SHINGO'S JAPANESE RESTAURANT

Name: SHINGO'S JAPANESE RESTAURANT
Address: 9859 LAKE WORTH RD, WELLINGTON, FL, 33467, US
Rating: 56.5

9859 LAKE WORTH RD, WELLINGTON, FL 33467

License #6013467

🍱 Japanese/Sushi ℹ️

56.5 Grade F / 100

Failing Health Score

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Latest inspection

February 3, 2026 · 9 findings · 7 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

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Quick take

SHINGO'S JAPANESE RESTAURANT in WELLINGTON currently holds an InspectFL Health Score of 56.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on February 3, 2026. Across those visits, inspectors documented 51 total violations — 29 critical, 3 major, 19 minor.

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The latest inspection on February 3, 2026 shows 9 observation rows: 7 critical, 1 major, and 1 minor.

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Inspector notes

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SHINGO'S JAPANESE RESTAURANT has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. A bag with frozen shrimp thawing at room temperature on prep area. Operator moved to walk in cooler
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sitting on cook line . Cooked chicken at 3:11pm (71F cooling) ) cooling since 11:30am. Product didnt cool to 70F within 2 hours. See stop sale
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cooked came to work from the outside of the restaurant, started to handled containers with food without washing hands. Employee washed hands
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Several containers on the cook line coolers with direct contact with cut onions,dumplings. Operator removed paper towels
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw shrimp over cooked shrimp and raw fish over cooked noodles and raw tuna over imitation crab meat Advised operator to stored properly
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Prep area A case with raw chicken stored above a container with rice. Operator stored properly
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sitting on cook line . Cooked chicken at 3:11pm (71F cooling) ) cooling since 11:30am. Product didnt cool to 70F within 2 hours. See stop sale
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Container with Sushi Rice made at 2 pm per operator not time marked on sushi area. Operator timed marked
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area Deep plastic container with Cut chicken at 3:05pm(45F cooling ) cooling since 10 min at 3:38pm same temperature. At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to walk in cooler

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. In kitchen under deep fryers floor has accumulation of food and grease debris, discussed with operator to clean and sanitize areas.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler at sushi bar employee beverage stored above containers of food, discussed with operator who removed beverage.
[02D-01-5] Working containers of food removed from original container not identified by common name. In kitchen multiple unlabeled bottles of various oils, discussed it operator who labeled bottles.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator entered kitchen from outside and without washing hands handled pan of raw shrimp, discussed with operator who washed hands.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and after without washing hands employee handled bucket of sauce, discussed with operator employee washed hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer next to dish washing area raw salmon not commercially packaged stored directly above packages of imitation krab meat, discussed with operator who corrected storage of products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler across from wok raw Shrimp over bean sprouts and cooked Vegetables, discussed with operator who removed container of raw shrimp. In reach in cooler at sushi bar raw salmon stored directly above seaweed salad, discussed with operator who corrected storage of products.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen next to deep fryer and wok fresh garlic in oil (94F - Cold Holding) per operator product not portioned or prepared today and removed from cooler approximately 3 hours ago, discussed with operator who moved product to ask in cooler to rapid chill. In reach in cooler across from wok cooked pasta (64F - Cold Holding); cooked pork balls (59F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 3 hours, discussed with operator who removed over stacked portioned and placed in walk in cooler to chill.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler sliced cooked pork (55F - Ambient Cooling) at 2:10 since 12:00 to 53F at 2:30, at this rate of cooling product will not reach 41F within 4 hours, discussed with operator who unwrapped plastic from container to allow adequate air flow cooling.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in handwashing sink at sushi station Removed
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust- mold like substance present on the wall by dishwasher
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); operator unable to fix
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Raw fish not commercially packaged with cooked octopus not commercially packaged in the same basket in reach in freezer at the back of the kitchen Stored properly
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged over cooked pork belly commercially packaged in reach in freezer at cook line ; Raw salon not commercially packaged over Japanese pancakes commercially packaged in freezer at the back of the kitchen food stored properly
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw salmon not commercially packaged over raw fish not commercially packaged in freezer at the back of the kitchen Stored properly
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (50F - Cold Holding); cooked pork (50F - Cold Holding)in small cooler at the back of the kitchen As per operator food not prepared of portioned today; food out of temperature for approximately 2 hours; food overstocked; placed in ice and moved to walk-in cooler;

Disposition: Met Inspection Standards
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash....single serve food containers stored next to hand washing sink at sushi station.
[06-09-1] 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...salmon fish in commercially packaged thawing at reach in cooler . Employee removed fish.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit...scoop stored in 121°F water at kitchen, employee higher water temperature at 158°F
[14-86-1] Non-food grade paper/paper towel used as liner for food container...covered boiled eggs with paper towel at walk in cooler , employee removed paper towel.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw scollops directly stored top of the cooked duck , bread in reach in freezer. Employee properly stored.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw chicken above raw sea food at reach in cooler . Employee properly stored.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.... Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. ..sushi rice being held since last night at sushi station .
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. ..sushi rice being held since last night at sushi station . See stop sale. Employee discarded rice. Employee replaced new rice with time marked.