IKURA SUSHI & HIBACHI LLC
7538 S US 1, Port St Lucie FL 34952 · 772.353.5944
Last inspected Jan 13, 2026 · 11 visits since October 2023
MAR 24
AUG 24
FEB 25
AUG 25
JAN 26
▼ IMPROVING
5 inspections trending up, 21 points better than where it started.
Objectionable odors in bathrooms and front area of the establishment. Checked all drains, sinks, dishwashers nothing is backing up and no all drains are drying properly, operator states he has an appointment Monday with a company to come look and see where the smell may be coming from.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
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 fixed 50ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over rte sauce raw chicken and eggs over raw vegetables
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Food stored on floor. In freezer and bulk oil
Show the remaining 1 finding ▾
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drills on food service racks
Sep 3, 2025□ 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 ▾
Light not functioning. Under hood
Aug 29, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 56f cold holding, cream cheese 55f cold holding, tuna 54f cold holding, cream cheese 55f cold holding,salad 67f cold holding, Place out with in the last 3 hours employee placed in freezer to rapid chill
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Light not functioning. Under hood
Aug 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 56f cold holding, cream cheese 55f cold holding, tuna 54f cold holding, cream cheese 55f cold holding,salad 67f cold holding, Place out with in the last 3 hours employee placed in freezer to rapid chill
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. Rice made at 11:00 place sticker on rice
Bowl or other container with no handle used to dispense food. In rice
Food stored on floor. Case lobster tails
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Light not functioning. Under hood
No conspicuously located ambient air temperature thermometer in holding unit. In cooler with salads
Feb 18, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink used for purposes other than handwashing. Hose stored in sink
Feb 6, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat sauces in walk in cooler
Handwash sink used for purposes other than handwashing. Hose stored in sink
Bowl or other container with no handle used to dispense food. In raw chicken
Food stored on floor. In walk in freezer, case water by ice machine
Objectionable odors in bathrooms and front area of the establishment. Checked all drains, sinks, dishwashers nothing is backing up and no all drains are drying properly, operator states he has an appointment Monday with a company to come look and see where the smell may be coming from.
Working containers of food removed from original container not identified by common name. Bulk flour
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and shellfish over margarine fish over ready to eat sauces chicken raw over carrots
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In sushi bar
Food stored on floor. Bulk oil and sauces
Mar 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 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 must set up three compartment sink and sanitize dishes I three compartment sink, until dish machine is fixed and is at proper ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over case butter and rte sauces, chicken raw over carrots in walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp tempura 109f hot holding was made less than 30 minutes ago placed on time plan.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to cook line
Bowl or other container with no handle used to dispense food. In bulk sauce and bulk flour
Food stored on floor. Case of avocados and water
In-use knife/knives stored in cracks between pieces of equipment. Knife in between table and sandwich unit
Oct 12, 2023□ 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 ▾
Cutting board has cut marks and is no longer cleanable. Small boards and on sandwich line
Oct 10, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 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. 0ppm advised to set up three compartment sink and wash rinse and sanitize there until dish-machine reaches proper ppm of 50-100manager put new sanitizer and primed now 50ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over steamed vegetables
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef strip loins, tofu from yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 50f cold holding, scallops 48f cold holding, cooked vegetables 55f cold holding, salmon 52f cold holding, Krab 50f cold holding, tuna 54f cold holding, Shrimp 63f cooling, eggs ambient 55f cold holding, all foods were purchased today and brought in. Advised to rapid chill all items. beef strip loins 55f cold holding, tofu 50f cold holding items were from yesterday see stop sale
Bowl or other container with no handle used to dispense food. In raw chicken on line, manager replaced.
Cutting board has cut marks and is no longer cleanable. Small boards and on sandwich line
Equipment in poor repair. Walk in cooler ambient temperature 55f, sushi cooler ambient 51f
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill stored on shelf with spices
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.