Ichiraku Ramen and Fusion
Last inspected: Jul 7, 2025
90
Score
Public records show five inspections at Ichiraku Ramen and Fusion stretching back to 2023. The latest inspection on file is from Jul 7, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better: the most recent inspection turned up two violations, compared to 18 violations previously.
The pattern that stands out is food & non-food contact surfaces cleanable, which has been cited five times.
Ichiraku Ramen and Fusion's latest score of 90 sits above the Smithfield average of 78. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jul 7, 2025
Re-Inspection
2 minor violations.
View 2 violations
Equipment not in good repair or proper adjustment
Inspector notes: The spray hose at the dishwasher was not in good repair, covered in tape.
4-501.11
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The oil recycling bin outside has an accumulation of grease and debris. Receptacles must be maintained clean.
5-501.116
90
Jun 30, 2025
Re-Inspection
1 critical violation. 1 major violation. 8 minor violations. 5 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
Inspector notes: Chicken and shrimp in the prep unit observed held at 44-46 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Chicken and shrimp was placed in the freezer to rapidly chill.
3-501.16(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Soup was placed hot in covered plastic buckets greater than four inches deep, not in refrigeration. Cooling logs must be maintained for inspector to review at Reinspection.
3-501.15
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Open employees' beverage containers were observed stored on the clean side of dishwasher with dishes. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Chicken observed stored on the floor in the walk in cooler. 4 buckets of soup observed stored on the floor in the kitchen. Food observed on the floor in the kitchen, walk in freezer, and on shelves less than 6 inches above the floor. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (against liquor bottle in speed rail) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Ice bucket was stored on the floor of the bar area.
4-903.11(A)
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Blender bowl observed covered in tape, which is not smooth and easily cleanable.
4-101.19
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the dry ingredient bins, ice bucket, and can opener base have an accumulation of food residue, and other debris. The portable fan in the sushi area has an accumulation of dust and debris. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-602.13
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The grease recycling bin outside is located on gravel. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
52
Jun 16, 2025
Re-Inspection
3 critical violations. 6 major violations. 18 minor violations. 6 corrected on site.
View 27 violations
Hands not washed when required
(corrected on site)
Inspector notes: The dishwasher failed to wash his/her hands between loading soiled and unloading clean dishes from the dishwasher. Food employees must clean their hands after handling soiled equipment or utensils.
2-301.14
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as tomatoes) in the prep unit. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: An unwrapped pig head was observed directly on the floor in the walk in freezer. Open food containers observed on storage shelf in kitchen, and in refrigerator. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. English Responding to Vomiting and Diarrhea Spanish Responding to Vomiting and Diarrhea Chinese Responding to Vomiting and Diarrhea
2-501.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Employee observed filling a container with water in the kitchen hand-washing sink, beside the food prep sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the front service area.
4-903.11(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer was taken out of service to be cleaned and sanitized.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Chicken observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Proper cold holding temperatures
Inspector notes: The grease recycling bin outside is located on gravel. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the kitchen. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not cleaned at required frequency
Inspector notes: Ceiling light covers have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Food-contact surfaces; cleaned & sanitized
Inspector notes: The door to one toilet room in the dining area is not self-closing.
6-501.19
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate. Establishment has a lack of managerial control, and a food safety consultant is required.
2-102.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken, shrimp, and cut lettuce observed held at 46-48 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of numerous ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the kitchen, walk in cooler, and walk in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
In-use utensils stored improperly between uses
Inspector notes: Bowls and containers are being used as scoops in containers of numerous dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in numerous stacked food containers. Equipment and utensils must be air dried after cleaning and sanitizing. An air drying rack is needed in the kitchen.
4-901.11
Single-use articles reused
Inspector notes: Single-use items (old food containers) are being reused for food preparation and storage. Single-use items shall not be reused.
