Ikaho Sushi
Last inspected: Dec 22, 2025
27
Score
Public records show nine inspections at Ikaho Sushi stretching back to 2022. Inspectors last stopped by on Dec 22, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around 15 violations per visit versus roughly five violations earlier in the record.
“Time/temperature control for safety food identified” accounts for the largest share of issues, appearing two times across the record.
That's lower than the typical Groveland restaurant, which scores around 87. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
5
Critical latest
1
Major latest
9
Minor latest
Inspection History
Dec 22, 2025
Routine - Food
5 critical violations. 1 major violation. 9 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server dropped dirty dishes then took out food to customer. Educated operator, employee washed hands. **Corrected On-Site** - From follow-up inspection 2025-12-22: **Time Extended**
12A-02-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -individually wrapped raw fish stored over portioned pasta in upright reach in freezer - From follow-up inspection 2025-12-22: **Time Extended**
08A-02-6
High Priority - - From initial inspection : High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. -raw chicken and shrimp over dumplings in reach in cooler on cook line - From follow-up inspection 2025-12-22: **Time Extended**
08A-13-5
High Priority - - From initial inspection : 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. -employee touched cooked shrimp tempura that is to be rolled in a sushi roll with no other heating to be done. - From follow-up inspection 2025-12-22: **Time Extended**
09-01-4
High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee rinsed and washed dirty containers then began cutting vegetables with no hand wash. Educated operator placed, operator educated employee, employee washed hands. **Corrected On-Site** - From follow-up inspection 2025-12-22: **Time Extended**
12A-29-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine is soiled -shelves in walk in cooler are soiled - From follow-up inspection 2025-12-22: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2025-12-22: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Employee open beverage container on dry storage shelf in kitchen - From follow-up inspection 2025-12-22: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones on dry storage rack in kitchen - From follow-up inspection 2025-12-22: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server is wearing watch and bracelet while serving food, scooping ice and making drinks - From follow-up inspection 2025-12-22: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Food stored on floor. -ginger on sushi line - From follow-up inspection 2025-12-22: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Garbage enclosure area in disrepair. - From follow-up inspection 2025-12-22: **Time Extended**
33-24-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -oven door handle on cook line - From follow-up inspection 2025-12-22: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of cooking equipment have residue buildup, top back of fryer cabinets are soiled -gas range grates have residue buildup - From follow-up inspection 2025-12-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2025-12-22: **Time Extended**
42-01-4
27
Dec 19, 2025
Routine - Food
6 critical violations. 1 major violation. 10 minor violations.
View 17 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 dropped dirty dishes then took out food to customer. Educated operator, employee washed hands. **Corrected On-Site**
12A-02-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -individually wrapped raw fish stored over portioned pasta in upright reach in freezer
08A-02-6
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. -raw chicken and shrimp over dumplings in reach in cooler on cook line
08A-13-5
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. -employee touched cooked shrimp tempura that is to be rolled in a sushi roll with no other heating to be done.
09-01-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee rinsed and washed dirty containers then began cutting vegetables with no hand wash. Educated operator placed, operator educated employee, employee washed hands. **Corrected On-Site**
12A-29-4
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. -0 ppm, operator ran machine 4 times and primed sanitizer, still 0 ppm **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine is soiled -shelves in walk in cooler are soiled
22-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Employee open beverage container on dry storage shelf in kitchen
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones on dry storage rack in kitchen
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server is wearing watch and bracelet while serving food, scooping ice and making drinks
13-07-4
Basic - Food stored on floor. -ginger on sushi line
08B-38-4
Basic - Garbage enclosure area in disrepair.
33-24-4
Basic - In-use tongs stored on equipment door handle between uses. -oven door handle on cook line
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -cook line
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of cooking equipment have residue buildup, top back of fryer cabinets are soiled -gas range grates have residue buildup
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
22
Apr 14, 2025
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 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. See stop sale. Tempura batter and Shrimp tempura. Operator added time **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board at prep table soiled **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with trash can. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. 2CO2 tanks by ice machine. Operator chained. **Corrected On-Site**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen are on the right side of the kitchen
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employeees cups and water bottle above prep table. Operator removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor at cook line
36-73-4
Basic - Food stored on floor. 2 buckets of sauce on the floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. At cook line.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line soiled Fan guards in walk in cooler soiled Exterior fryers in the kitchen **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in walk in cooler soiled Interior stainless steel freezer and white freezer in the kitchen
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. At mop sink At handwashing sink to the left of cook line.
29-11-4
43
Nov 14, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Plumbing Maintained; Sewage Disposal
FL-51
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
52
Mar 28, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -Stovetop. - From follow-up inspection 2024-03-28: **Time Extended**
23-24-4
95
Mar 27, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Contact Surfaces Clean and Sanitized
FL-22
50
Dec 20, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Plumbing Maintained; Sewage Disposal
FL-51
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
61
Apr 10, 2023
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over noodles. **Repeat Violation**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over veggies.
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 egg. **Corrected On-Site**
01B-14-4
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. No end time. Operator placed correct time. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cookline. **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Green cutting board.
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. On cookline. **Repeat Violation**
27-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf to left of fryers. -Top of stove.
23-03-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Food stored on floor. -Cooking oil in dry storage.
08B-38-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Repair man is scheduled. **Corrective Action Taken**
16-55-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
30
Oct 26, 2022
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
8
Frequently Asked Questions
When was Ikaho Sushi last inspected?
The most recent health inspection at Ikaho Sushi on file is from Dec 22, 2025. The public record contains nine inspections in total.
What is the most common violation at Ikaho Sushi?
Across the inspection record, “time/temperature control for safety food identified” has been cited two times, more than any other issue at Ikaho Sushi.
How does Ikaho Sushi compare to other restaurants in Groveland?
Ikaho Sushi most recently scored 27 out of 100, which is lower than the Groveland average of 87.
Has Ikaho Sushi's inspection record improved over time?
No. Recent inspections at Ikaho Sushi have averaged around 15 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Ikaho 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 Ikaho Sushi inspected?
Based on the inspection history on file, Ikaho Sushi is inspected around three times per year on average.
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