Ichiban Sushi
Last inspected: Dec 21, 2024
74
Score
Ichiban Sushi appears in inspection records eight times, starting in 2022. On Dec 21, 2024, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly 13 violations earlier in the record.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing three times across the record.
Among Gainesville restaurants, this is a fairly standard result. On the whole, the file is mixed but not concerning.
8
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 21, 2024
Complaint Full
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 20 roaches hiding on the door hinges of reach in cooler on cooks line, 2 under sheet pan shelf next to sushi bar swinging door, 2 on wheel well of large reach in freezer in prep area, and 3 on wheel well of another reach in freezer in prep, 1 crawling on the front of ice machine. **Warning** - From follow-up inspection 2024-12-19: Observed approximately 15 on metal pole between steam table and reach in cooler on cooks line, 3 on the metal tables on the front line, 10 on electrical outlet on Cooks line next to reach in cooler and steam table, 10 on back wheel well of reach in freezer next to sushi door, 4 under bulk seasoning bin. Also observed approximately 10 dead roaches under wheel well of middle reach in freezer in prep area. **Time Extended** - From follow-up inspection 2024-12-20: Observed the following number of dead roaches in the following locations: One dead in the bathroom hallway One in dead in the ladies restroom Two dead in front of the sushi bar Two dead in oil storage area Six dead under the fliptop make table in Kitchen One dead next soda dispenser in Kitchen? One dead next to ice machine Two dead in kitchen walkway Two dead by door, leaving kitchen to front counter Five dead next to reach in cooler by door heading to sushi bar Three dead and sushi bar area One dead behind glass door reach in cooler in kitchen Five dead under stove on cook line Observed the following number of live roaches in the following locations: One live under the flower bin in the kitchen Four live next to steam table and kitchen One line between ice machine and reach in cooler and kitchen Three live on counter sushi bar One live under glass door reach in cooler in kitchen **Time Extended** - From follow-up inspection 2024-12-21: Two dead roaches on floor in kitchen below prep sink. One dead roach on floor in kitchen below dry storage shelving. Two dead roaches on floor in kitchen below equipment at cookline. One dead roach on floor in kitchen below prep table near bar entrance. One dead roach on floor in kitchen inside storage closet. One dead roach on floor in kitchen near fountain machine. One dead roaches on floor in kitchen below dish machine. One dead roach on floor in kitchen below three compartment sink. One dead stuck to side of reach-in cooler near kitchen entrance. Employees began cleaning areas during this inspection. **Admin Complaint**
35A-05-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (48,50F - Cold Holding); egg wash (51F - Cold Holding); shrimp (50F - Cold Holding); eggroll (49F - Cold Holding); chicken (49F - Cold Holding) items in small reach in cooler on cooks line, no ambient thermometer in unit, establishment just opened for the day and items sitting in cooler overnight, also the interior back wall is completely frozen/covered in ice blocking any air flow in unit. See stop sale. lobster (47F - Cold Holding) item in sushi display case next to hot cooling items, operator moved cooling items and lobster to a larger cooler to finish cooling rather than in smaller display reach in cooler. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-12-19: **Time Extended** - From follow-up inspection 2024-12-20: No items in sushi display at time of inspection. **Time Extended** - From follow-up inspection 2024-12-21: No foods stored inside unit. **Time Extended**
03A-02-5
74
Dec 20, 2024
Complaint Full
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (48,50F - Cold Holding); egg wash (51F - Cold Holding); shrimp (50F - Cold Holding); eggroll (49F - Cold Holding); chicken (49F - Cold Holding) items in small reach in cooler on cooks line, no ambient thermometer in unit, establishment just opened for the day and items sitting in cooler overnight, also the interior back wall is completely frozen/covered in ice blocking any air flow in unit. See stop sale. lobster (47F - Cold Holding) item in sushi display case next to hot cooling items, operator moved cooling items and lobster to a larger cooler to finish cooling rather than in smaller display reach in cooler. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-12-19: **Time Extended** - From follow-up inspection 2024-12-20: No items in sushi display at time of inspection. **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 20 roaches hiding on the door hinges of reach in cooler on cooks line, 2 under sheet pan shelf next to sushi bar swinging door, 2 on wheel well of large reach in freezer in prep area, and 3 on wheel well of another reach in freezer in prep, 1 crawling on the front of ice machine. **Warning** - From follow-up inspection 2024-12-19: Observed approximately 15 on metal pole between steam table and reach in cooler on cooks line, 3 on the metal tables on the front line, 10 on electrical outlet on Cooks line next to reach in cooler and steam table, 10 on back wheel well of reach in freezer next to sushi door, 4 under bulk seasoning bin. Also observed approximately 10 dead roaches under wheel well of middle reach in freezer in prep area. **Time Extended** - From follow-up inspection 2024-12-20: Observed the following number of dead roaches in the following locations: One dead in the bathroom hallway One in dead in the ladies restroom Two dead in front of the sushi bar Two dead in oil storage area Six dead under the fliptop make table in Kitchen One dead next soda dispenser in Kitchen? One dead next to ice machine Two dead in kitchen walkway Two dead by door, leaving kitchen to front counter Five dead next to reach in cooler by door heading to sushi bar Three dead and sushi bar area One dead behind glass door reach in cooler in kitchen Five dead under stove on cook line Observed the following number of live roaches in the following locations: One live under the flower bin in the kitchen Four live next to steam table and kitchen One line between ice machine and reach in cooler and kitchen Three live on counter sushi bar One live under glass door reach in cooler in kitchen **Time Extended**
35A-05-4
74
Nov 18, 2024
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
19
Mar 5, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager stated all employee training recently expired. **Warning** - From follow-up inspection 2024-03-05: No proof of employee training. **Admin Complaint**
53B-01-5
90
Aug 1, 2023
Complaint Full
4 critical violations. 5 major violations. 11 minor violations.
