Ichi NI San
246 S Beach St #100, Daytona Beach, FL 32114 · Permanent Food Service · License 7405406
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 29 routine inspection6 high priority (3 fixed by the Jul 30 follow-up, 3 fixed on the spot), 3 intermediate, 9 basic-36
- Safety score64
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 visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
More time given
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.
More time given
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
More time given
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Moved to under hood
- First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-sushi bar fish eggs 44f -mussels 48f less than 4 hours
Code 08, Food protection and cross-contamination: Raw animal food raw egg and raw shrimp stored over/not properly separated from ready-to-eat food.
-reach in cooler
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
-employee rub nose with gloved hand and getting preparing food
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. 0 ppm corrected to 100ppm
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach excrement and/or droppings present.
-10 roach droppings under counter at front line , Manager clean area
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
-on self above reach in cooler at cookline
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-by ice machine
Handwash sink used for purposes other than handwashing.
-employee rinsed cup in hand sink
No paper towels or mechanical hand drying device provided at handwash sink.
-by ice machine
Basic9
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
-sushi bar cooler
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
-Beef broth thaw at room temperature
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.
-salt ,bread crumbs
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-waitstation area
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-soy sauce
Ripped/worn tin foil used as shelf cover.
-kitchen
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
-sushi bar
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
-2 dead roaches on glue trap at sushi bar
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
-floor soiled in mop sink room -floor under dishwasher chemical and tray under water heater
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. -small fryer not under hood
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.