SHINGO’S JAPANESE RESTAURANT Inspection – February 27, 2025

High Priority 3

#4High Priority08A-02-6

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw salmon over Japanese plant based pancake reach in freezer Items Not commercially packaged Removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Corrected On-SiteRepeat ViolationAdmin Complaint

#5High Priority08A-17-6

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Raw beef over raw scallops in reach in freezer Removed **Corrected On-Site**

Corrected On-Site

#6High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef touched garbage bin with gloves and began handling cook line equipment Gloves not changed in between

Intermediate 1

#7Intermediate53B-14-5

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.

Basic 3

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vent cover

#2Basic08B-38-4

Basic – Food stored on floor. Soy sauce bucket floor

#3Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Tuna and crab at room temperature

Florida Food Watch