DirtyFLRestaurant Inspection Data

ICHIBAN SUSHI

ICHIBAN SUSHI has 7 health inspections on file for its TRINITY location, with an overall rating of 2.0/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

10710 SR54 STE 104

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 7 health inspection reports

All Inspection Reports

1/26/2026· 1mo ago

Visit ID: 10875797

Met Inspection Standards

3 high, 1 int, 14 basic

  • 35A-03-4:Basic - Dead roaches on premises. 3 dead roaches, inside the carbonator pump. The operator removed the dead roaches out of the carbonator pump and sanitized the area. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A drink at the front container.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. The floor under the high chairs in front of the restaurants contains solid debris, and the floor under and behind the fryer baskets and grill is soiled with grease and food debris.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. 2 cracked containers. The operator discussed the cracked containers. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. The operator moved the ice scoop. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. The operator moved the tongs. Corrected On-Site
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. All the reach-in coolers in the kitchen area are missing ambient air temperature thermometer.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The shelves in the walk-in cooler were soiled with food debris, and the steam rice maker lid was soiled with old rice. The side of the grill and fryer basket machines are soiled with grease. The operator cleaned the lid of the steam rice maker. **Corrective Action Taken**
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. The operator removed the old labels on the containers. Corrected On-Site
  • 29-08-4:Basic - Plumbing system in disrepair. The faucet at the 3 compartment sink at the front counter will not stop dripping.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At the sushi bar area. The operator moved the bucket. Corrected On-Site
  • 36-60-5:Basic - Screen in door torn/in poor repair. The back door in the kitchen.
  • 41-07-4:High Priority - Container of medicine improperly stored. Several containers of medicine stored on the sushi bar counter by food.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. In the sushi area. The operator replaced the paper towels with food grade paper.
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The soda gun at the front counter is soiled with slime. The fan in the reach in refrigerator that holds the salads had dust and mold-like substance. Repeat Violation

6/17/2025· 8mo ago

Visit ID: 10763119

Met Inspection Standards

1 high, 2 int, 1 basic

  • 29-08-4:Basic - Plumbing system in disrepair. Handwash sink on the end of the cookline closest to back door is in disrepair. Faucet is not working properly. Operator has to turn on sink for the inspector and turn it off using a screw driver. There is a Handwash sink on the other end of the cookline. Discussed with Supervisor Benedict.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above shredded cabbage. Operator relocated. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. Stained cutting boards on flip top in kitchen and bar
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at handwash sink to the right of the cookline. Operator stocked. Corrected On-Site

1/21/2025· 1y 1mo ago

Visit ID: 8750228

Met Inspection Standards

3 high, 2 int, 1 basic

  • 08B-12-5:Basic - Stored food not covered. Chicken, Rangoon not covered in walk in freezer
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hat then touched clean dishes without washing hands, discussed with manager proper hand washing procedure
  • 12A-19-4:High Priority - Employee washed hands with cold water. Water temperature 75F, discussed with employee to use warm water of 85F
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above sauces in walk in cooler, raw chicken moved to bottom shelf Corrected On-Site
  • 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. Hand sink by cook area used to fill cup

5/14/2024· 1y 10mo ago

Visit ID: 8572900

Met Inspection Standards

2 high, 3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed excessive debris on rice cooker handle
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Manager moved scoop Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. In dish area Repeat Violation
  • 14-86-1:High Priority - Non-food grade paper towel being used as spice sachet in container of broth on cook line. Manager removed Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed on cook make line: container of raw shrimp stored over container of cooked shrimp and cooked pork. Mamager fixed storage Corrected On-Site

12/12/2023· 2y 3mo ago

Visit ID: 8365020

Met Inspection Standards

5 high, 2 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice, bowl removed Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees put hats on Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Bucket of beef on floor in walk in freezer
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, tongs removed Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 41-07-4:High Priority - Container of medicine improperly stored. Vitamins on shelf above reach in cooler, vitamins removed Corrected On-Site
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 7 seconds
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook put shredded carrots in plate with bare hands
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 8 fried shrimp sitting on cook line at 83F
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 8 fried shrimp sitting on cook line at 83F
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled
  • 53B-08-4:Intermediate - Required employee training provided by a person who is not a certified food manager. Yingxin Chen name and signature on food handlers training certifications, no CFPM number provided, does not have a manager certification

8/16/2023· 2y 6mo ago

Visit ID: 8446515

Met Inspection Standards

1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All outside of cooking equipment soiled Repeat Violation Warning - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-17: **Time Extended** - From follow-up inspection 2023-08-16: **Time Extended**

7/17/2023· 2y 7mo ago

Visit ID: 8301309

Follow-up Inspection Required

1 high, 1 int, 4 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gaskets torn Warning - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-17: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under and behind equipment, dish machine and 3 compartment sink Repeat Violation Warning - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-17: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at sushi bar Repeat Violation - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-17: Toaster oven in sushi bar soile **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All outside of cooking equipment soiled Repeat Violation Warning - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-17: **Time Extended**
  • 14-15-4:High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice stored in a brute garbage can Repeat Violation Warning - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-17: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi and all menus does not have an identifiable mark identifying that it is raw Warning - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-17: Raw items on menu have asterisk next to them. Asterisk is also at bottom of menu next to consumer advisory. Menu has a typo, " These items are cooked to order and may be served know or undercooked". disclosure is written improperly. Per Allison M. **Time Extended**