SHINGO'S JAPANESE RESTAURANT

Name: SHINGO'S JAPANESE RESTAURANT
Address: 9859 LAKE WORTH RD, WELLINGTON, FL, 33467, US
Rating: 85.5

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

85.5 Grade B / 100

Solid Health Score

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Quick take

SHINGO'S JAPANESE RESTAURANT in WELLINGTON currently holds an InspectFL Health Score of 85.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 3, 2026. Across those visits, inspectors documented 15 total violations — 9 critical, 2 major, 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Administrative complaint recommended
[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
[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
[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
[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
[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
[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-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

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