Ichiban Sushi
Last inspected: May 6, 2025
17
Score
Ichiban Sushi, located at 2786 E Fowler Ave #A in Tampa, FL, underwent a high-risk inspection on May 6, 2025. This inspection identified 6 critical, 3 major, and 12 minor violations, including issues with mold in the ice machine, cardboard on food-contact shelves, and an employee eating in a restricted area. Previous inspections for this Japanese/Sushi establishment have predominantly fallen into the medium-risk category.
6
Inspections
6
Critical latest
3
Major latest
12
Minor latest
Inspection History
May 6, 2025
Routine - Food
6 critical violations. 3 major violations. 12 minor violations.
17
Jan 6, 2025
Routine - Food
3 critical violations. 3 minor violations.
55
Apr 19, 2024
Routine - Food
2 critical violations. 4 major violations. 13 minor violations.
26
Nov 8, 2023
Routine - Food
1 major violation. 6 minor violations.
67
Jan 13, 2023
Routine - Food
1 major violation. 4 minor violations.
74
Jul 27, 2022
Routine - Food
1 major violation. 1 minor violation.
86
Violations — May 6, 2025 Inspection
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior in kitchen
22-20-5
Basic - Cardboard used to line food-contact shelves. In freezer by register. Frozen fish wrapped sitting on cardboard lining.
14-05-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating on service line. Discussed with employee to not eat in a food preparation area.
12B-02-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching sugar in bin by the reach in coolers on cooks line.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in pitcher at 82 degrees by miso soup station.
10-07-4
Basic - Insect control device installed over food preparation area. On sushi bar back side by dishes
35B-02-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials non-absorbent, smooth and easily cleanable. Black tape on handle of reach in soda cooler by sushi area.
14-47-4
Basic - Ripped/worn tin foil used as shelf cover. Shelf by reach in freezers on cooks line.
14-20-4
Basic - Standing water in bottom of reach-in-cooler. Bottom shelf on cooks line across from stove
29-49-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee was washing dishes in the two compartment sink with soap and water only then placed dishes into a bucket to dry. Discussed with employee to use dish washing machine to sanitize the dishes
22-45-4
High Priority - Raw animal food stored over or with unwashed produce.raw salmon over unwashed onions reach in Cooler by dish washing machine employee removed to proper storage **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat sauces soda fridge in sushi bar line
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice held overnight at 71 f degrees in rice pot in the dining room. No ph meter or approved variance
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks across from stove raw fish 45 f employee moved fish to freezer. 2nd temp 42 f **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice held overnight at 71 f degrees in rice cooking pot.
03B-01-6
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.
11-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Metal pan in hand washing sink by kitchen exit
31A-11-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
53A-14-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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