Ikura Sushi & Hibachi
Last inspected: Jan 13, 2026
64
Score
Going back to 2022, Ikura Sushi & Hibachi has 13 inspections in the public record. On Jan 13, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
“Raw animal food stored over/not properly separated” comes up most often, recorded four times in the inspection record.
Compared to other Port St. Lucie restaurants (averaging 81), there's room to close the gap. On the whole, the file is mixed but not concerning.
13
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Washing Fruits and Vegetables
FL-42
64
Sep 3, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Light not functioning. Under hood - From follow-up inspection 2025-08-29: **Time Extended** - From follow-up inspection 2025-09-03: has light just needs to be replaced **Time Extended**
36-62-4
95
Aug 29, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 56f cold holding , cream cheese 55f cold holding , tuna 54f cold holding , cream cheese 55f cold holding ,salad 67f cold holding , Place out with in the last 3 hours employee placed in freezer to rapid chill **Warning** - From follow-up inspection 2025-08-29: Cream cheese 45f cold holding, salmon 44f cold holding , tuna 45f cold holding , Just had a large order advised to rapid chill ice packs were in place thermometer was reading 40f cold holding , **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave - From follow-up inspection 2025-08-29: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Light not functioning. Under hood - From follow-up inspection 2025-08-29: **Time Extended**
36-62-4
78
Aug 28, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
58
Feb 18, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hose stored in sink **Corrected On-Site** - From follow-up inspection 2025-02-18: **Time Extended**
31A-11-4
90
Feb 6, 2025
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat sauces in walk in cooler
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Hose stored in sink **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. In raw chicken **Corrected On-Site**
14-01-5
Basic - Food stored on floor. In walk in freezer, case water by ice machine
08B-38-4
Basic - Objectionable odors in bathrooms and front area of the establishment. Checked all drains, sinks, dishwashers nothing is backing up and no all drains are drying properly, operator states he has an appointment Monday with a company to come look and see where the smell may be coming from. **Warning**
36-64-5
Basic - Working containers of food removed from original container not identified by common name. Bulk flour **Corrected On-Site**
02D-01-5
64
Aug 13, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and shellfish over margarine fish over ready to eat sauces chicken raw over carrots **Corrected On-Site**
08A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In sushi bar **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Bulk oil and sauces
08B-38-4
67
Mar 12, 2024
Routine - Food
No violations found.
100
Mar 1, 2024
Routine - Food
4 critical violations. 3 minor violations.
View 7 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. 0 ppm must set up three compartment sink and sanitize dishes I three compartment sink, until dish machine is fixed and is at proper ppm **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over case butter and rte sauces, chicken raw over carrots in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp tempura 109f hot holding was made less than 30 minutes ago placed on time plan. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to cook line
29-34-4
Basic - Food stored on floor. Case of avocados and water **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between table and sandwich unit **Corrected On-Site**
10-17-4
Basic - Bowl or other container with no handle used to dispense food. In bulk sauce and bulk flour **Corrected On-Site**
14-01-5
47
Oct 12, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Small boards and on sandwich line - From follow-up inspection 2023-10-12: **Time Extended**
14-09-4
95
Oct 10, 2023
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 50f cold holding , scallops 48f cold holding , cooked vegetables 55f cold holding , salmon 52f cold holding, Krab 50f cold holding , tuna 54f cold holding , Shrimp 63f cooling, eggs ambient 55f cold holding , all foods were purchased today and brought in. Advised to rapid chill all items. beef strip loins 55f cold holding , tofu 50f cold holding items were from yesterday see stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
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. 0ppm advised to set up three compartment sink and wash rinse and sanitize there until dish-machine reaches proper ppm of 50-100manager put new sanitizer and primed now 50ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over steamed vegetables **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef strip loins, tofu from yesterday. **Warning**
01B-02-5
Basic - Equipment in poor repair. Walk in cooler ambient temperature 55f, sushi cooler ambient 51f **Corrected On-Site**
14-11-5
Basic - Bowl or other container with no handle used to dispense food. In raw chicken on line, manager replaced. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Small boards and on sandwich line
14-09-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill stored on shelf with spices **Corrected On-Site**
42-03-5
45
Feb 21, 2023
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and eggs over unwashed produce in walk in cooler.
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef 54f cold holding , chicken 52f cold holding , Lobster 45f cold holding , chicken wing 47f cold holding , shrimp 78f cold holding, put in cooler about 3 hours advised rapid chill 2nd temperature beef 40f cold holding , chicken 36f cold holding , lobster 40f cold holding , shrimp 74f cold holding **Corrective Action Taken**
03A-02-5
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. Rice made less than 3 hours ago advised to time mark. **Corrected On-Site**
03F-02-5
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. **Corrected On-Site**
11-27-4
58
Aug 10, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards - From follow-up inspection 2022-08-10: **Time Extended**
22-02-4
90
Frequently Asked Questions
When was Ikura Sushi & Hibachi last inspected?
The most recent health inspection at Ikura Sushi & Hibachi on file is from Jan 13, 2026. The public record contains 13 inspections in total.
What is the most common violation at Ikura Sushi & Hibachi?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Ikura Sushi & Hibachi.
How does Ikura Sushi & Hibachi compare to other restaurants in Port St. Lucie?
Ikura Sushi & Hibachi most recently scored 64 out of 100, which is lower than the Port St. Lucie average of 81.
Has Ikura Sushi & Hibachi's inspection record improved over time?
Results have been roughly steady. Inspections at Ikura Sushi & Hibachi have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ikura Sushi & Hibachi 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 Ikura Sushi & Hibachi inspected?
Based on the inspection history on file, Ikura Sushi & Hibachi is inspected around four times per year on average.
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