ICHIMARU
2434 SE FEDERAL HWY, Stuart FL 34994 · 7722204998
Last inspected Aug 13, 2026 · 14 visits since October 2023
APR 25
OCT 25
FEB 26
JUN 26
AUG 26
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling underneath stove top at cook line operator killed live roach, removed and sanitized area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Aug 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up soiled trash on floor and then proceed to handle clean food equipment Advised operator of proper hand washing for employees to wash hands properly
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat carrots and raw chicken over ready to eat vegetables inside clear reach in cooler Advised operator to remove and store foods properly
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling underneath stove top at cook line operator killed live roach, removed and sanitized area
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cook line stove equipment soiled with grease and old food debris
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided
Accumulation of approximately 20 dead roaches in control devices on floor of dry storage closet, underneath cook line and on prep counter of bar Operator removed traps and sanitized all areas.
Dead roaches on premises. Observed approximately 10 dead roaches on floor of dry storage closet and under neath stove at cook line Operator began removing dead roaches, sweeping and sanitizing floor at time of inspection
Floor soiled/has accumulation of debris throughout restaurant
Food stored on floor of walk In freezer
Jun 12, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 12, 2026■ 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. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Roach activity present as evidenced by live roaches found. Observed approximately 5 live roaches crawling in between wood underneath sushi station bar seats Observed 2 live roaches crawling under bar at sushi station bar where food is prepped. Observed approximately 5 live roaches crawling underneath cook line shelf and over prepping table in kitchen while employees are actively food prepping. Operator began to kill, remove roaches and clean area
Roach excrement and/or droppings present. Observed approximately 4 roach egg sacks on prep shelf next to closed food containers and clean equipment in kitchen
Dead roaches on premises. Observed approximately 10 dead roaches on prep shelves next to alcohol bottles and closed spice bottles in kitchen Observed approximately 10 dead roaches on floor of dining room under neath seating booths Observed approximately 5 dead roaches on floor of storage closet inside kitchen Observed approximately 5 dead roaches on floor of dish machine
Jun 11, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 5 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Roach activity present as evidenced by live roaches found. Observed approximately 5 live roaches crawling in between wood underneath sushi station bar seats Observed 2 live roaches crawling under bar at sushi station bar where food is prepped. Observed approximately 5 live roaches crawling underneath cook line shelf and over prepping table in kitchen while employees are actively food prepping. Operator began to kill, remove roaches and clean area
Roach excrement and/or droppings present. Observed approximately 4 roach egg sacks on prep shelf next to closed food containers and clean equipment in kitchen
Dead roaches on premises. Observed approximately 10 dead roaches on prep shelves next to alcohol bottles and closed spice bottles in kitchen Observed approximately 10 dead roaches on floor of dining room under neath seating booths Observed approximately 5 dead roaches on floor of storage closet inside kitchen Observed approximately 5 dead roaches on floor of dish machine
Food stored on floor.
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator reran machine to 100. Ppm at time of inspection
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish inside stainless reach in cooler in kitchen Operator stored properly Operator removed
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 Per opioid out of temperature for approximately 15 minutes Operator placed stamp
Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen
Carbon dioxide/helium tanks not adequately secured. Operator placed chain
Oct 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken, rinse soiled container at triple sink, then proceed to handle clean food equipment and prep food at cook line without washing hands. Operator reviewed proper hand washing and employee washed hands properly
Observed Raw shrimp stored over ready to eat pot stickers inside reach in cooler at cook line. Operator stored items properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed plastic container of white rice sitting prep table next to cook line (63F - Cold Holding) Observed in reach in cooler next to cook line- cooked chicken (68F- cold holding); Per operator, food not prepared or portioned today and left out of temperature on counter top for 1 hour. Operator palced chicken inside back in reach in cooler and white rice back into reach in cooler on cook line to bring items back to 4F within 3 white rice at 45F at 12:30.
No paper towels or mechanical hand drying device provided at handwash sink in back kitchen. Operator provided.
Food stored on floor.
Observed Working containers of flour and tempura fry crumbs removed from original container not identified by common name.
Observed at cook line - In-use utensils stored in standing water at 82F - less than 135F Fahrenheit.
Apr 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)- operator setup three compartment sink to sanitize dishes.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- Employee touched face then proceeded to handle food for order without washing their hands- educated operator - employee was hands.
Non-food grade paper/paper towel used as liner for food container. At sushi station - panko bread crumbs in container lined with non food grade paper towels.
Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler near cookline- raw chicken stored over cooked chicken- operator removed and stored properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over raw scallops- operator removed and stored properly.
Toxic substance/chemical improperly stored. At dry storage room- chemical spray air fresheners stored over container of rice- operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Takeout/ to-go menu - Spicy Tuna Rock Salad on menu with no indication that the dish is served raw or undercooked.
