ICHIBAN SUSHI RAMEN

Name: ICHIBAN SUSHI RAMEN
Address: 5127 N FLORIDA AVE, TAMPA, FL, 33603, US
Rating: 82.4

5127 N FLORIDA AVE, TAMPA, FL 33603

License #3917876

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ICHIBAN SUSHI RAMEN in TAMPA currently holds an InspectFL Health Score of 82.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, DBPR recorded 20 total findings; InspectFL has detailed violation rows for 19 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 24, 2026 shows 12 observation rows: no critical rows, 3 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[13-03-4] Employee with no hair restraint while engaging in food preparation. 3 food employees.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on sushi cutting board at sushi bar.
[36-73-4] Floor soiled/has accumulation of debris. Accumulation of detergent residue on floor under dish machine.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1 employee training certificate is not original.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employee couldnt locate the written procedures at time of inspection.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Final rinse gauge inaccurate.
[08B-47-4] Food not stored at least 6 inches off of the floor. 2 cases of Ramen noodles stored on floor in walk-in freezer.
[14-38-4] Food storage container/container lid cracked or broken. Flour bin lid cracked next to dish machine.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In restroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. 2 employee drinks stored top shelf over food items in large reach-in cooler. Employee removed drinks.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse