Ichiban Japanese Steakhouse
Last inspected: Jan 12, 2026
43
Score
Inspectors have visited Ichiban Japanese Steakhouse five times, with records going back to 2024. The most recent visit was on Jan 12, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around 13 violations lately compared to roughly eight violations before.
Looking across the full record, “in-use utensils” is the recurring theme, flagged seven times.
Restaurants in Georgia average 88, so Ichiban Japanese Steakhouse trails the local norm. The pattern in the record is worth a careful look.
5
Inspections
0
Critical latest
4
Major latest
9
Minor latest
Inspection History
Jan 12, 2026
Routine
4 major violations. 9 minor violations. 2 corrected on site.
View 13 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed soap is not readily available at hand sink at sushi bar.
511-6-1.07(3)(a)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed paper towels are not readily available at hand sink at sushi bar.
511-6-1.07(3)(b)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed written procedure to go with EPA approved chemical for the clean-up of vomit and/or diarrheal events is not provided.
511-6-1.03(6)
12D - washing fruits and vegetables
Inspector notes: Observed wiping towels are rinsed in the food preparation sink.
511-6-1.04(4)(g)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee personal drinks are improperly stored next to customer food.
511-6-1.03(5)(k)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed food handler is drinking from open cup in kitchen next to customer food.
511-6-1.03(5)(k)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed pans of open salad are stacked allowing bottom of pan to touch food products directly. Use a barrier between pans to protect food items.
511-6-1.04(4)(q)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed containers of food on the floor behind sushi bar.
511-6-1.04(4)(q)
12C - wiping cloths: properly used and stored
Inspector notes: Observed wiping towels are not being stored in sanitizing solution in between uses.
511-6-1.04(4)(m)
14A - in-use utensils: properly stored
Inspector notes: Observed scoops without handles are being stored in buckets of sauce (ex. bowls).
511-6-1.04(4)(k)
14A - in-use utensils: properly stored
Inspector notes: Observed handle of tongs is allowed to lay inside container of ready to eat food items directly touching food product.
511-6-1.04(4)(k)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed hands are being washed at the 3-compartment sink.
511-6-1.05(6)(f)
15C - nonfood-contact surfaces clean
Inspector notes: Observed non-food contact surfaces are not clean (ex. exteriors of fryers and shelves in the walk in cooler).
511-6-1.05(7)(a)
43
Jul 14, 2025
Routine
3 critical violations. 7 minor violations. 3 corrected on site.
View 10 violations
6-1B - proper hot holding temperatures
Inspector notes: Observed TCS foods do not meet temperature requirements of 135 degrees F or above.
511-6-1.04(6)(f)
6-1D - time as a public health control: procedures and records
Inspector notes: Observed times are not documented for sushi rice that is being held under Time as a Public Health Control as stated on written procedure.
511-6-1.04(6)(i)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed Time/Temperature Control for Safety (TCS) foods do not meet the requirements of 41 degrees F or below.
511-6-1.04(6)(f)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed fly strip with numerous flies stuck to the device is hanging above prepared bowls of food in kitchen.
511-6-1.04(4)(q)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed pans of open salads are stacked with bottom of pan directly touching food product. A barrier should be placed between food and pan.
511-6-1.04(4)(q)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed scoop without handle (ex. bowls) are being stored in cooked rice. A scoop with a handle must be provided if scoop remains in the product.
511-6-1.04(4)(k)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed cooler behind sushi bar does not maintain 41 degrees F or below.
511-6-1.05(6)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed non-food contact surfaces are not clean (ex. shelves in walk in cooler, shelves throughout kitchen, cook line equipment, gaskets, handles of equipment).
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed floors and walls along baseboards and behind equipment are not clean.
511-6-1.07(5)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed numerous live roaches present throughout kitchen. Last documented treatment provided by owner is June 5, 2025.
511-6-1.07(5)(k)
45
Jan 9, 2025
Routine
1 major violation. 5 minor violations.
View 6 violations
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed sanitizer is insufficient at dish machine (no dishes present).
511-6-1.05(6)(p)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed drill for mixing of food products is not food grade. Construction type drills are not approved for the preparation of food items.
511-6-1.05(1)(a)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Observed improper cooling methods are being implemented for prepared Time/Temperature Control for Safety (TCS) foods. Do not place large quantities of product in bus tubs during cooling process.
511-6-1.04(6)(e)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed most recent routine inspection report is not posted (score of 91 from 2023 is posted).
511-6-1.02(1)(d)
14A - in-use utensils: properly stored
Inspector notes: Observed utensil water at cook line is not at 135 degrees F.
