Shogun Japanese Steakhouse
Last inspected: Oct 24, 2025
86
Score
Going back to 2023, Shogun Japanese Steakhouse has six inspections in the public record. The most recent report on file is from Oct 24, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to seven violations per visit.
“Ceiling not smooth” comes up most often, recorded five times in the inspection record.
Among Venice restaurants, the typical score is 79; Shogun Japanese Steakhouse is comfortably above that bar. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Oct 24, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Employee backpack stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in dry storage. The operator proctored the personal belonging. **Corrected On-Site**
40-06-5
Basic - Employee beverage containers on a food next to clean equipment/utensils in the kitchen.
12B-07-4
86
Feb 4, 2025
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
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. Observed cooked rice (47F - Cooling) in the walk in cooler. The operator stated the rice was cooked the day prior to inspection. The operator discarded the rice. **Corrected On-Site**
01B-36-5
High Priority - Toxic substance/chemical improperly stored. Observed a box of degreaser stored on top of a box containing plastic jars of mayonnaise in dry storage. The operator properly store the box of degreaser. **Corrected On-Site**
41-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (47F - Cooling) in the walk in cooler. The operator stated the rice was cooked the day prior to inspection. The operator discarded the rice. **Corrected On-Site**
03D-02-5
Basic - Food stored on floor. Observed a box containing plastic jars of mayonnaise stored on the floor in dry storage. The operator properly stored the box of mayonnaise. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees in the ladies restroom. The operator was emailed an employee handwashing sign. **Repeat Violation**
31B-04-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation.
35B-04-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed the chlorine sanitizer solution in the kitchen at 0ppm. The operator added bleach to a concentration of 100ppm. **Corrected On-Site**
21-07-4
Basic - Accumulation of debris on the top exterior of warewashing machine.
16-21-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas. **Repeat Violation**
36-37-5
Basic - Dead roaches on premises. Observed 3 dead roaches in the storage area near the employee restroom. The operator vacuumed the dead roaches. **Corrected On-Site**
35A-03-4
45
Sep 9, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine sanitizer solution over 200ppm. The operator diluted the solution to 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands in the three compartment sink. Educated the employee on proper handwashing procedures.
12A-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a pack of employee cigarettes stored next to clean dishware in the server station. The operator properly stored the cigarettes. **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Observed raw beef not stored 6 inches off the ground in the walk in cooler.
08B-47-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for rice not stored above the food in the kitchen. The operator removed the scoop from the rice. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees in the ladies restroom.
31B-04-4
61
Feb 13, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - No color/concentration comparison chart available for chemical chlorine test kit used to check sanitizer.
16-36-4
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle used as a scoop for rice in the kitchen. The operator removed the bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed the handles on the reach in cooler soiled with a build up of food debris.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Dishmachine not sanitizing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed the dishmachine not dispensing chlorine sanitizer solution. The operator set up the three compartment sink for warewashing. **Corrective Action Taken**
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored near clean utensils in the kitchen. The operator discarded the beverage. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Observed plastic containers of mayonnaise stored on the floor near the walk in cooler.
08B-38-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed the scoop for rice stored on between the lid and handle of the rice cooker. The operator removed the scoop for sanitization. **Corrected On-Site** **Repeat Violation**
10-02-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed the wiping cloth chlorine solution at 0ppm. The operator replaced the solution to level of 100ppm. **Corrected On-Site** **Repeat Violation**
21-07-4
61
Sep 28, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash utensils in the three compartment sink without sanitizing. The employee placed the utensils in the dishmachine for proper sanitization. **Corrective Action Taken**
22-45-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands in the three compartment sink. Educated the employee on proper handwashing procedures.
12A-03-4
Intermediate - Spray bottle containing toxic substance not labeled near the dishmachine.
41-17-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle used as a scoop for rice in the kitchen. The operator replaced the bowl with a scoop with a handle. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in the kitchen. **Repeat Violation**
36-37-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed the scoop used for rice stored on top of the lid of the rice cooker. The operator replaced the scoop and properly stored. **Corrected On-Site**
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black mold like substance on the door jamb of the walk in cooler.
23-03-4
Basic - Plastic soda bottles not stored at least 6 inches off of the floor in the dry storage area. Observed raw shrimp, raw beef, raw scallops, and mushrooms not stored at least 6 inches off of the floor in the walk in cooler.
08B-47-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
21-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer at 0ppm. The operator refilled the solution to 100ppm. **Corrected On-Site**
21-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling vent in the wait station soiled with an accumulation of dust. **Repeat Violation**
36-34-5
45
May 17, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
41
Frequently Asked Questions
When was Shogun Japanese Steakhouse last inspected?
The most recent health inspection at Shogun Japanese Steakhouse on file is from Oct 24, 2025. The public record contains six inspections in total.
What is the most common violation at Shogun Japanese Steakhouse?
Across the inspection record, “ceiling not smooth” has been cited five times, more than any other issue at Shogun Japanese Steakhouse.
How does Shogun Japanese Steakhouse compare to other restaurants in Venice?
Shogun Japanese Steakhouse most recently scored 86 out of 100, which is higher than the Venice average of 79.
Has Shogun Japanese Steakhouse's inspection record improved over time?
Yes. Recent inspections at Shogun Japanese Steakhouse have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Shogun Japanese Steakhouse 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 Steakhouse inspected?
Based on the inspection history on file, Shogun Japanese Steakhouse is inspected around two times per year on average.
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