ICHI NI SAN
246 South Beach Street
Daytona Beach, Florida, 32114
Volusia County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/10/2025
High Priority
7
Intermediate
4
Basic
7
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine soiled **Warning**
- 21-05-5:Basic - Cloth used as a food-contact surface. -towel covering onions **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks on shelves over reach in cooler **Warning**
- 36-22-4:Basic - Floor area(s) covered with standing water. -cookline line floor wet. Per employee from mat the is soak wet from cleaning **Warning**
- 08B-38-4:Basic - Food stored on floor. -squid thawing bucket of water **Warning**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. **Warning**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -squid in standing water **Warning**
- 12A-07-5:High Priority - Employee washed hands with gloves on. **Warning**
- 35A-02-7:High Priority - Live, small flying insects found -2 flies by dirty dishes **Warning**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -to go bags **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -reach in cooler pork over beans -pooled eggs over tcs sauce -raw fish over ready to food ,storage room cooler **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -noodles 52f less than 2 hours **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sushi rice 85f. provided time as a public health control form **Warning**
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -chicken -per manager form is at another restaurant **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -rinsed container **Warning**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -operator cooking pork Rib then doing ROP **Warning**
Food safety inspection conducted on 4/10/2025 revealed 18 total violations (7 high priority, 4 intermediate, 7 basic).
Inspection on 12/4/2024
High Priority
4
Intermediate
8
Basic
11
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine
- 35A-03-4:Basic - Dead roaches on premises. -1 dead roach on floor next to cooler
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease
- 25-05-4:Basic - Single-service articles improperly stored. -boxes of Togo containers on floor in storage room
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -chicken thawing at room temp **Corrected On-Site**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind three compartment sink
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -leak at pipe from spray next to dish machine
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 small flys around garbage can
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. -Togo bags
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked egg 52f less than 4 hours
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -cleaner stored next to vinager **Corrected On-Site**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -provided **Corrective Action Taken**
- 03C-90-4:Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. -chicken
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -employee cleaning ginger -water purifier on handsink faucet front line**Corrected On-Site**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.-viewed two training certificates
- 31B-03-4:Intermediate - No soap provided at handwash sink. -next to ice machine
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - operator cannot locate plan
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 02D-11-5:Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -chicken
Food safety inspection conducted on 12/4/2024 revealed 23 total violations (4 high priority, 8 intermediate, 11 basic).