Ichiddo Ramen
Last inspected: Jan 28, 2026
50
Score
Ichiddo Ramen has been inspected 10 times since 2022. The newest entry in the record is dated Jan 28, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to five violations before.
The most common issue across all inspections has been “handwash sink not accessible for employee use”, showing up four times.
Ichiddo Ramen's latest score of 50 falls below the Vero Beach average of 77. This restaurant has more on its record than most do.
10
Inspections
1
Critical latest
2
Major latest
7
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Degreaser and drain cleaner stored on shelf next to dried spices. Manager moved **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Table in front of cook line hand sink **Repeat Violation**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager came in **Corrected On-Site**
53A-05-6
Basic - Accumulation of debris on exterior of warewashing machine. Black grease and food debris observed on top of dish machine
16-21-4
Basic - Cardboard used to line nonfood-contact shelves. Used to line shelves used to to store single service items
14-45-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Large pot stirrer being stored next to hand sink in prep area. Manager moved **Corrected On-Site**
24-27-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Rice and juice syrups in dry storage being stored in floor. Soup base in walk in cooler **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. grease build up on hood filters
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over washed bean sprouts. Manager moved box **Corrected On-Site**
08B-17-4
50
Aug 13, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil at servers area stored In 77f water - From follow-up inspection 2025-08-13: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Stored on floor in dry storage - From follow-up inspection 2025-08-13: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2025-08-13: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Food stored on floor. Boxes of food in freezer **Repeat Violation** - From follow-up inspection 2025-08-13: **Time Extended**
08B-38-4
82
Aug 11, 2025
Routine - Food
5 critical violations. 1 major violation. 10 minor violations.
View 16 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Bagged Raw chicken and bagged cooked pork stored in same container in walk in cooler. Advised manager to move
08A-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over krab sticks in cook line cooler **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Kimchi and cooked pork in walk in cooler
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: Cut cabbage (77F - Cold Holding); sitting out for 1 hour. cooked chicken (47F - Cold Holding)in grill cooler for 2 hours. Walk in cooler: Cooked pork 47f. Red curry 47f. Cooked eggs 47 ambient kimchi 48f. Tofu 48f. Raw shelled eggs ambient 48f. All cold holding **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Table stored in front of hand sink on cooks line
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoops in multiple containers in walk in
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler has visible ice Ambient 48f **Warning**
14-74-7
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at prep table in kitchen. Educated manager
12B-02-4
Basic - Food stored on floor. Boxes of food in freezer **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil at servers area stored In 77f water
10-07-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink has buildup on cooks line
23-03-4
Basic - Single-service articles improperly stored. Stored on floor in dry storage
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
26
Feb 21, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
52
Sep 19, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Light not functioning. Hood lights are burned out - From follow-up inspection 2024-09-19: **Time Extended**
36-62-4
95
Sep 18, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beef 73f. Found sitting on counter in plastic wrap. Manager stated it is cooling since 1030am, over 2 hours ago. Manager threw away. Educated on cooling parameters **Corrective Action Taken**
03D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler overnight Bean sprouts 47f Kimchi 47f Soup base 51f **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi in cooler for 3 days
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Table blocking cook line hand sink
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line sink
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Light not functioning. Hood lights are burned out
36-62-4
Basic - Plumbing system in disrepair. Pipe at back hand sink is not secured
29-08-4
39
Jun 7, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. 1.Raw chicken and raw shelled eggs in walk in cooler over unwashed produce 2. Raw shelled eggs in same container as prepped carrots in flip top cooler. **Warning** - From follow-up inspection 2024-06-07: **Time Extended**
08A-04-5
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. Cooked beef in walk in cooler **Warning** - From follow-up inspection 2024-06-07: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Stainless steel Table with noodles in front of cook line hand wash sink. Educated operator and advised him to find another place **Warning** - From follow-up inspection 2024-06-07: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In bulk rice bin and curry in walk in cooler **Corrected On-Site** **Warning** - From follow-up inspection 2024-06-07: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook on cooks line has no hair restraint **Warning** - From follow-up inspection 2024-06-07: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Food stored on floor. Boxes of sauce and fryer oil in kitchen area. Soup in walk in cooler and walk in freezer **Warning** - From follow-up inspection 2024-06-07: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2024-06-07: **Time Extended**
21-12-4
58
Apr 2, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
37
Dec 11, 2023
Food-Licensing Inspection
No violations found.
100
Jul 25, 2022
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over sliced ham **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade dirty
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled **Repeat Violation**
23-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 2. Floor tiles in disrepair
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
47
Frequently Asked Questions
When was Ichiddo Ramen last inspected?
The most recent health inspection at Ichiddo Ramen on file is from Jan 28, 2026. The public record contains 10 inspections in total.
What is the most common violation at Ichiddo Ramen?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at Ichiddo Ramen.
How does Ichiddo Ramen compare to other restaurants in Vero Beach?
Ichiddo Ramen most recently scored 50 out of 100, which is lower than the Vero Beach average of 77.
Has Ichiddo Ramen's inspection record improved over time?
No. Recent inspections at Ichiddo Ramen have averaged around 10 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Ichiddo Ramen 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 Ichiddo Ramen inspected?
Based on the inspection history on file, Ichiddo Ramen is inspected around three times per year on average.
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