SHIN SUSHI
2475 S HWY 27, Clermont FL 34711 · 352-227-3689
Last inspected Aug 15, 2025 · 8 visits since August 2023
MAR 24
MAR 25
MAY 25
MAY 25
AUG 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found -1 in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate16 Basic
What the inspector wrote — 25 findingsThe state's own report →
Displayed food not properly protected from contamination. -fried noodles, dumpling sauce, green onions
Live, small flying insects found -1 in kitchen
Raw animal food stored over or with unwashed produce. -raw shell eggs over unwashed celery in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over cooked shrimp salad in reach in cooler, operator corrected.
Show the remaining 21 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic/oil (76F - Cold Holding), cook line, held less than four hours per operator. Operator moved to cooler for quick chill.
Handwash sink not accessible for employee use at all times. -blocked by sanitizer bucket, operator corrected
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. -server line
No soap provided at handwash sink. -server line
Carbon dioxide/helium tanks not adequately secured. -operator chained.
Dead roaches on premises. -dry storage, operator cleaned and sanitized
Equipment and utensils not properly air-dried - wet nesting. -dish area
Exterior door has a gap at the threshold that opens to the outside. -back door
Food stored on floor. -by hand sink on cook line. Operator corrected
Hole in or other damage to wall in kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -sugar container
In-use wet wiping cloth/towel used under cutting board. -operator removed
Light not functioning on cook line
No conspicuously located ambient air temperature thermometer in holding unit. - sushi cooler
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. -operator inverted.
Stored food not covered. -wontons in reach in freezer, operator covered.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. -hand sink in dish area
Wet wiping cloth not stored in sanitizing solution between uses. -cutting board on cook line
Wiping cloth sanitizing solution stored on the floor. -server area in kitchen, operatormoved
May 29, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 9, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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. -employee on cook line touched face and beard then handled raw veggies on cook line. Educated operator and employee, employee washed hands.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Employee eating in a food preparation or other restricted area. -employee was drinking from an open cup on cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server was scooping ice and making drinks wearing a watch.
Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line.
May 8, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 24 recorded, 6 high priority.
6 High priority6 Intermediate12 Basic
Show 24 findings ▾
Displayed food not properly protected from contamination. -lid covering rice on buffet line does not have a hinged lid.
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. -employee on cook line touched face and beard then handled raw veggies on cook line. Educated operator and employee, employee washed hands.
Food placed in soiled container/equipment. -cooked chicken was placed inside a used cardboard box. Operator removed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef in front of raw chicken on cook line make table, operator corrected
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. -panned raw chicken over panned raw beef in walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -seafood salad (54F - Cold Holding); cut melon (54F - Cold Holding); tomato salad (51F - Cold Holding); squid salad (52F - Cold Holding); mussels (48F - Cold Holding); tuna roll (52F - Cold Holding); salmon sushi (51F - Cold Holding); crab sushi (49F - Cold Holding)...buffet line, all held less than four hours per operator. Advised operator to use Time as a Public Health Control on buffet line. Provided and reviewed form.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line
Handwash sink used for purposes other than handwashing. -buffet/sushi line used to rinse knives or utensils
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap or paper towels or mechanical hand drying device provided at handwash sink on buffet line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken and seafood salad in walk in cooler
Bowl or other container with no handle used to dispense food. -multiple containers in kitchen, operator removed.
Carbon dioxide/helium tanks not adequately secured by soda boxes.
Employee eating in a food preparation or other restricted area. -employee was drinking from an open cup on cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee coats hanging off dry storage racks holding food items, operator removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server was scooping ice and making drinks wearing a watch.
Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line.
Food stored on floor. -soy sauce and rice noodles on floor on cook line. Operator corrected.
Ice scoop handle in contact with ice. -server area, operator corrected
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour container in kitchen, operator corrected.
Uncovered food stored near sink exposed to splash. -raw tuna, peel and shrimp, mussels on half shell on buffet line handwashing sink on buffet line
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms over cream cheese in walk in cooler
Working containers of food removed from original container not identified by common name. -salt container on cook line, sugar container on server line
Mar 20, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in freezer -floor drains
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate12 Basic
Show 14 findings ▾
Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next cooking oil on cooks line
Food-contact surface soiled with food debris, mold-like substance or slime. - can opener
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. - cat fish flour
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - back pack and Jacket stored on prep table
Exterior door has a gap at the threshold that opens to the outside. - back door
Floor area(s) covered with standing water. - dish area.
Floor tiles missing and/or in disrepair. - dish area
Interior of oven/microwave has accumulation of black substance/grease/food debris. - all microwaves on cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood fliters
Silverware/utensils stored upright with the food-contact surface up. -forks stored handle side down in back area.
Worn, torn and/or soiled floors/carpeting. - under fryers
Oct 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Floor tiles missing and/or in disrepair. Broken tile and missing grout in dish area.
Hood filter missing from automatic fire suppression/exhaust system.
Light shield damaged/in disrepair. Light fixture in dish area.
Aug 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 1 high priority.
1 High priority4 Intermediate15 Basic
Show 20 findings ▾
Toxic substance/chemical improperly stored. Spray bottle of cleaner stored next to clean coffee fliters in service area. Spray bottle hanging on dump sink.
Clam/mussel/oyster tags not marked with last date served. Not all tags are dated.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in dishwasher area. Hand sink in prep area.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored next to clean silverware at the rolling station.
Floor area(s) covered with standing water. Dish area
Floor tiles missing and/or in disrepair. Broken tile and missing grout in dish area.
Food stored on floor. Coffee in dry storage area.
Hood filter missing from automatic fire suppression/exhaust system.
Ice buildup in reach-in freezer on cooks line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area Double oven in prep area. all microwaves on cooks line.
Light shield damaged/in disrepair. Light fixture in dish area.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of char grill Hood filters
Plumbing system in disrepair. Discharge line broken on hand sink in dish area.
Silverware/utensils stored upright with the food-contact surface up. Silverware stored handle side down at the rolling station.
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.