View 20 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen put on gloves and handled clean plate without washing hands. Manager had employee wash hands, change gloves and use a new plate. **Corrective Action Taken**
12A-16-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flies next to hand washing sink in back of kitchen.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on shelf next to reach-in cooler across from stove: cabbage (72F - Cold Holding). Employee stated item was placed on grill 30 minutes prior to temperature being taken. Employee placed item in cooler to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle with window cleaner stored next to bottle of soy sauce on shelf underneath prep table. Manager moved spray bottle. **Corrected On-Site**
41-10-4
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. Cheesecake in reach-in cooler next to kitchen soda machine. Manager stated item was opened the previous day. Manager placed correct date on item. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from stove. Water nozzle on hot water machine next to soda machine. **Repeat Violation** **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in sushi prep area. Employee provided towels at hand washing sink. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available.
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored above mop sink. **Repeat Violation**
41-17-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Doors to dish machine.
16-23-4
Basic - Cardboard used to line food-contact shelves. Dry storage shelves across from office. **Repeat Violation**
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep next to kitchen door leading to dining room. Manager moved drinks. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored above three compartment sink.
24-08-4
Basic - Food stored on floor. Shrimp sauce stored on floor in walk-in cooler. **Repeat Violation**
08B-38-4
Basic - Ice bucket not inverted between uses. Ice bucket stored next to ice machine. **Repeat Violation**
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood above fryers greasy. Reach-in freezer gaskets. Area behind soda nozzles of soda machine in kitchen. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored above three compartment sink. **Repeat Violation**
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from fryers. **Repeat Violation**
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry. Mops stored in mop sink. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on counter in sushi area.
21-12-4
19
Jan 23, 2023
Routine - Food
2 critical violations. 5 major violations. 10 minor violations.
View 17 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
18
Aug 15, 2022
Complaint Full
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish wash machine at 0ppm for chlorine. The supply tube was adjusted, and priming the tube was started. **Corrective Action Taken**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the lids for the rice warmers/cookers and sushi rice holding containers with an accumulation of food debris. These were cleaned during the inspection. **Corrected On-Site* ALSO, the first reach-in freezer has an accumulation of spilled food on the bottom shelf. ALSO, the tea nozzles have build up in them. **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed a bucket with handles on both sides used to scoop ice. This was removed from the ice machine. ALSO, a container with no handle used to scoop bulk rice. This was removed. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored over soy, by the office. Drinks were moved to the office. **Corrected On-Site**
12B-07-4
Basic - Food-contact surface not smooth and easily cleanable. Observed a cloth as a food contact surface for sushi rice. The cloth was removed. **Corrected On-Site**
14-13-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed cloths used under cutting boards in the kitchen. **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler condenser coils have an accumulation of dust.
23-03-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed an accumulation of debris at the bar, on the floor. I
36-10-4
Basic - Food stored on floor. Observed bulk syrup stored on the floor, by the back door.
08B-38-4
55
Jul 1, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cook line reach-in cooler with dried spills on the inside.
22-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed a wet cloth under a cutting board on the prep line.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the mop sink are has an an accumulation of soil/debris. **Repeat Violation**
23-03-4
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed a used apron on the back wall prep table.
21-14-4
78
Frequently Asked Questions
When was Ichiban Sushi last inspected?
The most recent health inspection at Ichiban Sushi on file is from Dec 21, 2024. The public record contains eight inspections in total.
What is the most common violation at Ichiban Sushi?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Ichiban Sushi.
How does Ichiban Sushi compare to other restaurants in Gainesville?
Ichiban Sushi most recently scored 74 out of 100, which is about the same as the Gainesville average of 75.
Has Ichiban Sushi's inspection record improved over time?
Yes. Recent inspections at Ichiban Sushi have averaged around six violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ichiban Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ichiban Sushi inspected?
Based on the inspection history on file, Ichiban Sushi is inspected around three times per year on average.
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