SHINGO'S JAPANESE RESTAURANT
9859 LAKE WORTH RD · WELLINGTON · Palm Beach County · FL 33467
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sitting on cook line . Cooked chicken at 3:11pm (71F cooling) ) cooling since 11:30am. Product didn't cool to 70F within 2 hours. See stop sale
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cooked came to work from the outside of the restaurant, started to handled containers with food without washing hands. Employee washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. Several containers on the cook line coolers with direct contact with cut onions,dumplings. Operator removed paper towels **Corrected On-Site**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Reach in freezer Raw shrimp over cooked shrimp and raw fish over cooked noodles and raw tuna over imitation crab meat Advised operator to stored properly **Repeat Violation** **Admin Complaint**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Prep area A case with raw chicken stored above a container with rice. Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sitting on cook line . Cooked chicken at 3:11pm (71F cooling) ) cooling since 11:30am. Product didn't cool to 70F within 2 hours. See stop sale
03F-02-5High 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. Container with Sushi Rice made at 2 pm per operator not time marked on sushi area. Operator timed marked **Corrected On-Site**
Intermediate 1
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area Deep plastic container with Cut chicken at 3:05pm(45F cooling ) cooling since 10 min at 3:38pm same temperature. At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to walk in cooler **Corrective Action Taken** **Repeat Violation**
Basic 1
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. A bag with frozen shrimp thawing at room temperature on prep area. Operator moved to walk in cooler **Corrected On-Site**
Inspector observations synchronized from DBPR on August 14, 2026 8:06 AM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.