What is Ginban Asian Bistro & Sushi's health inspection score?

Ginban Asian Bistro & Sushi has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ginban Asian Bistro & Sushi last inspected?

Ginban Asian Bistro & Sushi was last inspected on December 18, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ginban Asian Bistro & Sushi have?

Ginban Asian Bistro & Sushi has 32 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ginban Asian Bistro & Sushi safe to eat at?

Ginban Asian Bistro & Sushi has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Ginban Asian Bistro & Sushi serve?

Ginban Asian Bistro & Sushi serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ginban Asian Bistro & Sushi

Name: Ginban Asian Bistro & Sushi
Address: 421 MAMARONECK AVENUE, Mamaroneck, 10543
Rating: 84

421 MAMARONECK AVENUE, Mamaroneck

Last Inspected: 12/18/2025

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0Good

American

Better than 22% of american restaurants

Stable

5 inspections

Last: Dec 18, 2025

high confidence

Directions Order

Inspections

Clean Rate

6.4

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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421 MAMARONECK AVENUE, Mamaroneck, FL 10543

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Violation Timeline

Oct 2023

2 inspections

2 high priority

11 basic

Oct

Nov 2024

1 inspections

8 basic

Aug 2025

1 inspections

5 basic

Aug

Dec 2025

1 inspections

6 basic

Inspection History

5 records on file

4 Inspection1 Re-Inspection

Dec 25

Inspection InspectionLatest

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8AFood 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)−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−12 pts

Aug 25

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
11DNon food contact surfaces of equipment not clean−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−10 pts

Nov 24

Inspection Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

8AFood 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)−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
11DNon food contact surfaces of equipment not clean−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8BIn use food dispensing utensils improperly stored−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
14AInsects, rodents present−2

Base deductions−16 pts

Oct 23

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−2 pts

Oct 23

Inspection Inspection

2 High10 Basic

12 total

60/100inspection score

−40 pts

High Priority (2)

−20 pts

2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10
1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10

Basic (10)

−20 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
13AAdequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
8AFood 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)−2
14AInsects, rodents present−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2

Base deductions−40 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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