Ichiban Sushi and Thai

7400 N Federal Hwy Ste C5, Boca Raton, FL 33487 · Permanent Food Service · License 6013697

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Aug 28, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse....High priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 28 routine inspection
6 high priority (2 no follow-up needed, 4 fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic
-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 · 1 visit

Aug282026

Routine inspection

10 violations found

First visitAug 28, 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.
10 violations found:
- 6 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.....observed at 5 pm prep mix salad 53°F, food was prepped at 11:30 this morning in glass door reach in cooler .
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....spring mix 49°F in glass door reach in cooler at kitchen, food was commercially packaged being held less than 4 hours .
  Operator removed food another acceptable cooler .
  Fixed on the spot
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.....observed at 5 pm prep mix salad 53°F, food was prepped at 11:30 this morning in glass door reach in cooler .
  Stop sale issued . Operator discarded food.
  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...sushi rice at sushi station being held less than 4 hours .
  Operator properly stored.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce....shell eggs above produce in reach in cooler .
  Employee properly stored.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...chlorine -10Ppm.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime...soiled multiple food containers at reach in cooler .
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled....degreaser spray bottle .
  Operator labeled.
  Fixed on the spot
Basic2
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package....
  Tuna thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust by the Dishmachine, stairways.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.