DirtyFLRestaurant Inspection Data

SHAN KISHI JAPANESE RESTAURANT

11275 US 98 W #4

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/27/2025

Inspection #: Visit ID: 8843245

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 16-29-4:Basic - Dish not washed, rinsed and sanitized using three distinct steps. Employee washed a rice pot with water only in 3 compartment sink. No wash, rinse or sanitizer set up.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employees eating in kitchen at prep table.
  • 16-16-4:Basic - Equipment and utensils not rinsed between washing and sanitizing while employee washing a rice pot.
  • 08B-12-5:Basic - Stored food not covered. Sliced salmon and krab meat stored in reach in cooler at sushi bar not covered. Shrimp stored in walk in cooler not covered. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish cakes being thawed with no running water and in hand wash sink at sushi bar.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple items including, shrimp, beef and chicken portioned wrapped and stored in walk in cooler not labeled.
  • 31A-09-4:Intermediate - Handwash sink near 3 compartment sink not accessible for employee use at all times. Sink blocked with bucket. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Green scrubber stored in sink at sushi bar. Thawing fish cakes in hand sink at sushi bar. Repeat Violation
  • 16-06-4:Intermediate - No cleaning agent provided in wash compartment of sink while employee washing a rice pot.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near fryer and 3 compartment sink.

Inspection Date: 7/29/2024

Inspection #: Visit ID: 8780461

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 21-05-5:Basic - Cloth used as a food-contact surface under shell eggs in make table. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in potato starch and sugar. Manager removed scoops from food. Corrected On-Site Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Salad stored in reach in cooler not covered. Manager covered salad with food sheets. Corrected On-Site Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at sushi bar. Employee placed cloths in sanitizer solution. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in sink. Employee removed pan from sink. Corrected On-Site Repeat Violation

Inspection Date: 1/16/2024

Inspection #: Visit ID: 8537473

  • 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Kitchen swinging door at entry is in disrepair with holes.
  • 14-05-4:Basic - Cardboard used to line food-contact shelves in walk in cooler and on cook line. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sani bucket stored in sink next to 3 compartment sink. Repeat Violation

Inspection Date: 10/26/2023

Inspection #: Visit ID: 8379355

  • 21-05-5:Basic - Cloth used as a food-contact surface at tea dispensers and on cup Matt holding ginger dressing. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Kitchen door in disrepair. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 3 sets of tongs stored on oven handle.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl with water stored on rice in hot pot. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water leak at water turn off handle on left side of toilet in women's restroom.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times at sushi bar. Sink blocked with trash can. Repeat Violation
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- sushi bar- sushi rice (1:00-5:00). Provided establishment with form to hold rice on time. **Corrective Action Taken**