ICHI NI SAN
246 South Beach Street
Daytona Beach, Florida, 32114
Volusia County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 5 health inspection reports
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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 lineCorrected 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).
Inspection on 4/4/2024
High Priority
6
Intermediate
7
Basic
10
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - 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. -tuna
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of water on shelf above reach in cooler
- 14-11-5:Basic - Equipment in poor repair. -water in catch basin under water heater
- 08B-38-4:Basic - Food stored on floor. -bag of panko Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer on front line
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave sushi station
- 40-01-4:Basic - No suitable facilities provided to store employee clothing and other possessions. -cell phone on shelf above reach in cooler
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of panko container soiled
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine and water heater
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under dishmachine around water heater
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee went from dirty dishes to preparing food
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -cutting rice noodles.
- 14-31-5:High Priority - Nonfood-grade bags used in 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. -Tcs soup 60f Tcs soup,62f less than 4 hours placed in ice bath -chicken 60 not actively preping placed in cooler -1 sliced cooked egg 50f less than 4 hours
- 03F-02-5:High Priority - 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 less than 4 hours corrected on site Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -chemical spray bottles store hanging on shelf on cookline
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -water purification on faucet to frontline handsink
- 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/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -kitchen 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. -new hire
- 31B-03-4:Intermediate - No soap provided at handwash sink. Kitchen Corrected On-Site
- 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. -incomplete Corrected On-Site
- 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. -storage area soap with lemon juice Corrected On-Site
Food safety inspection conducted on 4/4/2024 revealed 23 total violations (6 high priority, 7 intermediate, 10 basic).
Inspection on 12/7/2023
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall and base behind Dishmachine soiled -wall soiled in kitchen Warning - From follow-up inspection 2023-12-07: Wall behind Dishmachine complied **Time Extended**
- 36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled with grease and debris under cooking equipment -floors soiled next to cooler at sushi bar Warning - From follow-up inspection 2023-12-07: Sushi bar area complied **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -water purification devise on faucet at hand sink at sushi bar Warning - From follow-up inspection 2023-12-07: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. -new hire Warning - From follow-up inspection 2023-12-07: **Time Extended**
Food safety inspection conducted on 12/7/2023 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 12/6/2023
High Priority
3
Intermediate
6
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-16-4:Basic - Clean linens stored in improper location. -bag of towels stored on bag of potting soil Corrected On-Site Warning
- 06-09-1:Basic - 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. -tuna Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on reach in cooler cooler Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler on cookline Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -cookline Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall and base behind Dishmachine soiled -wall soiled in kitchen Warning
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled with grease and debris under cooking equipment -floors soiled next to cooler at sushi bar Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw pork and cooked pork stored together in freezer -raw chicken over raw beef Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -noodles 70f less than 4 hours -noodles 48f manager discarded -chicken 44f -eel 45f -fish eggs 50f less than for 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 70f advised to use time as a public health control Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -water purification devise on faucet at hand sink at sushi bar Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine Warning
- 31A-01-4:Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. -employee filled pan with water Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -storage room Warning
- 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. -new hire Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. -storage room Warning
Food safety inspection conducted on 12/6/2023 revealed 17 total violations (3 high priority, 6 intermediate, 8 basic).