ICHIBAN SUSHI
2786 E FOWLER AVE #A
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/6/2025
High Priority
6
Intermediate
3
Basic
12
Total
21
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. Interior in kitchen
- 14-05-4:Basic - Cardboard used to line food-contact shelves. In freezer by register. Frozen fish wrapped sitting on cardboard lining.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating on service line. Discussed with employee to not eat in a food preparation area.
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
- 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. Handle touching sugar in bin by the reach in coolers on cooks line.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in pitcher at 82 degrees by miso soup station.
- 35B-02-4:Basic - Insect control device installed over food preparation area. On sushi bar back side by dishes
- 33-11-4:Basic - Missing drain plug at dumpster.
- 51-18-6:Basic - No copy of latest inspection report available.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials non-absorbent, smooth and easily cleanable. Black tape on handle of reach in soda cooler by sushi area.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Shelf by reach in freezers on cooks line.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom shelf on cooks line across from stove
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee was washing dishes in the two compartment sink with soap and water only then placed dishes into a bucket to dry. Discussed with employee to use dish washing machine to sanitize the dishes
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce.raw salmon over unwashed onions reach in Cooler by dish washing machine employee removed to proper storage Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat sauces soda fridge in sushi bar line
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice held overnight at 71 f degrees in rice pot in the dining room. No ph meter or approved variance
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks across from stove raw fish 45 f employee moved fish to freezer. 2nd temp 42 f 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. Sushi rice held overnight at 71 f degrees in rice cooking pot.
- 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Metal pan in hand washing sink by kitchen exit
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
Food safety inspection conducted on 5/6/2025 revealed 21 total violations (6 high priority, 3 intermediate, 12 basic).
Inspection on 1/6/2025
High Priority
3
Intermediate
0
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on prep table on cook line.
- 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. In flour bin. Operator moved handle up.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water at 78 F. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimps stored over cut cabbage in reach-in cooler on cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A carton of heavy cream (51F - Cold Holding) stored on prep table at cook line. Employee put it in reach-in cooler at time of inspection. **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. A container of miso soup (108F - Hot Holding) stored on stove top. Operator reheating at time of inspection. **Corrective Action Taken**
Food safety inspection conducted on 1/6/2025 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).
Inspection on 6/19/2024
High Priority
0
Intermediate
1
Basic
7
Total
8
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. Ice machine. Repeat Violation Warning - From follow-up inspection 2024-06-19: **Time Extended**
- 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near server station. Warning - From follow-up inspection 2024-06-19: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in freezer gaskets torn. Warning - From follow-up inspection 2024-06-19: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. In back screen door. Warning - From follow-up inspection 2024-06-19: **Time Extended**
- 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Cornstarch lid cracked. Warning - From follow-up inspection 2024-06-19: **Time Extended**
- 10-01-5:Basic - - From initial inspection : 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 handle in corn starch. Warning - From follow-up inspection 2024-06-19: Scoop handle in corn starch Discussed with operator. **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Warning - From follow-up inspection 2024-06-19: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked. Warning - From follow-up inspection 2024-06-19: Food throughout kitchen not date marked. **Time Extended**
Food safety inspection conducted on 6/19/2024 revealed 8 total violations (0 high priority, 1 intermediate, 7 basic).
Inspection on 4/19/2024
High Priority
2
Intermediate
4
Basic
13
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. Ice machine. Repeat Violation Warning
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near server station. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table. Repeat Violation Warning
- 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 phone on prep table. Warning
- 14-11-5:Basic - Equipment in poor repair. Reach in freezer gaskets torn. Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. In back screen door. Warning
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cornstarch lid cracked. Warning
- 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 handle in corn starch. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 83 F. Warning
- 35B-02-4:Basic - Insect control device installed over food preparation area. Bug light on table with plates under it. Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of corn starch not labeled. Warning
- 41-07-4:High Priority - Container of medicine improperly stored. Employee medicine over utensils. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 49 F, shrimp 51 F in reach in cooler, employee placed on ice at time of inspection. **Corrective Action Taken** Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 2 compartment sink. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bottle of vinegar in handwash sink, removed at time of inspection. Corrected On-Site 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. All employees training certifications are expired. Warning
- 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. Chicken in reach in cooler not date marked. Warning
Food safety inspection conducted on 4/19/2024 revealed 19 total violations (2 high priority, 4 intermediate, 13 basic).
Inspection on 11/8/2023
High Priority
0
Intermediate
1
Basic
6
Total
7
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. Interior of ice machine has buildup of black-mold like substance.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation tables on cooks line.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Gave operator education packet. **Corrective Action Taken**
- 51-18-6:Basic - No copy of latest inspection report available.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing at room temperature. Manager placed items inside walk in cooler. Corrected On-Site
- 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. Gave operator education packet. **Corrective Action Taken**
Food safety inspection conducted on 11/8/2023 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).