Ichiban Japanese Steakhouse
Last inspected: Jan 12, 2026
43
Score
Ichiban Japanese Steakhouse, located at 1643 N Expressway in Griffin, GA, underwent a high-risk inspection on January 12, 2026. This inspection resulted in four major and nine minor violations, including issues related to proper eating, tasting, drinking, or tobacco use, as well as adequate handwashing facilities. Across five recorded inspections, Ichiban Japanese Steakhouse has predominantly received high-risk ratings.
5
Inspections
0
Critical latest
4
Major latest
9
Minor latest
Inspection History
Jan 12, 2026
Routine
4 major violations. 9 minor violations. 2 corrected on site.
43
Jul 14, 2025
Routine
3 critical violations. 7 minor violations. 3 corrected on site.
45
Jan 9, 2025
Routine
1 major violation. 5 minor violations.
70
Jul 11, 2024
Routine
4 major violations. 8 minor violations. 5 corrected on site.
45
Jan 24, 2024
Routine
1 critical violation. 3 major violations. 11 minor violations.
37
Violations — Jan 12, 2026 Inspection
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee personal drinks are improperly stored next to customer food.
511-6-1.03(5)(k)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed food handler is drinking from open cup in kitchen next to customer food.
511-6-1.03(5)(k)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed soap is not readily available at hand sink at sushi bar.
511-6-1.07(3)(a)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed paper towels are not readily available at hand sink at sushi bar.
511-6-1.07(3)(b)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed written procedure to go with EPA approved chemical for the clean-up of vomit and/or diarrheal events is not provided.
511-6-1.03(6)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed pans of open salad are stacked allowing bottom of pan to touch food products directly. Use a barrier between pans to protect food items.
511-6-1.04(4)(q)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed containers of food on the floor behind sushi bar.
511-6-1.04(4)(q)
12C - wiping cloths: properly used and stored
Inspector notes: Observed wiping towels are not being stored in sanitizing solution in between uses.
511-6-1.04(4)(m)
12D - washing fruits and vegetables
Inspector notes: Observed wiping towels are rinsed in the food preparation sink.
511-6-1.04(4)(g)
14A - in-use utensils: properly stored
Inspector notes: Observed scoops without handles are being stored in buckets of sauce (ex. bowls).
511-6-1.04(4)(k)
14A - in-use utensils: properly stored
Inspector notes: Observed handle of tongs is allowed to lay inside container of ready to eat food items directly touching food product.
511-6-1.04(4)(k)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed hands are being washed at the 3-compartment sink.
511-6-1.05(6)(f)
15C - nonfood-contact surfaces clean
Inspector notes: Observed non-food contact surfaces are not clean (ex. exteriors of fryers and shelves in the walk in cooler).
511-6-1.05(7)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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