SHO GUN JAPANESE RESTAURANT
143 W NOBLE AVE # C, Williston FL 32696 · 352.528.0113
Last inspected Aug 11, 2026 · 7 visits since October 2023
AUG 24
JAN 25
AUG 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections trending up, 48 points better than where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On shelf inside walk-in cooler: scallops (72F - Cold Holding). Manager and employee stated that the scallops were thawed at room temperature overnight on the edge of the three-compartment sink.
★ 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 |
|---|---|---|---|
| 5--2017037896 | Jul 31, 2017 | Aug 29, 2017 | $400 |
Inspection history
7 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Ice in handwash sink
Packaged food not labeled as specified by law. Container of food removed ( sugar on cook line ) from original container not labeled with name of contents.
Records/documents for required employee training do not contain all of the required information. Four food handler certificates missing trainers certificate number. Manager completed certificates
Spray bottle containing toxic substance not labeled. Observed two spray bottle not properly labeled with identifying contents ( bleach, glass cleaner ).
Show the remaining 7 findings ▾
Food stored on floor. Container of oil on floor in back storage area. Manager placed on shelf.
Ice scoop handle in contact with ice. Ice scoop handle touching ice. Manager removed scoop
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs on cook line stored in standing water at 87F. Manager removed tongs and had them washed
No handwashing sign provided at a hand sink used by food employees. Handwash sink sign missing at women's rest room. employee put sign in women's room
Outer openings not protected with self-closing doors. Back door from kitchen does not have a self closing mechanism
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( strawberries) stored over ready-to-eat food ( cut leafy greens) in reach in cooler. Manager moved strawberries
Wood food-contact surface not properly sealed. Raw wood on side of wire cabinet in kitchen.
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate9 Basic
Show 12 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine door soiled with mold-like substance. Manager washed and sanitized the door during this inspection.
Handwash sink used for purposes other than handwashing. Employee in sushi prep area rinsed a wiping cloth in the handwash sink.
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. Seven Florida Restaurant and Lodging Association food handler certificates expired in September 2025. Establishment has one Florida Restaurant and Lodging Association food handler certificate that has not expired.
Bowl or other container with no handle used to dispense food. Plate without handle used as a scoop inside bin of rice at cookline. Manager replaced the plate with a handled scoop during this inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles in-use throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employees working at jackets stored directly on top of box containing single-use pan liners and above bin of rice. Manager removed the drill from the shelf during this inspection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees working at cookline and handling food with bracelets and/or watches on wrists. Manager had both employees remove them during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Several wet nested plastic drink cups in server station.
Food storage container/container lid cracked or broken. Several clear plastic drink cups cracked in server station.
Garbage on the ground and/or pad around dumpster. Trash on ground behind dumpster labeled "Shogun" inside enclosure.
No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink at cookline.
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. Nonfood-grade powerdrill stored directly on top of box containing single-use pan liners and above bin of rice. Manager removed the drill from the shelf during this inspection.
Aug 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline drank from a foam cup, then continued to handle equipment and cook food at cookline without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On table in prep area near cookline: rice (69F - Cold Holding). Manager stated the rice was brought from the walk-in cooler and placed on the table one hour prior. The rice is not being held on time and has no time marks. Inspector had manager move the rice back into the cooler to cool to 41F.
Toxic substance/chemical improperly stored. Jug containing bleach stored directly on top of bucket containing soy sauce in back of kitchen. Manager removed the bleach from the area during this inspection.
Handwash sink not accessible for employee use at all times. 1. Red tray laid across handwash sink near dish machine. Manager removed tray from area during this inspection. 2. Handwash sink at cookline blocked by large plastic pan and partially obstructed by rice warmer and table. Inspector moved the pan to the warewash area before washing hands.
Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups stacked on counter in server station.
Food storage container/container lid cracked or broken. Several cracked drink cups stacked on counter in server station.
Food stored on floor. Several containers of shortening stored directly on ground in storage room behind restaurant. Manager removed items from the floor during this inspection.
Single-service articles improperly stored. Several boxes containing single-use plastic bowls stored directly on ground in storage room behind restaurant. Manager removed items from the floor during this inspection.
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. Cut raw frozen beef stored inside grocery bag, in direct contact with grocery bag inside walk-in freezer. Manager transferred the beef to a food-grade container during this inspection.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chlorine test kit unavailable for dish machine. Manager only has a quaternary test kit.
Bowl or other container with no handle used to dispense food. 1. Metal bowl without handle stored down inside pan of vegetables at cookline. 2. Two single-use cups without handles stored down inside bin of sugar. Manager removed all cups and bowls from areas during this inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous and acoustic ceiling tiles in-use throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee backpack on top of sauce bucket near cookline. 2. Employee phone on shelf above bottles of sauce near cookline. 3. Employee keys on shelf beside bottles of sauce near server station. 4. Employee bag stored on shelf above restaurant food beside ice machine. Manager removed all employee items from areas during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on counter in server station. Manager returned the cups to the warewash area and instructed the dishwasher to allow the cups to air dry before stacking the cups in the future.
Floor soiled/has accumulation of debris. Floor in exterior storage room soiled with leaves.
Food storage container/container lid cracked or broken. Two small holes on interior of ice machine lid.
Food stored on floor. Several bottles containing sauce stored directly on floor behind front counter.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in crack between two prep tables at cookline. Manager removed knife from area during this inspection.
