Ichiban Japanese Steak House
4200 Tamiami Trl #21&22, Port Charlotte, FL 33952 · Permanent Food Service · License 1801119
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection1 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 2 repeats)-15
- Safety score85
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 visitSep 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: 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 raw shell eggs on rolling cart not time marked. Operator time marked the raw shell eggs.
Fixed on the spotRepeat violation
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed multiple large ladles at kitchen handwash sink. Operator removed the ladles and placed in 3 compartment sink.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Person in Charge: Sammao Ngonekeo, 04/27/2021.
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed 2 foodhandler training cards expired, Evelyn Martell, 11/17/2021 and Esmeralda Magallanes, 11/17/2021.
Repeat violation
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.