ICHIMARU
2434 Southeast Federal Highway
Florida, 34994
Martin County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 5/16/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by dishwasher - From follow-up inspection 2024-05-16: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- vents and ceiling above the cook line - From follow-up inspection 2024-05-16: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line - From follow-up inspection 2024-05-16: **Time Extended**
Food safety inspection conducted on 5/16/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 5/15/2024
High Priority
4
Intermediate
2
Basic
5
Total
11
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- by dishwasher
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- vents and ceiling above the cook line
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- drink beverage at cook line; advised to store properly Corrected On-Site
- 08B-38-4:Basic - Food stored on floor- say sauce in walk-in cooler; sauces in the kitchen Advised to store properly Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit- all units
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari and scallops stored above cooked chicken in one door cooler at cook line; operator stored properly Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi rolls (47F - Cold Holding); white tuna (47F - Cold Holding); tuna (47F - Cold Holding); cooked eat (47F - Cold Holding); raw salmon (47F - Cold Holding); in cooler #2 at sushi bar; raw salmon (47F - Cold Holding); in counter cooler for sushi at sushi bar; as per operator foods not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi rolls (47F - Cold Holding); white tuna (47F - Cold Holding); tuna (47F - Cold Holding); cooked eat (47F - Cold Holding); raw salmon (47F - Cold Holding); in cooler #2 at sushi bar; raw salmon (47F - Cold Holding); in counter cooler for sushi at sushi bar; as per operator foods not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale Repeat Violation Admin Complaint
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw salmon (46-47F - Cooling)at 11:26 to 47 F at 11:50 since 10:00 in cooler #2 at sushi bar; at this rate food will not reach 41 F within 4 hours; food moved to different cooler ; **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
- 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. Fried rice prepared 48 hours prior in walk-in cooler not dated; advised to date
Food safety inspection conducted on 5/15/2024 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 1/30/2024
High Priority
9
Intermediate
0
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor container with raw chicken inside walk-in cooler Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Seating on top of table on prep area Thawing room temperature pork,beef fish Operator moved to refrigerator Corrected On-Site
- 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. Observed the following items inside one door tall reach in cooler on cook line pork ramen sauce at 1:22pm (52F cooling) overnight, curry sauce at 1:22pm( 48F cooling) overnight Per operator products cooling since yesterday. Products did not cool to 41F within 6 hours. See stop sale
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then handled clean equipment without washing hands. Employee washed hands Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Multiple items inside walk-in freezer Raw fish over wontons Raw beef over krab Advised operator to stored properly
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over cooked crab inside reach in freezer Raw chicken over sauces reach in cooler Raw shrimp over cut onions on reach in cooler Operator stored properly Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed the following items inside one door tall reach in cooler on cook line pork ramen sauce at 1:22pm (52F cooling) overnight, curry sauce at 1:22pm( 48F cooling) overnight Per operator products cooling since yesterday. Products did not cool to 41F within 6 hours. See stop sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed overstocked cooler with tofu 50F cold Holding Per operator product not prepared or portioned today Per operator product stored for approximately 30 minutes Operator removed **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. For multiple items , sushi rice, cooked rice, rehydrated noodles, garlic and oil Per operator product stored for approximately 1 hour Operator timed marked for the remaining time of 3 hours. 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 seating on top of stove top with no flame Chicken soup 132F hot Holding, vegetables soup 132 F hot Holding Per operator products stored for approximately 30 minutes. Operator turned on flame to reheat products to 165F + **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottles of sanitizer stored above containers with rice on dry storage Operator stored properly Corrected On-Site
Food safety inspection conducted on 1/30/2024 revealed 11 total violations (9 high priority, 0 intermediate, 2 basic).
Inspection on 10/17/2023
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 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. Snapper at 40f in stand up cooler at far left side of cook line Corrective action taken by manager to have all fish removed from packages **Corrective Action Taken**
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at sushi bar Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Boxes of oil on floor in dry storage area
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven doors Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoon/ladders in water at 74f at cook line
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels /napkins used to line numerous food item containers at sushi bar, cook line walk in cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked dumplings in reach in cooler at cook line Corrected On-Site Repeat Violation
- 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. Provided form
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Knife block sharpener in basin of hand sink at sushi bar Corrected On-Site
- 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. Provided form and manager had employees sign Corrected On-Site
Food safety inspection conducted on 10/17/2023 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).