IKAHO SUSHI

Name: IKAHO SUSHI
Address: 7965 SR 50 STE 900, GROVELAND, FL, 34736, US
Rating: 30.8

7965 SR 50 STE 900, GROVELAND, FL 34736

License #4508566

🍱 Japanese/Sushi ℹ️

30.8 Grade F / 100

Failing Health Score

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Latest inspection

May 20, 2026 · 16 findings · 4 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

IKAHO SUSHI in GROVELAND currently holds an InspectFL Health Score of 30.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on May 20, 2026. Across those visits, inspectors documented 86 total violations — 21 critical, 9 major, 56 minor.

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Record snapshot

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The latest inspection on May 20, 2026 shows 16 observation rows: 4 critical, 2 major, and 10 minor.

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Inspector notes

Coverage note

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IKAHO SUSHI has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[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
[14-09-4] Cutting board has cut marks and is no longer cleanable. -green cutting board in dish area
[14-69-4] Ice buildup in white reach-in freezer
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven door handle, operator removed.
[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
[02D-01-5] Working containers of food removed from original container not identified by common name. -container of corn starch in kitchen
[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
[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
[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
[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.
[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
[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

Disposition: Met Inspection Standards
[33-24-4] Garbage enclosure area in disrepair.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[12B-07-4] Employee open beverage container on dry storage shelf in kitchen
[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
[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
[08B-38-4] Food stored on floor. -ginger on sushi 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
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[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.
[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.
[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
[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
[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.
[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

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[12B-07-4] Employee open beverage container on dry storage shelf in kitchen
[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
[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
[08B-38-4] Food stored on floor. -ginger on sushi line
[33-24-4] Garbage enclosure area in disrepair.
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven door handle on cook line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -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
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[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.
[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.
[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
[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
[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.
[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

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 2CO2 tanks by ice machine. Operator chained.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen are on the right side of the kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employeees cups and water bottle above prep table. Operator removed.
[36-73-4] Floor soiled/has accumulation of debris. Floor at cook line
[08B-38-4] Food stored on floor. 2 buckets of sauce on the floor.
[10-20-4] In-use tongs stored on equipment door handle between uses. At cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line soiled Fan guards in walk in cooler soiled Exterior fryers in the kitchen
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in walk in cooler soiled Interior stainless steel freezer and white freezer in the kitchen
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line
[29-11-4] Water leaking from pipe and/or faucet/handle. At mop sink At handwashing sink to the left of cook line.
[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 and the time removed from temperature control cannot be determined. See stop sale. Tempura batter and Shrimp tempura. Operator added time
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board at prep table soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked with trash can. Operator removed.