JPAN SUSHI & GRILL
229 N CATTLEMEN RD STE 61, Sarasota FL 34243 · 941-960-3997
Last inspected Apr 8, 2026 · 7 visits since November 2023
APR 24
SEP 24
MAR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Kale at 47F. and cream cheese at 51F. at sushi station. Sushi 61F. above cold line in cook line cooler. Operator moved products to proper refrigeration.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023033173 | Apr 19, 2023 | Jul 25, 2023 | $400 |
Inspection history
7 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance on the ice drop tray.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed 2 ceiling vents in kitchen over dish machine soiled and rusty.
Food stored on floor. Observed a box of food on the floor in the walk in freezer. Operator moved item.
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed 2 ceiling vents in kitchen over dish machine soiled and rusty.
Mar 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer handle dirty dishes, then clean dishes without washing his hands. Operator educated employee.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw seafood not identified on the establishment's gluten free manu and on sushi and sashimi section of their cocktail menu.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting.
Waste line missing at soda gun holster. At bar.
Mar 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 6 high priority.
6 High priority4 Intermediate16 Basic
Show 26 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine at 0ppm at dish machine.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer handle dirty dishes, then clean dishes without washing his hands. Operator educated employee.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched his hair with gloves on and then continued food preparation with same gloves.
Stop Sale issued due to adulteration of food product. Observed cook slice two sushi rolls with the plastic wrap still on top of the sushi.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Kale at 47F. and cream cheese at 51F. at sushi station. Sushi 61F. above cold line in cook line cooler. Operator moved products to proper refrigeration.
Toxic substance/chemical improperly stored. Observed butane stored with food at sushi station.
Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable peeler soiled. Microwave soiled. Operator cleaned.
Handwash sink not accessible for employee use at all times. Cook line sink blocked with linen cans.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw seafood not identified on the establishment's gluten free manu and on sushi and sashimi section of their cocktail menu.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed both containers empty.
Cloth used as a food-contact surface. Non-food grade cloth directly on cut vegetables in sushi station cooler.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker above cook line cooler.
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in reach-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in vinegar.
Old labels stuck to food containers after cleaning.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At front sushi station.
Standing water in bottom of reach-in-cooler. Observed in keg cooler.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. On cook line.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed drill on food storage area shelf.
Stored food not covered. Lobster in reach in cooler and cut broccoli in walk in cooler.
Uncleanable knife block in use to store knives.
Waste line missing at soda gun holster. At bar.
Working containers of food removed from original container not identified by common name. Salt not labeled. Operator labeled.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee preparing ready to food, changing tasks and not changing gloves or washing hands. Operator coached.
Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the server area blocked with a trash can and broom. Operator corrected.
No paper towels or mechanical hand drying device provided at handwash sink. Observed the handwashing sink on the cook line without paper towels. Operator corrected.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed a pan of cooked chicken (5.2#'s) at 61 degrees, stored in reach in cooler in back prep kitchen under the prep table. All other items in the cooler were at proper temperature. Operator stated she pulled it from the walk in cooler 5 hours ago due to the walk in cooler being down. Also observed 5 cases (29.5#'s) of shrimp tempura that were still in the walk in cooler after it went down were at 72 degrees and 14 pounds of Krab sticks that were at 62 degrees. All products have been discarded. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a pan of cooked chicken (5.2#'s) at 61 degrees, stored in the reach in cooler in back prep kitchen under the prep table. All other items in the cooler were at proper temperature. Operator stated she pulled it from the walk in cooler 5 hours ago due to the walk in cooler being down. Also observed 5 cases (29.5#'s) of shrimp tempura that were still in the walk in cooler after it went down that were at 72 degrees and 14 pounds of Krab sticks that were at 62 degrees. All products have been discarded. Stop sale issued.
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a food server touch ready to eat food and place it onto a plate and proceeded to serve it. No hand wash or glove use. Operator coached employee.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed a heavy grease build up on the shelf and floor to the left of the fryers.
Bowl or other container with no handle used to dispense food. Observed a bowl being used for rice scooping. No handle and resting in rice.
Working containers of food removed from original container not identified by common name. Observed 3 containers in back kitchen without labels and product removed from original packaging.
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.