Shin Sushi

2475 S Hwy 27, Clermont, FL 34711 · Permanent Food Service · License 4508375

Official report

out of 100

Grade F

Safety score 35 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued due to adulteration of food product.High priority · 30 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
7 high priority (4 fixed on the spot, 1 repeat), 8 intermediate (3 fixed on the spot, 2 repeats), 16 basic (1 repeat); intermediate violations cost 18 at most; basic violations cost 12 at most
-62
Extension granted on Sep 17
Counts in full until a follow-up finds the problems fixed
-3
Safety score35

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep92026

Routine inspection

31 violations found · Inspector came back once

Follow-up visitSep 17, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  More time given
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and dining room
  More time given
Official report, on the Florida DBPR website
First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
31 violations found:
- 7 High priority
- 8 Intermediate
- 16 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
  Tuna not removed from ROP per commercial package
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shrimp over ready to eat crab Raw shell eggs stored over ready to eat shrimp
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  Rinsed had in water after touching soiled plates
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. 0ppm 50ppm
  Fixed on the spot
  Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Wiping cloth rinsed in hand wash sink and then used to wipe cutting board that had raw fish prepared on it in the sushi kitchen Educated operator
  Fixed on the spot
  Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Next to food bleach in the kitchen
  Fixed on the spot
Intermediate8
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine
  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
  Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator bought at store
  Fixed on the spot
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  82° in beverage area
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Washing wiping in hand sink in sushi area
  No soap provided at handwash sink.
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Removed seating on right side on front door and added the bar. Removed buffet station in middle of floor and added large sushi prep kitchen
Basic16
- Code 06, Food properly thawed: 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.
  See stop sale. Tuna
- Code 08, Food protection and cross-contamination: Stored food not covered in rest in freezer chest in kitchen
  Repeat violation
  Employee personal food not properly identified and segregated from food to be served to the public.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Plastic food storage co trainers broken
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  10ppm
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Prep area end of kitchen selves soiled
- Code 25, Single-service items: Single-service articles improperly stored.
  Napkin stored on floor in storage area
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Sanitizer sink leaking on the floor 3 comp sink
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
- Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
  Near handwashing sink in beverage area and back prep area
- Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  Over beverage area
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair throughout kitchen
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and dining room
  Light not functioning.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.