IRASHIAI 2 JAPANESE BISTRO
4870 BADCOCK ST NE UNIT 1
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/15/2025
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Frying oil **Corrected On-Site**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing beef and chicken at room temperature. Still frozen **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over seaweed salad. 2 door reach in cooler **Corrected On-Site**
- 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 forgot to mark still within 4 hourssuggest getting small dry erase board to time sushi rice **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. Operator took picture
- 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. Mama and Sangmin
Food safety inspection conducted on 4/15/2025 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 10/29/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in make table
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Coke in cooler - removed by owner **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt and sugar in cook line
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken over RTE items and beef- moved by owner **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. Sent time plan to owner **Corrective Action Taken**
Food safety inspection conducted on 10/29/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).