SHAN KISHI CUISINE INC

Name: SHAN KISHI CUISINE INC
Address: 13800 PANAMA CITY BEACH PARKWAY, SUITE 101D, PANAMA CITY BEACH, FL, 32407, US
Rating: 84.8

13800 PANAMA CITY BEACH PARKWAY, SUITE 101D, PANAMA CITY BEACH, FL 32407

License #1305378

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SHAN KISHI CUISINE INC in PANAMA CITY BEACH currently holds an InspectFL Health Score of 84.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 13, 2026. Across those visits, inspectors documented 28 total violations — 9 critical, 5 major, 14 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 13, 2026

The most recent inspection was clean, with no violations documented on February 13, 2026.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Passed — No Violations

Disposition: Warning Issued
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Food/residue at top opening of sushi rolling machine. Manager cleaned machine at time of inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris inside ice scoop bucket behind bar. Scoop and buckets removed and sent for cleaning.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Cutting boards on cook line stored between cooler and prep table with side in contact with floor. Employees removed cutting boards from floor for cleaning and relocating.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over chest freezer. Discarded at time of inspection.
[41-10-4] Toxic substance/chemical improperly stored. Spray paint stored on dry storage shelf by rice paper and bottled waters. Spray paint removed from shelf during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pot stickers, raw salmon over asparagus.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee washing onions in bar handwashing sink. Discussed with employee, employee took onions to kitchen for washing.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No water from hot water knob at bar hand wash sink. 62F from cold side.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over back prepping area. Debris inside light shield in prep area.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Debris inside ice scoop holder at bar. Scoop and buckets removed and sent for cleaning.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar and corn starch bins not labeled. Employee labeled bins at time of inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 50F, imitation crab meat 49F, raw shrimp 50F, in walk-in cooler over 4 hours per operator, see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 50F, imitation crab meat 49F, raw shrimp 50F, in walk-in cooler over 4 hours per operator, see stop sale.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle of purple liquid on floor in prep area. Per employee bottle contains degreaser. Labeled during inspection.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. On cook line and at bar. Knives removed during inspection.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops for starch bins have handle in product.
[35B-08-4] Fly sticky tape hanging over prep table in back.
[08B-47-4] Food not stored at least 6 inches off of the floor. Bags of rice and buckets of ginger on floor in dry storage.
[41-07-4] Container of medicine improperly stored. Bottle of antiseptic stored in bin with dry spices. Medicine removed from shelf during inspection.

Disposition: Warning Issued
[05-08-4] No probe thermometer provided to measure temperature of food products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, salmon, and shrimp stored over peeled sweet potatoes and cut onions in cook line reach in cooler. Raw animal foods moved to bottom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gaskets soiled.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[35B-03-4] Outer openings not protected with self-closing doors. Screen door at back door and solid back door are not self closing.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: Raw shrimp 51F, raw chicken 51F, tofu 52F, per manager items in walk-in over night. See stop sale. Also in walk-in cooler: raw beef 46F, butter 51F, imitation crab meat 57F, per manager these items in walk-in for approximately 1 hour, moved to freezer during inspection for rapid chilling. Upright glass door cooler: half and half 51F, per manager item in cooler for approximately 1 hour. Moved to freezer at time of inspection for rapid cooling.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk-in cooler: raw shell eggs ambient temp 61F, per manager eggs in walk-in cooler over night. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: Raw shrimp 51F, raw chicken 51F, tofu 52F, per manager items in walk-in over night. See stop sale.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk-in cooler: raw shell eggs ambient temp 61F, per manager eggs in walk-in cooler over night. See stop sale.

Community reaction

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Community pulse