Ichiban Sushi
Last inspected: Jan 26, 2026
29
Score
Ichiban Sushi has been inspected 10 times since 2022. The latest inspection on file is from Jan 26, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly six violations earlier in the record.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
Compared to other Trinity restaurants (averaging 79), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
3
Critical latest
1
Major latest
14
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
3 critical violations. 1 major violation. 14 minor violations.
View 18 violations
High Priority - Container of medicine improperly stored. Several containers of medicine stored on the sushi bar counter by food.
41-07-4
High Priority - Non-food grade paper/paper towel used as liner for food container. In the sushi area. The operator replaced the paper towels with food grade paper.
14-86-1
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
01B-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The soda gun at the front counter is soiled with slime. The fan in the reach in refrigerator that holds the salads had dust and mold-like substance. **Repeat Violation**
22-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. All the reach-in coolers in the kitchen area are missing ambient air temperature thermometer.
05-09-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - In-use tongs stored on equipment door handle between uses. The operator moved the tongs. **Corrected On-Site**
10-20-4
Basic - Screen in door torn/in poor repair. The back door in the kitchen.
36-60-5
Basic - Ice scoop handle in contact with ice. The operator moved the ice scoop. **Corrected On-Site**
10-08-5
Basic - Food storage container/container lid cracked or broken. 2 cracked containers. The operator discussed the cracked containers. **Corrected On-Site**
14-38-4
Basic - Floor soiled/has accumulation of debris. The floor under the high chairs in front of the restaurants contains solid debris, and the floor under and behind the fryer baskets and grill is soiled with grease and food debris.
36-73-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A drink at the front container.
12B-07-4
Basic - Dead roaches on premises. 3 dead roaches, inside the carbonator pump. The operator removed the dead roaches out of the carbonator pump and sanitized the area. **Corrected On-Site**
35A-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At the sushi bar area. The operator moved the bucket. **Corrected On-Site**
21-44-1
Basic - Plumbing system in disrepair. The faucet at the 3 compartment sink at the front counter will not stop dripping.
29-08-4
Basic - Old labels stuck to food containers after cleaning. The operator removed the old labels on the containers. **Corrected On-Site**
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The shelves in the walk-in cooler were soiled with food debris, and the steam rice maker lid was soiled with old rice. The side of the grill and fryer basket machines are soiled with grease. The operator cleaned the lid of the steam rice maker. **Corrective Action Taken**
23-03-4
Basic - No copy of latest inspection report available.
51-18-6
29
Jun 17, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
67
Jan 21, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hat then touched clean dishes without washing hands, discussed with manager proper hand washing procedure
12A-25-4
High Priority - Employee washed hands with cold water. Water temperature 75F, discussed with employee to use warm water of 85F
12A-19-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above sauces in walk in cooler, raw chicken moved to bottom shelf **Corrected On-Site**
08A-05-6
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. Hand sink by cook area used to fill cup
31A-11-4
Basic - Stored food not covered. Chicken, Rangoon not covered in walk in freezer
08B-12-5
50
May 14, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed on cook make line: container of raw shrimp stored over container of cooked shrimp and cooked pork. Mamager fixed storage **Corrected On-Site**
08A-20-5
High Priority - Non-food grade paper towel being used as spice sachet in container of broth on cook line. Manager removed **Corrected On-Site**
14-86-1
Basic - Buildup of food debris/soil residue on equipment door handles. Observed excessive debris on rice cooker handle
23-24-4
Basic - Ice scoop handle in contact with ice. Manager moved scoop **Corrected On-Site**
10-08-5
Basic - Old labels stuck to food containers after cleaning. In dish area **Repeat Violation**
16-46-4
64
Dec 12, 2023
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
29
Aug 16, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All outside of cooking equipment soiled **Repeat Violation** **Warning** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-17: **Time Extended** - From follow-up inspection 2023-08-16: **Time Extended**
23-03-4
95
Jul 17, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice stored in a brute garbage can **Repeat Violation** **Warning** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-17: **Time Extended**
14-15-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi and all menus does not have an identifiable mark identifying that it is raw **Warning** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-17: Raw items on menu have asterisk next to them. Asterisk is also at bottom of menu next to consumer advisory. Menu has a typo, " These items are cooked to order and may be served know or undercooked". disclosure is written improperly. Per Allison M. **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All outside of cooking equipment soiled **Repeat Violation** **Warning** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-17: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at sushi bar **Repeat Violation** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-17: Toaster oven in sushi bar soile **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under and behind equipment, dish machine and 3 compartment sink **Repeat Violation** **Warning** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-17: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gaskets torn **Warning** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-17: **Time Extended**
14-11-5
64
May 22, 2023
Routine - Food
4 critical violations. 5 major violations. 11 minor violations.
