ICHIBAN SUSHI
2786 E FOWLER AVE #A, Tampa FL 33612
Last inspected May 6, 2025 · 5 visits since November 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.
NOV 23
APR 24
JAN 25
MAY 25
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Gave operator education packet.
★ 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 |
|---|---|---|---|
| 3--2018036167 | Jun 1, 2018 | Aug 9, 2018 | $400 |
Inspection history
5 visits, newest first
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate12 Basic
What the inspector wrote — 21 findingsThe state's own report →
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee was washing dishes in the two compartment sink with soap and water only then placed dishes into a bucket to dry. Discussed with employee to use dish washing machine to sanitize the dishes
Raw animal food stored over or with unwashed produce.raw salmon over unwashed onions reach in Cooler by dish washing machine employee removed to proper storage
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat sauces soda fridge in sushi bar line
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice held overnight at 71 f degrees in rice pot in the dining room. No ph meter or approved variance
Show the remaining 17 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks across from stove raw fish 45 f employee moved fish to freezer. 2nd temp 42 f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice held overnight at 71 f degrees in rice cooking pot.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Handwash sink used for purposes other than handwashing. Metal pan in hand washing sink by kitchen exit
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior in kitchen
Cardboard used to line food-contact shelves. In freezer by register. Frozen fish wrapped sitting on cardboard lining.
Employee eating in a food preparation or other restricted area. Employee eating on service line. Discussed with employee to not eat in a food preparation area.
Garbage on the ground and/or pad around dumpster.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching sugar in bin by the reach in coolers on cooks line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in pitcher at 82 degrees by miso soup station.
Insect control device installed over food preparation area. On sushi bar back side by dishes
Missing drain plug at dumpster.
No copy of latest inspection report available.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials non-absorbent, smooth and easily cleanable. Black tape on handle of reach in soda cooler by sushi area.
Ripped/worn tin foil used as shelf cover. Shelf by reach in freezers on cooks line.
Standing water in bottom of reach-in-cooler. Bottom shelf on cooks line across from stove
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimps stored over cut cabbage in reach-in cooler on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A carton of heavy cream (51F - Cold Holding) stored on prep table at cook line. Employee put it in reach-in cooler at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of miso soup (108F - Hot Holding) stored on stove top. Operator reheating at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on prep table on cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour bin. Operator moved handle up.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water at 78 F.
Jun 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near server station.
Equipment in poor repair. Reach in freezer gaskets torn.
Exterior door has a gap at the threshold that opens to the outside. In back screen door.
Food storage container/container lid cracked or broken. Cornstarch lid cracked.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in corn starch.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Apr 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority4 Intermediate13 Basic
Show 19 findings ▾
Container of medicine improperly stored. Employee medicine over utensils.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 49 F, shrimp 51 F in reach in cooler, employee placed on ice at time of inspection.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 2 compartment sink.
Handwash sink not accessible for employee use at all times. Bottle of vinegar in handwash sink, removed at time of inspection.
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. All employees training certifications are expired.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near server station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
Equipment in poor repair. Reach in freezer gaskets torn.
Exterior door has a gap at the threshold that opens to the outside. In back screen door.
Food storage container/container lid cracked or broken. Cornstarch lid cracked.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in corn starch.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 83 F.
Insect control device installed over food preparation area. Bug light on table with plates under it.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Working containers of food removed from original container not identified by common name. Container of corn starch not labeled.
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Gave operator education packet.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation tables on cooks line.
No Heimlich maneuver/choking sign posted. Gave operator education packet.
No copy of latest inspection report available.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line.
Time/temperature control for safety food thawed in an improper manner. Raw fish thawing at room temperature. Manager placed items inside walk in cooler.
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.