IKIGAI SUSHI TAKE OUT
4195 54 AVE N UNIT E
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/2/2025
High Priority
4
Intermediate
3
Basic
2
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 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. Scoop handles touching MSG and Salt in containers located on bottom shelf of cooks line.
- 06-09-1:Basic - One commercially processed reduced oxygen packaged tuna 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. Located in reach-in cooler across from sushi bar.
- 14-15-4:High Priority - Lowe's hardware store container used for food storage - direct contact with dehydrated pasta in reach-in cooler across from sushi bar.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One commercially processed reduced oxygen packaged tuna 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. Located in reach-in cooler across from sushi bar.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at front counter at 2:07pm. Operator added ice bath. Rechecked temp at 2:47pm a. cooked corn (63F - Cold Holding); 54f b. raw salmon (57F - Cold Holding); 49f c. raw tuna (63F - Cold Holding) 56f **Corrective Action Taken**
- 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. No time mark for cooked rice at sushi bar. Employee time marked rice. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored inside bowl of hand wash sink at end of cooks line. Operator removed strainer. Corrected On-Site
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Raw salmon and Escolar not date marked in reach-in cooler at sushi bar. Operator date marked items. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle at front cash register containing windex substance not labeled. Operator labeled spray bottle windex. Corrected On-Site
Food safety inspection conducted on 4/2/2025 revealed 9 total violations (4 high priority, 3 intermediate, 2 basic).
Inspection on 9/13/2024
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 9/13/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/12/2024
High Priority
4
Intermediate
2
Basic
0
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken broth cooling at 45f in refrigerator in kitchen near sushi bar at 1:00 a.m. did not reach 41f within six hours. Will email DBPR Form 5030-061. Improper Cooling is the Major Cause of Foodborne Illness. Warning
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chicken broth cooked and cooling began at 1:00 a.m. did not reach 41f within six hours. Temp is 45f at 11:15 a.m. Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee leave kitchen area then return, don gloves and begin preparing sushi rolls. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-159. Wearing Gloves The Right Way. **Corrective Action Taken** Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags in refrigerator in kitchen is used to store food. Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bagel roll does not identify cold smoked salmon is served undercooked. Warning
Food safety inspection conducted on 7/12/2024 revealed 6 total violations (4 high priority, 2 intermediate, 0 basic).
Inspection on 5/22/2024
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 5/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/22/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package located in upright refrigerator across from sushi bar.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on top of cutting board on reach-in cooler on cooks line. Operator removed hat. In the process of cleaning and sanitizing cutting board. **Corrective Action Taken**
- 22-16-4:Basic - Reach-in cooler interior have accumulation of soil residues.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food Grocery bag used to cover rice in reach-in cooler on cooks line.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package located in upright refrigerator across from sushi bar.
- 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. Cooked rice at sushi bar has no time mark. Operator time marked rice. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle located near cash register containing toxic substance not labeled.
Food safety inspection conducted on 5/22/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 4/16/2024
High Priority
1
Intermediate
4
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Self serve upright single door glass reach in cooler in dining room has dispensing tongs touching food items. Manager stored correctly. Corrected On-Site Warning
- 33-16-4:Basic - Open dumpster lid. Warning
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry in mop bucket. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near sushi prep area not landing on food or food contact surfaces. Warning
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
Food safety inspection conducted on 4/16/2024 revealed 8 total violations (1 high priority, 4 intermediate, 3 basic).