Shan-Kishi Japanese Hibachi Sushi
Last inspected: Mar 30, 2026
64
Score
Shan-Kishi Japanese Hibachi Sushi appears in inspection records eight times, starting in 2022. The most recent visit was on Mar 30, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around four violations each.
Looking across the full record, “ready-to-eat” is the recurring theme, flagged three times.
Compared to other Gulf Breeze restaurants (averaging 94), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
3
Major latest
0
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
64
Sep 25, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
74
Mar 12, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shrimp and chicken over mix vegetables. Operator removed items. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp tempura 84/76f held less than 4hrs.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.
02C-02-5
Basic - Food stored in a prohibited area. Pan of shrimp stored over garbage can.
08B-37-4
Basic - Food being prepared over garbage can. Operator removed items. **Corrected On-Site**
08B-32-4
Basic - Food not stored at least 6 inches off of the floor. Multiple items inside walk in cooler floor.
08B-47-4
50
Nov 15, 2024
Routine - Food
No violations found.
100
Apr 1, 2024
Routine - Food
1 critical violation. 2 major violations. 2 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
Potentially Hazardous Food Held at Proper Temperature
FL-16
Personal Cleanliness
FL-40
61
Oct 23, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut vegetables inside walk in cooler.
02C-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Xuemei Zheng 07/03/2018 **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside hand washing station at waiter/waitress station. Operator removed items at station. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl inside crush garlic container walk in cooler.
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at prep station in kitchen.
12B-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
64
Mar 6, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs at 78f less than 4hrs. Operator placed items inside reach in cooler. **Corrected On-Site**
03A-03-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Multiple items inside walk in cooler.
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lo mein inside walk in cooler.
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed item. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment on cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
47
Sep 26, 2022
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Sewage and Wastewater Properly Disposed
FL-27
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
18
Frequently Asked Questions
When was Shan-Kishi Japanese Hibachi Sushi last inspected?
The most recent health inspection at Shan-Kishi Japanese Hibachi Sushi on file is from Mar 30, 2026. The public record contains eight inspections in total.
What is the most common violation at Shan-Kishi Japanese Hibachi Sushi?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at Shan-Kishi Japanese Hibachi Sushi.
How does Shan-Kishi Japanese Hibachi Sushi compare to other restaurants in Gulf Breeze?
Shan-Kishi Japanese Hibachi Sushi most recently scored 64 out of 100, which is lower than the Gulf Breeze average of 94.
Has Shan-Kishi Japanese Hibachi Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Shan-Kishi Japanese Hibachi Sushi have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Shan-Kishi Japanese Hibachi Sushi 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 Shan-Kishi Japanese Hibachi Sushi inspected?
Based on the inspection history on file, Shan-Kishi Japanese Hibachi Sushi is inspected around two times per year on average.
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