Ichiban Restaurant
Last inspected: Sep 23, 2025
43
Score
Public records show 13 inspections at Ichiban Restaurant stretching back to 2022. The most recent report on file is from Sep 23, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 10 violations earlier on.
The most common issue across all inspections has been “floors not constructed to be easily cleanable in the kitchen”, showing up seven times.
By comparison, the average Sarasota facility scores 81, putting Ichiban Restaurant on the weaker side. There are enough flags in the record to merit a second thought.
13
Inspections
2
Critical latest
2
Major latest
7
Minor latest
Inspection History
Sep 23, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged escolar bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the escolar. **Corrected On-Site**
01B-13-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine wiping cloth solution exceeded 200ppm. The operator diluted the solution to 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink behind the tea bar blocked by hanging cloth napkins. The operator removed the cloth napkins. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind the tea bar. The operator provided paper towels for the hand sink. **Corrected On-Site**
31B-02-4
Basic - Buildup of food debris/soil residue on reach in cooler door handles.
23-24-4
Basic - Commercially processed reduced oxygen packaged escolar bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the escolar. **Corrected On-Site**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. Observed the license on display expired 12/1/2024.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a food preparation surface behind the tea bar. The employee properly stored the cell phone. **Corrected On-Site**
40-06-5
Basic - Floors not constructed to be easily cleanable in the kitchen. **Repeat Violation**
36-12-4
Basic - Food not stored at least 6 inches off of the floor. Observed plastic containers of mayonnaise not stored 6 inches off the floor in the storage area. The operator properly stored the containers of mayonnaise. **Corrected On-Site**
08B-47-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed a spoon handle not stored above krab mix behind the front counter.
10-06-5
43
Jan 27, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal strainer in the handwashing sink behind the bar. Observed a sanitizer bucket stored in the handwashing sink at the server station. Observed utensils in the handwashing sink near the ice machine. Observed discarded rice in the handwashing sink behind the front counter.
31A-11-4
Basic - Air conditioner vents soiled with an accumulation dust.
36-34-5
Basic - Clean wiping cloth supply not properly stored. Observed clean wiping cloths stored on the floor near the dining room rear exit. The operator properly stored the cleans cloths. **Corrected On-Site**
21-19-4
Basic - Floors not constructed to be easily cleanable. **Repeat Violation**
36-12-4
Basic - In-use knife stored in cracks between a food prep table and a reach in cooler on the cook line. The operator properly stored the knife. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 86F standing water behind the bar. The operator properly stored the utensils. **Corrected On-Site**
10-07-4
70
Nov 12, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Non-Food Contact Surfaces Cleanable and Properly Maintained
FL-49
Toilet Rooms Maintained
FL-53
86
Sep 17, 2024
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tapioca boba tea pearls (109F - Hot Holding) in the bar area. The operator added the tea pearls to the existing time for public health control form along with time they were prepared. **Corrected On-Site**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork prepared on site and held for more than 24 hours with no date mark.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used for rice in the kitchen. The operator removed the container. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed the single door reach in cooler on the cook line door handle soiled with residue. **Repeat Violation**
23-24-4
Basic - Carbon dioxide tanks not adequately secured near the rear exit in the dining room.
51-11-4
Basic - Floors in the kitchen not constructed to be easily cleanable. **Repeat Violation**
36-12-4
Basic - In-use tongs stored on fryer door handle between uses. The operator properly stored the tongs. **Corrected On-Site**
10-20-4
Basic - Interior of reach in cooler near the fryers has exposed insulation.
14-36-5
Basic - No conspicuously located ambient air temperature thermometer in the counter top cold holding unit at the sushi bar.
05-09-4
Basic - Rear kitchen exit door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored near powdered lemonade in the server station. The operator properly stored the sanitizer bucket. **Corrected On-Site**
21-44-1
50
Mar 8, 2024
Routine - Food
6 critical violations. 8 minor violations.
View 14 violations
High Priority - Container of medicine improperly stored near wine bottles in the wait station. The operator properly stored the medicine. **Corrected On-Site**
41-07-4
High Priority - Nonfood-grade bags used in direct contact with broccoli. The operator placed the broccoli in food grade bags. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over ready to eat sauces in the reach in cooler near the entrance to the kitchen. The operator properly stored the raw tuna. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in a reach in cooler in the kitchen. The operator properly stored the raw foods. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked noodles (48F - Cold Holding); tofu (49F - Cold Holding) in the reach in cooler on the cook line. The operator stated the items have been held over night. The operator discarded the foods.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles (48F - Cold Holding); tofu (49F - Cold Holding) in the reach in cooler on the cook line. The operator stated the items have been held over night. The operator discarded the foods. **Corrected On-Site**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoop for flour and soy sauce in the kitchen. The operator removed the containers for the foods. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on reach in cooler door handles. Observed the microwave door button soiled with a buildup of food debris/soil residue. **Repeat Violation**
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an emplobackpack stored hanging near packaged food and equipment in the kitchen. The operator properly stored the backpack. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Floors not constructed to be easily cleanable. **Repeat Violation**
36-12-4
Basic - Food stored on floor. Observed plastic containers of soy sauce and flour stored on the floor in the kitchen. The operator properly stored the container food. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for corn starch not stored above the food. The operator properly stored the scoop handle. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use scoop stored in 74F standing water behind the tea bar. **Repeat Violation**
10-07-4
Basic - Wiping cloth sanitizing solution stored on the floor in the waiting room station.
