DirtyFLRestaurant Inspection Data

IKURA SUSHI & HIBACHI LLC

IKURA SUSHI & HIBACHI LLC located in PORT ST LUCIE has undergone 10 health department inspections, achieving a 2.9/5 overall safety rating. Recent inspections show improving food safety practices.

7538 S US 1

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 9/3/2025

Inspection #: Visit ID: 13508096

  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Under hood - From follow-up inspection 2025-08-29: **Time Extended** - From follow-up inspection 2025-09-03: has light just needs to be replaced **Time Extended**

Inspection Date: 8/29/2025

Inspection #: Visit ID: 13507813

  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave - From follow-up inspection 2025-08-29: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Under hood - From follow-up inspection 2025-08-29: **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. Salmon 56f cold holding , cream cheese 55f cold holding , tuna 54f cold holding , cream cheese 55f cold holding ,salad 67f cold holding , Place out with in the last 3 hours employee placed in freezer to rapid chill Warning - From follow-up inspection 2025-08-29: Cream cheese 45f cold holding, salmon 44f cold holding , tuna 45f cold holding , Just had a large order advised to rapid chill ice packs were in place thermometer was reading 40f cold holding , **Time Extended**

Inspection Date: 8/28/2025

Inspection #: Visit ID: 10917064

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Case lobster tails Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
  • 36-62-4:Basic - Light not functioning. Under hood
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler with salads
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 56f cold holding , cream cheese 55f cold holding , tuna 54f cold holding , cream cheese 55f cold holding ,salad 67f cold holding , Place out with in the last 3 hours employee placed in freezer to rapid chill Warning
  • 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. Rice made at 11:00 place sticker on rice Corrected On-Site

Inspection Date: 2/18/2025

Inspection #: Visit ID: 10774239

  • 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**

Inspection Date: 2/6/2025

Inspection #: Visit ID: 10773571

  • 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

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8785793

  • 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

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8623360

  • N/A:No Violations Were Observed

Inspection Date: 3/1/2024

Inspection #: Visit ID: 8522254

  • 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

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8521869

  • 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**

Inspection Date: 10/10/2023

Inspection #: Visit ID: 8384447

  • 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