IKAHO SUSHI
7965 SR 50 STE 900, Groveland FL 34736 · 352-557-8988
Last inspected May 20, 2026 · 8 visits since December 2023
MAR 24
NOV 24
APR 25
DEC 25
MAY 26
▲ GETTING WORSE
5 inspections trending down, 14 points off where it started.
Roach activity present as evidenced by live roaches found. -1 on soap dispenser in kitchen. Operator killed.
★ 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 |
|---|---|---|---|
| 4--2018064406 | Oct 24, 2018 | Mar 28, 2019 | $400 |
Inspection history
8 visits, newest first
May 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate10 Basic
What the inspector wrote — 16 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw soft shell crab over cheesecake in reach in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp behind prepped onions on cook line, operator moved shrimp to front
Stop Sale issued due to food not being in a wholesome, sound condition. -3 pieces of commercially processed ROP tuna not removed from package prior to thawing
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. -tempura batter and shrimp tempura on cook,line, operator determined time and marked.
Show the remaining 12 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine -dish racks by dish machine -cutting board on make line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked rice and cooked noodles in walk in cooler
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide/helium tanks not adequately secured.
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. -3 packages of tuna
Cutting board has cut marks and is no longer cleanable. -green cutting board in dish area
Ice buildup in white reach-in freezer
In-use tongs stored on equipment door handle between uses. -oven door handle, operator removed.
In-use wet wiping cloth/towel used under cutting board. -operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of all cooking equipment and microwave -shelf for tempura batter and shrimp -gaskets on walk in cooler door -underside of soda nozzles
Wall soiled with accumulated grease, food debris, and/or dust. -behind soda station and soda boxes
Working containers of food removed from original container not identified by common name. -container of corn starch in kitchen
Dec 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
5 High priority1 Intermediate9 Basic
Show 15 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. -employee rinsed and washed dirty containers then began cutting vegetables with no hand wash. Educated operator placed, operator educated employee, employee washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched cooked shrimp tempura that is to be rolled in a sushi roll with no other heating to be done.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. -raw chicken and shrimp over dumplings in reach in cooler on cook line
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -individually wrapped raw fish stored over portioned pasta in upright reach in freezer
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server dropped dirty dishes then took out food to customer. Educated operator, employee washed hands.
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine is soiled -shelves in walk in cooler are soiled
Accumulation of lime scale on the inside of the dishmachine.
Employee open beverage container on dry storage shelf in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones on dry storage rack in kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server is wearing watch and bracelet while serving food, scooping ice and making drinks
Food stored on floor. -ginger on sushi line
Garbage enclosure area in disrepair.
In-use tongs stored on equipment door handle between uses. -oven door handle on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of cooking equipment have residue buildup, top back of fryer cabinets are soiled -gas range grates have residue buildup
Wet mop not stored in a manner to allow the mop to dry.
Dec 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority1 Intermediate10 Basic
Show 17 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. -0 ppm, operator ran machine 4 times and primed sanitizer, still 0 ppm
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee rinsed and washed dirty containers then began cutting vegetables with no hand wash. Educated operator placed, operator educated employee, employee washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched cooked shrimp tempura that is to be rolled in a sushi roll with no other heating to be done.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. -raw chicken and shrimp over dumplings in reach in cooler on cook line
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -individually wrapped raw fish stored over portioned pasta in upright reach in freezer
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server dropped dirty dishes then took out food to customer. Educated operator, employee washed hands.
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine is soiled -shelves in walk in cooler are soiled
Accumulation of lime scale on the inside of the dishmachine.
Employee open beverage container on dry storage shelf in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones on dry storage rack in kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server is wearing watch and bracelet while serving food, scooping ice and making drinks
Food stored on floor. -ginger on sushi line
Garbage enclosure area in disrepair.
In-use tongs stored on equipment door handle between uses. -oven door handle on cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of cooking equipment have residue buildup, top back of fryer cabinets are soiled -gas range grates have residue buildup
Wet mop not stored in a manner to allow the mop to dry.
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
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. See stop sale. Tempura batter and Shrimp tempura. Operator added time
Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board at prep table soiled
Handwash sink not accessible for employee use at all times. Blocked with trash can. Operator removed.
Carbon dioxide/helium tanks not adequately secured. 2CO2 tanks by ice machine. Operator chained.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen are on the right side of the kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employeees cups and water bottle above prep table. Operator removed.
Floor soiled/has accumulation of debris. Floor at cook line
Food stored on floor. 2 buckets of sauce on the floor.
In-use tongs stored on equipment door handle between uses. At cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line soiled Fan guards in walk in cooler soiled Exterior fryers in the kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in walk in cooler soiled Interior stainless steel freezer and white freezer in the kitchen
Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line
Water leaking from pipe and/or faucet/handle. At mop sink At handwashing sink to the left of cook line.
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken over pound cake in reach in freezer
Handwash sink used for purposes other than handwashing. -whisk in hand wash sink by cook line.
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. -few new employees. Provided employee reporting agreement to operator.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide/helium tanks not adequately secured in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee food in reach in cooler near server area -employee drink on dry storage shelf. Operator relocated.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers on cook line -filters under hood suppression system -gaskets on reach in cooler at sushi bar
Plumbing system in disrepair. -hand wash sink by dish machine.
Mar 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Buildup of food debris/soil residue on equipment door handles. -Stovetop.
Mar 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over noodles.
Roach activity present as evidenced by live roaches found. -1 on soap dispenser in kitchen. Operator killed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 49f, Tuna 51f, Krab 49f. Less than 4 hours. Advised to rapid chill.
Buildup of food debris/soil residue on equipment door handles. -Stovetop.
Dead roaches on premises. -1 on dish machine. Operator cleaned.
Food stored on floor. -Cooking oil in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of fryer. -Shelving under prep table.
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw salmon stored over broccoli.
Handwash sink not accessible for employee use at all times. -In kitchen.
Buildup of food debris/soil residue on equipment door handles. -Exterior of oven.
Carbon dioxide/helium tanks not adequately secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep cooler.
Food stored on floor. Cooking oil.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Shelving to left of fryers. -Under handsink.
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.