ICHIMARU MY FAV
6220 SE FEDERAL HWY, STUART 34997
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/26/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles broken and warped due to water damage at sushi bar.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over cooked eggs at reach in freezer at sushi bar. Both products not in commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
Food safety inspection conducted on 4/26/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 1/23/2024
High Priority
3
Intermediate
1
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over French fries not in commercial packaging at reach in freezer by entrance to kitchen. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
- 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. Observed cooked Shrimp and cooked crab no time mark. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. onion soup (120F - Hot Holding) ; cooked rice (110F - Hot Holding) Observed in warming pot on low setting. Per operator, out of temperature for approximately 30 minutes. Operator turned up temperature on warmer. **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for sushi rice, cooked shrimp and cooked crab, no written plan present. Time control procedure sent to operator.
Food safety inspection conducted on 1/23/2024 revealed 4 total violations (3 high priority, 1 intermediate, 0 basic).