Georgia › Spalding County › Griffin
Ichiban Japanese Steakhouse
1643 N EXPRESSWAY , GRIFFIN, GA 30223 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on July 17, 2026, scoring 57/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 91. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (July 27, 2026): Inspectors recorded 3 violations, 2 of them critical, involving cleaning & sanitizing, temperature control and handwashing & hygiene.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
A91July 27, 20263 violations
Inspectors recorded 3 violations, 2 of them critical, involving cleaning & sanitizing, temperature control and handwashing & hygiene.
Observed plate is washed with soap and water only and is not sanitized in between uses at 3-compartment sink.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed improper cooling methods are being used for cooked Time/Temperature Control for Safety (TCS) as well as raw TCS foods (ex. large quantities of food product in bus tubs & using coolers that are in constant use). REPEAT.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed most recent routine inspection is not posted in public view. The 90 from 1/12/26 is posted and not the 57 from 7/17/26.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”U57July 17, 202625 violations
Inspectors recorded 25 violations, 13 of them critical, involving temperature control, food storage and cleaning & sanitizing.
Observed food items are not separated based on cooking temperatures: *raw beef stored above raw shrimp in walk in cooler *raw shrimp above vegetables in walk in cooler *raw shelled eggs stored directly next to garlic and margarine *raw shrimp above cooked egg rolls in prep cooler *raw shrimp has a raw chicken breast sitting directly on top touching product in prep cooler.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed unwashed vegetables are being stored above washed vegetables in walk in cooler.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed TCS foods do not meet temperature requirements of 135 degrees F or above.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed there is insufficient sanitizer present at the dish machine.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed soap is not readily available at hand sink at sushi bar. (REPEAT).
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Observed paper towels are not readily available at hand sink at sushi bar. (REPEAT).
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed hand sink in kitchen is used to get water for machine that is used for hot tea.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed improper cooling methods are being used to cool TCS food items (ex. large quantities in bus tubs, use of coolers in constant use, using coolers that do not maintain 41 degrees F or below).
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed food preparation sink is being used to rinse wiping towels in between use. (REPEAT).
−3 points · Cited as “511-6-1.04(4)(g) - washing fruits & vegetables (pf)”Observed live and dead roaches in kitchen and dining room.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed numerous flies in kitchen ware wash area.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed test strips to monitor sanitizer concentrations at dish machine and wiping towel buckets is not provided.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”Observed employee personal drinks are stored by customer food and in improper cups. (REPEAT).
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed several containers of uncovered prepared foods in the walk in cooler.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed bags of dumplings are being thawed under prep table on shelf at room temperature.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Observed containers of food are being stored on the floor: *buckets of mayonnaise in walk in cooler *bus tub of broccoli that is in preparation (REPEAT).
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed egg rolls are being stored in prep cooler in old cardboard iced tea box.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed food handlers do not all wear hair restraints while preparing food items.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Observed wet wiping towels with food debris are not being stored in sanitizer solution in between uses. (REPEAT).
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed scoop without handles (ex. bowls) are being stored in food items. (REPEAT).
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed knives are being stored in unsanitary crevice between cooler and prep table.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed cooler do not all meet temperature requirements of 41 degrees F or below (sushi bar).
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”Observed non-food contact surfaces are not clean (ex. exteriors of cook equipment, coolers, shelves throughout, cracks and crevices of equipment). (REPEAT).
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”Observed floors under equipment and along baseboards are not clean.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”A90January 12, 202613 violations
Inspectors recorded 13 violations, 4 of them critical, involving handwashing & hygiene, chemical safety and food storage.
Observed soap is not readily available at hand sink at sushi bar.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Observed paper towels are not readily available at hand sink at sushi bar.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed written procedure to go with EPA approved chemical for the clean-up of vomit and/or diarrheal events is not provided.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)”Observed wiping towels are rinsed in the food preparation sink.
−3 points · Cited as “511-6-1.04(4)(g) - washing fruits & vegetables (pf)”Observed employee personal drinks are improperly stored next to customer food.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed food handler is drinking from open cup in kitchen next to customer food.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”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.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed containers of food on the floor behind sushi bar.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed wiping towels are not being stored in sanitizing solution in between uses.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed scoops without handles are being stored in buckets of sauce (ex. bowls).
