IKURA SUSHI & HIBACHI LLC
7538 S US 1
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/18/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hose stored in sink Corrected On-Site - From follow-up inspection 2025-02-18: **Time Extended**
Food safety inspection conducted on 2/18/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/6/2025
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In raw chicken Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. In walk in freezer, case water by ice machine
- 36-64-5:Basic - Objectionable odors in bathrooms and front area of the establishment. Checked all drains, sinks, dishwashers nothing is backing up and no all drains are drying properly, operator states he has an appointment Monday with a company to come look and see where the smell may be coming from. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk flour Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat sauces in walk in cooler
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hose stored in sink Corrected On-Site
Food safety inspection conducted on 2/6/2025 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 8/13/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In sushi bar Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Bulk oil and sauces
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and shellfish over margarine fish over ready to eat sauces chicken raw over carrots Corrected On-Site
Food safety inspection conducted on 8/13/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 3/12/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/1/2024
High Priority
4
Intermediate
0
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In bulk sauce and bulk flour Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Case of avocados and water Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between table and sandwich unit 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. 0 ppm must set up three compartment sink and sanitize dishes I three compartment sink, until dish machine is fixed and is at proper ppm Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over case butter and rte sauces, chicken raw over carrots in walk in cooler 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. Shrimp tempura 109f hot holding was made less than 30 minutes ago placed on time plan. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to cook line
Food safety inspection conducted on 3/1/2024 revealed 7 total violations (4 high priority, 0 intermediate, 3 basic).
Inspection on 10/12/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Small boards and on sandwich line - From follow-up inspection 2023-10-12: **Time Extended**
Food safety inspection conducted on 10/12/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 10/10/2023
High Priority
4
Intermediate
0
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In raw chicken on line, manager replaced. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Small boards and on sandwich line
- 14-11-5:Basic - Equipment in poor repair. Walk in cooler ambient temperature 55f, sushi cooler ambient 51f Corrected On-Site
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill stored on shelf with spices 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. 0ppm advised to set up three compartment sink and wash rinse and sanitize there until dish-machine reaches proper ppm of 50-100manager put new sanitizer and primed now 50ppm Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over steamed vegetables Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef strip loins, tofu from yesterday. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 50f cold holding , scallops 48f cold holding , cooked vegetables 55f cold holding , salmon 52f cold holding, Krab 50f cold holding , tuna 54f cold holding , Shrimp 63f cooling, eggs ambient 55f cold holding , all foods were purchased today and brought in. Advised to rapid chill all items. beef strip loins 55f cold holding , tofu 50f cold holding items were from yesterday see stop sale Repeat Violation Admin Complaint
Food safety inspection conducted on 10/10/2023 revealed 8 total violations (4 high priority, 0 intermediate, 4 basic).