SHINGO'S JAPANESE RESTAURANT

Name: SHINGO'S JAPANESE RESTAURANT
Address: 9859 LAKE WORTH RD, WELLINGTON, FL, 33467, US
Rating: 81.6

9859 LAKE WORTH RD, WELLINGTON, FL 33467

License #6013467

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

81.6 Grade C / 100

Mixed Health Record

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Quick take

SHINGO'S JAPANESE RESTAURANT in WELLINGTON currently holds an InspectFL Health Score of 81.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 3, 2026. Across those visits, inspectors documented 19 total violations — 12 critical, 2 major, 5 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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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

None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

Disposition: Administrative complaint recommended
[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-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
[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
[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
[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
[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
[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
[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

Disposition: Administrative complaint recommended
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.

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