Probe thermometer not within the intended measuring range of use. Food thermometer at 84F
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. At reach in cooler near prep area- frozen raw tuna bearing label to remove from packaging before thaw not removed- operator removed from packaging.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline Utensils stored in water of 78F- operator removed.
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. Observed cabbage in direct contact with non-food grade plastic bags in tall stainless reach in cooler in back kitchen area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over raw fish not commercially packaged. Operator stored items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef at 46F in tall stainless reach in cooler at back kitchen area. Per operator, items left out to thaw since 11:00 then put back in walk in cooler at 1:00. Per operator, Items out of temperature for 2 hours. Operator put in walk in freezer to quick chill. 40F at 4:00
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken on prep counter at 82F- per operator, items left on counter at room temperature at 2pm - out of temperature for 1 approximately hour. Operator put items in time as a public health control for remaining.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for cooked rice kept on time as a public health control. Sent operator proper documentation.
Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle in direct contact with tempura flake mix. Operator removed.
May 16, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by dishwasher
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- vents and ceiling above the cook line
May 15, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari and scallops stored above cooked chicken in one door cooler at cook line; operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi rolls (47F - Cold Holding); white tuna (47F - Cold Holding); tuna (47F - Cold Holding); cooked eat (47F - Cold Holding); raw salmon (47F - Cold Holding); in cooler #2 at sushi bar; raw salmon (47F - Cold Holding); in counter cooler for sushi at sushi bar; as per operator foods not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi rolls (47F - Cold Holding); white tuna (47F - Cold Holding); tuna (47F - Cold Holding); cooked eat (47F - Cold Holding); raw salmon (47F - Cold Holding); in cooler #2 at sushi bar; raw salmon (47F - Cold Holding); in counter cooler for sushi at sushi bar; as per operator foods not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw salmon (46-47F - Cooling)at 11:26 to 47 F at 11:50 since 10:00 in cooler #2 at sushi bar; at this rate food will not reach 41 F within 4 hours; food moved to different cooler;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried rice prepared 48 hours prior in walk-in cooler not dated; advised to date
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by dishwasher
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- vents and ceiling above the cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils- drink beverage at cook line; advised to store properly
Food stored on floor- say sauce in walk-in cooler; sauces in the kitchen Advised to store properly
No conspicuously located ambient air temperature thermometer in holding unit- all units
Jan 30, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 9 high priority.
9 High priority0 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed the following items inside one door tall reach in cooler on cook line pork ramen sauce at 1:22pm (52F cooling) overnight, curry sauce at 1:22pm( 48F cooling) overnight Per operator products cooling since yesterday. Products did not cool to 41F within 6 hours. See stop sale
Employee handled soiled equipment or utensils and then handled clean equipment without washing hands. Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Multiple items inside walk-in freezer Raw fish over wontons Raw beef over krab Advised operator to stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over cooked crab inside reach in freezer Raw chicken over sauces reach in cooler Raw shrimp over cut onions on reach in cooler Operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed the following items inside one door tall reach in cooler on cook line pork ramen sauce at 1:22pm (52F cooling) overnight, curry sauce at 1:22pm( 48F cooling) overnight Per operator products cooling since yesterday. Products did not cool to 41F within 6 hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed overstocked cooler with tofu 50F cold Holding Per operator product not prepared or portioned today Per operator product stored for approximately 30 minutes Operator removed
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. For multiple items, sushi rice, cooked rice, rehydrated noodles, garlic and oil Per operator product stored for approximately 1 hour Operator timed marked for the remaining time of 3 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed seating on top of stove top with no flame Chicken soup 132F hot Holding, vegetables soup 132 F hot Holding Per operator products stored for approximately 30 minutes. Operator turned on flame to reheat products to 165F +
Toxic substance/chemical improperly stored. Bottles of sanitizer stored above containers with rice on dry storage Operator stored properly
Food stored on floor container with raw chicken inside walk-in cooler
Time/temperature control for safety food thawed in an improper manner. Seating on top of table on prep area Thawing room temperature pork,beef fish Operator moved to refrigerator
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoon/ladders in water at 74f at cook line
Non-food grade paper/paper towel used as liner for food container. Paper towels /napkins used to line numerous food item containers at sushi bar, cook line walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked dumplings in reach in cooler at cook line
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. Provided form
Handwash sink not accessible for employee use at all times. Knife block sharpener in basin of hand sink at sushi bar
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form and manager had employees sign
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Snapper at 40f in stand up cooler at far left side of cook line Corrective action taken by manager to have all fish removed from packages
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at sushi bar
Food stored on floor. Boxes of oil on floor in dry storage area
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven doors
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.