Ekiben
19400 Cochran Blvd Unit 102, Port Charlotte, FL 33948 · Permanent Food Service · License 1801984
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 Aug 11 routine inspection4 high priority (fixed on the spot), 1 intermediate, 8 basic (2 repeats)-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for all employees.
Employee training expired. The operator ordered books from FRLA.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
More time given
- First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 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.
Observed cooked shrimp (50°F - Cold Holding); raw chicken (49°F - Cold Holding); raw beef (49°F - Cold Holding) in the top portion of the reach in cooler. The operator stated the potentially hazardous foods have been held for approximately 2.5 hours. The operator moved the above foods to the walk in cooler.
Fixed on the spot
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.
Observed sushi rice and tapioca boba pearls held under time as public health control with no time markings. The operator placed time marks on the above foods.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored over containers of sauce in the walk in cooler. The operator properly stored the raw chicken.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed a container of medicine stored on a shelf above the reach in cooler. The operator properly stored the medicine.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic8
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed in-use utensils stored in 78°F standing water behind the front counter. The operator removed the utensils from the water.
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Observed an in-use knife stored between a prep table and the reach in cooler. The operator removed the knife for cleaning.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic containers with no handles used as scoops for multiple foods in dry storage and the walk in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed wiping cloth chlorine solution at 0ppm. The operator mixed a new solution at 100ppm.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed a scoop handle used for flour soiled with a black substance. The operator removed the scoop.
Fixed on the spot
Buildup of food debris/soil residue on equipment door handles.
Observed the walk in cooler and walk in freezer door handles soiled with a buildup of food debris.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed an employee cell phone stored on a food preparation surface behind the front counter. The operator properly stored the cell phone.
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.