IZZIBAN SUSHI
5310 E COLONIAL DR
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/23/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where utility lines go into ceiling - From follow-up inspection 2025-04-23: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at door leading outside kitchen - From follow-up inspection 2025-04-23: **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors unsealed in kitchen - From follow-up inspection 2025-04-23: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. Dish machine tested at 0 ppm chlorine Sanitizer is not pumping Warning - From follow-up inspection 2025-04-23: Dish machine under repair request time extended 6 days **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. JJ and JH food handlers expired 9-24 - From follow-up inspection 2025-04-23: **Time Extended**
Food safety inspection conducted on 4/23/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 4/22/2025
High Priority
4
Intermediate
2
Basic
7
Total
13
Disposition: Facility Temporarily Closed
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back ice machine interior and exterior soiled Warning
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Container in bin of vinegar sushi station Operator removed container Advised to use ladle
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where utility lines go into ceiling
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at door leading outside kitchen
- 08B-38-4:Basic - Food stored on floor. Cases of plat ice water bottles and Red Bull cans on floor upstairs storage
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors unsealed in kitchen
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cut board Operator removed cloth Corrected On-Site
- 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. Dish machine tested at 0 ppm chlorine Sanitizer is not pumping Warning
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 10 rodent droppings behind glass reach in entrance to sushi station 5 rodent droppings under hand sink sushi station 6 rodent droppings under second hand sink sushi station 2 rodent droppings under drink in box where server station kitchen 17 rodent droppings in corner by reach in and prep table prep area right side of prep area Multiple rodent droppings upstairs attic storage and along upstairs walk way Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pasta 52° per operator in cooler overnight Ambient air of shelled eggs 51° per operator overnight Ambient air of cooler read 51°
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 52° per operator in cooler overnight Ambient air of shelled eggs 51° per operator overnight Ambient air of cooler read 51° Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. To go bags in bar hand sink Operator removed bags Corrected On-Site Repeat Violation
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. JJ and JH food handlers expired 9-24
Food safety inspection conducted on 4/22/2025 revealed 13 total violations (4 high priority, 2 intermediate, 7 basic).
Inspection on 12/30/2024
High Priority
1
Intermediate
0
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bain marie in rice bin Operator removed Corrected On-Site Warning - From follow-up inspection 2024-12-30: Bain Marie still in bin **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under loading door and door leading outside at loading dock Warning - From follow-up inspection 2024-12-30: **Time Extended**
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Drainage system for unit in produce walk in cooler backed up draining on floor Warning - From follow-up inspection 2024-12-30: **Time Extended**
- 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Broken cooler in dock area Warning - From follow-up inspection 2024-12-30: **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Sealant on floooring in kitchen worn off Warning - From follow-up inspection 2024-12-30: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bin sugar next to cook line not labeled Warning - From follow-up inspection 2024-12-30: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door behind sushi line ; cooked beef per operator cooling from prep less than 2 hours (51 second temp 55F - Cold Holding); shredded mozzarella per operator cooling from prep less than 2 hours (51 second temp 54F - Cold Holding); spam per operator cooling from prep less than 2 hours (47 second temp 48F - Cold Holding) Ambient thermometer in cooler reads over 45 Warning - From follow-up inspection 2024-12-30: Cooler empty. Cooler under repair. Time extend until next unannounced inspection. **Time Extended**
Food safety inspection conducted on 12/30/2024 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 12/27/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bain marie in rice bin Operator removed Corrected On-Site Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under loading door and door leading outside at loading dock Warning
- 29-08-4:Basic - Plumbing system in disrepair. Drainage system for unit in produce walk in cooler backed up draining on floor Warning
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Broken cooler in dock area Warning
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Sealant on floooring in kitchen worn off Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bin sugar next to cook line not labeled Warning
- 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. Tested dish machine 0 ppm chlorine Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door behind sushi line ; cooked beef per operator cooling from prep less than 2 hours (51 second temp 55F - Cold Holding); shredded mozzarella per operator cooling from prep less than 2 hours (51 second temp 54F - Cold Holding); spam per operator cooling from prep less than 2 hours (47 second temp 48F - Cold Holding) Ambient thermometer in cooler reads over 45° Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Togo bags in hand sink Operator removed bags Corrected On-Site Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temp test strips for dish machine Warning
Food safety inspection conducted on 12/27/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 8/20/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor and wall along hallway to dish room soiled
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Multiple clear containers on storage shelf broken/cracked Operator discarded containers Corrected On-Site
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Unused equipment in back storage Coolers, coffee maker
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket over 200 ppm chlorine sushi station Operator changed bucket 100 ppm Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clear soup per operator less than 1 hour. Had operator reheat soup. (124 second temp 171F - Hot Holding) **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at bar no label Operator labeled bottle Corrected On-Site
Food safety inspection conducted on 8/20/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 2/6/2024
High Priority
0
Intermediate
1
Basic
9
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Both men's and women's room doors open. Operator closed doors
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Single service bowl used in sake bin. Operator removed bowl Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and walls of produce walk-in-cooler soiled
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple stations with grooved cutting boards
- 08B-38-4:Basic - Food stored on floor. Soy sauce and oil in kitchen stored on soiled floor Bins of krab Rangoon stored on soiled floor walk-in-freezer Operator moved all items off floor Corrected On-Site
- 29-08-4:Basic - Plumbing system in disrepair. Hand sink at bar entrance hot water handle broken
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service sushi boat in storage not inverted. Operator inverted boats Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Brisket in chest freezer not protected/covered Operator covered brisket Corrected On-Site
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in kitchen. Sealant has been scrubbed off from cleaning. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Soap dispenser server station kitchen side not working
Food safety inspection conducted on 2/6/2024 revealed 10 total violations (0 high priority, 1 intermediate, 9 basic).
Inspection on 10/30/2023
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Accumulation inside of ice machine. Operator cleaned ice machine during inspection. Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Door to outside from kitchen has gap
- 29-08-4:Basic - Plumbing system in disrepair. Hot water handle on hand wash sink at bar entrance in disrepair.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. 2 coolers stored on back loading dock/storage.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen floor coating had been scrubbed off exposing concrete.
- 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. Observed employee cutting onions without gloves. Per operator onions were not going to be used. Employee put on gloves. Onions were then used to cook instead of used for raw. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat tofu. Operator moved shrimp. 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. Provided form. Operator had employees read, print, sign and date form during inspection Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles at dish sink. Operator labeled bottles. Corrected On-Site
Food safety inspection conducted on 10/30/2023 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).