4-502.13
Equipment not in good repair or proper adjustment
Inspector notes: The large trash bin used for rice storage, and plastic containers used as scoops were not in good repair, cracked and/or with pieces missing.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The mop sink was not in good repair, nonfunctional at time of inspection. One leg is missing, and containers are used to hold it up.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit were observed in poor repair in the kitchen, with food in the top not held at 41 degrees or colder. Food requiring refrigeration may be held in the lower portion only.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the refrigerator have an accumulation of soil residue, mold, and other debris. Shelf in the front cooking area, and food storage bins have an accumulation of debris.
4-602.13
Food separated and protected
Inspector notes: Mop water is not disposed of in the service sink, as service sink was nonfunctional.
5-403.12
14
May 28, 2025
Routine
2 critical violations. 7 major violations. 15 minor violations. 6 corrected on site.
View 24 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Opened containers of food observed stacked with top containers in direct contact with food below. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Hands not washed when required
(corrected on site)
Inspector notes: Employees did not wash hands before beginning to work with food.
2-301.14
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by carts. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. Chinese Responding to Vomiting and Diarrhea English Responding to Vomiting and Diarrhea
2-501.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the kitchen and front cooking area.
4-903.11(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. All items are to be cleaned and sanitized before use.
4-601.11(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of soil residue and biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service to be cleaned and sanitized.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Pork, soup, and shrimp was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11(A)
Hot or cold food held at improper temperature
Inspector notes: Shrimp, lettuce, and lettuce salads observed held at degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed. Discussed not stacking containers in the top portion of the prep unit.
3-501.16(A)
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Thermometers are lacking in some refrigeration units. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-204-112
Food storage containers not labeled with contents
Inspector notes: Working containers of ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the kitchen, sushi area, walk in cooler, and walk in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Single-service or single-use items not protected from contamination
Inspector notes: Plasticware displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees.
4-904.11
Single-use articles reused
Inspector notes: Single-use items (old food containers) are being used for food preparation and storage. Single-use items shall not be reused.
4-502.13
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Aluminum wrap is used to line shelves in the kitchen and front cooking area. Plastic wrap observed tied around several shelves in areas of the kitchen. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.19
Equipment not in good repair or proper adjustment
Inspector notes: The doors on the ice machine and kitchen prep unit are not in good repair.
4-501.11
Proper cold holding temperatures
Inspector notes: Mop water is dumped outside per PIC. The mop sink must be used to dispose of mop water. Mop sink was observed to be completely hidden by an accumulation of items.
5-403.12
Proper date marking and disposition
Inspector notes: The door to one toilet room in the dining area is not self-closing.
6-501.19
Sewage & waste water properly disposed
Inspector notes: The grease recycling receptacle outside is located on gravel/dirt. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the kitchen. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: curtain between kitchen and dining room prep units including door handles refrigerators including door tracks walk in cooler door including door handle shelves bin for plastic utensils bin for spices in cooking area 6 burner stove dry ingredient bins
4-602.13
17
Apr 6, 2023
Routine
1 critical violation. 3 major violations.
View 4 violations
Plumbing system not maintained in good repair
5-205.15
Equipment or utensils not clean
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
3-603.11
Warewashing facilities: installed, maintained, & used; test strips
4-302.13
64
Frequently Asked Questions
When was Ichiraku Ramen and Fusion last inspected?
The most recent health inspection at Ichiraku Ramen and Fusion on file is from Jul 7, 2025. The public record contains five inspections in total.
What is the most common violation at Ichiraku Ramen and Fusion?
Across the inspection record, food & non-food contact surfaces cleanable has been cited five times, more than any other issue at Ichiraku Ramen and Fusion.
How does Ichiraku Ramen and Fusion compare to other restaurants in Smithfield?
Ichiraku Ramen and Fusion most recently scored 90 out of 100, which is higher than the Smithfield average of 78.
Has Ichiraku Ramen and Fusion's inspection record improved over time?
Yes. Recent inspections at Ichiraku Ramen and Fusion have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about 18 previously.
What does a low risk rating mean?
A low risk rating at Ichiraku Ramen and Fusion means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Ichiraku Ramen and Fusion inspected?
Based on the inspection history on file, Ichiraku Ramen and Fusion is inspected around two times per year on average.
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