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Licensee
Name: ICHIBAN SUSHI License Number: SEA3906751
Rank: Seating License Expiration Date: 02/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 2786 E FOWLER AVE #A
TAMPA, FL 33612

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 02/24/2016 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
8 8 15
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine. Top of machine. **Repeat Violation** **Warning**
14-01-4    Basic - Bowl or other container with no handle used to dispense food. In bulk container of sugar and flour. **Repeat Violation** **Warning**
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in kitchen have residue build up. **Repeat Violation** **Warning**
40-04-4    Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Lip balm stored on shelf with food on cook line. **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. Wooden cutting boards on sushi line. **Warning**
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Two employee beverages on front counter area. **Warning**
08B-38-4    Basic - Food stored on floor. Plastic container of ginger in kitchen. **Repeat Violation** **Warning**
33-23-4    Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. **Warning**
33-16-4    Basic - Open dumpster lid. **Repeat Violation** **Warning**
29-08-4    Basic - Plumbing system in disrepair. Sign on three compartment sink on cook line states not to use one bay because it leaks. **Warning**
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi line. In back kitchen. **Warning**
21-03-4    Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Warning**
21-07-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sani bucket on cook line. 0 ppm. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar and flour on cook line. **Repeat Violation** **Warning**
12A-12-4    High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee preparing sushi handled raw tuna and then handled ready to eat foods on sushi line. I discussed proper hand washing procedures with the operator. **Warning**
09-01-4    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 at wait station was touching cut lemons with bare hands to put on glasses. I discussed not touch ready to eat foods with barehands with the employee. **Warning**
22-45-4    High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee in kitchen was washing and rinsing pots and pans with no sanitizing step. The dish ware was then placed to dry. I had the operator sanitize the dish ware and discussed proper dish washing procedures. **Warning**
03F-02-4    High Priority - Potentially hazardous (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. Sushi rice set front counter. The operator added the time on the container. **Corrected On-Site** **Warning**
08A-14-4    High Priority - Raw animal food not separated from ready-to-eat food during preparation. Employee on sushi line uses same knife to cut raw sushi rolls as sushi rolls with raw ingredients. I discussed with hand employee the importance of using separate utensils when handling ra vs ready to eat foods. The employee placed another knife on the station to use for ready to eat/ cooked rolls. **Corrective Action Taken** **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food.b raw runs stored over shredded krab in front glass door reach in cooler. **Repeat Violation** **Warning**
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was washing/ rinsing hands with gloves on. I talked to employee sabot proper hand wash procedures. **Warning**
29-34-4    High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink. **Repeat Violation** **Warning**
22-22-4    Intermediate - Hand held peeler has old food residue on blade. **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wash cloth solution/ bucket stored in hand sink at wait station. **Warning**
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at end of cook line. **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4    Intermediate - No soap provided at handwash sink. At hand wash sink at end of cook line. **Repeat Violation** **Warning**
02C-04-4    Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Raw fish in reach in freezer on sushi line. **Warning**
31B-05-4    Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink on sushi line. **Warning**
02B-02-4    Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator has consumer advisory on dinner menu. This is not viewable during lunch. Lunch menu has no consumer advisory. I printed a copy for the inspector. **Corrective Action Taken** **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.