ICHI NI SAN
246 S BEACH ST #100 · DAYTONA BEACH · Volusia County · FL 32114
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
18 full violation description(s) documented by the inspector during this visit.
High Priority 7
12A-07-5High Priority – Employee washed hands with gloves on. **Warning**
35A-02-7High Priority – Live, small flying insects found -2 flies by dirty dishes **Warning**
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. -to go bags **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -reach in cooler pork over beans -pooled eggs over tcs sauce -raw fish over ready to food ,storage room cooler **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -noodles 52f less than 2 hours **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sushi rice 85f. provided time as a public health control form **Warning**
Intermediate 4
03C-89-4Intermediate – Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -chicken -per manager form is at another restaurant **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. -rinsed container **Warning**
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -operator cooking pork Rib then doing ROP **Warning**
Basic 7
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. -top of dish machine soiled **Warning**
21-05-5Basic – Cloth used as a food-contact surface. -towel covering onions **Warning**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks on shelves over reach in cooler **Warning**
36-22-4Basic – Floor area(s) covered with standing water. -cookline line floor wet. Per employee from mat the is soak wet from cleaning **Warning**
08B-38-4Basic – Food stored on floor. -squid thawing bucket of water **Warning**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. **Warning**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. -squid in standing water **Warning**
Inspector observations synchronized from DBPR on September 11, 2026 12:26 PM.
Violation category totals
1 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.