ICHIBAN RESTAURANT
19 South Orange Avenue
Orlando, Florida, 32801
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/27/2025
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Air conditioner vents soiled with an accumulation dust.
- 21-19-4:Basic - Clean wiping cloth supply not properly stored. Observed clean wiping cloths stored on the floor near the dining room rear exit. The operator properly stored the cleans cloths. Corrected On-Site
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Repeat Violation
- 10-17-4:Basic - In-use knife stored in cracks between a food prep table and a reach in cooler on the cook line. The operator properly stored the knife. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 86F standing water behind the bar. The operator properly stored the utensils. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal strainer in the handwashing sink behind the bar. Observed a sanitizer bucket stored in the handwashing sink at the server station. Observed utensils in the handwashing sink near the ice machine. Observed discarded rice in the handwashing sink behind the front counter.
Food safety inspection conducted on 1/27/2025 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 9/17/2024
High Priority
1
Intermediate
1
Basic
9
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used for rice in the kitchen. The operator removed the container. Corrected On-Site Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed the single door reach in cooler on the cook line door handle soiled with residue. Repeat Violation
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured near the rear exit in the dining room.
- 36-12-4:Basic - Floors in the kitchen not constructed to be easily cleanable. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on fryer door handle between uses. The operator properly stored the tongs. Corrected On-Site
- 14-36-5:Basic - Interior of reach in cooler near the fryers has exposed insulation.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in the counter top cold holding unit at the sushi bar.
- 35B-01-4:Basic - Rear kitchen exit door has a gap at the threshold that opens to the outside.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored near powdered lemonade in the server station. The operator properly stored the sanitizer bucket. 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. Observed tapioca boba tea pearls (109F - Hot Holding) in the bar area. The operator added the tea pearls to the existing time for public health control form along with time they were prepared. 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. Observed cooked pork prepared on site and held for more than 24 hours with no date mark.
Food safety inspection conducted on 9/17/2024 revealed 11 total violations (1 high priority, 1 intermediate, 9 basic).
Inspection on 3/8/2024
High Priority
6
Intermediate
0
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoop for flour and soy sauce in the kitchen. The operator removed the containers for the foods. Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on reach in cooler door handles. Observed the microwave door button soiled with a buildup of food debris/soil residue. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an emplobackpack stored hanging near packaged food and equipment in the kitchen. The operator properly stored the backpack. Corrected On-Site Repeat Violation
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed plastic containers of soy sauce and flour stored on the floor in the kitchen. The operator properly stored the container food. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for corn starch not stored above the food. The operator properly stored the scoop handle. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use scoop stored in 74F standing water behind the tea bar. Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor in the waiting room station.
- 46-04-4:Exit door locked. For reporting purposes only. Observed the exit door in the rear of the dining room locked. Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored near wine bottles in the wait station. The operator properly stored the medicine. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with broccoli. The operator placed the broccoli in food grade bags. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over ready to eat sauces in the reach in cooler near the entrance to the kitchen. The operator properly stored the raw tuna. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in a reach in cooler in the kitchen. The operator properly stored the raw foods. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked noodles (48F - Cold Holding); tofu (49F - Cold Holding) in the reach in cooler on the cook line. The operator stated the items have been held over night. The operator discarded the foods.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles (48F - Cold Holding); tofu (49F - Cold Holding) in the reach in cooler on the cook line. The operator stated the items have been held over night. The operator discarded the foods. Corrected On-Site
Food safety inspection conducted on 3/8/2024 revealed 15 total violations (6 high priority, 0 intermediate, 8 basic).
Inspection on 1/3/2024
High Priority
2
Intermediate
5
Basic
11
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a slime-like substance on the interior of the ice machine.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on microwave door handle.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the stand up reach in cooler in the kitchen. The operator discarded the tuna. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food preparation area on the cook line. The operator properly stored the cell phone. Corrected On-Site
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer at the entrance to the kitchen.
- 10-20-4:Basic - In-use tongs stored on the oven door handle between uses. The operator placed the tongs in the dish area for sanitization. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a ladle stored in 78F standing water behind the tea bar. Observed a ladle stored in 68F standing water on the cook line. The operator removed the ladles from the water. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the cold water handle for the handwashing sink in the kitchen soiled with food debris.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in the reach in cooler on the cook line. The operator properly stored the employee beverage. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed mushrooms in the stand up reach in cooler in the kitchen. The operator properly stored the raw eggs. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee touch their bare arms with gloves then handle ready to eat broccoli without changing gloves and washing hands. The employee discarded the broccoli. Corrected On-Site
- 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed snapper as a menu item on the menu. The operator stated tilapia is being used as a substitute. Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal strainer in the handwashing sink behind the tea bar. The operator removed the strainer. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink behind the tea bar. The operator provided paper towels for the hand sink. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink behind the tea bar. The operator provided soap for the hand sink. Corrected On-Site
- 46-04-4:Rear exit door locked at the back of he dining area. For reporting purposes only. Repeat Violation
Food safety inspection conducted on 1/3/2024 revealed 19 total violations (2 high priority, 5 intermediate, 11 basic).
Inspection on 9/27/2023
High Priority
2
Intermediate
1
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoops for sugar and chicken broth in the kitchen. Repeat Violation
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured near the rear exit of the dining room.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler behind the sushi bar and the wait station. The operator properly stored the employee foods. Corrected On-Site
- 36-12-4:Basic - Floors not constructed to be easily cleanable in the kitchen. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed plastic containers of ginger stored on the floor behind the sushi bar. Observed a bag of seasoning stored on the floor of the dry storage area. The operator properly stored the seasoning. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop used for sugar not stored with the handle above the food behind the boba tea counter. The operator properly stored the scoop handle. Corrected On-Site
- 22-08-4:Basic - Interior of microwave has accumulation of black substance near the fryers.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in the kitchen.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw seafood stored over ready to eat sauces in the reach in cooler behind the sushi bar. Observed raw fish stored over cooked chicken in the stand up cooler in the kitchen. The operator properly stored the raw foods. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw soft shell crab (45F - Cold Holding); raw scallops (44F - Cold Holding) in the glass door reach in cooler in the kitchen. The operator stated the above foods have been held for less than 2 hours. The operator moved the above foods to another cooler. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed rice in the handwashing sink at the sushi bar. The operator removed the rice. Corrected On-Site
- 46-04-4:The rear exit door locked. For reporting purposes only. The operator unlocked the door. Corrected On-Site
Food safety inspection conducted on 9/27/2023 revealed 13 total violations (2 high priority, 1 intermediate, 9 basic).