ICHIBAN SUSHI
4928 NW 39 AVE, Gainesville FL 32606
Last inspected Dec 21, 2024 · 8 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
JAN 24
NOV 24
DEC 24
≈ ERRATIC
4 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed approximately 20 roaches hiding on the door hinges of reach in cooler on cooks line, 2 under sheet pan shelf next to sushi bar swinging door, 2 on wheel well of large reach in freezer in prep area, and 3 on wheel well of another reach in freezer in prep, 1 crawling on the front of ice machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Dec 21, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Roach activity present as evidenced by live roaches found. Observed approximately 20 roaches hiding on the door hinges of reach in cooler on cooks line, 2 under sheet pan shelf next to sushi bar swinging door, 2 on wheel well of large reach in freezer in prep area, and 3 on wheel well of another reach in freezer in prep, 1 crawling on the front of ice machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (48,50F - Cold Holding); egg wash (51F - Cold Holding); shrimp (50F - Cold Holding); eggroll (49F - Cold Holding); chicken (49F - Cold Holding) items in small reach in cooler on cooks line, no ambient thermometer in unit, establishment just opened for the day and items sitting in cooler overnight, also the interior back wall is completely frozen/covered in ice blocking any air flow in unit. See stop sale. lobster (47F - Cold Holding) item in sushi display case next to hot cooling items, operator moved cooling items and lobster to a larger cooler to finish cooling rather than in smaller display reach in cooler.
Dec 20, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Observed approximately 20 roaches hiding on the door hinges of reach in cooler on cooks line, 2 under sheet pan shelf next to sushi bar swinging door, 2 on wheel well of large reach in freezer in prep area, and 3 on wheel well of another reach in freezer in prep, 1 crawling on the front of ice machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (48,50F - Cold Holding); egg wash (51F - Cold Holding); shrimp (50F - Cold Holding); eggroll (49F - Cold Holding); chicken (49F - Cold Holding) items in small reach in cooler on cooks line, no ambient thermometer in unit, establishment just opened for the day and items sitting in cooler overnight, also the interior back wall is completely frozen/covered in ice blocking any air flow in unit. See stop sale. lobster (47F - Cold Holding) item in sushi display case next to hot cooling items, operator moved cooling items and lobster to a larger cooler to finish cooling rather than in smaller display reach in cooler.
Dec 19, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Observed approximately 20 roaches hiding on the door hinges of reach in cooler on cooks line, 2 under sheet pan shelf next to sushi bar swinging door, 2 on wheel well of large reach in freezer in prep area, and 3 on wheel well of another reach in freezer in prep, 1 crawling on the front of ice machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (48,50F - Cold Holding); egg wash (51F - Cold Holding); shrimp (50F - Cold Holding); eggroll (49F - Cold Holding); chicken (49F - Cold Holding) items in small reach in cooler on cooks line, no ambient thermometer in unit, establishment just opened for the day and items sitting in cooler overnight, also the interior back wall is completely frozen/covered in ice blocking any air flow in unit. See stop sale. lobster (47F - Cold Holding) item in sushi display case next to hot cooling items, operator moved cooling items and lobster to a larger cooler to finish cooling rather than in smaller display reach in cooler.
Dec 18, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 23 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority4 Intermediate14 Basic
Show 23 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cooks line scratched head then picked up cooking wok spoon on cooks line.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee watching tv on phone with hands on hips when order came in he placed on gloves and started to cook, no Handwash in between.
Roach activity present as evidenced by live roaches found. Observed approximately 20 roaches hiding on the door hinges of reach in cooler on cooks line, 2 under sheet pan shelf next to sushi bar swinging door, 2 on wheel well of large reach in freezer in prep area, and 3 on wheel well of another reach in freezer in prep, 1 crawling on the front of ice machine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. dumplings (48,50F - Cold Holding); egg wash (51F - Cold Holding); shrimp (50F - Cold Holding); eggroll (49F - Cold Holding); chicken (49F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (48,50F - Cold Holding); egg wash (51F - Cold Holding); shrimp (50F - Cold Holding); eggroll (49F - Cold Holding); chicken (49F - Cold Holding) items in small reach in cooler on cooks line, no ambient thermometer in unit, establishment just opened for the day and items sitting in cooler overnight, also the interior back wall is completely frozen/covered in ice blocking any air flow in unit. See stop sale. lobster (47F - Cold Holding) item in sushi display case next to hot cooling items, operator moved cooling items and lobster to a larger cooler to finish cooling rather than in smaller display reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line stained black.
Handwash sink used for purposes other than handwashing. Employee on cooks line held towel under water to get towel wet at Handwash sink on cooks line.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at sink on cooks line and sink next to server reach in cooler in kitchen the paper towel dispenser is not working. Manager on duty placed paper towel rolls by Handwash sinks.
Spray bottle containing toxic substance not labeled. Chemical bottle in office no label and 2 hanging at server station by bathrooms with pink liquid inside.
Accumulation of debris inside warewashing machine. Interior top of dish machine and the exterior door sliding tracks are soiled.
Bowl or other container with no handle used to dispense food. Small plastic portion cup in tempura flakes on front line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above prep table on cooks line. Employee package of cookies on shelf above clean bowls on cooks line.
Equipment in poor repair. Multiple cutting boards on reach in coolers on cooks line has cut marks. Reach in freezer gasket torn on reach in freezer behind sushi bar. Racks in walk in cooler with rust on the surface.
Food stored on floor. Edamame bean container on floor in walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop on front line in water 108F. Knife in water at sushi bar at 109F.
No conspicuously located ambient air temperature thermometer in holding unit. In any of the sushi display coolers.
