JPAN
3800 S TAMIAMI TRL #3, Sarasota FL 34239 · 407.687.3522
Last inspected Dec 18, 2025 · 6 visits since September 2023
FEB 24
AUG 24
FEB 25
AUG 25
DEC 25
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed chicken 80F in oven in plastic tub. Cook removed to cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Observed sushi rice left at front counter from previous night. Cook voluntarily discarded.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black substance inside ice machine.
Food stored on floor. Observed soy sauce and vinegar on floor in shed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves soiled in walk in cooler.
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands.Observed cook handle raw salmon and chicken then touch clean equipment without handwashing and change of gloves. Educated cook and spoke to manager.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.Observed raw salmon and raw chicken on cutting board in kitchen without cleaning and sanitizing board in between.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in plastic containers in oven hot holding beef 60F, pork 69F for approximately 1 1/2 hours. Reheated within 15 minutes to 172F after education.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee handling raw foods and wiping cutting board with dry towel and not changing gloves while continuing to prepare and handle other foods and equipment.
Soiled dry wiping cloth in use. Observed 2 dry wiping clothes used to wipe cutting board after cutting raw chicken and salmon.
Feb 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sushi reach in cooler ambient 38F, octopus 46F, kinme dai 47F.Returned to cooler, checked ambient.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Observed chlorine sanitizer bucket on sushi line above 200ppm. Employee corrected to 200 ppm.
In-use tongs stored on equipment door handle between uses.
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed chicken 80F in oven in plastic tub. Cook removed to cooler.
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. Observed Aphiwat Oning expired 7/1/1025
No handwashing sign provided at a hand sink used by food employees.Not observed in men's room. Manager printed and posted sign.
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Dumpster rusted out on bottom.Observed on shared dumpster with plaza.
Grease on the ground and/or pad around grease receptacle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters.
Single-service articles improperly stored.Observed case to go containers on floor in shed. Chef relocated.
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Observed at 0 ppm. Operator corrected to 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed at Sushi Bar Cold Holding Cream Cheese 67F. Employee moved to cooler. Emailed operator time as public health form to consider using if held at room temperature.
Accumulation of debris on exterior of warewashing machine. Observed food debris on top of Dishwashing Machine.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Cook removed.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.