Jpan
Last inspected: Dec 18, 2025
74
Score
Inspectors have visited Jpan eight times, with records going back to 2022. On Dec 18, 2025, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
That's lower than the typical Sarasota restaurant, which scores around 81. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 18, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
74
Aug 4, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.Observed raw salmon and raw chicken on cutting board in kitchen without cleaning and sanitizing board in between.
08A-24-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in plastic containers in oven hot holding beef 60F, pork 69F for approximately 1 1/2 hours. Reheated within 15 minutes to 172F after education.
03B-01-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.Observed cook handle raw salmon and chicken then touch clean equipment without handwashing and change of gloves. Educated cook and spoke to manager.
12A-12-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee handling raw foods and wiping cutting board with dry towel and not changing gloves while continuing to prepare and handle other foods and equipment.
53B-15-4
Basic - Soiled dry wiping cloth in use. Observed 2 dry wiping clothes used to wipe cutting board after cutting raw chicken and salmon.
21-10-4
55
Feb 11, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sushi reach in cooler ambient 38F, octopus 46F, kinme dai 47F.Returned to cooler, checked ambient. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Observed chlorine sanitizer bucket on sushi line above 200ppm. Employee corrected to 200 ppm. **Corrected On-Site**
41-27-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
70
Aug 1, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
74
Feb 1, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters.
23-03-4
Basic - Single-service articles improperly stored.Observed case to go containers on floor in shed. Chef relocated. **Corrected On-Site**
25-05-4
Basic - Dumpster rusted out on bottom.Observed on shared dumpster with plaza.
33-12-4
82
Sep 27, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
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.Observed at 0 ppm. Operator corrected to 100ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed at Sushi Bar Cold Holding Cream Cheese 67F. Employee moved to cooler. Emailed operator time as public health form to consider using if held at room temperature.
03A-02-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Cook removed. **Corrected On-Site**
10-20-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed food debris on top of Dishwashing Machine.
16-21-4
67
Mar 7, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.Observed sanitizer bucket at 200 ppm. Operator corrected to 100 ppm. **Corrected On-Site**
41-15-5
Basic - Wiping cloth sanitizing solution stored on the floor.Observed sanitizer bucket on floor at sushi station. Employee corrected by removing from floor. **Corrected On-Site**
21-38-4
82
Aug 25, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed chlorine sanitizer bucket under 25ppm. Operator corrected to 50 ppm **Corrected On-Site**
22-52-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked Asparagus wrapped on plate in top of Reachin Cooler at sushi area at 65F . Employee uncovered and placed below unit to cool.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed right door gasket of Reachin Cooler with food debris on cooks line.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed food debris on top of Dishwashing Machine near side doors. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust on ceiling vent and tiles over cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks on sandwich white board on top of Reachin Cooler .
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign in mens bathroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on hood filters. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
23-03-4
52
Frequently Asked Questions
When was Jpan last inspected?
The most recent health inspection at Jpan on file is from Dec 18, 2025. The public record contains eight inspections in total.
What is the most common violation at Jpan?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Jpan.
How does Jpan compare to other restaurants in Sarasota?
Jpan most recently scored 74 out of 100, which is lower than the Sarasota average of 81.
Has Jpan's inspection record improved over time?
Results have been roughly steady. Inspections at Jpan have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Jpan means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Jpan inspected?
Based on the inspection history on file, Jpan is inspected around two times per year on average.
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