Ichimaru
Last inspected: Feb 4, 2026
58
Score
Ichimaru appears in inspection records 11 times, starting in 2022. On Feb 4, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things are looking better lately, with recent visits averaging around three violations compared to roughly six violations earlier on.
“Raw animal food stored over/not properly separated” comes up most often, recorded five times in the inspection record.
Ichimaru's latest score of 58 falls below the Stuart average of 81. The inspection history reads as standard for a restaurant of this size.
11
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
58
Oct 1, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
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
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
50
Apr 22, 2025
Routine - Food
No violations found.
100
Apr 14, 2025
Routine - Food
6 critical violations. 2 major violations. 2 minor violations.
View 10 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. Dishwasher (Chlorine 0ppm)- operator setup three compartment sink to sanitize dishes. **Corrective Action Taken** **Warning**
22-41-4
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. At cookline area- Employee touched face then proceeded to handle food for order without washing their hands- educated operator - employee was hands. **Corrective Action Taken** **Warning**
12A-25-4
High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station - panko bread crumbs in container lined with non food grade paper towels. **Warning**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler near cookline- raw chicken stored over cooked chicken- operator removed and stored properly. **Corrected On-Site** **Warning**
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. At walk in freezer raw chicken not commercially packaged stored over raw scallops- operator removed and stored properly. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Toxic substance/chemical improperly stored. At dry storage room- chemical spray air fresheners stored over container of rice- operator removed. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Takeout/ to-go menu - Spicy Tuna Rock Salad on menu with no indication that the dish is served raw or undercooked. **Warning**
02B-01-5
Intermediate - Probe thermometer not within the intended measuring range of use. Food thermometer at 84F **Warning**
05-03-4
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. At reach in cooler near prep area- frozen raw tuna bearing label to remove from packaging before thaw not removed- operator removed from packaging. **Corrected On-Site** **Warning**
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline Utensils stored in water of 78F- operator removed. **Corrected On-Site** **Warning**
10-07-4
30
Oct 14, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed cabbage in direct contact with non-food grade plastic bags in tall stainless reach in cooler in back kitchen area.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over raw fish not commercially packaged. Operator stored items properly. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef at 46F in tall stainless reach in cooler at back kitchen area. Per operator, items left out to thaw since 11:00 then put back in walk in cooler at 1:00. Per operator, Items out of temperature for 2 hours. Operator put in walk in freezer to quick chill. 40F at 4:00 **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. Observed fried chicken on prep counter at 82F- per operator, items left on counter at room temperature at 2pm - out of temperature for 1 approximately hour. Operator put items in time as a public health control for remaining.
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for cooked rice kept on time as a public health control. Sent operator proper documentation. **Corrective Action Taken**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle in direct contact with tempura flake mix. Operator removed. **Corrective Action Taken**
14-01-5
47
May 16, 2024
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line - From follow-up inspection 2024-05-16: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by dishwasher - From follow-up inspection 2024-05-16: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- vents and ceiling above the cook line - From follow-up inspection 2024-05-16: **Time Extended**
36-34-5
82
May 15, 2024
Complaint Full
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari and scallops stored above cooked chicken in one door cooler at cook line; operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi rolls (47F - Cold Holding); white tuna (47F - Cold Holding); tuna (47F - Cold Holding); cooked eat (47F - Cold Holding); raw salmon (47F - Cold Holding); in cooler #2 at sushi bar; raw salmon (47F - Cold Holding); in counter cooler for sushi at sushi bar; as per operator foods not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi rolls (47F - Cold Holding); white tuna (47F - Cold Holding); tuna (47F - Cold Holding); cooked eat (47F - Cold Holding); raw salmon (47F - Cold Holding); in cooler #2 at sushi bar; raw salmon (47F - Cold Holding); in counter cooler for sushi at sushi bar; as per operator foods not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw salmon (46-47F - Cooling)at 11:26 to 47 F at 11:50 since 10:00 in cooler #2 at sushi bar; at this rate food will not reach 41 F within 4 hours; food moved to different cooler ; **Corrective Action Taken**
03D-06-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried rice prepared 48 hours prior in walk-in cooler not dated; advised to date
