Ichimora
Last inspected: Mar 17, 2026
67
Score
Ichimora appears in inspection records 11 times, starting in 2022. The latest inspection on file is from Mar 17, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to five violations before.
Across the inspection history, “dishmachine chlorine sanitizer not” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 80, which Ichimora's 67 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
11
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 17, 2026
Food-Licensing Inspection
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
67
Oct 1, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles and gaskets. All Cookline cold holding units. **Warning** - From follow-up inspection 2025-10-01: Observed same. **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under all shelving in dry storage. Under and around all cooking equipment. **Warning** - From follow-up inspection 2025-10-01: Observed same. **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses - Cookline oven door. **Warning** - From follow-up inspection 2025-10-01: Observed sane. **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Interior of all microwaves has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2025-10-01: Observed same. **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All hand sinks in kitchen area visibly soiled. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-01: Observed same. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Triple door reach in freezer by walk in cooler. 2 door glass cooler on Cookline. **Warning** - From follow-up inspection 2025-10-01: Observed same. **Time Extended**
22-16-4
74
Jul 31, 2025
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 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 Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
17
Jan 13, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw lamb stored in same container - cook line glass door cooler. Raw chicken stored over raw pork in prep area freezer - all items not commercially packaged. Operator stored all items properly. **Corrected On-Site**
08A-20-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Soft boiled eggs on menu. Operator posted advisory during inspection. **Corrected On-Site**
02B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookoune flip top reach in gaskets.
23-03-4
74
Nov 20, 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. **Warning** - From follow-up inspection 2024-11-20: Observed same. **Time Extended**
53B-01-5
90
Nov 13, 2024
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored at Cookline. Operator removed. **Corrected On-Site** **Warning**
41-07-4
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). Advised Operator to set up triple sink for sanitizing. **Corrective Action Taken** **Warning**
22-41-4
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. Cook used personal cell phone then picked up clean utensils on Cookline without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Glass unit - Cookline - Raw chicken and raw beef stored over ready-to-eat chicken broth Walk in cooler - raw chicken stored over ready to eat ham. Triple door freezer - Raw chicken and raw beef stored over ready-to-eat chicken broth - not all products commercially packaged. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
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. **Warning**
53B-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to dish machine with items in sink - bucket and towels. Operator removed. **Corrected On-Site** **Warning**
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/ person in charge - Noribert Castellano. **Warning**
53A-05-6
Basic - Buildup of food debris/soil residue on equipment door handles. All cold holding units. **Warning**
23-24-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water 80F. Operator removed. **Corrected On-Site** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage area shelving visibly soiled. **Warning**
23-03-4
Basic - Observed dish employee dry utensils dried with a towel/cloth. Reviewed proper procedures. **Warning**
24-17-4
33
Jun 17, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. At ice machine, handwashing sink blocked with pots and dishes
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. In storage area by dish machine, cup used to dispense rice. Operator removed **Corrected On-Site**
14-01-5
Basic - Food stored on floor. On cook line, fryer oil stored on floor. Operator moved to shelf **Corrected On-Site**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. At ice machine, ice scoop stored on dirty shelves.
10-12-5
78
May 8, 2024
Routine - Food
No violations found.
100
May 6, 2024
Routine - Food
5 critical violations. 5 major violations. 2 minor violations.
View 12 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. **Warning**
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container in boiled eggs . Employee removed paper towel **Corrected On-Site** **Warning**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw breaded shrimp above ready to eat cooked seafood in reach in cooler at kitchen employee properly stored food. **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...raw sea food with raw chicken in same container in reach in freezer . Employee properly stored food. **Corrected On-Site** **Warning**
08A-17-6
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...sushi rice at sushi station being held less than 4 hours , employee time marked **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times....stored buckets, containers, towel in handwashing sink at dishwashing area. Employee removed those things **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
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/ **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area. **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...several kids sauce in reach in cooler . **Warning**
02C-02-5
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.... Salmon, wahoo thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee removed package **Corrected On-Site** **Warning**
06-09-1
Basic - Stored food not covered...soup in reach freezer, walk in cooler . Employee covered. **Corrected On-Site** **Warning**
08B-12-5
26
May 3, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
61
Dec 1, 2022
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. Dishmachine reading 0ppm chlorine. Observed sanitizer bucket to be empty. Employee replaced sanitizer and primed. Machine now 100ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line changed gloves without washing hands first. Reviewed proper hand wash and glove procedures and employee washed hands. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glassfront cooler on cook line, container of raw chicken above container of duck sauce. **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. In glass front cooler on cook line, container with wrapped raw chicken skewers and wrapped raw steak skewers together.
08A-24-5
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. In back reach in freezer packaged raw chicken above cases of frozen seafood. Employee began to rearrange items to properly store. **Corrective Action Taken**
08A-17-6
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. Sushi rice by cook line missing time mark. Per manager rice made at opening. Employee added time mark. **Corrected On-Site**
03F-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager unable to find written plan for time control. New plan provided and reviewed. **Corrective Action Taken**
03F-10-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. First Probe thermometer reading 20F in ice water. Recalibrated w/ manager to 32F. **Corrected On-Site**
05-06-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in standing water by rice cooker in back prep area. Employee drained water and replaced with dry paddle. **Corrected On-Site**
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour on cook line without label. Employee labeled. **Corrected On-Site**
02D-01-5
30
Frequently Asked Questions
When was Ichimora last inspected?
The most recent health inspection at Ichimora on file is from Mar 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at Ichimora?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Ichimora.
How does Ichimora compare to other restaurants in Fort Lauderdale?
Ichimora most recently scored 67 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Ichimora's inspection record improved over time?
No. Recent inspections at Ichimora have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ichimora 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 Ichimora inspected?
Based on the inspection history on file, Ichimora is inspected around three times per year on average.
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