Izziban Sushi
Last inspected: Nov 24, 2025
41
Score
Inspectors have visited Izziban Sushi eight times, with records going back to 2022. The most recent report on file is from Nov 24, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Things are looking better lately, with recent visits averaging around 11 violations compared to roughly 16 violations earlier on.
“Gasket soiled on salad cooler door” comes up most often, recorded six times in the inspection record.
By comparison, the average Vero Beach facility scores 77, putting Izziban Sushi on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
1
Critical latest
3
Major latest
9
Minor latest
Inspection History
Nov 24, 2025
Routine - Food
1 critical violation. 3 major violations. 9 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 fish over ice cream in reach in freezer. Employee moved. Raw fish over sauces in walk in cooler. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Server area hand sink is being used to store sponge. Sushi bar hand sink has bowl in sink. Cook line hand sink is being used to store sanitizer. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand sink
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. Fried vegetables and cooked chicken made Saturday. Employee added date **Corrected On-Site**
02C-02-5
Basic - Cooked vegetables and cooked chicken in walk in cooler not covered.Advised employee to cover. Unwashed romaine lettuce over cut broccoli **Corrective Action Taken**
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Quart containers being used to scoop rice from bulk bins and sauces from walk in cooler. Employee removed **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Cardboard used to line food-contact shelves. In reach in freezer
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Small sandwich cooler
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat being stored on plastic wrap at sushi bar
40-06-5
Basic - Gasket soiled on salad cooler door
23-03-4
Basic - Ice scoop handle in contact with ice. Servers station
10-08-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet rag in servers area **Repeat Violation**
21-12-4
41
Jun 25, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-2025 **Corrected On-Site**
50-17-3
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kandy
53B-14-5
Intermediate - Handwash sink not accessible for employee use at all times. Bowl in sink at sushi bar, employee removed **Corrected On-Site**
31A-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Duct tape used to repair nonfood-contact surface. Strip of duct tape on cook line reach in cooler. Manager removed **Corrected On-Site**
14-71-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
55
Jan 28, 2025
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used to line containers of raw fish at sushi bar.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tempura shrimp over cooked chicken in reach in cooler. Employee moved **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at soda station
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. At sushi bar. Large Bowl blocking sink. Operator removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed form for operator **Corrective Action Taken**
03F-10-5
Basic - Buildup of food debris/soil residue on equipment door handles. Freezer and microwave
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Salad cooler cutting board
14-09-4
Basic - Floor soiled/has accumulation of debris. In walk in cooler
36-73-4
Basic - Hole in or other damage to wall. Missing drywall under hand wash sink on cooks line
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on ice bin Hood filters **Repeat Violation**
23-03-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
37
Aug 5, 2024
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored over kale in walk in cooler. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Scrubber in bar hand sink. Manager removed **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.fried veggies walk in cooler. Manager stated they were cooked yesterday morning **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles show water damage throughout kitchen. 1 tile has a hole. Operator has replaced some ceiling tiles with air filters above walk in cooler
36-32-5
Basic - Equipment in poor repair. Gasket torn on make table cooler on cooks line
14-11-5
Basic - Food stored on floor. Sauce in walk in cooler **Corrected On-Site**
08B-38-4
Basic - Interior of ice machine/bin with rust that has pitted the surface Ice shield
14-34-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout kitchen coolers are soiled
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. White tall fridge interior is soiled in old food debris
22-16-4
Basic - Stored food not covered. Fried vegetables in walk in cooler. **Corrected On-Site**
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. In bulk bin of rice
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. On cooks line flip top cooler
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Cardboard used to line food-contact shelves. In reach in cooler and walk in cooler. Educated manager
14-05-4
37
Jan 3, 2024
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Raw fish head stored over unwashed broccoli. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs in container on cooks line reading 62F ambient. Cook advised they have been there for 1 hour. Eggs were moved to cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar. Manager cleaned during inspection **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Boxes blocking hand wash sink next to ice bin **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager restocked during inspection. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense flour on cooks line. **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Hood filters surface soiled with grease
23-03-4
Basic - Ice bucket not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Ice scoop handle in contact with ice. Manager Removed from ice **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board at sushi bar. Manager removed **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Raw beef stored on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Stored food not covered. Cut carrots and broccoli not covered in white reach in cooler and walk in cooler. **Repeat Violation**
08B-12-5
30
Jul 13, 2023
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in from outside and went to sushi station with no hand washing. Educated manager and employee who washed hands **Corrected On-Site**
12A-16-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut vegetables **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Washing vegetables near dishwasher **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense raw rice. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Raw chicken in pot
08B-38-4
Basic - In-use sharpening steel stored in cracks between pieces of equipment. **Repeat Violation**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Reuse of single-service or single-use articles. Carton from cucumbers being used to store salmon
25-32-4
Basic - Standing water in bottom of reach-in-cooler. Flip top reach in
29-49-6
Basic - Stored food not covered. Cooked chicken **Corrected On-Site** **Repeat Violation**
08B-12-5
32
Mar 13, 2023
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cooked meatballs **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Scrubber in sink next to ice machine **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 2. Can opener blade dirty
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In cut vegetables in walk-in cooler
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Ceiling tile missing. Over walk-in cooler
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket 2. Wet nesting
24-05-4
Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site** **Repeat Violation**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone **Corrected On-Site**
40-06-5
Basic - In-use sharpening steel stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Stored food not covered. Shrimp and dumplings in reach in freezer not covered **Corrected On-Site**
08B-12-5
50
Aug 11, 2022
Routine - Food
2 critical violations. 3 major violations. 13 minor violations.
View 18 violations
High Priority - Dented/rusted cans present. See stop sale. 1 can of oyster sauce
01B-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over raw beef **Corrected On-Site**
08A-20-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Creamer
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knife block dirty. 2 reach in and storage shelves dirty
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Rear sink blocked by buckets **Repeat Violation**
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Employee eating in a food preparation or other restricted area. Open drink on stove **Corrected On-Site**
12B-02-4
Basic - Equipment in poor repair. Gaskets torn rear lowboy
14-11-5
Basic - Floor soiled/has accumulation of debris. Under cooking equipment
36-73-4
Basic - Food stored on floor. Avocados **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Light not functioning. Over stovetop
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter system dirty
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Rear lowboy
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber stored over peeled carrots and onions **Corrected On-Site**
08B-17-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door **Repeat Violation**
35B-01-4
29
Frequently Asked Questions
When was Izziban Sushi last inspected?
The most recent health inspection at Izziban Sushi on file is from Nov 24, 2025. The public record contains eight inspections in total.
What is the most common violation at Izziban Sushi?
Across the inspection record, “gasket soiled on salad cooler door” has been cited six times, more than any other issue at Izziban Sushi.
How does Izziban Sushi compare to other restaurants in Vero Beach?
Izziban Sushi most recently scored 41 out of 100, which is lower than the Vero Beach average of 77.
Has Izziban Sushi's inspection record improved over time?
Yes. Recent inspections at Izziban Sushi have averaged around 11 violations per visit, down from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Izziban 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 Izziban Sushi inspected?
Based on the inspection history on file, Izziban Sushi is inspected around two times per year on average.
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