21-38-4
27
Jan 23, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoop for dry rice in the dry storage area. The operator removed the plastic containers. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored with utensils on the storage rack. The operator properly stored the cell phone. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. **Corrected On-Site**
10-20-4
82
Jan 3, 2024
Complaint Full
2 critical violations. 5 major violations. 11 minor violations.
View 18 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed mushrooms in the stand up reach in cooler in the kitchen. The operator properly stored the raw eggs. **Corrected On-Site**
08A-04-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee touch their bare arms with gloves then handle ready to eat broccoli without changing gloves and washing hands. The employee discarded the broccoli. **Corrected On-Site**
12A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal strainer in the handwashing sink behind the tea bar. The operator removed the strainer. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink behind the tea bar. The operator provided paper towels for the hand sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink behind the tea bar. The operator provided soap for the hand sink. **Corrected On-Site**
31B-03-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed snapper as a menu item on the menu. The operator stated tilapia is being used as a substitute. **Admin Complaint**
52-04-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a slime-like substance on the interior of the ice machine.
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
Basic - Buildup of food debris/soil residue on microwave door handle.
23-24-4
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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the stand up reach in cooler in the kitchen. The operator discarded the tuna. **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food preparation area on the cook line. The operator properly stored the cell phone. **Corrected On-Site**
40-06-5
Basic - Floors not constructed to be easily cleanable. **Repeat Violation**
36-12-4
Basic - Ice buildup in reach-in freezer at the entrance to the kitchen.
14-69-4
Basic - In-use tongs stored on the oven door handle between uses. The operator placed the tongs in the dish area for sanitization. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a ladle stored in 78F standing water behind the tea bar. Observed a ladle stored in 68F standing water on the cook line. The operator removed the ladles from the water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the cold water handle for the handwashing sink in the kitchen soiled with food debris.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in the reach in cooler on the cook line. The operator properly stored the employee beverage. **Corrected On-Site**
12B-13-4
26
Oct 5, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer soiled with food debris.
22-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Equipment in poor repair. Observed missing fan guards in the walk in cooler. **Repeat Violation**
14-11-5
82
Sep 27, 2023
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw seafood stored over ready to eat sauces in the reach in cooler behind the sushi bar. Observed raw fish stored over cooked chicken in the stand up cooler in the kitchen. The operator properly stored the raw foods. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw soft shell crab (45F - Cold Holding); raw scallops (44F - Cold Holding) in the glass door reach in cooler in the kitchen. The operator stated the above foods have been held for less than 2 hours. The operator moved the above foods to another cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed rice in the handwashing sink at the sushi bar. The operator removed the rice. **Corrected On-Site**
31A-11-4
Basic - No handwashing sign provided at a hand sink used by food employees in the kitchen.
31B-04-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoops for sugar and chicken broth in the kitchen. **Repeat Violation**
14-01-5
Basic - Carbon dioxide tanks not adequately secured near the rear exit of the dining room.
51-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler behind the sushi bar and the wait station. The operator properly stored the employee foods. **Corrected On-Site**
08B-49-4
Basic - Floors not constructed to be easily cleanable in the kitchen. **Repeat Violation**
36-12-4
Basic - Food stored on floor. Observed plastic containers of ginger stored on the floor behind the sushi bar. Observed a bag of seasoning stored on the floor of the dry storage area. The operator properly stored the seasoning. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop used for sugar not stored with the handle above the food behind the boba tea counter. The operator properly stored the scoop handle. **Corrected On-Site**
10-01-5
Basic - Interior of microwave has accumulation of black substance near the fryers.
22-08-4
43
Jun 6, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
23
May 30, 2023
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
90
Feb 13, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over ready to eat krab in stand-up reach in cooler in the kitchen. Operator properly stored the raw pork. **Corrected On-Site**
08A-05-6
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. Observed raw fish removed from original packaging stored over ready to eat cheesecake in reach in freezer in the kitchen. Operator properly stored the cheesecake. **Corrected On-Site**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris.
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic to go containers with no handle used as scoops in rice, vinegar, and sugar in the kitchen. Operator removed the to go containers from the food products. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Observed license on display expired 12/1/2022.
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee hard boiled eggs not segregated form food to be served to the public in the stand-up reach in cooler in the service station. Operator removed the employee food. **Corrected On-Site**
08B-49-4
Basic - Floors not constructed to be easily cleanable. Observed floors not easily cleanable in kitchen.
36-12-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign for employees in women's restroom.
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves in stand-up reach in cooler with rust and pitted in the kitchen.
14-33-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on prep table in kitchen. Operator placed the wiping cloths in the sanitizer solution bucket. **Corrected On-Site**
21-12-4
43
Dec 28, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
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. Observed raw sausage removed from original package stored over frozen vegetables in reach in freezer. Operator properly stored the raw sausage. **Corrected On-Site**
08A-17-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
64
Frequently Asked Questions
When was Ichiban Restaurant last inspected?
The most recent health inspection at Ichiban Restaurant on file is from Sep 23, 2025. The public record contains 13 inspections in total.
What is the most common violation at Ichiban Restaurant?
Across the inspection record, “floors not constructed to be easily cleanable in the kitchen” has been cited seven times, more than any other issue at Ichiban Restaurant.
How does Ichiban Restaurant compare to other restaurants in Sarasota?
Ichiban Restaurant most recently scored 43 out of 100, which is lower than the Sarasota average of 81.
Has Ichiban Restaurant's inspection record improved over time?
Yes. Recent inspections at Ichiban Restaurant have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Ichiban Restaurant 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 Restaurant inspected?
Based on the inspection history on file, Ichiban Restaurant is inspected around five times per year on average.
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