DirtyFLRestaurant Inspection Data

ICHIBAN EAST & WEST

With 7 inspections documented, ICHIBAN EAST & WEST maintains a 2.8/5 food safety rating in PENSACOLA. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 7 reports on file

5555 N DAVIS HWY STE I

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 7 health inspection reports

All Inspection Reports

2/25/2026· 2w ago

Inspection #: 3658432

Inspection Completed - No Further Action

8/19/2025· 6mo ago

Visit ID: 10906048

Met Inspection Standards

1 high, 1 int

  • 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. Tempura
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.

2/13/2025· 1y ago

Visit ID: 10777402

Met Inspection Standards
  • N/A:No Violations Were Observed

2/11/2025· 1y ago

Visit ID: 10702555

Follow-up Inspection Required

2 high, 1 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items located inside reach in cooler adjacent to walk in cooler kitchen. Held less than 4hrs Lettuce 51f, chicken 49f, beef 48f, egg yokes 45f, tofu 48f, cut cabbage 51f, Operator placed lettuce on ice. **Corrective Action Taken** Warning

10/23/2024· 1y 4mo ago

Visit ID: 8730345

Met Inspection Standards

1 high, 1 int, 1 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 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. Tempura in kitchen. Operator placed time stamp. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

3/20/2024· 1y 11mo ago

Visit ID: 8462016

Met Inspection Standards

7 high, 2 int, 2 basic

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Contianer of vegetables on floor inside walk in cooler.
  • 08B-12-5:Basic - Stored food not covered. Tea containers in kitchen.
  • 41-07-4:High Priority - Container of medicine improperly stored. Employee medicine above prep table located on cook line.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Above prep table in kitchen.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Containers of raw chicken above produce inside walk in cooler.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken 50f less than 4hrs
  • 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. On tempura pan Operator placed time stamp Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.

8/2/2023· 2y 7mo ago

Visit ID: 8388304

Follow-up Inspection Required

3 high, 1 int, 3 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Back kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents in kitchen.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 06/01/2023. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of chicken over produce. Inside walk in cooler.
  • 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. Tempera adjacent from upright reach in cooler kitchen. Operator placed time stamp on item. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.