No handwashing sign provided at a hand sink used by food employees. Missing from women's restroom, next to server reach in cooler in kitchen, and behind bar.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden wall attachments unsealed located in dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line. Reach in freezer gasket at sushi bar. Walk in cooler gasket soiled. Interior middle reach in freezer on the left side of prep. Walk in cooler food storage racks.
Old labels stuck to food containers after cleaning. Plastic containers behind sushi bar.
Standing water in bottom of reach-in-cooler. In large reach in cooler on cooks line and salad/server cooler.
Time/temperature control for safety food thawed in an improper manner. Salmon thawing at room temperature on table by cooks line.
Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine area. Ceiling soiled around vents in dish machine area and dry storage/office area. Floor soiled under cooking equipment on cooks line.
Nov 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 4 high priority.
4 High priority5 Intermediate11 Basic
Show 20 findings ▾
Container of medicine improperly stored. Bottle of nicotine lozenges stored on shelf above reach-in cooler across from cook line. Employee removed bottle during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler on sushi bar: krab (49F - Cold Holding). Manager stated krab placed in cooler two hours prior to temperature being taken. Manager moved krab to reach-in freezer to reduce temperature to 41F.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Cut tomatoes stored in reach-in cooler across from cook line: tomatoes (46F - Cooling). Employee stated tomatoes prepared 4 1/2 hours prior to temperature being taken.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes stored in reach-in cooler across from cook line: tomatoes (46F - Cooling). Employee stated tomatoes prepared 4 1/2 hours prior to temperature being taken.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored in sushi bar area. Bin for kitchen ice machine. Cutting boards on reach-in coolers across from cook line.
Handwash sink used for purposes other than handwashing. Employee dumped drink in hand washing sink in front of walk-in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in bar area and hand washing sink in front of walk-in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned chicken stored in reach-in cooler across from kitchen ice machine. Employee stated items prepared two days earlier. Employee placed proper date mark on item.
Spray bottle containing toxic substance not labeled. Spray bottle stored in host stand by front door.
Accumulation of debris inside warewashing machine. Dish machine across from back door.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout the kitchen.
Food stored on floor. Bag of soda on floor in front of soda box stand. Case of eggs stored on floor in walk-in cooler. Plastic container of sushi ginger stored on floor next to kitchen entrance.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water on cook line, 80 F.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at bar area hand washing sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents and wall above cook line greasy. Walk-in cooler gaskets. Gaskets of cook line reach-in coolers. Area around soda nozzles of kitchen soda machine. Dish racks stored in dish area. Frame for reach-in freezer next to entrance for sushi bar.
Old labels stuck to food containers after cleaning. Containers stored on shelf in dish area.
Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf.
Standing water in bottom of reach-in-cooler. Reach-in coolers on cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce stored above prepped lettuce and peppers in walk-in cooler.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in bucket across from filter for fish tank.
Mar 5, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager stated all employee training recently expired.
Jan 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside, put on gloves and began handling clean utensils on cook line without washing hands. Manager had employee wash hands and change gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on prep table across from cook line grill: cabbage (75F - Cold Holding). Employee stated cabbage placed on prep table 1 hour prior to temperature being taken. Employee moved item to reach-in freezer to reduce temperature to 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin and behind ice plate of kitchen ice machine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager stated all employee training recently expired.
Spray bottle containing toxic substance not labeled. Spray bottle on floor in dry storage.
Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
Bowl or other container with no handle used to dispense food. Souffle cup used to scoop breading from container on prep table behind make line.
Duct tape used to repair nonfood-contact surface. Duct tape used to repair handles of reach-in cooler in sushi bar area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from cook line grill. Employee removed drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on cans of pineapple in dry storage area.
Food stored on floor. Container of soy sauce stored on kitchen floor.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on shelf above ice machine.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in front of walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and hood vents above cook line. Dish racks stored in dish area.
Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf across from dish machine.
Aug 1, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate11 Basic
Show 20 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen put on gloves and handled clean plate without washing hands. Manager had employee wash hands, change gloves and use a new plate.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flies next to hand washing sink in back of kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on shelf next to reach-in cooler across from stove: cabbage (72F - Cold Holding). Employee stated item was placed on grill 30 minutes prior to temperature being taken. Employee placed item in cooler to reduce temperature to 41F.
Toxic substance/chemical improperly stored. Spray bottle with window cleaner stored next to bottle of soy sauce on shelf underneath prep table. Manager moved spray bottle.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake in reach-in cooler next to kitchen soda machine. Manager stated item was opened the previous day. Manager placed correct date on item.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from stove. Water nozzle on hot water machine next to soda machine.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in sushi prep area. Employee provided towels at hand washing sink.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
Spray bottle containing toxic substance not labeled. Spray bottle stored above mop sink.
Accumulation of lime scale on the inside of the dishmachine. Doors to dish machine.
Cardboard used to line food-contact shelves. Dry storage shelves across from office.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep next to kitchen door leading to dining room. Manager moved drinks.
Equipment and utensils not properly air-dried - wet nesting. Containers stored above three compartment sink.
Food stored on floor. Shrimp sauce stored on floor in walk-in cooler.
Ice bucket not inverted between uses. Ice bucket stored next to ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood above fryers greasy. Reach-in freezer gaskets. Area behind soda nozzles of soda machine in kitchen.
Old labels stuck to food containers after cleaning. Containers stored above three compartment sink.
Standing water in bottom of reach-in-cooler. Reach-in cooler across from fryers.
Wet mop not stored in a manner to allow the mop to dry. Mops stored in mop sink.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on counter in sushi area.
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.