Shin Japanese Cuisine
Last inspected: Feb 3, 2026
67
Score
The health department has logged 12 inspections at Shin Japanese Cuisine, the earliest from 2022. Inspectors last stopped by on Feb 3, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Nonfood-contact surface soiled with grease” comes up most often, recorded seven times in the inspection record.
By comparison, the average Orlando facility scores 79, putting Shin Japanese Cuisine on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand sink in kitchen Operator removed **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior rim slightly soiled. Operator cleaned **Corrected On-Site**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on end of sushi counter and drinks on prep table in back kitchen. Operator removed **Corrected On-Site**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Bagged onions on fkoor. Operator removed **Corrected On-Site**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. On fryer operator removed **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Air filters ice machine -Soap dispenser on cook line , -fire extinguisher on cook line - floor fan on cook line -gaskets in chedt freezer at sushi station
23-03-4
Basic - Working containers of food removed from original container not identified by common name. All sauces
02D-01-5
67
Aug 15, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator immediately paid **Corrected On-Site**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at sushi station
31A-11-4
Basic - Cardboard used to line food-contact shelves. -Cardboard under shelf next to stove is greasy
14-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between fryers And side of stove
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At end of sushi station
36-27-5
67
Feb 5, 2025
Routine - Food
No violations found.
100
Jan 28, 2025
Routine - Food
2 critical violations. 9 minor violations.
View 11 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. Tested several times chlorine 00ppm **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp, scallops , Raw salmon over multiple ready to eat items in cooler. -Raw Eggs over soy sauce in prep cooler. Operator immediately corrected **Corrected On-Site**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled
22-20-5
Basic - Cloth used as a food-contact surface. Sanitizer cloth in container of sushi rice. Operator immediately removed. **Corrected On-Site**
21-05-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch. Immediately removed **Corrected On-Site**
13-07-4
Basic - Floor soiled/has accumulation of debris. behind fryers heavy buildup
36-73-4
Basic - Food in an unprotected holding unit in a customer/nonsecure area. Two freezers directly outside bathrooms need to be locked/secured from customer interference
08B-63-4
Basic - Food not stored at least 6 inches off of the floor. Boxed oil floor in kitchen. Operator immediately moved **Corrected On-Site**
08B-47-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of salamander
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine air filters
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet at hand sink on cook line. Leaks
29-11-4
47
Aug 19, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crab salad in reach in cooler dated 7/7. Per operator item was prepared on 8/7 and improperly dated. Advised operator to put correct date - From follow-up inspection 2024-08-13: **Time Extended** - From follow-up inspection 2024-08-19: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in white reach in freezer at bar Ice Mach air filters - From follow-up inspection 2024-08-13: **Time Extended** - From follow-up inspection 2024-08-19: **Time Extended**
23-03-4
86
Aug 13, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested Chlorine 00ppm **Warning** - From follow-up inspection 2024-08-13: **Time Extended**
22-49-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crab salad in reach in cooler dated 7/7. Per operator item was prepared on 8/7 and improperly dated. Advised operator to put correct date - From follow-up inspection 2024-08-13: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in white reach in freezer at bar Ice Mach air filters - From follow-up inspection 2024-08-13: **Time Extended**
23-03-4
74
Aug 12, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested Chlorine 00ppm **Warning**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Less than 4 hrs per operator. Operator immediately put all items in ice bath for temperature recovery. cream cheese (47F - Cold Holding); krab (43F - Cold Holding); krab salad 49F - Cold Holding); chicken 3hrs (51F - cooling Holding); cut lettuce (61F - Cold Holding) Black reach in sushi cooler crab, tuna 46-51F cold holding less than 4hrs per operator. Sushi bar : ; salmon, tuna, eel, escolar, cream cheese (46-47F - Cold Holding) less than 4hrs per operator **Warning** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line had whisk in basin **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crab salad in reach in cooler dated 7/7. Per operator item was prepared on 8/7 and improperly dated. Advised operator to put correct date
02C-02-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water of 85F
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in white reach in freezer at bar Ice Mach air filters
23-03-4
52
Jan 29, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell Eggs over oils and sauces in prep table cooler on cookline **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Handsink on cook line used to fill bowl **Corrected On-Site**
31A-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in warewashing area
36-27-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water of 72F. Operator discarded and replaced container with boiling water. Advised operator to keep on constant heat at 135F or above. Or keep utensils in container without water**Corrected On-Site** **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hon dashi on outside container is soiled sticky. Operator put in new clean container **Corrected On-Site**
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. hand sinks in ware washing area and cook line
29-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed squash over ready to Pork dumplings **Corrected On-Site**
08B-17-4
58
Aug 31, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
64
Aug 1, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Label on jar does not have certification # and I could not identify it on the FDA shippers list **Warning** - From follow-up inspection 2023-08-01: **Time Extended**
01C-01-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-08-01: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Inside salamander grill **Warning** - From follow-up inspection 2023-08-01: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Label on container of raw pre-shucked clams/mussels/oysters is missing required information. See stop sale. **Warning** - From follow-up inspection 2023-08-01: **Time Extended**
01C-08-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in walk in cooler **Warning** - From follow-up inspection 2023-08-01: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer by dry storage area **Warning** - From follow-up inspection 2023-08-01: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in between make table and prep table on cook line **Warning** - From follow-up inspection 2023-08-01: **Time Extended**
36-27-5
58
May 30, 2023
Routine - Food
1 critical violation. 6 major violations. 5 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Cans of butane above cooking oil and wine on dry storage rack **Corrected On-Site** **Warning**
41-10-4
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. Provided operator with forms **Corrected On-Site** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris. Inside salamander grill **Warning**
22-02-4
Intermediate - Label on container of raw pre-shucked clams/mussels/oysters is missing required information. See stop sale. **Warning**
01C-08-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on physical and online **Warning**
02B-01-5
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Label on jar does not have certification # and I could not identify it on the FDA shippers list **Warning**
01C-01-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Panko container and flour container **Corrected On-Site** **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in walk in cooler **Warning**
36-34-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in between make table and prep table on cook line **Warning**
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor. On floor at sushi bar **Corrected On-Site** **Warning**
21-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer by dry storage area **Warning**
14-69-4
37
Dec 7, 2022
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. -2 rodent droppings in corner under front sushi counter. Operator cleaned. **Corrected On-Site** **Warning**
35A-04-4
High Priority - Toxic substance/chemical improperly stored. -canned butane above bag of panko on shelf in back room. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. -trash can blocking dish area hand wash sink. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. -next to dish machine.
31B-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -emailed copy to operator to print and post. **Corrected On-Site**
02A-01-4
Basic - Accumulation of debris inside warewashing machine. -food debris in corners of machine. -extreme lime build up inside machine.
16-03-4
Basic - Water leaking from pipe and/or faucet/handle. -leak under 3 compartment sink, leak from pipe under dish area hand wash sink.
29-11-4
50
Frequently Asked Questions
When was Shin Japanese Cuisine last inspected?
The most recent health inspection at Shin Japanese Cuisine on file is from Feb 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at Shin Japanese Cuisine?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Shin Japanese Cuisine.
How does Shin Japanese Cuisine compare to other restaurants in Orlando?
Shin Japanese Cuisine most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Shin Japanese Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Shin Japanese Cuisine have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Shin Japanese Cuisine 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 Shin Japanese Cuisine inspected?
Based on the inspection history on file, Shin Japanese Cuisine is inspected around four times per year on average.
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