Ichiban Japanese Restaurant and Sushi Bar
Last inspected: Oct 3, 2025
33
Score
Ichiban Japanese Restaurant and Sushi Bar appears in inspection records eight times, starting in 2022. The most recent visit was on Oct 3, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
Looking across the full record, “ceiling not smooth” is the recurring theme, flagged four times.
By comparison, the average St. Petersburg facility scores 77, putting Ichiban Japanese Restaurant and Sushi Bar on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
2
Critical latest
6
Major latest
4
Minor latest
Inspection History
Oct 3, 2025
Complaint Full
2 critical violations. 6 major violations. 4 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs above unwashed produce in middle, white reach-in cooler in kitchen. Manager relocated produce. **Corrected On-Site**
08A-04-5
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. Sushi rice not time marked, manager advised what time it was put out and marked rice with correct time. **Corrected On-Site**
03F-02-5
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. Container of half and half inside white reach-in cooler at server station not date marked. Held over 24 hours. Manager corrected. **Corrected On-Site**
02C-03-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Discussed with owner proper filing for tags
01C-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Water purifier attached at hand wash sink. Used to retrieve drinking water. Discussed with manager to only use sink for washing hands.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not clearly identify all sushi items that contain raw products. Discussed with owner to revise menu.
02B-01-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Not all sushi fish in display case properly date-marked. Discussed with manager.
02C-02-5
Basic - No hot running water at mop sink. Faucets on mop sink not operational.
27-10-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled above reach-in cooler in kitchen
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on standing white reach-in cooler soiled.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled on cookline.
22-08-4
33
Jun 3, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located at rear water spigot behind the business.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Refrigeration shelves placed in hand wash sinks. Operator removed from sink. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in women's restroom. Operator provided at time of inspection. **Corrected On-Site**
31B-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Not all ceiling tiles easily cleanable over food contact surfaces in rear kitchen/prep areas. Spoke with operator on corrective methods.
36-37-5
Basic - Equipment in poor repair. Torn gasket in reach in prep cooler.
14-11-5
Basic - Open dumpster lid. Manager closed lid at time of inspection. **Corrected On-Site**
33-16-4
61
Jan 9, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Operator moved quail eggs to lower shelf in reach in cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
86
Mar 22, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
67
Jan 24, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts 46f, moved to different part of cooler for quick chill.
03A-02-5
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. Opened Half n half not date marked in fridge next to ice machine. **Repeat Violation**
02C-03-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustical tiles in kitchen and sushi area. **Repeat Violation**
36-37-5
74
Apr 20, 2023
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
High Priority - Presence of insects or other pests. Roach egg sac in crack of sushi bar counter. Operator discarded egg sac then cleaned and sanitized the area **Corrective Action Taken** **Warning**
35A-09-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in back prep area **Warning**
35A-02-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on prep table at server's station. Operator exterminated roach, then cleaned and sanitized the area **Corrective Action Taken** **Repeat Violation** **Warning**
35A-05-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over ready-to-eat banana leaves in tall white reach-in freezer in back prep area. Operator rearranged **Corrected On-Site** **Warning**
08A-02-6
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. Half in half creamer not dated from 3 days ago. Operator dated **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in back prep area **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed utensils in hand sink of sushi bar **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Spicy tuna sashimi, poke salad, tuna snow crab salad and tuna tataki no disclosed as being raw on small menu Multiple rolls such as rainbow roll not disclosed on dinner menu **Warning**
02B-01-5
Basic - Dead roaches on premises. 1 dead roach under dish machine. Operator discarded roach then cleaned and sanitized the area **Corrective Action Taken** **Repeat Violation** **Warning**
35A-03-4
Basic - Reuse of single-service or single-use articles. Establishment reusing sriracha bottles to hold eel sauce **Warning**
25-32-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Under 25ppm. Employee added sanitizer. 50ppm **Corrected On-Site** **Warning**
21-07-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles at sushi bar are acoustic. **Warning**
36-37-5
30
Feb 16, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed bell peppers in white reach-in cooler across microwave of kitchen **Warning** - From follow-up inspection 2023-02-16: Raw shell eggs still over unwashed bell peppers in white reach-in cooler across microwave of kitchen. **Time Extended**
08A-04-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-02-16: Operator is in process of posting written procedures for vomiting and diarrheal event. **Time Extended**
11-27-4
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. 2 employees missing training **Warning** - From follow-up inspection 2023-02-16: Operator is in process of getting health agreements up to date. **Time Extended**
11-26-1
70
Dec 9, 2022
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands less than 10 seconds after handling shrimp. Discussed proper hand washing procedures **Warning**
12A-17-4
High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches in cracks of wooden framing on walk way leading from kitchen to sushi bar area. 1 live roach in crack of wall behind reach-in cooler of kitchen. **Warning**
35A-05-4
High Priority - Roach excrement and/or droppings present. In cracks of wooden framing on walk way leading from kitchen to sushi bar area. In crack of wall behind reach-in cooler of kitchen. **Warning**
35A-23-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: cooked rice 51 degrees F. Operator placed in reach-in cooler. **Warning**
03A-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 and the time removed from temperature control can be determined. Operator added time for sushi rice. **Warning**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice noodles at 1:55 reconstituted at 10:30 70 degrees F re-temp at 2:10 70 degrees F. Sitting on counter at start of inspection and then moved to reach-in cooler. Operator place food on ice. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tile in kitchen **Warning**
36-37-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in back prep area not inverted **Warning**
24-18-4
Basic - Reuse of single-service or single-use articles. Establishment reusing sriracha bottles to hold soy based sauces **Warning**
25-32-4
Basic - Dead roaches on premises. 6 dead roaches on floor behind reach-in cooler of sushi bar. Operator began sweeping roaches. **Warning**
35A-03-4
35
Frequently Asked Questions
When was Ichiban Japanese Restaurant and Sushi Bar last inspected?
The most recent health inspection at Ichiban Japanese Restaurant and Sushi Bar on file is from Oct 3, 2025. The public record contains eight inspections in total.
What is the most common violation at Ichiban Japanese Restaurant and Sushi Bar?
Across the inspection record, “ceiling not smooth” has been cited four times, more than any other issue at Ichiban Japanese Restaurant and Sushi Bar.
How does Ichiban Japanese Restaurant and Sushi Bar compare to other restaurants in St. Petersburg?
Ichiban Japanese Restaurant and Sushi Bar most recently scored 33 out of 100, which is lower than the St. Petersburg average of 77.
Has Ichiban Japanese Restaurant and Sushi Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Ichiban Japanese Restaurant and Sushi Bar have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Ichiban Japanese Restaurant and Sushi Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Ichiban Japanese Restaurant and Sushi Bar inspected?
Based on the inspection history on file, Ichiban Japanese Restaurant and Sushi Bar is inspected around three times per year on average.
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