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by dishwasher
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- vents and ceiling above the cook line
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- drink beverage at cook line; advised to store properly **Corrected On-Site**
12B-07-4
Basic - Food stored on floor- say sauce in walk-in cooler; sauces in the kitchen Advised to store properly **Repeat Violation**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit- all units
05-09-4
35
Jan 30, 2024
Complaint Full
9 critical violations. 2 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. For multiple items , sushi rice, cooked rice, rehydrated noodles, garlic and oil Per operator product stored for approximately 1 hour Operator timed marked for the remaining time of 3 hours. **Corrected On-Site**
03F-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed the following items inside one door tall reach in cooler on cook line pork ramen sauce at 1:22pm (52F cooling) overnight, curry sauce at 1:22pm( 48F cooling) overnight Per operator products cooling since yesterday. Products did not cool to 41F within 6 hours. See stop sale
03D-02-5
High Priority - Employee handled soiled equipment or utensils and then handled clean equipment without washing hands. Employee washed hands **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Multiple items inside walk-in freezer Raw fish over wontons Raw beef over krab Advised operator to stored properly
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over cooked crab inside reach in freezer Raw chicken over sauces reach in cooler Raw shrimp over cut onions on reach in cooler Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed the following items inside one door tall reach in cooler on cook line pork ramen sauce at 1:22pm (52F cooling) overnight, curry sauce at 1:22pm( 48F cooling) overnight Per operator products cooling since yesterday. Products did not cool to 41F within 6 hours. See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed overstocked cooler with tofu 50F cold Holding Per operator product not prepared or portioned today Per operator product stored for approximately 30 minutes Operator removed **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed seating on top of stove top with no flame Chicken soup 132F hot Holding, vegetables soup 132 F hot Holding Per operator products stored for approximately 30 minutes. Operator turned on flame to reheat products to 165F + **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Bottles of sanitizer stored above containers with rice on dry storage Operator stored properly **Corrected On-Site**
41-10-4
Basic - Food stored on floor container with raw chicken inside walk-in cooler **Repeat Violation**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Seating on top of table on prep area Thawing room temperature pork,beef fish Operator moved to refrigerator **Corrected On-Site**
06-01-5
23
Oct 17, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoon/ladders in water at 74f at cook line
10-05-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels /napkins used to line numerous food item containers at sushi bar, cook line walk in cooler
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked dumplings in reach in cooler at cook line **Corrected On-Site** **Repeat Violation**
08A-05-6
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. Provided form and manager had employees sign **Corrected On-Site**
11-26-1
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. Provided form
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Knife block sharpener in basin of hand sink at sushi bar **Corrected On-Site**
31A-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at sushi bar **Corrected On-Site**
12B-12-5
Basic - Food stored on floor. Boxes of oil on floor in dry storage area
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven doors **Corrected On-Site**
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
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. Snapper at 40f in stand up cooler at far left side of cook line Corrective action taken by manager to have all fish removed from packages **Corrective Action Taken**
06-09-1
37
Mar 29, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Portioning cut washed lettuce/prep area/kitchen/corrective action taken/prep person washed hands and put on gloves. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over tuna/reach in cooler#2/kitchen/corrective action taken/operator stored raw eggs on bottom shelf. **Corrective Action Taken**
08A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice.
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line
36-27-5
61
Sep 30, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
55
Frequently Asked Questions
When was Ichimaru last inspected?
The most recent health inspection at Ichimaru on file is from Feb 4, 2026. The public record contains 11 inspections in total.
What is the most common violation at Ichimaru?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Ichimaru.
How does Ichimaru compare to other restaurants in Stuart?
Ichimaru most recently scored 58 out of 100, which is lower than the Stuart average of 81.
Has Ichimaru's inspection record improved over time?
Yes. Recent inspections at Ichimaru have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ichimaru 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 Ichimaru inspected?
Based on the inspection history on file, Ichimaru is inspected around three times per year on average.
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