SHOGUN JAPANESE RESTAURANT
Latest Score
94
Last Inspected
Apr 30, 2026
Violations
16
Critical
7
Inspection History
Apr 30, 2026
Score: 94
Oct 7, 2025
Score: 91
Feb 19, 2025
Score: 95
Inspection Reports
A April 30, 2026 REGULAR Score: 94 0 violations
No violations recorded for this inspection.
A October 15, 2025 FOLLOWUP Score: 100 0 violations
No violations recorded for this inspection.
P October 15, 2025 FOLLOWUP Score: 0 0 violations
No violations recorded for this inspection.
C October 7, 2025 REGULAR Score: 91 2 violations 2 critical
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Sauce and cut produce/lettuce siting in buckets on ice, holding at 55F-60F- Discarded)
PROPER DATE MARKING AND DISPOSITION
Food held in fridge past written date mark
P October 7, 2025 COMPLAINT Score: 0 0 violations
No violations recorded for this inspection.
P December 8, 2023 Score: 77 14 violations 5 critical
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand cleaner not provided at lavatory or hand washing sink.
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized (Chlorine sanitizer at 200 PPM-corrected).
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above (Rice holding at 100 degrees- discarded).
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded (corrected).
Contamination prevented during food preparation, storage and display
Food not stored at least 6 inches above the floor. Food containersstored under sewer line not shielded to intercept potential drips, under leaking water line, or under an open stairwell.
Wiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food (must have handle).
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Equipment is not maintained in good repair or does not allow for proper adjustment (Cooler leaking in sushi bar area).
Hot and cold water available; adequate pressure; plumbing maintained
Plumbing not maintained in good repair (Womens restroom toilet).
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Sewage and waste water not disposed of in an approved manner (hand sink in prep room).
Toilet facilities: properly constructed, supplied, cleaned
Proper waste receptacle not provided (covered receptacle in womens restroom).
Physical facilities installed, maintained and clean
Outer openings not protected against entry of pests (Back door seal). Walls not clean. Floors not clean (under/behind equipment) Floors in disrepair (missing floor tiles) Walls in disrepair (holes in walls).
INSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence of insects (gnats in dish room- calling pest control).