Shan Kishi Japanese Restaurant
Last inspected: Mar 4, 2026
58
Score
Public records show eight inspections at Shan Kishi Japanese Restaurant stretching back to 2022. The most recent visit was on Mar 4, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to nine violations.
The most common issue across all inspections has been “handwash sink not accessible for employee use”, showing up four times.
Restaurants in Miramar Beach average 81, so Shan Kishi Japanese Restaurant trails the local norm. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
3
Major latest
5
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine chlorine sanitizer 10 ppm.
16-33-4
Intermediate - Handwash sink not accessible for employee use at all times at sushi bar. Trash can blocking sink. Employee removed trash can from sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing at sushi bar. Plate stored in sink. Employee removed plate from sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Dishes not washed, rinsed and sanitized using three distinct steps. Employee washing dishes rinsing dishes and placing them on dish shelf to dry. Inspector had employee set up 3 compartment sink with wash, rinse, sanitize during inspection. Manager asked employee to re wash, rinse and sanitize dishes. **Corrective Action Taken** **Repeat Violation**
16-29-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine sanitizer 10 ppm. Manager set up 3 compartment sink with chlorine sanitizer. **Corrective Action Taken**
16-55-4
Basic - Ice buildup in walk-in freezer on floor and ceiling.
14-69-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- pork loin 26F at room temp. Must thaw under cold running water. **Repeat Violation**
06-01-5
58
Jul 28, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by fryers and 3 compartment sink. **Repeat Violation**
31B-02-4
Intermediate - No running water at hand wash sink near 3 compartment sink. Employee turned water back on. Leak at pipe. **Corrected On-Site**
27-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in sugar. Manager removed bowl from sugar. **Corrected On-Site**
14-01-5
Basic - Stored food not covered. Raw shrimp and raw calamari stored in walk in cooler not covered. **Repeat Violation**
08B-12-5
Basic - Water leaking from pipe under hand wash sinks at near 3 compartment sink. **Repeat Violation**
29-11-4
Basic - Food stored in a location that is exposed to splash/dust. No splash guard at hand sink next to breading station near fryers.
08B-36-4
64
Jan 27, 2025
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - Handwash sink used for purposes other than handwashing. Green scrubber stored in sink at sushi bar. Thawing fish cakes in hand sink at sushi bar. **Repeat Violation**
31A-11-4
Intermediate - No cleaning agent provided in wash compartment of sink while employee washing a rice pot.
16-06-4
Intermediate - Handwash sink near 3 compartment sink not accessible for employee use at all times. Sink blocked with bucket. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near fryer and 3 compartment sink.
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Dish not washed, rinsed and sanitized using three distinct steps. Employee washed a rice pot with water only in 3 compartment sink. No wash, rinse or sanitizer set up.
16-29-4
Basic - Employee eating in a food preparation or other restricted area. Employees eating in kitchen at prep table.
12B-02-4
Basic - Equipment and utensils not rinsed between washing and sanitizing while employee washing a rice pot.
16-16-4
Basic - Stored food not covered. Sliced salmon and krab meat stored in reach in cooler at sushi bar not covered. Shrimp stored in walk in cooler not covered. **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Fish cakes being thawed with no running water and in hand wash sink at sushi bar.
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Multiple items including, shrimp, beef and chicken portioned wrapped and stored in walk in cooler not labeled.
02D-01-5
47
Jul 29, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
64
Jan 16, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Sani bucket stored in sink next to 3 compartment sink. **Repeat Violation**
31A-11-4
Basic - Building components, attachments or fixtures in poor repair. Kitchen swinging door at entry is in disrepair with holes.
36-51-4
Basic - Cardboard used to line food-contact shelves in walk in cooler and on cook line. **Repeat Violation**
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
12B-07-4
78
Oct 26, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times at sushi bar. Sink blocked with trash can. **Repeat Violation**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- sushi bar- sushi rice (1:00-5:00). Provided establishment with form to hold rice on time. **Corrective Action Taken**
03F-10-5
Basic - Cloth used as a food-contact surface at tea dispensers and on cup Matt holding ginger dressing. **Repeat Violation**
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Kitchen door in disrepair. **Repeat Violation**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. 3 sets of tongs stored on oven handle.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl with water stored on rice in hot pot. **Repeat Violation**
10-01-5
Basic - Water leaking from pipe and/or faucet/handle. Water leak at water turn off handle on left side of toilet in women's restroom.
29-11-4
61
Jan 11, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Hot and Cold Holding Temperatures
FL-21
37
Sep 8, 2022
Routine - Food
3 major violations. 11 minor violations.
View 14 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking hand wash sink in sushi bar area. Employee removed trash can from sink. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand wash sink in sushi bar area. Employee removed debris from sink. **Corrected On-Site**
31A-11-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Cloth used as a food-contact surface in wait station under tea urn dispensers. Cloth used at expo near wet dishes. **Repeat Violation**
21-05-5
Basic - Cutting boards and make table cutting boards have cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink from prep table. **Corrective Action Taken** **Repeat Violation**
12B-07-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cardboard and plywood used as a food contact surface for dishes in ware washing area.
14-25-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salt, potato starch, panko, sugar, flour and cornstarch are stored in bins with scoop handles touching food items. Employee removed all scoops and sent to ware washing area. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees in wait station.
31B-04-4
Basic - Screen in door torn/in poor repair at back door. **Repeat Violation**
36-60-5
Basic - Stored food not covered. Bins of broccoli, mixed vegetables and onions stored on shelf in walk in cooler not covered.
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cloth stored on prep table at sushi bar area.
21-09-4
43
Frequently Asked Questions
When was Shan Kishi Japanese Restaurant last inspected?
The most recent health inspection at Shan Kishi Japanese Restaurant on file is from Mar 4, 2026. The public record contains eight inspections in total.
What is the most common violation at Shan Kishi Japanese Restaurant?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at Shan Kishi Japanese Restaurant.
How does Shan Kishi Japanese Restaurant compare to other restaurants in Miramar Beach?
Shan Kishi Japanese Restaurant most recently scored 58 out of 100, which is lower than the Miramar Beach average of 81.
Has Shan Kishi Japanese Restaurant's inspection record improved over time?
No. Recent inspections at Shan Kishi Japanese Restaurant have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Shan Kishi Japanese Restaurant 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 Restaurant inspected?
Based on the inspection history on file, Shan Kishi Japanese Restaurant is inspected around two times per year on average.
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