Shan Kishi Hibachi & Sushi Express
1713 Woodlawn Way #5, Gulf Breeze, FL 32563 · Mobile Food Dispensing Vehicle · License 6750220
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 27 complaint inspection4 high priority (no follow-up needed), 3 intermediate, 2 basic-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 27, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
I observed a container of beef sitting on a bag of produce inside upright reach in cooler.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
During complaint inspection observed employee enter unit and not wash hands before putting gloves on prior to prepping food.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
During complaint inspection, I observed the operator change task, from prepping fish at three compartment, sink to cleaning food contact surfaces.
Employee washed hands with no soap.
During complaint inspection, I observed operator wash hands with gloves on.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Following items inside upright reach in coolers. Tofu, milk, and salads.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Items stored inside hand washing station. Operator removed items.
Basic2
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Outside tanks next to Mfdv.
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
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.