ICHIMORA
124 SE 1 ST UNIT 116, Fort Lauderdale FL 33301
Last inspected Jul 9, 2026 · 11 visits since May 2024
NOV 24
JAN 25
JUL 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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...sushi rice at sushi station being held less than 4 hours, employee time marked
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025063817 | Aug 28, 2025 | Dec 1, 2025 | $200 |
Inspection history
11 visits, newest first
Jul 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw tuna was stored over seasoned bamboo shoots. The items were reversed to store 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. In the three door reach in freezer, raw chicken, not commercially packaged, was stored over commercially packaged pork gyoza. The chicken was moved to the bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the front cook line, cooked pork (42-66F - Cold Holding); cooked egg (61F - Cold Holding). The items are stored in a bus tub with insufficient ice which does not reach the level of the food. More ice was added to meet the level of the food. The items were not prepped or portioned today. The items were placed in the bus tub less than 3 hours ago. At the grill station seasoning cart, butter (62-72F - Cold Holding). The butter was being held at room temperature for less than 3 hours. The butter was returned to the refrigerator
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. The sushi rice was not time marked. The rice was prepared less than 3 hours ago. The time marked was applied
Show the remaining 8 findings ▾
Handwash sink used for purposes other than handwashing. The server station hand was sink was being utilized to hold a bucket of soaking small glasses. The bucket was removed.
No paper towels or mechanical hand drying device provided at handwash sink. At the warehouse washing hand sink. Napkins were supplied
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. At the server station hand sink. The soap was provided.
Bowl or other container with no handle used to dispense food. In the bag of starch, a pint size container was stored inside and used to dispense the food. The container was removed
Food stored on floor. In the walk in cooler, ramen broth was stored on the floor. The broth was moved up
In-use ice scoop stored on soiled surface between uses. Next to the ice machine, three ice scoops were stored in a soiled 1/3 pan. The scoops and pan were washed and sanitized.
Portable fire extinguisher gauge in red zone. For reporting purposes only. At the steps, the silver extinguisher is under charged.
Mar 17, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, raw shell eggs were stored over cooked dumplings. The eggs were moved to the bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line flip top cooler closest to the kitchen entrance, sliced pork (36-54F - Cold Holding). The pork was stored in a pan with the ice not meeting the level of the food. Ice was added to the pan. The out of temperature portion was moved to another cooler to chill and cold hold. The item was not prepped or portioned today.
Food stored on floor. In the walk in cooler, pots of chicken broth were stored on the floor. The pots were removed from the floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the soup/rice station, a rice scoop and spoon were stored in 74F water. The items were removed from the water to be stored dry.
Oct 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Buildup of food debris/soil residue on equipment door handles and gaskets. All Cookline cold holding units.
Floor soiled/has accumulation of debris. Under all shelving in dry storage. Under and around all cooking equipment.
In-use tongs stored on equipment door handle between uses - Cookline oven door.
Interior of all microwaves has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All hand sinks in kitchen area visibly soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Triple door reach in freezer by walk in cooler. 2 door glass cooler on Cookline.
Jul 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority6 Intermediate8 Basic
Show 19 findings ▾
Container of medicine improperly stored. Container of Tylenol on shelf with clean dishes. Operator removed.
Employee began working with food - cooking items on grill- without first washing hands. Reviewed proper hand washing and employee washed hands.
Nonfood-grade bags used in direct contact with food. Reach in freezer - pork and poultry stored in to go t-shirt bags.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 2 door glass reach in at Cookline - raw chicken stored over raw fish. Operator stored all items properly.
Walk in cooler - Raw lamb stored over ready-to-eat miso soup base. Operator stored all items properly.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Soft boiled eggs. Reviewed menu updating with operator.
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/ PIC - Zhao Ying
No paper towels or mechanical hand drying device provided at handwash sink. At entrance to kitchen.
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.
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. 4 employees, from hire date, without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
No soap provided at handwash sink. Cookline. Operator replaced.
Buildup of food debris/soil residue on equipment door handles and gaskets. All Cookline cold holding units.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and lotion on shelf with clean dishes.
Floor soiled/has accumulation of debris. Under all shelving in dry storage. Under and around all cooking equipment.
Ice buildup in reach-in freezer around circulation fans.
In-use tongs stored on equipment door handle between uses - Cookline oven door.
Interior of all microwaves has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All hand sinks in kitchen area visibly soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Triple door reach in freezer by walk in cooler. 2 door glass cooler on Cookline.
Jan 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw lamb stored in same container - cook line glass door cooler. Raw chicken stored over raw pork in prep area freezer - all items not commercially packaged. Operator stored all items properly.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Soft boiled eggs on menu. Operator posted advisory during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookoune flip top reach in gaskets.
Nov 20, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
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.
Nov 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Container of medicine improperly stored at Cookline. Operator removed.
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). Advised Operator to set up triple sink for sanitizing.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook used personal cell phone then picked up clean utensils on Cookline without washing hands. Reviewed proper hand washing and employee washed hands.
Glass unit - Cookline - Raw chicken and raw beef stored over ready-to-eat chicken broth Walk in cooler - raw chicken stored over ready to eat ham. Triple door freezer - Raw chicken and raw beef stored over ready-to-eat chicken broth - not all products commercially packaged. Operator stored all items properly.
Handwash sink not accessible for employee use at all times. Hand sink next to dish machine with items in sink - bucket and towels. Operator removed.
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/ person in charge - Noribert Castellano.
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.
Buildup of food debris/soil residue on equipment door handles. All cold holding units.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water 80F. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage area shelving visibly soiled.
Observed dish employee dry utensils dried with a towel/cloth. Reviewed proper procedures.
Jun 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. At ice machine, handwashing sink blocked with pots and dishes
Bowl or other container with no handle used to dispense food. In storage area by dish machine, cup used to dispense rice. Operator removed
Food stored on floor. On cook line, fryer oil stored on floor. Operator moved to shelf
In-use ice scoop stored on soiled surface between uses. At ice machine, ice scoop stored on dirty shelves.
May 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority5 Intermediate2 Basic
Show 12 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.
Non-food grade paper/paper towel used as liner for food container in boiled eggs. Employee removed paper towel
Raw animal food stored over/not properly separated from ready-to-eat food...raw breaded shrimp above ready to eat cooked seafood in reach in cooler at kitchen employee properly stored food.
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...raw sea food with raw chicken in same container in reach in freezer. Employee properly stored food.
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...sushi rice at sushi station being held less than 4 hours, employee time marked
Handwash sink not accessible for employee use at all times....stored buckets, containers, towel in handwashing sink at dishwashing area. Employee removed those things
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 at dishwashing area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...several kids sauce in reach in cooler.
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.... Salmon, wahoo thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee removed package
Stored food not covered...soup in reach freezer, walk in cooler. Employee covered.
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.