ICHIMARU MY FAV
6220 SE FEDERAL HWY, Stuart FL 34997 · 7722875979
Last inspected Aug 10, 2026 · 7 visits since January 2024
NOV 24
APR 25
DEC 25
FEB 26
AUG 26
— STEADY
5 inspections within 39 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, pooled eggs (47F - Cold Holding), not prepared or portioned today. Operator stated product held over 24 hours. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025037383 | Apr 2, 2025 | Jun 25, 2025 | $800 |
| 2--2024029388 | Apr 26, 2024 | Jul 8, 2024 | $200 |
Inspection history
7 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over sauce- operator removed and stored proper
Stop Sale issued due to food not being in a wholesome, sound condition. 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. See stop sale. At sushi station reach in Commercially processed reduced oxygen packaged tuna bearing a label indicating not removed- see stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut tofu prepared 08/08/26 not date marked - operator date marked.
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. See stop sale. At sushi station reach in Commercially processed reduced oxygen packaged tuna bearing a label indicating not removed- see stop sale.
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
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 reach in freezer raw chicken not commercially packaged stored over raw beef- operator removed and stored properly.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink by kitchen - operator provided.
Dec 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage, employee belonging stored on shelf with food items.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At sushi bar, in use utensils stored in standing water 73F. Operator removed utensils.
Apr 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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 sushi bar low boy, vacuum sealed tuna, thawed. See stop sale.
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. At cook line low boy, pooled eggs (47F - Cold Holding), At walk in cooler, cooked rice (49F - Cold Holding), not prepared or portioned today,. Operator stated item held in unit over 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, pooled eggs (47F - Cold Holding), At walk in cooler, cooked rice (49F - Cold Holding), not prepared or portioned today,. Operator stated item held in unit over 6 hours. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink, no vacuum breaker where hose is attached.
Nov 22, 2024Inspection 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 ▾
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. At walk in cooler, pooled eggs (47F - Cold Holding), not prepared or portioned today. Operator stated product held over 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, pooled eggs (47F - Cold Holding), not prepared or portioned today. Operator stated product held over 24 hours. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Advised operator vacuum breaker must be installed where hose is connected at mop sink.
Bowl or other container with no handle used to dispense food. At dry storage, bowl being used for flour and rice. Operator removed
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter, wiping cloth chlorine solution 0 ppm. Operator corrected wiping cloth solution Chlorine 100ppm.
Apr 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over cooked eggs at reach in freezer at sushi bar. Both products not in commercial packaging. Operator stored properly.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles broken and warped due to water damage at sushi bar.
Jan 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over French fries not in commercial packaging at reach in freezer by entrance to kitchen. Operator stored properly.
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. Observed cooked Shrimp and cooked crab no time mark. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. onion soup (120F - Hot Holding); cooked rice (110F - Hot Holding) Observed in warming pot on low setting. Per operator, out of temperature for approximately 30 minutes. Operator turned up temperature on warmer.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for sushi rice, cooked shrimp and cooked crab, no written plan present. Time control procedure sent to operator.
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.