Jpan Sushi & Grill
Last inspected: Apr 8, 2026
86
Score
Going back to 2022, Jpan Sushi & Grill has nine inspections in the public record. On Apr 8, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly 10 violations before.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited three times.
The city-wide average for Sarasota sits at 81, putting Jpan Sushi & Grill on the better side of that line. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance on the ice drop tray.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed 2 ceiling vents in kitchen over dish machine soiled and rusty. **Repeat Violation**
36-34-5
Basic - Food stored on floor. Observed a box of food on the floor in the walk in freezer. Operator moved item. **Corrected On-Site**
08B-38-4
86
Oct 6, 2025
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Mar 7, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
67
Mar 6, 2025
Routine - Food
6 critical violations. 4 major violations. 16 minor violations.
View 26 violations
High Priority - Toxic substance/chemical improperly stored. Observed butane stored with food at sushi station. **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Kale at 47F. and cream cheese at 51F. at sushi station. Sushi 61F. above cold line in cook line cooler. Operator moved products to proper refrigeration. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued due to adulteration of food product. Observed cook slice two sushi rolls with the plastic wrap still on top of the sushi. **Warning**
01B-03-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched his hair with gloves on and then continued food preparation with same gloves. **Warning**
12A-10-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer handle dirty dishes, then clean dishes without washing his hands. Operator educated employee. **Warning**
12A-13-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine at 0ppm at dish machine. **Warning**
22-49-4
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed both containers empty. **Warning**
16-59-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable peeler soiled. Microwave soiled. Operator cleaned. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cook line sink blocked with linen cans. **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw seafood not identified on the establishment's gluten free manu and on sushi and sashimi section of their cocktail menu. **Warning**
02B-01-5
Basic - Cloth used as a food-contact surface. Non-food grade cloth directly on cut vegetables in sushi station cooler. **Warning**
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker above cook line cooler. **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Ice buildup in reach-in freezer. **Warning**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in vinegar. **Warning**
10-01-5
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At front sushi station. **Warning**
21-44-1
Basic - Standing water in bottom of reach-in-cooler. Observed in keg cooler. **Warning**
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. On cook line. **Warning**
29-20-5
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed drill on food storage area shelf. **Warning**
42-03-5
Basic - Stored food not covered. Lobster in reach in cooler and cut broccoli in walk in cooler. **Warning**
08B-12-5
Basic - Uncleanable knife block in use to store knives. **Warning**
14-55-4
Basic - Waste line missing at soda gun holster. At bar. **Warning**
29-17-4
Basic - Working containers of food removed from original container not identified by common name. Salt not labeled. Operator labeled. **Corrected On-Site** **Warning**
02D-01-5
12
Sep 23, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee preparing ready to food, changing tasks and not changing gloves or washing hands. Operator coached. **Corrective Action Taken**
12A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the server area blocked with a trash can and broom. Operator corrected. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed the handwashing sink on the cook line without paper towels. Operator corrected. **Corrected On-Site**
31B-02-4
70
Apr 18, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed a pan of cooked chicken (5.2#'s) at 61 degrees, stored in reach in cooler in back prep kitchen under the prep table. All other items in the cooler were at proper temperature. Operator stated she pulled it from the walk in cooler 5 hours ago due to the walk in cooler being down. Also observed 5 cases (29.5#'s) of shrimp tempura that were still in the walk in cooler after it went down were at 72 degrees and 14 pounds of Krab sticks that were at 62 degrees. All products have been discarded. Stop sale issued.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a pan of cooked chicken (5.2#'s) at 61 degrees, stored in the reach in cooler in back prep kitchen under the prep table. All other items in the cooler were at proper temperature. Operator stated she pulled it from the walk in cooler 5 hours ago due to the walk in cooler being down. Also observed 5 cases (29.5#'s) of shrimp tempura that were still in the walk in cooler after it went down that were at 72 degrees and 14 pounds of Krab sticks that were at 62 degrees. All products have been discarded. Stop sale issued.
03A-02-5
74
Nov 27, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a food server touch ready to eat food and place it onto a plate and proceeded to serve it. No hand wash or glove use. Operator coached employee. **Corrected On-Site**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a heavy grease build up on the shelf and floor to the left of the fryers. **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl being used for rice scooping. No handle and resting in rice.
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed 3 containers in back kitchen without labels and product removed from original packaging. **Corrected On-Site**
02D-01-5
70
Apr 19, 2023
Routine - Food
6 critical violations. 3 major violations. 6 minor violations.
View 15 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. Dishmachine chlorine sanitizer reading 00ppm chlorine. Manager called the technician and set up sanitizer bay in the three compartment sink. **Corrective Action Taken**
22-41-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping his hands on shirt and then touched clean utensils without washing hands. Employee washed his hands. Utensils were taken back to be cleaned. **Corrective Action Taken**
12A-28-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then clean dishes without changing gloves or washing hands. Employee changed his gloves and washed hands. **Corrected On-Site**
12A-29-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used in direct contact with all sushi fish in the display reach in cooler on the sushi line. Manager removed all the paper towels. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked shrimp in the reach in cooler on the prep line. Employee placed the cooked shrimp above the raw pork. Raw salmon stored over cooked chicken in walk in cooler. Manager placed the cooked chicken above the salmon. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment using vinegar as a method of food preservation of sushi rice. All sushi rice was cooked 1 hour prior to the inspection. Establishment has decided to use Time as Public Health Control for the sushi rice. **Corrective Action Taken**
03G-42-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled sandwich press and metro shelf to the left of the fry station.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink next to the soda fountain on the sushi line was blocked with roll top lids and a garbage can. Manager removed all items. **Corrected On-Site**
31A-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed and sanitized the knives. **Corrected On-Site**
10-17-4
Basic - Hole in or other damage to wall. 6"x6" hole in the wall above the hand washing sink next to the fry station.
36-24-5
Basic - Food stored on floor. Containers of ginger stored on the floor in the sushi area. Containers of sauce stored on the floor in the walk in cooler. Manager placed all items on the shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees put hair restraints on. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on sushi line.
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Employee cleaned the ice machine. **Corrected On-Site** **Repeat Violation**
22-20-5
22
Oct 21, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Food in Good Condition, Safe, and Unadulterated
FL-13
58
Frequently Asked Questions
When was Jpan Sushi & Grill last inspected?
The most recent health inspection at Jpan Sushi & Grill on file is from Apr 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Jpan Sushi & Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Jpan Sushi & Grill.
How does Jpan Sushi & Grill compare to other restaurants in Sarasota?
Jpan Sushi & Grill most recently scored 86 out of 100, which is higher than the Sarasota average of 81.
Has Jpan Sushi & Grill's inspection record improved over time?
Yes. Recent inspections at Jpan Sushi & Grill have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Jpan Sushi & Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Jpan Sushi & Grill inspected?
Based on the inspection history on file, Jpan Sushi & Grill is inspected around three times per year on average.
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