Ichiban East & West
Last inspected: Feb 25, 2026
74
Score
Going back to 2022, Ichiban East & West has nine inspections in the public record. Inspectors last stopped by on Feb 25, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly four violations earlier in the record.
“Accumulation of debris on exterior of warewashing machine” comes up most often, recorded three times in the inspection record.
Ichiban East & West's latest score of 74 falls below the Pensacola average of 95. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
74
Aug 19, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
78
Feb 13, 2025
Routine - Food
No violations found.
100
Feb 11, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items located inside reach in cooler adjacent to walk in cooler kitchen. Held less than 4hrs Lettuce 51f, chicken 49f, beef 48f, egg yokes 45f, tofu 48f, cut cabbage 51f, Operator placed lettuce on ice. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
70
Oct 23, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - 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 in kitchen. Operator placed time stamp. **Corrected On-Site**
03F-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
74
Mar 20, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
26
Aug 2, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
50
Mar 28, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12A-09-4
High Priority - 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. Operator placed time mark on item. **Corrective Action Taken**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Sticky trap on top of dish machine.
41-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Multiple items inside walk in cooler.
02C-03-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee wash hands with gloves on at dish machine rinse area.
12A-03-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 89f.
10-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
43
Nov 7, 2022
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - 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. Hot holding at sushi bar. Advise operator to place time stamp on items.
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg yoke 48/47/49f less than 4hrs.
03B-01-6
High Priority - 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 touch hot holding items with bare hands advise operator to reheat item to 165f for 17sec.
09-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing station in kitchen blocked by items. Operator removed items. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lettuce inside small upright reach cooler.
02C-02-5
Basic - Floor not cleaned when the least amount of food is exposed. At sushi bar.
36-01-4
Basic - Food not stored at least 6 inches off of the floor. Boxed fish on floor Operator placed item correctly. **Corrected On-Site**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs placed on oven door.
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright reach in cooler next to fryer station.
22-16-4
43
Frequently Asked Questions
When was Ichiban East & West last inspected?
The most recent health inspection at Ichiban East & West on file is from Feb 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Ichiban East & West?
Across the inspection record, “accumulation of debris on exterior of warewashing machine” has been cited three times, more than any other issue at Ichiban East & West.
How does Ichiban East & West compare to other restaurants in Pensacola?
Ichiban East & West most recently scored 74 out of 100, which is lower than the Pensacola average of 95.
Has Ichiban East & West's inspection record improved over time?
Yes. Recent inspections at Ichiban East & West have averaged around two violations per visit, down from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ichiban East & West means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ichiban East & West inspected?
Based on the inspection history on file, Ichiban East & West is inspected around three times per year on average.
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