Ichi Hibachi
312 W Marion Ave, Punta Gorda, FL 33950 · Permanent Food Service · License 1802036
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 30 routine inspection1 high priority (fixed on the spot), 4 basic-7
- Safety score93
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 30, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 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 cold held at greater than 41°F.
Observed shrimp 47°F above the threshold on top of Make Table. Operator placed the food item underneath interior of Make Table to decrease the temperature to 41°F or below.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handle touching the flour at container. Operator removed the handle from touching the flour.
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizing solution for wiping cloths not free of food debris and visible soil.
Observed food debris in the sanitizing solution at shelf at cookline. Operator replaced the sanitizer with a new container of sanitizer solution.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Observed open lid at dumpster. Operator closed the lid.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed tank not adequately secured at soda box station. Operator placed a chain around the tank to secure it.
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.