DirtyFLRestaurant Inspection Data

ICHIBAN SUSHI RAMEN

ICHIBAN SUSHI RAMEN located in TAMPA has undergone 2 health department inspections, achieving a 1.5/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 2 reports on file

5127 North Florida Avenue
Tampa, Florida, 33603
Seminole Heights of North Tampa
Hillsborough County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 2 health inspection reports

All Inspection Reports

2/24/2026· 1mo ago

Visit ID: 13632718

Met Inspection Standards

3 int, 10 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 3 food employees.
  • 14-11-5:Basic - Equipment in poor repair. Ran dish machine multiple times to reached 158F.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Accumulation of detergent residue on floor under dish machine.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. 2 cases of Ramen noodles stored on floor in walk-in freezer.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Flour bin lid cracked next to dish machine.
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Final rinse gauge inaccurate.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In restroom.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 employee drinks stored top shelf over food items in large reach-in cooler. Employee removed drinks. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on sushi cutting board at sushi bar.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
  • 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. Employee couldn't locate the written procedures at time of inspection.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1 employee training certificate is not original.

7/16/2025· 9mo ago

Visit ID: 13456159

Met Inspection Standards

1 high, 3 int, 3 basic

  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape on sushi showcase in front of house. Operator replaced glass door on showcase. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water on prep table near exit door across from AC. Operator threw away water bottle in trash. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on containers on shelf's near dish machine.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink by exit door
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream located inside of walk in cooler
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for chlorine.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator does not currently have high temp thermometer, educated on proper thermometer required.