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed handle of tongs is allowed to lay inside container of ready to eat food items directly touching food product.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed hands are being washed at the 3-compartment sink.
−1 point · Cited as “511-6-1.05(6)(f) - warewashing sink, use limitations (c)”Observed non-food contact surfaces are not clean (ex. exteriors of fryers and shelves in the walk in cooler).
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”B82July 14, 202510 violations
Inspectors recorded 10 violations, 4 of them critical, involving temperature control, pest control and food storage.
Observed Time/Temperature Control for Safety (TCS) foods do not meet the requirements of 41 degrees F or below.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed TCS foods do not meet temperature requirements of 135 degrees F or above.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed times are not documented for sushi rice that is being held under Time as a Public Health Control as stated on written procedure.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Observed numerous live roaches present throughout kitchen. Last documented treatment provided by owner is June 5, 2025.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed fly strip with numerous flies stuck to the device is hanging above prepared bowls of food in kitchen.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed pans of open salads are stacked with bottom of pan directly touching food product. A barrier should be placed between food and pan.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”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.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed cooler behind sushi bar does not maintain 41 degrees F or below.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”Observed non-food contact surfaces are not clean (ex. shelves in walk in cooler, shelves throughout kitchen, cook line equipment, gaskets, handles of equipment).
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”Observed floors and walls along baseboards and behind equipment are not clean.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”A93January 9, 20256 violations
Inspectors recorded 6 violations, 3 of them critical, involving cleaning & sanitizing, temperature control and handwashing & hygiene.
Observed drill for mixing of food products is not food grade. Construction type drills are not approved for the preparation of food items.
−1 point · Cited as “511-6-1.05(1)(a) - materials, general requirements (p, c)”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.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed sanitizer is insufficient at dish machine (no dishes present).
−1 point · Cited as “511-6-1.05(6)(p) - warewashing equipment, determining chemical sanitizer concentration (pf)”Observed most recent routine inspection report is not posted (score of 91 from 2023 is posted).
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observed utensil water at cook line is not at 135 degrees F.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed employee personal items are improperly stored in dry storage with customer food.
−1 point · Cited as “511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)”B83July 11, 202412 violations
Inspectors recorded 12 violations, 4 of them critical, involving cleaning & sanitizing, handwashing & hygiene and food storage.
Observed pans/containers are washed with soap only and are not placed in sanitizing solution.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed insufficient sanitizer concentrations at the dish machine.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed disinfectant for the clean-up of vomit/diarrhea events is not provided.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)”Observed employees washing hands in the sink designated for the preparation of ready to eat foods/vegetables.
−3 points · Cited as “511-6-1.04(4)(g) - washing fruits & vegetables (pf)”Observed employee personal food is stored by wok at cook line. (Repeat).
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed open employee drinks stored on shelf above prep cooler.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed food handlers eating in kitchen.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed container of lemons is being stored in ice used for customer drinks.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed each food handler does not wear a hair restraint. (Repeat).
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Observed wiping towels are not being stored in sanitizing solution in between uses. (Repeat).
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed scoops without handles (ex. bowls) are being stored in food items. (Repeat).
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed small cooler at sushi bar does not consistently maintain 41 degrees F and below.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”B80January 24, 202415 violations
Inspectors recorded 15 violations, 4 of them critical, involving handwashing & hygiene, temperature control and food storage.
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.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Observed paper towels are not readily available at the hand sink in kitchen or at hand sink at the sushi bar.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed hand sink is not accessible due to bucket being stored in the sink to fill with water.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed insufficient sanitizer at ware washing area for the dish machine.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”Observed employee food in cooler with customer food and open drinks on shelves above prep tables.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed food on the floor behind sushi bar.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed each food handler does not each wear a hair restraint while handling food items.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Observed wiping towels are not being stored in sanitizing solution in between uses.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed hand washing signs are not posted at each hand sink.
−1 point · Cited as “511-6-1.07(3)(d) - handwashing signage (c)”Observed knives are being stored in the unsanitary crevices between equipment.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed scoops without handles (ex. bowls) are being stored in food items.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”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).
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”Observed floors behind equipment and along baseboards are not clean.
−1 point · Cited as “511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)”Observed holes in walls and ceilings in the dry storage area.
−1 point · Cited as “511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)”Observed employee personal items stored throughout on shelves for food items.
−1 point · Cited as “511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-126-000228. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.