View 20 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice stored in a brute garbage can **Repeat Violation** **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
14-15-4
High Priority - - From initial inspection : 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 handling dirty dishes then pulling clean dishes out of dish machine **Repeat Violation** **Warning** - From follow-up inspection 2023-05-22: Employee handled cutting board for raw chicken and then handled clean bowl without washing hands **Admin Complaint**
12A-13-4
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee came through doors then put gloves on without washing hands -Employee cutting broccoli then put gloves on without washing hands **Warning** - From follow-up inspection 2023-05-22: Employee put on gloves to start gloves without washing hands after handling soiled cutting board **Admin Complaint**
12A-07-5
High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drains on cook line under prep sink **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
29-44-4
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 2023-05-22: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Food debris and Brillo pad in hand sink on cook line Hand sink at sushi bar used to rinse pan out **Warning** - From follow-up inspection 2023-05-22: Food debris and Brillo pad on hand sink **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi and all menus does not have an identifiable mark identifying that it is raw **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
02B-01-5
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. **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food in walk in cooler not date marked **Repeat Violation** **Warning** - From follow-up inspection 2023-05-22: Nothing date marked in walk in cooler **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl container of fried chicken on cook line **Repeat Violation** **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gaskets torn **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under and behind equipment, dish machine and 3 compartment sink **Repeat Violation** **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at sushi bar **Repeat Violation** - From follow-up inspection 2023-05-22: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All outside of cooking equipment soiled **Repeat Violation** **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in reach in cooler **Warning** - From follow-up inspection 2023-05-22: Same observation. **Time Extended**
12B-13-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-22: **Time Extended**
14-17-4
19
May 16, 2023
Routine - Food
12 critical violations. 6 major violations. 15 minor violations.
View 33 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropping off dirty dishes in bus tub then taking clean plates of food out to customers without washing hands **Warning**
12A-02-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice stored in a brute garbage can **Repeat Violation** **Warning**
14-15-4
High Priority - Nonfood-grade bags used in direct contact with food. Crab Rangoon in to go bags in chest freezer **Warning**
14-31-5
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 handling dirty dishes then pulling clean dishes out of dish machine **Repeat Violation** **Warning**
12A-13-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee came through doors then put gloves on without washing hands -Employee cutting broccoli then put gloves on without washing hands **Warning**
12A-07-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Fried chicken 73F, came out of fryer around 11am, left sitting out on cook line on top of reach in cooler **Warning**
03D-01-5
High Priority - Container of medicine improperly stored. Bottle of nasal spray above reach in cooler **Warning**
41-07-4
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drains on cook line under prep sink **Warning**
29-44-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket on sushi bar too strong, employee added water, now at 100ppm **Corrected On-Site** **Warning**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic and oil (72F - Cold Holding) see stop **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handling raw product then clean utensils without changing gloves or washing hands **Warning**
12A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food in walk in cooler not date marked **Repeat Violation** **Warning**
02C-02-5
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**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Food debris and Brillo pad in hand sink on cook line Hand sink at sushi bar used to rinse pan out **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi and all menus does not have an identifiable mark identifying that it is raw **Warning**
02B-01-5
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. **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice held on time no written plan **Warning**
03F-10-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer **Warning**
14-69-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Equipment in poor repair. Reach in cooler gaskets torn **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Under and behind equipment, dish machine and 3 compartment sink **Repeat Violation** **Warning**
36-73-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl container of fried chicken on cook line **Repeat Violation** **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives in between reach in cooler and prep table on both sides of the reach in cooler **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle **Repeat Violation** **Warning**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at sushi bar **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All outside of cooking equipment soiled **Repeat Violation** **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in reach in cooler **Warning**
12B-13-4
Basic - Reuse of single-service or single-use articles. Rice and orzo stored in ginger containers Used Egg crates being used as drain **Warning**
25-32-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
4
Dec 1, 2022
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
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. Dishwasher thoughts dirty dishes then touched clean dishes loading and unloading dish machine. Discussed with operator proper training for hand washing. **Corrective Action Taken**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp in little cooler over ready to eat wontons. Operator moved them **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Trash can by back door and clothing containers in walk in cooler **Repeat Violation**
14-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside reach in cooler.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Pan in sink, moved to dish area **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler not marked
02C-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment and under prep shelves.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Bowl or other container with no handle used to dispense food.since bin by back door **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones, wallets and other items on food prep areas. **Repeat Violation**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled, as well as walls and ceiling.
36-73-4
Basic - Food stored on floor. Walk in cooler, walk in freezer , and in kitchen.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
30
Frequently Asked Questions
When was Ichiban Sushi last inspected?
The most recent health inspection at Ichiban Sushi on file is from Jan 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Ichiban Sushi?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Ichiban Sushi.
How does Ichiban Sushi compare to other restaurants in Trinity?
Ichiban Sushi most recently scored 29 out of 100, which is lower than the Trinity average of 79.
Has Ichiban Sushi's inspection record improved over time?
No. Recent inspections at Ichiban Sushi have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Ichiban Sushi 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 Sushi inspected?
Based on the inspection history on file, Ichiban Sushi is inspected around three times per year on average.
Nearby Restaurants