Aug 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority2 Intermediate9 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On shelf inside walk-in cooler: rice (52F-56F - Cooling overnight). Manager and employee stated the rice was cooked the previous day and placed into the walk-in cooler to cool. The rice is in a deep pan, covered with plastic wrap and a lid. Stop sale issued.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. On shelf inside walk-in cooler: rice (52F-56F - Cooling overnight). Manager and employee stated the rice was cooked the previous day and placed into the walk-in cooler to cool. The rice is in a deep pan, covered with plastic wrap and a lid.
Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw cut steak stored directly on top of pan containing cooked noodles inside reach-in cooler at cookline. Manager moved the raw steak to the bottom shelf during this inspection. Pan containing raw tuna stored on shelf above pan containing sliced avocado inside reach-in cooler in bar area. Manager moved avocados to another area during this inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On shelf inside walk-in cooler: scallops (72F - Cold Holding). Manager and employee stated that the scallops were thawed at room temperature overnight on the edge of the three-compartment sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf inside walk-in cooler: scallops (72F - Cold Holding). Manager and employee stated that the scallops were thawed at room temperature overnight on the edge of the three-compartment sink. Stop sale issued.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelf inside walk-in cooler: rice (52F-56F - Cooling overnight). Manager and employee stated the rice was cooked the previous day and placed into the walk-in cooler to cool. The rice is in a deep pan, covered with plastic wrap and a lid. Stop sale issued.
Handwash sink used for purposes other than handwashing. Employee at front counter dumped pan of water into the handwash sink.
Bowl or other container with no handle used to dispense food. Metal bowl without handle stored inside bin of panko in prep area. Manager replaced bowl with a handled scoop during this inspection.
Cardboard used to line nonfood-contact shelves. Cardboard lining counter in sushi bar. Manager removed cardboard from area during this inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic ceiling tiles in-use throughout kitchen.
Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on counter in server station.
Food storage container/container lid cracked or broken. Crack on corner of black plastic pan on dish rack above three-compartment sink.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in crack between reach-in cooler and counter at cookline manager removed knife from area during this inspection.
Time/temperature control for safety food thawed in an improper manner. On shelf inside walk-in cooler: scallops (72F - Cold Holding). Manager and employee stated that the scallops were thawed at room temperature overnight on the edge of the three-compartment sink. Stop sale issued.
Unclean building components, attachments or fixtures. Ceiling tiles and air vent over prep area in back of kitchen soiled with dust.
Working containers of food removed from original container not identified by common name. Bin of flour on dry storage shelf near cookline missing label. Manager added proper label during this inspection.
Mar 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Large bowl containing raw shrimp stored on shelf above pan containing cooked noodles inside walk-in cooler. Manager moved raw shrimp to a lower shelf during this inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf in kitchen near cookline: rice (83F - Cold Holding). Employee stated they removed the rice from the walk-in cooler approximately 30 minutes prior. Inspector had employee return rice to the walk-in cooler to cool to 41F.
Toxic substance/chemical improperly stored. Bottle containing degreaser stored in shelf beside bin of rice in kitchen near three-compartment sink. Manager removed degreaser from shelf during this inspection.
Handwash sink used for purposes other than handwashing. Squeegee stored inside handwash sink near cookline. Employee removed squeegee from sink during this inspection.
Carbon dioxide/helium tanks not adequately secured. Large co2 tank not secured behind building near back door. Manager layer co2 tank on its side against the wall during this inspection.
Cardboard used to line nonfood-contact shelves. Cardboard lining shelf at cookline above clean dishes. Manager removed and discarded cardboard during this inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee eating in a food preparation or other restricted area. Employee eating with plate of food in warewash area above clean dishes. Employee eating at cookline. Manager had both employees put away food during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored on shelf in kitchen above and beside canned foods and seasonings. Manager removed keys from shelf during this inspection.
Food storage container/container lid cracked or broken. Large black pan cracked on clean dish rack above three-compartment sink.
Oct 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 2 high priority.
2 High priority5 Intermediate11 Basic
Show 18 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Washed jalapeños stored inside grocery bag inside reach-in cooler in bar area. Manager had employee place jalapeños inside a clean container during this inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw beef stored on shelf above bottles of sauce and scallions inside reach-in cooler across from cookline. Manager placed tray of raw beef on lower shelf during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside ice machine soiled with black substance.
Handwash sink not accessible for employee use at all times. Handwash sink at cookline blocked by large trash can. Inspector moved trash can away from sink during this inspection.
Handwash sink used for purposes other than handwashing. Orange chisel stored inside handwash sink at cookline. Manager removed chisel from sink during this inspection. Container of food stored inside handwash sink in bar area. Employee removed fod from handwash sink during this inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired 06/2021. Manager placed an order for new test strips during this inspection.
Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser missing label on wall near cookline. Manager added proper label during this inspection.
Carbon dioxide/helium tanks not adequately secured. Large co2 tank not secured outside building near back door.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent soiled with black substance in kitchen near back door.
Employee personal food not properly identified and segregated from food to be served to the public. Grocery bag co training personal food stored on top of cases of fish inside walk-in freezer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal keys on top of can of sauce on shelf in dry storage area. Manager removed keys from area during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Wet nested plastic pans on shelf above three-compartment sink. Wet nested drink cups on shelf near fountain machine in server station.
Food storage container/container lid cracked or broken. BLue bin containing sugar cracked on shelf near server station.
Food stored on floor. Jug of frying oil stored on floor in kitchen at cookline. Manager placed oil on shelf during this inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup on shelving inside reach-in freezer near ice machine in server station.
Single-service articles improperly stored. Box of takeout condiment cups stored on floor in dry storage area. Manager placed box of cups on shelf during this inspection.
Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed avocados stored on top of margarine inside walk-in cooler.
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.