SHIN JAPANESE CUISINE
801 N ORANGE AVE E
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 5 health inspection reports
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).