DirtyFLRestaurant Inspection Data

IKAHO SUSHI

IKAHO SUSHI in GROVELAND has 7 health inspections on record with an overall food safety rating of 1.7/5. Food safety practices have remained consistent.

Last inspection: 2 months ago · 7 reports on file

7965 SR 50 STE 900

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 7 health inspection reports

All Inspection Reports

12/22/2025· 2mo ago

Visit ID: 13600689

Met Inspection Standards

5 high, 1 int, 9 basic

  • 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2025-12-22: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee open beverage container on dry storage shelf in kitchen - From follow-up inspection 2025-12-22: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones on dry storage rack in kitchen - From follow-up inspection 2025-12-22: **Time Extended**
  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server is wearing watch and bracelet while serving food, scooping ice and making drinks - From follow-up inspection 2025-12-22: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. -ginger on sushi line - From follow-up inspection 2025-12-22: **Time Extended**
  • 33-24-4:Basic - - From initial inspection : Basic - Garbage enclosure area in disrepair. - From follow-up inspection 2025-12-22: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -oven door handle on cook line - From follow-up inspection 2025-12-22: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of cooking equipment have residue buildup, top back of fryer cabinets are soiled -gas range grates have residue buildup - From follow-up inspection 2025-12-22: **Time Extended**
  • 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2025-12-22: **Time Extended**
  • 12A-29-4:High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee rinsed and washed dirty containers then began cutting vegetables with no hand wash. Educated operator placed, operator educated employee, employee washed hands. Corrected On-Site - From follow-up inspection 2025-12-22: **Time Extended**
  • 09-01-4:High Priority - - From initial inspection : 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. -employee touched cooked shrimp tempura that is to be rolled in a sushi roll with no other heating to be done. - From follow-up inspection 2025-12-22: **Time Extended**
  • 08A-13-5:High Priority - - From initial inspection : High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. -raw chicken and shrimp over dumplings in reach in cooler on cook line - From follow-up inspection 2025-12-22: **Time Extended**
  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -individually wrapped raw fish stored over portioned pasta in upright reach in freezer - From follow-up inspection 2025-12-22: **Time Extended**
  • 12A-02-4:High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server dropped dirty dishes then took out food to customer. Educated operator, employee washed hands. Corrected On-Site - From follow-up inspection 2025-12-22: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine is soiled -shelves in walk in cooler are soiled - From follow-up inspection 2025-12-22: **Time Extended**

12/19/2025· 2mo ago

Visit ID: 10938242

Follow-up Inspection Required

6 high, 1 int, 10 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 12B-07-4:Basic - Employee open beverage container on dry storage shelf in kitchen
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones on dry storage rack in kitchen
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server is wearing watch and bracelet while serving food, scooping ice and making drinks
  • 08B-38-4:Basic - Food stored on floor. -ginger on sushi line
  • 33-24-4:Basic - Garbage enclosure area in disrepair.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -oven door handle on cook line
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -cook line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of cooking equipment have residue buildup, top back of fryer cabinets are soiled -gas range grates have residue buildup
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 22-41-4:High Priority - 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. -0 ppm, operator ran machine 4 times and primed sanitizer, still 0 ppm Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee rinsed and washed dirty containers then began cutting vegetables with no hand wash. Educated operator placed, operator educated employee, employee washed hands. Corrected On-Site
  • 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. -employee touched cooked shrimp tempura that is to be rolled in a sushi roll with no other heating to be done.
  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. -raw chicken and shrimp over dumplings in reach in cooler on cook line
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -individually wrapped raw fish stored over portioned pasta in upright reach in freezer
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server dropped dirty dishes then took out food to customer. Educated operator, employee washed hands. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine is soiled -shelves in walk in cooler are soiled

4/14/2025· 11mo ago

Visit ID: 10720337

Met Inspection Standards

1 high, 2 int, 10 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 2CO2 tanks by ice machine. Operator chained. Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen are on the right side of the kitchen
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employeees cups and water bottle above prep table. Operator removed. Corrected On-Site Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor at cook line
  • 08B-38-4:Basic - Food stored on floor. 2 buckets of sauce on the floor.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line soiled Fan guards in walk in cooler soiled Exterior fryers in the kitchen Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in walk in cooler soiled Interior stainless steel freezer and white freezer in the kitchen
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At mop sink At handwashing sink to the left of cook line.
  • 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. See stop sale. Tempura batter and Shrimp tempura. Operator added time Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board at prep table soiled Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked with trash can. Operator removed. Corrected On-Site

11/14/2024· 1y 3mo ago

Visit ID: 8771514

Met Inspection Standards

1 high, 2 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured in kitchen.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee food in reach in cooler near server area -employee drink on dry storage shelf. Operator relocated. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers on cook line -filters under hood suppression system -gaskets on reach in cooler at sushi bar Repeat Violation
  • 29-08-4:Basic - Plumbing system in disrepair. -hand wash sink by dish machine.
  • 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 chicken over pound cake in reach in freezer
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -whisk in hand wash sink by cook line.
  • 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. -few new employees. Provided employee reporting agreement to operator. **Corrective Action Taken**

3/28/2024· 1y 11mo ago

Visit ID: 8641468

Met Inspection Standards

1 basic

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -Stovetop. - From follow-up inspection 2024-03-28: **Time Extended**

3/27/2024· 1y 11mo ago

Visit ID: 8579366

Follow-up Inspection Required

3 high, 5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -Stovetop.
  • 35A-03-4:Basic - Dead roaches on premises. -1 on dish machine. Operator cleaned. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. -Cooking oil in kitchen.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of fryer. -Shelving under prep table.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over noodles. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -1 on soap dispenser in kitchen. Operator killed. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 49f, Tuna 51f, Krab 49f. Less than 4 hours. Advised to rapid chill. Warning

12/20/2023· 2y 2mo ago

Visit ID: 8371490

Met Inspection Standards

1 high, 1 int, 5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -Exterior of oven.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep cooler. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Cooking oil.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Shelving to left of fryers. -Under handsink.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw salmon stored over broccoli. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -In kitchen. Corrected On-Site