GINZA

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Inspection history

1. Mar 4, 2026

   ✓

2. Feb 24, 2026

   ✓
   2 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

3. May 8, 2025

   ✓

4. Apr 29, 2025

   ✕
   6 violations

   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Single service items reused, improperly stored, dispensed, not used when required
   • Pesticide application not supervised by a certified applicator

5. Mar 1, 2024

   ✓
   5 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Pesticide application not supervised by a certified applicator
   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

6. Apr 17, 2023

   ✓

7. Mar 23, 2023

   ✕
   4 violations

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed