Sho Gun Japanese Restaurant
Last inspected: Jan 6, 2026
47
Score
Going back to 2022, Sho Gun Japanese Restaurant has eight inspections in the public record. On Jan 6, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has improved over the last few visits: recent inspections have averaged around 10 violations, down from roughly 14 violations earlier in the record.
The pattern that stands out is “food storage container/container lid cracked or broken”, which has been cited five times.
The city-wide average sits at 72, which Sho Gun Japanese Restaurant's 47 doesn't quite reach. The pattern in the record is worth a careful look.
8
Inspections
0
Critical latest
3
Major latest
9
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine door soiled with mold-like substance. Manager washed and sanitized the door during this inspection. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee in sushi prep area rinsed a wiping cloth in the handwash sink.
31A-11-4
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. Seven Florida Restaurant and Lodging Association food handler certificates expired in September 2025. Establishment has one Florida Restaurant and Lodging Association food handler certificate that has not expired.
53B-14-5
Basic - Food storage container/container lid cracked or broken. Several clear plastic drink cups cracked in server station. **Repeat Violation**
14-38-4
Basic - Garbage on the ground and/or pad around dumpster. Trash on ground behind dumpster labeled "Shogun" inside enclosure.
33-19-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink at cookline.
31B-04-4
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. Nonfood-grade powerdrill stored directly on top of box containing single-use pan liners and above bin of rice. Manager removed the drill from the shelf during this inspection. **Corrected On-Site**
42-03-5
Basic - Bowl or other container with no handle used to dispense food. Plate without handle used as a scoop inside bin of rice at cookline. Manager replaced the plate with a handled scoop during this inspection. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles in-use throughout kitchen.
36-37-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employees working at jackets stored directly on top of box containing single-use pan liners and above bin of rice. Manager removed the drill from the shelf during this inspection. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees working at cookline and handling food with bracelets and/or watches on wrists. Manager had both employees remove them during this inspection. **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Several wet nested plastic drink cups in server station. **Repeat Violation**
24-08-4
47
Aug 1, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Jug containing bleach stored directly on top of bucket containing soy sauce in back of kitchen. Manager removed the bleach from the area during this inspection. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On table in prep area near cookline: rice (69F - Cold Holding). Manager stated the rice was brought from the walk-in cooler and placed on the table one hour prior. The rice is not being held on time and has no time marks. Inspector had manager move the rice back into the cooler to cool to 41F. **Corrective Action Taken**
03A-02-5
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline drank from a foam cup, then continued to handle equipment and cook food at cookline without washing hands.
12A-05-4
Intermediate - Handwash sink not accessible for employee use at all times. 1. Red tray laid across handwash sink near dish machine. Manager removed tray from area during this inspection. 2. Handwash sink at cookline blocked by large plastic pan and partially obstructed by rice warmer and table. Inspector moved the pan to the warewash area before washing hands.
31A-09-4
Basic - Food storage container/container lid cracked or broken. Several cracked drink cups stacked on counter in server station. **Repeat Violation**
14-38-4
Basic - Food stored on floor. Several containers of shortening stored directly on ground in storage room behind restaurant. Manager removed items from the floor during this inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Single-service articles improperly stored. Several boxes containing single-use plastic bowls stored directly on ground in storage room behind restaurant. Manager removed items from the floor during this inspection. **Corrected On-Site**
25-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups stacked on counter in server station. **Repeat Violation**
24-08-4
47
Jan 14, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Nonfood-grade bags used in direct contact with food. Cut raw frozen beef stored inside grocery bag, in direct contact with grocery bag inside walk-in freezer. Manager transferred the beef to a food-grade container during this inspection. **Corrected On-Site**
14-31-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chlorine test kit unavailable for dish machine. Manager only has a quaternary test kit.
16-32-5
Basic - Food stored on floor. Several bottles containing sauce stored directly on floor behind front counter.
