ICHI NI SAN

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -filter water attached to hand sink faucet at bar Warning - From follow-up inspection 2026-05-27: Time Extended - From follow-up inspection 2026-05-28: Per manger order part Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled on sushi reach in cooler Warning - From follow-up inspection 2026-05-27: Time Extended - From follow-up inspection 2026-05-28: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind cooking equipment -behind 3 compartment sink Warning - From follow-up inspection 2026-05-27: Time Extended - From follow-up inspection 2026-05-28: Time Extended

• From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -2 small fryers not under existing hood. - From follow-up inspection 2026-05-27: Time Extended - From follow-up inspection 2026-05-28: Time Extended

High Priority - Raw animal food chicken and pork stored over/not properly separated from ready-to-eat food. Non contentious cooked chicken over ready to eat food .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -noodles 61f less than 4 hours

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -Ken more refrigerator

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -washed gloved hand in rinse sink next to dish machine Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -green cutting board

Intermediate - Handwash sink not accessible for employee use at all times. -trash can in front of handsink corrected on site -cart in front of hand sink in storage room.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -kitchen -storage room Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -kitchen Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine

Basic - Bowl or other container with no handle used to dispense food. -container in beans -sushi rice

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -water damage to ceiling above chest freezer in storage room.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Food stored on floor. -boxes food and oil stored on floor in storage room

Basic - Ice buildup in small chest freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -per manager schedule for cleaning -handsink soiled in storage room- corrected on site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Ken more refrigerator

Basic - Single-service articles improperly stored. -boxes of Togo containers on floor in storage room

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -soup container -next to reach in cooler -around 3 compartment sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -2 small fryers not located under hood

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. -to go bags Warning - From follow-up inspection 2025-06-11: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks on shelves over reach in cooler Warning - From follow-up inspection 2025-06-11: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Warning - From follow-up inspection 2025-06-11: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 small flys around garbage can

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -Togo bags

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked egg 52f less than 4 hours

High Priority - Toxic substance/chemical improperly stored. -cleaner stored next to vinager Corrected On-Site

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 Corrective Action Taken

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. -chicken

Intermediate - Handwash sink used for purposes other than handwashing. -employee cleaning ginger -water purifier on handsink faucet front lineCorrected On-Site

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.-viewed two training certificates

Intermediate - No soap provided at handwash sink. -next to ice machine

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - operator cannot locate plan

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -chicken

Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine

Basic - Dead roaches on premises. -1 dead roach on floor next to cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease

Basic - Single-service articles improperly stored. -boxes of Togo containers on floor in storage room

Basic - Time/temperature control for safety food thawed in an improper manner. -chicken thawing at room temp Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind three compartment sink

Basic - Water leaking from pipe and/or faucet/handle. -leak at pipe from spray next to dish machine

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee went from dirty dishes to preparing food

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. -cutting rice noodles.

High Priority - Nonfood-grade bags used in direct contact with food. -Togo bags

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Tcs soup 60f Tcs soup,62f less than 4 hours placed in ice bath -chicken 60 not actively preping placed in cooler -1 sliced cooked egg 50f less than 4 hours

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. -sushi rice less than 4 hours corrected on site Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -chemical spray bottles store hanging on shelf on cookline

Intermediate - Handwash sink used for purposes other than handwashing. -water purification on faucet to frontline handsink

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -kitchen Corrected On-Site

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. -new hire

Intermediate - No soap provided at handwash sink. Kitchen Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -incomplete Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. -storage area soap with lemon juice Corrected On-Site

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. -tuna

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of water on shelf above reach in cooler

Basic - Equipment in poor repair. -water in catch basin under water heater

Basic - Food stored on floor. -bag of panko Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer on front line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave sushi station

Basic - No suitable facilities provided to store employee clothing and other possessions. -cell phone on shelf above reach in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of panko container soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine and water heater

Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under dishmachine around water heater

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -water purification devise on faucet at hand sink at sushi bar Warning - From follow-up inspection 2023-12-07: Time Extended

Intermediate - - From initial inspection : 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. -new hire Warning - From follow-up inspection 2023-12-07: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall and base behind Dishmachine soiled -wall soiled in kitchen Warning - From follow-up inspection 2023-12-07: Wall behind Dishmachine complied Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled with grease and debris under cooking equipment -floors soiled next to cooler at sushi bar Warning - From follow-up inspection 2023-12-07: Sushi bar area complied Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cold Tech reach in cooler in storage area. Noodles 52F , placed overnight. Operator instructed to discard, Corrective Action Taken

High Priority - Raw animal food stored over raw pork and beef or with ready-to-eat food in a freezer - not all products commercially packaged.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline reach in cooler Pork buns 46F/ placed overnight.

High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle stored at bar area. Corrected On-Site

Intermediate - Ambient air thermometer in kitchen makeline cold holding unit not accurate within plus or minus 3 degrees Fahrenheit. -cookline

Intermediate - Handwash sink used for purposes other than handwashing. - water filter on bar hand wash sink.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. -sushi bar

Basic - No conspicuously located ambient air temperature thermometer in Kenmore reach in cooler cold holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - grease build up on stove . - bottom of bar cooler soiled .

Basic - Standing water in floor drain/floor drain draining very slowly, by dish machine. -chef has called pumber