SHINGO'S JAPANESE RESTAURANT
9859 LAKE WORTH RD, Wellington FL 33467 · 561.963.5050
Last inspected Feb 3, 2026 · 9 visits since August 2023
MAR 24
OCT 24
FEB 25
AUG 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026022349 | Feb 3, 2026 | May 19, 2026 | $600 |
| 2--2025070382 | Aug 28, 2025 | Oct 13, 2025 | $400 |
| 2--2025030708 | Feb 27, 2025 | Apr 24, 2025 | $200 |
| 2--2015005525 | Feb 3, 2015 | Apr 6, 2015 | $400 |
Inspection history
9 visits, newest first
Feb 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority1 Intermediate1 Basic
What the inspector wrote — 9 findingsThe state's own report →
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
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
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
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
Show the remaining 5 findings ▾
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
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
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
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
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
Aug 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor soiled/has accumulation of debris. In kitchen under deep fryers floor has accumulation of food and grease debris, discussed with operator to clean and sanitize areas.
Aug 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator entered kitchen from outside and without washing hands handled pan of raw shrimp, discussed with operator who washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and after without washing hands employee handled bucket of sauce, discussed with operator employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer next to dish washing area raw salmon not commercially packaged stored directly above packages of imitation krab meat, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler across from wok raw Shrimp over bean sprouts and cooked Vegetables, discussed with operator who removed container of raw shrimp. In reach in cooler at sushi bar raw salmon stored directly above seaweed salad, discussed with operator who corrected storage of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen next to deep fryer and wok fresh garlic in oil (94F - Cold Holding) per operator product not portioned or prepared today and removed from cooler approximately 3 hours ago, discussed with operator who moved product to ask in cooler to rapid chill. In reach in cooler across from wok cooked pasta (64F - Cold Holding); cooked pork balls (59F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 3 hours, discussed with operator who removed over stacked portioned and placed in walk in cooler to chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler sliced cooked pork (55F - Ambient Cooling) at 2:10 since 12:00 to 53F at 2:30, at this rate of cooling product will not reach 41F within 4 hours, discussed with operator who unwrapped plastic from container to allow adequate air flow cooling.
Floor soiled/has accumulation of debris. In kitchen under deep fryers floor has accumulation of food and grease debris, discussed with operator to clean and sanitize areas.
Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler at sushi bar employee beverage stored above containers of food, discussed with operator who removed beverage.
Working containers of food removed from original container not identified by common name. In kitchen multiple unlabeled bottles of various oils, discussed it operator who labeled bottles.
Feb 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over Japanese plant based pancake reach in freezer Items Not commercially packaged Removed
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. Raw beef over raw scallops in reach in freezer Removed
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef touched garbage bin with gloves and began handling cook line equipment Gloves not changed in between
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vent cover
Food stored on floor. Soy sauce bucket floor
Time/temperature control for safety food thawed in an improper manner. Tuna and crab at room temperature
Oct 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged over cooked pork belly commercially packaged in reach in freezer at cook line; Raw salon not commercially packaged over Japanese pancakes commercially packaged in freezer at the back of the kitchen food stored properly
Accumulation of debris inside warewashing machine.
Wall soiled with accumulated grease, food debris, and/or dust- mold like substance present on the wall by dishwasher
Oct 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority0 Intermediate3 Basic
Show 8 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. Dishwasher (Chlorine 0ppm); operator unable to fix
Raw animal food stored in same container as ready-to-eat food. Raw fish not commercially packaged with cooked octopus not commercially packaged in the same basket in reach in freezer at the back of the kitchen Stored properly
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged over cooked pork belly commercially packaged in reach in freezer at cook line; Raw salon not commercially packaged over Japanese pancakes commercially packaged in freezer at the back of the kitchen food stored properly
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. Raw salmon not commercially packaged over raw fish not commercially packaged in freezer at the back of the kitchen Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (50F - Cold Holding); cooked pork (50F - Cold Holding)in small cooler at the back of the kitchen As per operator food not prepared of portioned today; food out of temperature for approximately 2 hours; food overstocked; placed in ice and moved to walk-in cooler;
Accumulation of debris inside warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in handwashing sink at sushi station Removed
Wall soiled with accumulated grease, food debris, and/or dust- mold like substance present on the wall by dishwasher
Mar 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw fish above wasabi sauce. Operator placed raw fish on lower shelf,
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observe Sanitizer Bucket (Chlorine 200+ppm) Operator correct to 100ppm
Bowl or other container with no handle used to dispense food. Observe in rice, Operator removed.
Food stored on floor. Observe plastic container of soy sauce on kitchen floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe on wall by ice machine.
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate3 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container...covered boiled eggs with paper towel at walk in cooler, employee removed paper towel.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw scollops directly stored top of the cooked duck, bread in reach in freezer. Employee properly stored.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw chicken above raw sea food at reach in cooler. Employee properly stored.
Stop Sale issued due to food not being in a wholesome, sound condition.... 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...sushi rice being held since last night at sushi station.
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...sushi rice being held since last night at sushi station. See stop sale. Employee discarded rice. Employee replaced new rice with time marked.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash....single serve food containers stored next to hand washing sink at sushi station.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package...salmon fish in commercially packaged thawing at reach in cooler. Employee removed fish.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...scoop stored in 121°F water at kitchen, employee higher water temperature at 158°F
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler, multiple containers with no date marks, all 24 hrs+.
Exterior kitchen door has a gap at the threshold that opens to the outside.
Single-service articles improperly stored. Observed cases of take out products stored on the hallway floor. Operator relocated to a shelf.
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.