Ichimora
124 SE 1 St Unit 116, Fort Lauderdale, FL 33301 · Permanent Food Service · License 1624810
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection4 high priority (fixed on the spot, 2 repeats), 4 intermediate (3 fixed on the spot), 3 basic (1 repeat)-29
- Administrative complaint on Jul 9Counts in full until a follow-up finds the problems fixed-20
- Safety score51
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the front cook line, cooked pork (42-66°F - Cold Holding); cooked egg (61°F - 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 (62-72°F - Cold Holding). The butter was being held at room temperature for less than 3 hours. The butter was returned to the refrigerator
Fixed on the spotRepeat violationAdministrative complaint
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
Fixed on the spot
Code 08, Food protection and cross-contamination: 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
Fixed on the spotRepeat violationAdministrative complaint
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.
Fixed on the spot
Intermediate4
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 31, Handwash sinks and supplies: 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.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
At the warehouse washing hand sink. Napkins were supplied
Fixed on the spot
No soap provided at handwash sink.
At the server station hand sink. The soap was provided.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
In the walk in cooler, ramen broth was stored on the floor. The broth was moved up
Fixed on the spotRepeat violationAdministrative complaint
Code 10, In-use utensils properly stored: 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.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: 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
Fixed on the spot
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. At the steps, the silver extinguisher is under charged.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.