SHIN JAPANESE CUISINE
801 N ORANGE AVE E
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 2/5/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/5/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/28/2025
High Priority
2
Intermediate
0
Basic
9
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled
- 21-05-5:Basic - Cloth used as a food-contact surface. Sanitizer cloth in container of sushi rice. Operator immediately removed. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch. Immediately removed Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. behind fryers heavy buildup
- 08B-63-4:Basic - Food in an unprotected holding unit in a customer/nonsecure area. Two freezers directly outside bathrooms need to be locked/secured from customer interference
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Boxed oil floor in kitchen. Operator immediately moved Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of salamander
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine air filters
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet at hand sink on cook line. Leaks
- 22-41-4: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. Tested several times chlorine 00ppm Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp, scallops , Raw salmon over multiple ready to eat items in cooler. -Raw Eggs over soy sauce in prep cooler. Operator immediately corrected Corrected On-Site
Food safety inspection conducted on 1/28/2025 revealed 11 total violations (2 high priority, 0 intermediate, 9 basic).
Inspection on 8/19/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in white reach in freezer at bar Ice Mach air filters - From follow-up inspection 2024-08-13: **Time Extended** - From follow-up inspection 2024-08-19: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crab salad in reach in cooler dated 7/7. Per operator item was prepared on 8/7 and improperly dated. Advised operator to put correct date - From follow-up inspection 2024-08-13: **Time Extended** - From follow-up inspection 2024-08-19: **Time Extended**
Food safety inspection conducted on 8/19/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 8/13/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in white reach in freezer at bar Ice Mach air filters - From follow-up inspection 2024-08-13: **Time Extended**
- 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested Chlorine 00ppm Warning - From follow-up inspection 2024-08-13: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crab salad in reach in cooler dated 7/7. Per operator item was prepared on 8/7 and improperly dated. Advised operator to put correct date - From follow-up inspection 2024-08-13: **Time Extended**
Food safety inspection conducted on 8/13/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 8/12/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water of 85F
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in white reach in freezer at bar Ice Mach air filters
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested Chlorine 00ppm Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Less than 4 hrs per operator. Operator immediately put all items in ice bath for temperature recovery. cream cheese (47F - Cold Holding); krab (43F - Cold Holding); krab salad 49F - Cold Holding); chicken 3hrs (51F - cooling Holding); cut lettuce (61F - Cold Holding) Black reach in sushi cooler crab, tuna 46-51F cold holding less than 4hrs per operator. Sushi bar : ; salmon, tuna, eel, escolar, cream cheese (46-47F - Cold Holding) less than 4hrs per operator Warning Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line had whisk in basin Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crab salad in reach in cooler dated 7/7. Per operator item was prepared on 8/7 and improperly dated. Advised operator to put correct date
Food safety inspection conducted on 8/12/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 1/29/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water of 72F. Operator discarded and replaced container with boiling water. Advised operator to keep on constant heat at 135F or above. Or keep utensils in container without waterCorrected On-Site Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hon dashi on outside container is soiled sticky. Operator put in new clean container Corrected On-Site
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. hand sinks in ware washing area and cook line
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed squash over ready to Pork dumplings Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in warewashing area
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell Eggs over oils and sauces in prep table cooler on cookline Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handsink on cook line used to fill bowl Corrected On-Site
Food safety inspection conducted on 1/29/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 8/31/2023
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on prep table Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall under 3bay sink
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour. Container of nut flakes in container that was originally used for fish roe. Container used for fish roe has been washed rinsed and sanitized multiple times
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator offers wild caught sea urchin served raw occasionally for specials. The item is not on the menu. Explained to operator that sea urchin must be fully cooked if it will be offered for service.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon above ginger and breaded avocado in reach in freezer Raw chicken over ginger and breaded avocado in reach in freezer
Food safety inspection conducted on 8/31/2023 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 8/1/2023
High Priority
0
Intermediate
4
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in walk in cooler Warning - From follow-up inspection 2023-08-01: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer by dry storage area Warning - From follow-up inspection 2023-08-01: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in between make table and prep table on cook line Warning - From follow-up inspection 2023-08-01: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Inside salamander grill Warning - From follow-up inspection 2023-08-01: **Time Extended**
- 01C-08-4:Intermediate - - From initial inspection : Intermediate - Label on container of raw pre-shucked clams/mussels/oysters is missing required information. See stop sale. Warning - From follow-up inspection 2023-08-01: **Time Extended**
- 01C-01-4:Intermediate - - From initial inspection : Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Label on jar does not have certification # and I could not identify it on the FDA shippers list Warning - From follow-up inspection 2023-08-01: **Time Extended**
- 53B-14-5: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. Warning - From follow-up inspection 2023-08-01: **Time Extended**
Food safety inspection conducted on 8/1/2023 revealed 7 total violations (0 high priority, 4 intermediate, 3 basic).