08B-38-4
Basic - Food storage container/container lid cracked or broken. Two small holes on interior of ice machine lid. **Repeat Violation**
14-38-4
Basic - Floor soiled/has accumulation of debris. Floor in exterior storage room soiled with leaves.
36-73-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on counter in server station. Manager returned the cups to the warewash area and instructed the dishwasher to allow the cups to air dry before stacking the cups in the future. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee backpack on top of sauce bucket near cookline. 2. Employee phone on shelf above bottles of sauce near cookline. 3. Employee keys on shelf beside bottles of sauce near server station. 4. Employee bag stored on shelf above restaurant food beside ice machine. Manager removed all employee items from areas during this inspection. **Corrected On-Site**
40-06-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous and acoustic ceiling tiles in-use throughout kitchen. **Repeat Violation**
36-37-5
Basic - Bowl or other container with no handle used to dispense food. 1. Metal bowl without handle stored down inside pan of vegetables at cookline. 2. Two single-use cups without handles stored down inside bin of sugar. Manager removed all cups and bowls from areas during this inspection. **Repeat Violation**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in crack between two prep tables at cookline. Manager removed knife from area during this inspection. **Corrected On-Site** **Repeat Violation**
10-17-4
52
Aug 13, 2024
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On shelf inside walk-in cooler: scallops (72F - Cold Holding). Manager and employee stated that the scallops were thawed at room temperature overnight on the edge of the three-compartment sink.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw cut steak stored directly on top of pan containing cooked noodles inside reach-in cooler at cookline. Manager moved the raw steak to the bottom shelf during this inspection. Pan containing raw tuna stored on shelf above pan containing sliced avocado inside reach-in cooler in bar area. Manager moved avocados to another area during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf inside walk-in cooler: scallops (72F - Cold Holding). Manager and employee stated that the scallops were thawed at room temperature overnight on the edge of the three-compartment sink. Stop sale issued. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. On shelf inside walk-in cooler: rice (52F-56F - Cooling overnight). Manager and employee stated the rice was cooked the previous day and placed into the walk-in cooler to cool. The rice is in a deep pan, covered with plastic wrap and a lid.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On shelf inside walk-in cooler: rice (52F-56F - Cooling overnight). Manager and employee stated the rice was cooked the previous day and placed into the walk-in cooler to cool. The rice is in a deep pan, covered with plastic wrap and a lid. Stop sale issued.
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelf inside walk-in cooler: rice (52F-56F - Cooling overnight). Manager and employee stated the rice was cooked the previous day and placed into the walk-in cooler to cool. The rice is in a deep pan, covered with plastic wrap and a lid. Stop sale issued.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee at front counter dumped pan of water into the handwash sink. **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Metal bowl without handle stored inside bin of panko in prep area. Manager replaced bowl with a handled scoop during this inspection. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining counter in sushi bar. Manager removed cardboard from area during this inspection. **Corrected On-Site** **Repeat Violation**
14-45-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic ceiling tiles in-use throughout kitchen. **Repeat Violation**
36-37-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on counter in server station.
24-08-4
Basic - Food storage container/container lid cracked or broken. Crack on corner of black plastic pan on dish rack above three-compartment sink. **Repeat Violation**
14-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in crack between reach-in cooler and counter at cookline manager removed knife from area during this inspection. **Corrected On-Site**
10-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. On shelf inside walk-in cooler: scallops (72F - Cold Holding). Manager and employee stated that the scallops were thawed at room temperature overnight on the edge of the three-compartment sink. Stop sale issued.
06-01-5
Basic - Unclean building components, attachments or fixtures. Ceiling tiles and air vent over prep area in back of kitchen soiled with dust.
