen packaged fish not removed from package before thawing in the walk in cooler. Operator set fish aside for disposal. **Corrective Action Taken** **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple grooved cutting boards in the kitchen. **Warning**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees wearing watches while preparing food. Operator had them removed their watches. **Corrected On-Site** **Warning**
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the hood filters. **Warning**
23-03-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed a drill and a hammer stored next to food in the dry storage area. Operator removed the equipment. **Corrected On-Site** **Warning**
42-03-5
32
Oct 2, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some expired food handler trainings: B Chen. W Jang, H Wang. **Warning** - From follow-up inspection 2023-10-02: **Time Extended**
53B-14-5
90
Sep 25, 2023
Complaint Full
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed to the right of the ovens in the kitchen: Chicken (60F - Cold Holding); Shredded lettuce (50F - Cold Holding). Operator stated the food had been out for approximately 1hr. Operator placed food into the walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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 in the walk in cooler. Operator placed beef above chicken. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Employee washed hands with no soap. Operator washed hands in the 3 compartment sink with no soap and proceeded to pick up a knife to cut fish. Had operator stop him before he touched the fish itself and rewashed his hands in the hand wash sink. **Corrective Action Taken** **Warning**
12A-20-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine levels at 0ppm. Operator switched over to the 3 compartment sink and called a maintenance guy. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen hand wash sink with dirty dishes. Operator removed dishes. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in the 3 compartment sink with no soap and proceeded to pick up a knife to cut fish. Had operator stop him before he touched the fish itself and rewashed his hands in the hand wash sink. **Corrective Action Taken** **Warning**
12A-03-4
Intermediate - No soap provided at handwash sink. Observed no soap at the sushi bar hand wash sink. Operator placed a soap container there. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some expired food handler trainings: B Chen. W Jang, H Wang. **Warning**
53B-14-5
Basic - Cardboard used to line food-contact shelves. Observed multiple shelves in the kitchen being lined with cardboard. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
14-05-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed tools and other equipment stored above bags of rice in the dry storage area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
42-03-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloths on the kitchen line and prep tables after use. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
21-12-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife between the shelf and a cooler in the kitchen. Operator removed knife. **Corrected On-Site** **Warning**
10-17-4
Basic - Food stored on floor. Observed oil stored on the floor of the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored above clean utensils in the dishwashing area. Operator removed phone. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Employee eating in a food preparation or other restricted area. Observed employees eating food in the kitchen. Operator had them leave the kitchen. **Corrective Action Taken** **Warning**
12B-02-4
26
Sep 11, 2023
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Washing Fruits and Vegetables
FL-42
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Insects, Rodents, and Animals Not Present
FL-38
Lighting Adequate; Required Shields in Place
FL-36
35
Jun 28, 2023
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken, shrimp and beef over cut and prepared vegetables and sauces. Repeat 9-7-22 **Repeat Violation** **Admin Complaint**
08A-05-6
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. See stop sale. Observed fried shrimp, chicken and vegetables at prepared 1 hour prior as per operators statement not time marked. Observed operator instructed employees to time mark all items. **Corrected On-Site**
03F-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrective Action Taken**
11-07-5
Intermediate - 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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 **Corrective Action Taken**
11-27-4
Intermediate - 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. Email operater Employee Health Agreement **Corrective Action Taken**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Operator could not locate current Time as a Control sheet. Email operater new Time as a Control sheet. **Corrective Action Taken**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken, fish, beef and dumplings all prepared onsite more then 24 hours prior as per employee statement not date marked.
02C-02-5
Basic - Food stored on floor. Observed cases of soda and old jugs on floor in dry storage. Observed assorted cases of food on floor in Walk-in freezer and Walk-in cooler. Repeat 9-7-22 **Repeat Violation**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees beverage cups on shelves above food at cooks line.
12B-07-4
Basic - Cardboard used to line food-contact shelves at cooks line.
14-05-4
39
Sep 7, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken not in original containers over shrimp dumplings. Employee moved chicken. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tempura shrimp sitting out of refrigerator at 48F. Employee stated shrimp was out for approximately 30 minutes. Employee placed shrimp in Walk in freezer to cool back down. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored in Hand wash sink. Employee removed container. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in rear of kitchen. Employee placed towels at sink. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed deli container used as scoop in rice bin. Employee removed scoop. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Observed numerous containers of food stored on floor throughout premises. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled. Employee labeled sugar. **Corrected On-Site**
02D-01-5
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed carpentry tools stored next to food in dry storage area. Employee removed tools. **Corrected On-Site**
42-03-5
50
Frequently Asked Questions
When was Ginza last inspected?
The most recent health inspection at Ginza on file is from Apr 15, 2026. The public record contains 14 inspections in total.
What is the most common violation at Ginza?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Ginza.
How does Ginza compare to other restaurants in Sarasota?
Ginza most recently scored 61 out of 100, which is lower than the Sarasota average of 81.
Has Ginza's inspection record improved over time?
Results have been roughly steady. Inspections at Ginza have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ginza means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ginza inspected?
Based on the inspection history on file, Ginza is inspected around four times per year on average.
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