511-6-1.04(4)(k)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed employee personal items are improperly stored in dry storage with customer food.
511-6-1.07(4)(b)
70
Jul 11, 2024
Routine
4 major violations. 8 minor violations. 5 corrected on site.
View 12 violations
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed disinfectant for the clean-up of vomit/diarrhea events is not provided.
511-6-1.03(6)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed pans/containers are washed with soap only and are not placed in sanitizing solution.
511-6-1.05(7)(b)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed insufficient sanitizer concentrations at the dish machine.
511-6-1.05(6)(n)
12D - washing fruits and vegetables
(corrected on site)
Inspector notes: Observed employees washing hands in the sink designated for the preparation of ready to eat foods/vegetables.
511-6-1.04(4)(g)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee personal food is stored by wok at cook line. (Repeat)
511-6-1.03(5)(k)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed open employee drinks stored on shelf above prep cooler.
511-6-1.03(5)(k)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed food handlers eating in kitchen.
511-6-1.03(5)(k)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed container of lemons is being stored in ice used for customer drinks.
511-6-1.04(4)(q)
12B - personal cleanliness
Inspector notes: Observed each food handler does not wear a hair restraint. (Repeat)
511-6-1.03(5)(j)
12C - wiping cloths: properly used and stored
Inspector notes: Observed wiping towels are not being stored in sanitizing solution in between uses. (Repeat)
511-6-1.04(4)(m)
14A - in-use utensils: properly stored
Inspector notes: Observed scoops without handles (ex. bowls) are being stored in food items. (Repeat)
511-6-1.04(4)(k)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed small cooler at sushi bar does not consistently maintain 41 degrees F and below.
511-6-1.05(6)(a)
45
Jan 24, 2024
Routine
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
2-1B - hands clean and properly washed
Inspector notes: Observed food handlers do not wash hands in between tasks: -with gloved hands put raw chicken on grill then go to touching clean plates. -with gloved hands dish washer washes dirty dishes in bus tub of soapy water then put away dishes that have been run through the dish machine -gloves on hands while preparing food but consistently touching wet wiping towel.
511-6-1.03(5)(c)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed insufficient sanitizer at ware washing area for the dish machine.
511-6-1.05(3)(h)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed paper towels are not readily available at the hand sink in kitchen or at hand sink at the sushi bar.
511-6-1.07(3)(b)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed hand sink is not accessible due to bucket being stored in the sink to fill with water.
511-6-1.06(2)(o)
2-2B - proper eating, tasting, drinking, or tobacco use
Inspector notes: Observed employee food in cooler with customer food and open drinks on shelves above prep tables.
511-6-1.03(5)(k)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed food on the floor behind sushi bar.
511-6-1.04(4)(q)
12B - personal cleanliness
Inspector notes: Observed each food handler does not each wear a hair restraint while handling food items.
511-6-1.03(5)(j)
12C - wiping cloths: properly used and stored
Inspector notes: Observed wiping towels are not being stored in sanitizing solution in between uses.
511-6-1.04(4)(m)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed hand washing signs are not posted at each hand sink.
511-6-1.07(3)(d)
14A - in-use utensils: properly stored
Inspector notes: Observed knives are being stored in the unsanitary crevices between equipment.
511-6-1.04(4)(k)
14A - in-use utensils: properly stored
Inspector notes: Observed scoops without handles (ex. bowls) are being stored in food items.
511-6-1.04(4)(k)
15C - nonfood-contact surfaces clean
Inspector notes: Observed non-food contact surfaces are not clean (ex. shelves, food debris in glass cooler, exteriors of coolers, crevices of cook line, exteriors of bulk food containers).
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed floors behind equipment and along baseboards are not clean.
511-6-1.07(2)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed holes in walls and ceilings in the dry storage area.
511-6-1.07(2)(a)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed employee personal items stored throughout on shelves for food items.
511-6-1.07(4)(b)
37
Frequently Asked Questions
When was Ichiban Japanese Steakhouse last inspected?
The most recent health inspection at Ichiban Japanese Steakhouse on file is from Jan 12, 2026. The public record contains five inspections in total.
What is the most common violation at Ichiban Japanese Steakhouse?
Across the inspection record, “in-use utensils” has been cited seven times, more than any other issue at Ichiban Japanese Steakhouse.
Has Ichiban Japanese Steakhouse's inspection record improved over time?
No. Recent inspections at Ichiban Japanese Steakhouse have averaged around 13 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Ichiban Japanese Steakhouse means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Ichiban Japanese Steakhouse inspected?
Based on the inspection history on file, Ichiban Japanese Steakhouse is inspected around three times per year on average.
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