Shan Kishi Cuisine
Last inspected: Feb 13, 2026
100
Score
Across the available record, Shan Kishi Cuisine has 10 inspections on file, the first dated 2022. The most recent visit was on Feb 13, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged four times.
That puts the facility ahead of the local pack: the average Panama City Beach restaurant scores 84. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
No violations found.
100
Feb 11, 2026
Routine - Food
5 critical violations. 4 major violations. 11 minor violations.
View 20 violations
High Priority - Container of medicine improperly stored. Bottle of antiseptic stored in bin with dry spices. Medicine removed from shelf during inspection. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pot stickers, raw salmon over asparagus. **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 50F, imitation crab meat 49F, raw shrimp 50F, in walk-in cooler over 4 hours per operator, see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 50F, imitation crab meat 49F, raw shrimp 50F, in walk-in cooler over 4 hours per operator, see stop sale. **Repeat Violation** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray paint stored on dry storage shelf by rice paper and bottled waters. Spray paint removed from shelf during inspection. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food/residue at top opening of sushi rolling machine. Manager cleaned machine at time of inspection. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee washing onions in bar handwashing sink. Discussed with employee, employee took onions to kitchen for washing. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of purple liquid on floor in prep area. Per employee bottle contains degreaser. Labeled during inspection. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No water from hot water knob at bar hand wash sink. 62F from cold side.
27-16-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops for starch bins have handle in product.
10-01-5
Basic - Food not stored at least 6 inches off of the floor. Bags of rice and buckets of ginger on floor in dry storage.
08B-47-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over back prepping area. Debris inside light shield in prep area.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting boards on cook line stored between cooler and prep table with side in contact with floor. Employees removed cutting boards from floor for cleaning and relocating. **Corrected On-Site**
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over chest freezer. Discarded at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen. **Repeat Violation**
35B-01-4
Basic - Fly sticky tape hanging over prep table in back.
35B-08-4
Basic - In-use ice scoop stored on soiled surface between uses. Debris inside ice scoop holder at bar. Scoop and buckets removed and sent for cleaning.
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line and at bar. Knives removed during inspection. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris inside ice scoop bucket behind bar. Scoop and buckets removed and sent for cleaning.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and corn starch bins not labeled. Employee labeled bins at time of inspection. **Corrected On-Site**
02D-01-5
18
Jul 31, 2025
Complaint Full
No violations found.
100
Jul 30, 2025
Complaint Full
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, salmon, and shrimp stored over peeled sweet potatoes and cut onions in cook line reach in cooler. Raw animal foods moved to bottom. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk-in cooler: raw shell eggs ambient temp 61F, per manager eggs in walk-in cooler over night. See stop sale. **Warning**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk-in cooler: raw shell eggs ambient temp 61F, per manager eggs in walk-in cooler over night. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: Raw shrimp 51F, raw chicken 51F, tofu 52F, per manager items in walk-in over night. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: Raw shrimp 51F, raw chicken 51F, tofu 52F, per manager items in walk-in over night. See stop sale. Also in walk-in cooler: raw beef 46F, butter 51F, imitation crab meat 57F, per manager these items in walk-in for approximately 1 hour, moved to freezer during inspection for rapid chilling. Upright glass door cooler: half and half 51F, per manager item in cooler for approximately 1 hour. Moved to freezer at time of inspection for rapid cooling. **Warning**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gaskets soiled. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Screen door at back door and solid back door are not self closing.
35B-03-4
43
Apr 25, 2025
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked noodles and raw chicken stored over pot stickers in reach in cooler. Employee rearranged items at time of inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cooked shrimp at sushi bar and tilapia on cook line in vacuum sealed packages. See stop sale.
01B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at bar.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on cook line.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting boards on floor by prep table. Manager had cutting boards cleaned and sanitized during inspection. **Corrected On-Site**
24-07-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cooked shrimp at sushi bar and tilapia on cook line in vacuum sealed packages. See stop sale.
06-09-1
Basic - Equipment in poor repair. Handle broken on large chest freezer.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside, near dish area.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up behind walk-in cooler and freezer door handles.
23-03-4
50
Jan 14, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over noodles in reach in cooler in kitchen and raw chicken over sauce in walk in cooler. Manager moved all raw animal meat to bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with purple liquid. Manager labeled during inspection. **Corrected On-Site**
41-17-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in hand wash sink next to server area and sushi bar. Manager removed bucket from sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Food stored on floor. Observed eel sauce stored on floor in dry storage.
08B-38-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine at 200+ppm in sanitizer bucket behind sushi bar. Employee dumped half and added water to correct to 100ppm. **Corrected On-Site**
21-07-4
58
Apr 18, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed battered calamari stored in to go bag in reach in freezer. Manager took product on of bag. **Corrective Action Taken**
14-15-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw egg rolls. Manager moved chicken to bottom. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed steel scrubbing pad stored in hand wash sink next to fry area of kitchen. Manager removed steal scrubbing pad. **Corrected On-Site**
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed soda glasses stacked while still wet.
24-08-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape above walk in cooler door and walk in freezer door. Manager removed all. **Corrected On-Site**
35B-08-4
55
Dec 21, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
61
Mar 3, 2023
Routine - Food
No violations found.
100
Oct 31, 2022
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice held under time, no written plan. Provided Time as a Public Health Control form to operator. Filled out at time of inspection. **Corrected On-Site**
03F-10-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At sink at sushi bar.
27-16-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 cooks and 3 servers hired over 60 days, no food handler training. **Warning**
53B-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on microwave shelf by fryers. dust build up on shelf above make table. Mold like substance on gasket areas of bar reach in cooler.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Heavy grease build up on walls behind cooking equipment.
36-27-5
Basic - Equipment in poor repair. Broken glass on sliding door of sushi display cabinet.
14-11-5
64
Frequently Asked Questions
When was Shan Kishi Cuisine last inspected?
The most recent health inspection at Shan Kishi Cuisine on file is from Feb 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Shan Kishi Cuisine?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Shan Kishi Cuisine.
How does Shan Kishi Cuisine compare to other restaurants in Panama City Beach?
Shan Kishi Cuisine most recently scored 100 out of 100, which is higher than the Panama City Beach average of 84.
Has Shan Kishi Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Shan Kishi Cuisine have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Shan Kishi Cuisine 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 Shan Kishi Cuisine inspected?
Based on the inspection history on file, Shan Kishi Cuisine is inspected around three times per year on average.
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