36-50-4
Basic - Working containers of food removed from original container not identified by common name. Bin of flour on dry storage shelf near cookline missing label. Manager added proper label during this inspection. **Corrected On-Site**
02D-01-5
25
Mar 15, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
43
Oct 17, 2023
Routine - Food
2 critical violations. 5 major violations. 11 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw beef stored on shelf above bottles of sauce and scallions inside reach-in cooler across from cookline. Manager placed tray of raw beef on lower shelf during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Washed jalapeños stored inside grocery bag inside reach-in cooler in bar area. Manager had employee place jalapeños inside a clean container during this inspection. **Corrected On-Site**
14-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside ice machine soiled with black substance.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cookline blocked by large trash can. Inspector moved trash can away from sink during this inspection.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Orange chisel stored inside handwash sink at cookline. Manager removed chisel from sink during this inspection. Container of food stored inside handwash sink in bar area. Employee removed fod from handwash sink during this inspection. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired 06/2021. Manager placed an order for new test strips during this inspection. **Corrective Action Taken**
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser missing label on wall near cookline. Manager added proper label during this inspection. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Jug of frying oil stored on floor in kitchen at cookline. Manager placed oil on shelf during this inspection. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup on shelving inside reach-in freezer near ice machine in server station.
14-69-4
Basic - Single-service articles improperly stored. Box of takeout condiment cups stored on floor in dry storage area. Manager placed box of cups on shelf during this inspection. **Corrected On-Site**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed avocados stored on top of margarine inside walk-in cooler.
08B-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Large co2 tank not secured outside building near back door. **Repeat Violation**
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles throughout kitchen.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent soiled with black substance in kitchen near back door.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Grocery bag co training personal food stored on top of cases of fish inside walk-in freezer.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal keys on top of can of sauce on shelf in dry storage area. Manager removed keys from area during this inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested plastic pans on shelf above three-compartment sink. Wet nested drink cups on shelf near fountain machine in server station. **Repeat Violation**
24-08-4
Basic - Food storage container/container lid cracked or broken. BLue bin containing sugar cracked on shelf near server station.
14-38-4
26
Jan 24, 2023
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
52
Aug 18, 2022
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over soy sauce in walk-in cooler. Manager moved salmon to shelf beneath sauce. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk-in cooler. Manager moved chicken to bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk-in cooler: chicken (48,47F - Cold Holding). Manager stated item placed in cooler 30 minutes prior to temperature being taken. Manager stated chicken left in kitchen for a period of time. Manager had employee place items in walk-in freezer to reduce temperature to 41F. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of soap stored next to soup base on shelf across from three compartment sink. Manager moved bottle of soap to three compartment sink. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container stored in front counter hand washing sink. Manager removed container. **Corrected On-Site**
31A-11-4
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. All employee training certificates expired on 7/1/2022 and 8/1/2022. **Warning**
53B-01-5
Basic - Single-service articles not stored inverted or protected from contamination. To go containers in sushi bar area area. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Single-service articles improperly stored. To go container lids in back storage area stored on floor.
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above three compartment sink.
23-03-4
Basic - Food stored on floor. Cooking oil on floor in kitchen next to fryer.
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf next to spices on shelf across from three compartment sink. Manager removed phone. **Corrected On-Site**
40-06-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Area around air conditioning vent in front of back door.
36-34-5
30
Frequently Asked Questions
When was Sho Gun Japanese Restaurant last inspected?
The most recent health inspection at Sho Gun Japanese Restaurant on file is from Jan 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Sho Gun Japanese Restaurant?
Across the inspection record, “food storage container/container lid cracked or broken” has been cited five times, more than any other issue at Sho Gun Japanese Restaurant.
How does Sho Gun Japanese Restaurant compare to other restaurants in Williston?
Sho Gun Japanese Restaurant most recently scored 47 out of 100, which is lower than the Williston average of 72.
Has Sho Gun Japanese Restaurant's inspection record improved over time?
Yes. Recent inspections at Sho Gun Japanese Restaurant have averaged around 10 violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sho Gun Japanese Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sho Gun Japanese Restaurant inspected?
Based on the inspection history on file, Sho Gun Japanese Restaurant is inspected around two times per year on average.
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