Sho Gun Japanese Restaurant
143 W Noble Ave # C, Williston, FL 32696 · Permanent Food Service · License 4800617
What drove the grade
Packaged food not labeled as specified by law.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection4 intermediate (1 fixed on the spot), 7 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 11, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 02, Labeling, date marking and consumer advisory: 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.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Ice in handwash sink
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed two spray bottle not properly labeled with identifying contents ( bleach, glass cleaner ).
Code 53, Manager certification and employee training: 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
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: 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
Fixed on the spot
Food stored on floor.
Container of oil on floor in back storage area. Manager placed on shelf.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Tongs on cook line stored in standing water at 87°F. Manager removed tongs and had them washed
Fixed on the spot
Ice scoop handle in contact with ice.
Ice scoop handle touching ice. Manager removed scoop
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
Raw wood on side of wire cabinet in kitchen.
Code 31, Handwash sinks and supplies: 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
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Back door from kitchen does not have a self closing mechanism
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.