Shogun Japanese
Last inspected: Apr 17, 2026
78
Score
Shogun Japanese has been inspected 10 times since 2022. The most recent visit was on Apr 17, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly four violations before.
The most common issue across all inspections has been “toxic substance/chemical improperly stored”, showing up two times.
Restaurants in Palm Harbor average 74, so Shogun Japanese is doing better than most peers. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : 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 all employee training being expired. **Warning** - From follow-up inspection 2026-04-17: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the flip top unit. **Repeat Violation** **Warning** - From follow-up inspection 2026-04-17: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on flip top unit. **Warning** - From follow-up inspection 2026-04-17: **Time Extended**
14-09-4
78
Apr 8, 2026
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Observed a bottle of peroxide and alcohol being stored above the flip top unit on the cook line. Manager removed. **Corrected On-Site** **Warning**
41-10-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 package of tuna thawed out in packaging even though the packaging states to remove before. Stop sale issued. Employee voluntarily discarded. **Corrective Action Taken** **Warning**
01B-13-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwasher machine testing at 0ppm. Discussed setting up three compartment sink. Sink tested at 100ppm. **Corrective Action Taken** **Warning**
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the flip top unit. **Repeat Violation** **Warning**
22-02-4
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 all employee training being expired. **Warning**
53B-01-5
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. Observed 1 package of tuna thawed out in packaging even though the packaging states to remove before. Stop sale issued. Employee voluntarily discarded. **Corrective Action Taken** **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable on flip top unit. **Warning**
14-09-4
Basic - Reach-in freezer interior has an accumulation of soil residues near cook line. **Warning**
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
43
Aug 20, 2025
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Y At sushi counter, chlorine sanitizer greater than 200 ppm, corrected to 50 ppm. **Corrected On-Site**
41-27-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu states White Tuna, fish served is Escolar, per manager. Operator will change menu to Escolar **Admin Complaint**
52-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cook line **Repeat Violation**
22-02-4
Basic - Food stored in a location that is exposed to splash/dust. Bowl of vinegar and box of tempura batter under hand wash sink in dish room. Operator removed **Corrected On-Site** **Repeat Violation**
08B-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table on cook line, operator removed **Corrected On-Site**
12B-07-4
64
Apr 25, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris. White cutting board on flip top cooler stained. Discussed with manager.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to the dishmachine was blocked by stacked boxes. Operator relocated. **Corrected On-Site**
31A-09-4
Basic - Food stored on floor. Container of soy sauce and container of oil stored on the floor. Operator relocated. **Corrected On-Site**
08B-38-4
78
Dec 9, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
82
Apr 4, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
61
Oct 25, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operating was able to determine the time the sushi rice was put on time and time stamped the rice during the inspection **Corrected On-Site**
03F-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line foods placed on sushi bar.
14-86-1
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name.
02D-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Shrimp still frozen operator turned on cool running water. **Corrective Action Taken**
06-01-5
67
Jun 21, 2023
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
45
Nov 30, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical stored with utensils. Operator removed the chemicals and properly stored them **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over avocado, operator rearranged the raw eggs and avocado to be in compliance. **Corrected On-Site**
08A-04-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Behind sushi bar no hot water, operator was able to provide hot water during inspection **Corrected On-Site**
27-16-4
67
Aug 15, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Milk in walk-in cooler no date on open container. Operator was able to determine when milk was open and dated the milk during inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2022-06-17: **Time Extended** - From follow-up inspection 2022-08-15: **Time Extended**
02C-03-5
90
Frequently Asked Questions
When was Shogun Japanese last inspected?
The most recent health inspection at Shogun Japanese on file is from Apr 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Shogun Japanese?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited two times, more than any other issue at Shogun Japanese.
How does Shogun Japanese compare to other restaurants in Palm Harbor?
Shogun Japanese most recently scored 78 out of 100, which is higher than the Palm Harbor average of 74.
Has Shogun Japanese's inspection record improved over time?
No. Recent inspections at Shogun Japanese have averaged around six violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Shogun Japanese 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 Shogun Japanese inspected?
Based on the inspection history on file, Shogun Japanese is inspected around three times per year on average.
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