Ichinisan
Last inspected: Oct 23, 2025
17
Score
Across the available record, Ichinisan has nine inspections on file, the first dated 2022. Inspectors last stopped by on Oct 23, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near 12 violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
The city-wide average sits at 71, which Ichinisan's 17 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
1
Critical latest
6
Major latest
8
Minor latest
Inspection History
Oct 23, 2025
Routine - Food
1 critical violation. 6 major violations. 8 minor violations.
View 15 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Toilet Rooms Maintained
FL-53
17
Jun 11, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. -to go bags **Warning** - From follow-up inspection 2025-06-11: **Time Extended**
14-31-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks on shelves over reach in cooler **Warning** - From follow-up inspection 2025-06-11: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Warning** - From follow-up inspection 2025-06-11: **Time Extended**
10-20-4
78
Apr 10, 2025
Routine - Food
7 critical violations. 4 major violations. 7 minor violations.
View 18 violations
High Priority - Employee washed hands with gloves on. **Warning**
12A-07-5
High Priority - Live, small flying insects found -2 flies by dirty dishes **Warning**
35A-02-7
High Priority - Nonfood-grade bags used in direct contact with food. -to go bags **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -reach in cooler pork over beans -pooled eggs over tcs sauce -raw fish over ready to food ,storage room cooler **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -noodles 52f less than 2 hours **Warning**
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 85f. provided time as a public health control form **Warning**
03B-01-6
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -chicken -per manager form is at another restaurant **Warning**
03C-89-4
Intermediate - Handwash sink used for purposes other than handwashing. -rinsed container **Warning**
31A-11-4
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/ **Warning**
53A-05-6
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -operator cooking pork Rib then doing ROP **Warning**
03G-50-1
Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine soiled **Warning**
16-21-4
Basic - Cloth used as a food-contact surface. -towel covering onions **Warning**
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks on shelves over reach in cooler **Warning**
12B-07-4
Basic - Floor area(s) covered with standing water. -cookline line floor wet. Per employee from mat the is soak wet from cleaning **Warning**
36-22-4
Basic - Food stored on floor. -squid thawing bucket of water **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. -squid in standing water **Warning**
06-01-5
17
Dec 4, 2024
Routine - Food
3 critical violations. 6 major violations. 9 minor violations.
View 18 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
14
Apr 4, 2024
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
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
12
Dec 7, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -water purification devise on faucet at hand sink at sushi bar **Warning** - From follow-up inspection 2023-12-07: **Time Extended**
31A-11-4
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. -new hire **Warning** - From follow-up inspection 2023-12-07: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall and base behind Dishmachine soiled -wall soiled in kitchen **Warning** - From follow-up inspection 2023-12-07: Wall behind Dishmachine complied **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled with grease and debris under cooking equipment -floors soiled next to cooler at sushi bar **Warning** - From follow-up inspection 2023-12-07: Sushi bar area complied **Time Extended**
36-10-4
74
Dec 6, 2023
Routine - Food
3 critical violations. 6 major violations. 8 minor violations.
View 17 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw pork and cooked pork stored together in freezer -raw chicken over raw beef **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -noodles 70f less than 4 hours -noodles 48f manager discarded -chicken 44f -eel 45f -fish eggs 50f less than for hours **Warning**
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 70f advised to use time as a public health control **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. -water purification devise on faucet at hand sink at sushi bar **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine **Warning**
16-37-1
Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. -employee filled pan with water **Warning**
31A-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -storage room **Warning**
31B-02-4
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. -new hire **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. -storage room **Warning**
31B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -cookline **Warning**
22-16-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave **Warning**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler on cookline **Warning**
05-09-4
Basic - Clean linens stored in improper location. -bag of towels stored on bag of potting soil **Corrected On-Site** **Warning**
21-16-4
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. -tuna **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on reach in cooler cooler **Warning**
12B-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall and base behind Dishmachine soiled -wall soiled in kitchen **Warning**
36-27-5
Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled with grease and debris under cooking equipment -floors soiled next to cooler at sushi bar **Warning**
36-10-4
23
May 12, 2023
Food-Licensing Inspection
7 critical violations. 2 major violations. 4 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle stored at bar area. **Corrected On-Site**
41-10-4
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.
08A-17-6
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. Cookline reach in cooler Pork buns 46F/ placed overnight.
03A-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. Cold Tech reach in cooler in storage area. Noodles 52F , placed overnight. Operator instructed to discard, **Corrective Action Taken**
03D-02-5
High Priority - Raw animal food stored over raw pork and beef or with ready-to-eat food in a freezer - not all products commercially packaged.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
08A-05-6
Intermediate - Ambient air thermometer in kitchen makeline cold holding unit not accurate within plus or minus 3 degrees Fahrenheit. -cookline
05-05-4
Intermediate - Handwash sink used for purposes other than handwashing. - water filter on bar hand wash sink.
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - grease build up on stove . - bottom of bar cooler soiled .
23-03-4
Basic - Standing water in floor drain/floor drain draining very slowly, by dish machine. -chef has called pumber
29-19-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. -sushi bar
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in Kenmore reach in cooler cold holding unit.
05-09-4
23
Dec 15, 2022
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roe out and returned to cooler 65F, sushi area
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tapioca pearls 92F in warmer. Chef stated they are discarded after 4 hours. No time marking and not part of time as a public health control written procedures.
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi area, raw fish over sauces.
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Noodles up to 53F in the middle cooling from previous day in covered, stacked plastic containers. See stop sale
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine light buildup
22-02-4
Intermediate - Unable to verify fin fish identity. Menu advertises Florida pompano. Receipt for pompano shows, "golden pompano." Per FDA seafood list, Florida pompano is Trachinotus Carolinus. Golden pompano not listed on seafood list.
52-01-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Back prep room
27-16-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers
16-46-4
Basic - Food stored on floor. Container of oil - prep room **Corrected On-Site**
08B-38-4
32
Frequently Asked Questions
When was Ichinisan last inspected?
The most recent health inspection at Ichinisan on file is from Oct 23, 2025. The public record contains nine inspections in total.
What is the most common violation at Ichinisan?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Ichinisan.
How does Ichinisan compare to other restaurants in Daytona Beach?
Ichinisan most recently scored 17 out of 100, which is lower than the Daytona Beach average of 71.
Has Ichinisan's inspection record improved over time?
Results have been roughly steady. Inspections at Ichinisan have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Ichinisan 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 Ichinisan inspected?
Based on the inspection history on file, Ichinisan is inspected around three times per year on average.
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