SHOGUN JAPANESE STEAKHOUSE
1219 S 41 BY-PASS, Venice FL 34292 · (941)485-8746
Last inspected Jun 11, 2026 · 6 visits since September 2023
FEB 24
SEP 24
FEB 25
OCT 25
JUN 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (47F - Cooling) in the walk in cooler. The operator stated the rice was cooked the day prior to inspection. The operator discarded the rice.
★ 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--2023010757 | Feb 22, 2023 | Mar 23, 2023 | $400 |
Inspection history
6 visits, newest first
Jun 11, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
No probe thermometer provided to measure temperature of food products.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean wiping cloth supply not properly stored. Observed clean wiping cloths stored on the floor in the storage area near the walk in cooler.
Employee personal food not properly identified and segregated from food to be served to the public in the glass door cooler at the server station. The operator properly stored the employee food.
Show the remaining 1 finding ▾
Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Observed single-use gloves stored in the employee restroom. The operator stored the gloves in a proper location.
Oct 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee backpack stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in dry storage. The operator proctored the personal belonging.
Employee beverage containers on a food next to clean equipment/utensils in the kitchen.
Feb 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (47F - Cooling) in the walk in cooler. The operator stated the rice was cooked the day prior to inspection. The operator discarded the rice.
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. Observed cooked rice (47F - Cooling) in the walk in cooler. The operator stated the rice was cooked the day prior to inspection. The operator discarded the rice.
Toxic substance/chemical improperly stored. Observed a box of degreaser stored on top of a box containing plastic jars of mayonnaise in dry storage. The operator properly store the box of degreaser.
Accumulation of debris on the top exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas.
Dead roaches on premises. Observed 3 dead roaches in the storage area near the employee restroom. The operator vacuumed the dead roaches.
Food stored on floor. Observed a box containing plastic jars of mayonnaise stored on the floor in dry storage. The operator properly stored the box of mayonnaise.
No handwashing sign provided at a hand sink used by food employees in the ladies restroom. The operator was emailed an employee handwashing sign.
Outer openings of establishment cannot be properly sealed when not in operation.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed the chlorine sanitizer solution in the kitchen at 0ppm. The operator added bleach to a concentration of 100ppm.
Sep 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine sanitizer solution over 200ppm. The operator diluted the solution to 100ppm.
Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands in the three compartment sink. Educated the employee on proper handwashing procedures.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a pack of employee cigarettes stored next to clean dishware in the server station. The operator properly stored the cigarettes.
Food not stored at least 6 inches off of the floor. Observed raw beef not stored 6 inches off the ground in the walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for rice not stored above the food in the kitchen. The operator removed the scoop from the rice.
No handwashing sign provided at a hand sink used by food employees in the ladies restroom.
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 10 findings ▾
No color/concentration comparison chart available for chemical chlorine test kit used to check sanitizer.
Bowl or other container with no handle used to dispense food. Observed a bowl with no handle used as a scoop for rice in the kitchen. The operator removed the bowl.
Buildup of food debris/soil residue on equipment door handles. Observed the handles on the reach in cooler soiled with a build up of food debris.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Dishmachine not sanitizing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed the dishmachine not dispensing chlorine sanitizer solution. The operator set up the three compartment sink for warewashing.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored near clean utensils in the kitchen. The operator discarded the beverage.
Food stored on floor. Observed plastic containers of mayonnaise stored on the floor near the walk in cooler.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed the scoop for rice stored on between the lid and handle of the rice cooker. The operator removed the scoop for sanitization.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed the wiping cloth chlorine solution at 0ppm. The operator replaced the solution to level of 100ppm.
Exit door locked. For reporting purposes only. Observed the rear exit door locked near the walk in cooler.
Sep 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash utensils in the three compartment sink without sanitizing. The employee placed the utensils in the dishmachine for proper sanitization.
Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands in the three compartment sink. Educated the employee on proper handwashing procedures.
Spray bottle containing toxic substance not labeled near the dishmachine.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Observed a bowl with no handle used as a scoop for rice in the kitchen. The operator replaced the bowl with a scoop with a handle.
Ceiling not smooth, nonabsorbent and easily cleanable in the kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling vent in the wait station soiled with an accumulation of dust.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed the scoop used for rice stored on top of the lid of the rice cooker. The operator replaced the scoop and properly stored.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black mold like substance on the door jamb of the walk in cooler.
Plastic soda bottles not stored at least 6 inches off of the floor in the dry storage area. Observed raw shrimp, raw beef, raw scallops, and mushrooms not stored at least 6 inches off of the floor in the walk in cooler.
Wet wiping cloths stored in detergent and sanitizer mixed together.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer at 0ppm. The operator refilled the solution to 100ppm.
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.