IKAHO SUSHI

Name: IKAHO SUSHI
Address: 7965 SR 50 STE 900, GROVELAND, FL, 34736, US
Rating: 56.7

7965 SR 50 STE 900, GROVELAND, FL 34736

License #4508566

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

56.7 Grade F / 100

Failing Health Score

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Quick take

IKAHO SUSHI in GROVELAND currently holds an InspectFL Health Score of 56.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 20, 2026. Across those visits, inspectors documented 48 total violations — 15 critical, 4 major, 29 minor.

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.

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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 May 20, 2026 shows 16 observation rows: 4 critical, 2 major, and 10 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.

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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
[02D-01-5] Working containers of food removed from original container not identified by common name. -container of corn starch in kitchen
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven door handle, operator removed.
[14-69-4] Ice buildup in white reach-in freezer
[21-04-4] In-use wet wiping cloth/towel used under cutting board. -operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of all cooking equipment and microwave -shelf for tempura batter and shrimp -gaskets on walk in cooler door -underside of soda nozzles
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind soda station and soda boxes
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine -dish racks by dish machine -cutting board on make line
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -3 pieces of commercially processed ROP tuna not removed from package prior to thawing
[06-09-1] 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. -3 packages of tuna
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp behind prepped onions on cook line, operator moved shrimp to front
[03F-02-5] 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. -tempura batter and shrimp tempura on cook,line, operator determined time and marked.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked rice and cooked noodles in walk in cooler
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw soft shell crab over cheesecake in reach in freezer
[14-09-4] Cutting board has cut marks and is no longer cleanable. -green cutting board in dish area

Disposition: Call Back - Complied
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched cooked shrimp tempura that is to be rolled in a sushi roll with no other heating to be done.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine is soiled -shelves in walk in cooler are soiled
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones on dry storage rack in kitchen
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[33-24-4] Garbage enclosure area in disrepair.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. -raw chicken and shrimp over dumplings in reach in cooler on cook line
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven door handle on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of cooking equipment have residue buildup, top back of fryer cabinets are soiled -gas range grates have residue buildup
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server is wearing watch and bracelet while serving food, scooping ice and making drinks
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee rinsed and washed dirty containers then began cutting vegetables with no hand wash. Educated operator placed, operator educated employee, employee washed hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -individually wrapped raw fish stored over portioned pasta in upright reach in freezer
[12B-07-4] Employee open beverage container on dry storage shelf in kitchen
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server dropped dirty dishes then took out food to customer. Educated operator, employee washed hands.
[08B-38-4] Food stored on floor. -ginger on sushi line

Disposition: Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven door handle on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of cooking equipment have residue buildup, top back of fryer cabinets are soiled -gas range grates have residue buildup
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones on dry storage rack in kitchen
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -individually wrapped raw fish stored over portioned pasta in upright reach in freezer
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched cooked shrimp tempura that is to be rolled in a sushi roll with no other heating to be done.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server is wearing watch and bracelet while serving food, scooping ice and making drinks
[22-41-4] 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, operator ran machine 4 times and primed sanitizer, still 0 ppm
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee rinsed and washed dirty containers then began cutting vegetables with no hand wash. Educated operator placed, operator educated employee, employee washed hands.
[33-24-4] Garbage enclosure area in disrepair.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server dropped dirty dishes then took out food to customer. Educated operator, employee washed hands.
[08B-38-4] Food stored on floor. -ginger on sushi line
[12B-07-4] Employee open beverage container on dry storage shelf in kitchen
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -cook line
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. -raw chicken and shrimp over dumplings in reach in cooler on cook line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine is soiled -shelves in walk in cooler are soiled

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