ICHIBAN RESTAURANT
2724 STICKNEY POINTE RD, Sarasota FL 34231 · 941-924-1611
Last inspected May 13, 2026 · 10 visits since September 2023
SEP 24
NOV 24
JAN 25
SEP 25
MAY 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in a reach in cooler in the kitchen. The operator properly stored the raw foods.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024009047 | Jan 3, 2024 | Mar 4, 2024 | $400 |
Inspection history
10 visits, newest first
May 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Observed shelled eggs over produce in stand up reach-in cooler weigh station. The manager moved the shelled eggs on bottom shelf beside produce.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
Floors not constructed to be easily cleanable.
Show the remaining 1 finding ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged escolar bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the escolar.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine wiping cloth solution exceeded 200ppm. The operator diluted the solution to 100ppm.
Handwash sink not accessible for employee use at all times. Observed the handwashing sink behind the tea bar blocked by hanging cloth napkins. The operator removed the cloth napkins.
No paper towels or mechanical hand drying device provided at handwash sink behind the tea bar. The operator provided paper towels for the hand sink.
Buildup of food debris/soil residue on reach in cooler door handles.
Commercially processed reduced oxygen packaged escolar bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the escolar.
Current Hotel and Restaurant license not displayed. Observed the license on display expired 12/1/2024.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a food preparation surface behind the tea bar. The employee properly stored the cell phone.
Floors not constructed to be easily cleanable in the kitchen.
Food not stored at least 6 inches off of the floor. Observed plastic containers of mayonnaise not stored 6 inches off the floor in the storage area. The operator properly stored the containers of mayonnaise.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed a spoon handle not stored above krab mix behind the front counter.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Observed a metal strainer in the handwashing sink behind the bar. Observed a sanitizer bucket stored in the handwashing sink at the server station. Observed utensils in the handwashing sink near the ice machine. Observed discarded rice in the handwashing sink behind the front counter.
Air conditioner vents soiled with an accumulation dust.
Clean wiping cloth supply not properly stored. Observed clean wiping cloths stored on the floor near the dining room rear exit. The operator properly stored the cleans cloths.
Floors not constructed to be easily cleanable.
In-use knife stored in cracks between a food prep table and a reach in cooler on the cook line. The operator properly stored the knife.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 86F standing water behind the bar. The operator properly stored the utensils.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Recorded at 6592 SUPERIOR AVE, Sarasota — this licence has since moved.
0 High priority1 Intermediate1 Basic
Show 3 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Patrik Malatinszki 4/3/2019 through ServSafe.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. The operator moved the chicken to a cold holding unit.
Flammables stored in the kitchen. For reporting purposes only. Observed a gas can stored underneath the hand sink in the kitchen. The operator moved the gas tank outside.
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tapioca boba tea pearls (109F - Hot Holding) in the bar area. The operator added the tea pearls to the existing time for public health control form along with time they were prepared.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork prepared on site and held for more than 24 hours with no date mark.
Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used for rice in the kitchen. The operator removed the container.
Buildup of food debris/soil residue on equipment door handles. Observed the single door reach in cooler on the cook line door handle soiled with residue.
Carbon dioxide tanks not adequately secured near the rear exit in the dining room.
Floors in the kitchen not constructed to be easily cleanable.
In-use tongs stored on fryer door handle between uses. The operator properly stored the tongs.
Interior of reach in cooler near the fryers has exposed insulation.
No conspicuously located ambient air temperature thermometer in the counter top cold holding unit at the sushi bar.
Rear kitchen exit door has a gap at the threshold that opens to the outside.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored near powdered lemonade in the server station. The operator properly stored the sanitizer bucket.
Mar 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate8 Basic
Show 15 findings ▾
Container of medicine improperly stored near wine bottles in the wait station. The operator properly stored the medicine.
Nonfood-grade bags used in direct contact with broccoli. The operator placed the broccoli in food grade bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over ready to eat sauces in the reach in cooler near the entrance to the kitchen. The operator properly stored the raw tuna.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in a reach in cooler in the kitchen. The operator properly stored the raw foods.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked noodles (48F - Cold Holding); tofu (49F - Cold Holding) in the reach in cooler on the cook line. The operator stated the items have been held over night. The operator discarded the foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles (48F - Cold Holding); tofu (49F - Cold Holding) in the reach in cooler on the cook line. The operator stated the items have been held over night. The operator discarded the foods.
Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoop for flour and soy sauce in the kitchen. The operator removed the containers for the foods.
Buildup of food debris/soil residue on reach in cooler door handles. Observed the microwave door button soiled with a buildup of food debris/soil residue.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an emplobackpack stored hanging near packaged food and equipment in the kitchen. The operator properly stored the backpack.
Floors not constructed to be easily cleanable.
Food stored on floor. Observed plastic containers of soy sauce and flour stored on the floor in the kitchen. The operator properly stored the container food.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for corn starch not stored above the food. The operator properly stored the scoop handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use scoop stored in 74F standing water behind the tea bar.
Wiping cloth sanitizing solution stored on the floor in the waiting room station.
Exit door locked. For reporting purposes only. Observed the exit door in the rear of the dining room locked.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Recorded at 6592 SUPERIOR AVE, Sarasota — this licence has since moved.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoop for dry rice in the dry storage area. The operator removed the plastic containers.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored with utensils on the storage rack. The operator properly stored the cell phone.
In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
Jan 3, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 2 high priority.
2 High priority5 Intermediate11 Basic
Show 19 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed mushrooms in the stand up reach in cooler in the kitchen. The operator properly stored the raw eggs.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee touch their bare arms with gloves then handle ready to eat broccoli without changing gloves and washing hands. The employee discarded the broccoli.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed snapper as a menu item on the menu. The operator stated tilapia is being used as a substitute.
Handwash sink used for purposes other than handwashing. Observed a metal strainer in the handwashing sink behind the tea bar. The operator removed the strainer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink behind the tea bar. The operator provided paper towels for the hand sink.
No soap provided at handwash sink behind the tea bar. The operator provided soap for the hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a slime-like substance on the interior of the ice machine.
Accumulation of lime scale on the inside of the dishmachine.
Buildup of food debris/soil residue on microwave door handle.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the stand up reach in cooler in the kitchen. The operator discarded the tuna.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food preparation area on the cook line. The operator properly stored the cell phone.
Floors not constructed to be easily cleanable.
Ice buildup in reach-in freezer at the entrance to the kitchen.
In-use tongs stored on the oven door handle between uses. The operator placed the tongs in the dish area for sanitization.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a ladle stored in 78F standing water behind the tea bar. Observed a ladle stored in 68F standing water on the cook line. The operator removed the ladles from the water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the cold water handle for the handwashing sink in the kitchen soiled with food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers in the reach in cooler on the cook line. The operator properly stored the employee beverage.
Rear exit door locked at the back of he dining area. For reporting purposes only.
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Recorded at 6592 SUPERIOR AVE, Sarasota — this licence has since moved.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer soiled with food debris.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Equipment in poor repair. Observed missing fan guards in the walk in cooler.
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw seafood stored over ready to eat sauces in the reach in cooler behind the sushi bar. Observed raw fish stored over cooked chicken in the stand up cooler in the kitchen. The operator properly stored the raw foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw soft shell crab (45F - Cold Holding); raw scallops (44F - Cold Holding) in the glass door reach in cooler in the kitchen. The operator stated the above foods have been held for less than 2 hours. The operator moved the above foods to another cooler.
Handwash sink used for purposes other than handwashing. Observed rice in the handwashing sink at the sushi bar. The operator removed the rice.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoops for sugar and chicken broth in the kitchen.
Carbon dioxide tanks not adequately secured near the rear exit of the dining room.
Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler behind the sushi bar and the wait station. The operator properly stored the employee foods.
Floors not constructed to be easily cleanable in the kitchen.
Food stored on floor. Observed plastic containers of ginger stored on the floor behind the sushi bar. Observed a bag of seasoning stored on the floor of the dry storage area. The operator properly stored the seasoning.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop used for sugar not stored with the handle above the food behind the boba tea counter. The operator properly stored the scoop handle.
Interior of microwave has accumulation of black substance near the fryers.
No handwashing sign provided at a hand sink used by food employees in the kitchen.
The rear exit door locked. For reporting purposes only. The operator unlocked the door.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.