KALBI ICHIBAN
600 W GARDEN ST, Pensacola FL 32502 · 850-501-7155
Last inspected May 27, 2026 · 7 visits since December 2023
APR 24
DEC 24
MAY 25
APR 26
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back cook line make bar - raw chicken 46/47F, Raw beef 48F per chef and operator less than 4 hrs.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Handwash sink not accessible for employee use at all times. Sink blocked with trash can next to 2 compartment sink. Sink blocked with shelves in employee bathroom.
Handwash sink used for purposes other than handwashing. Scrubber and sink drain stored in sink by 2 compartment sink. Scrubber stored in sink by breader station.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided establishment with chlorine test strips.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in corners of both ice makers.
Cardboard used to line food-contact shelves in upright freezer.
Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Meat slicer stored on shelf in employee bathroom.
Cloth used as a food-contact surface over sushi rice.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi rice 158F stored in wood bowl.
Working containers of food removed from original container not identified by common name. Deep freezer- wagyu beef, salmon, tuna individually wrapped and not labeled.
May 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese at sushi bar at 50f for 25 minutes. Operator moved cream cheese to reach-in cooler during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under heat lamp at sushi bar for 20 minutes: steak 88f, shrimp 109f.
Handwash sink used for purposes other than handwashing. Observed hand washing sink used to store sauce bottles. Operator removed bottles during inspection.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed absorbent wooden bowl used to cool rice.
Food stored on floor. Chicken and lobster stored on floor in walk-in freezer.
Apr 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 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. Repackaged raw chicken stored above repackaged raw pork. Food storage handout provided to operator during the inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back cook line make bar - raw chicken 46/47F, Raw beef 48F per chef and operator less than 4 hrs.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi Bar - Hot holds - Tempura shrimp96F, Tempura soft shell crab 127F ( both located under heat lamp ) per sushi chef less than 1 hr.
Failure to maintain freezing records on nonexempt fish for 90 days. JFC and Wismettac invoicing available at time of the inspection, however records not in place / unavailable for past 90 days.
Food-contact surface soiled with mold-like substance. White cutting board in use at slicer during the inspection soiled with black mold like substance.
Food stored in a prohibited area. Packaged soy sauce, ginger, grain vinegar and fry oil stored in employee restroom. Packaging intact with no cross contamination observed at time of the inspection. Operator advised to move any food and or food contact items from restroom.
Food stored on floor. Raw chicken stored on walk in freezer floor
Stored food not covered. Raw bacon in walk in cooler
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.