SHAN KISHI HIBACHI & SUSHI EXPRESS Inspection – October 27, 2026

High Priority 4

#3High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. During complaint inspection observed employee enter unit and not wash hands before putting gloves on prior to prepping food.

#4High Priority12A-20-4

High Priority – Employee washed hands with no soap. During complaint inspection, I observed operator wash hands with gloves on.

#5High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. I observed a container of beef sitting on a bag of produce inside upright reach in cooler.

#6High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. During complaint inspection, I observed the operator change task, from prepping fish at three compartment, sink to cleaning food contact surfaces.

Intermediate 3

#7Intermediate02C-03-5

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. Following items inside upright reach in coolers. Tofu, milk, and salads.

#8Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Items stored inside hand washing station. Operator removed items.

#9Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic 2

#1Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. Outside tanks next to Mfdv.

#2Basic36-10-4

Basic – Worn, torn and/or soiled floors/carpeting.

Florida Food Watch