Ichiban Steak & Sushi Alpharetta in Alpharetta receives a 69% on their recent health inspection

Ichiban Steak & Sushi Alpharetta, located at 5306 Windward Pkwy Ste A in Alpharetta, received a score of 69 points out of a possible 100 points during their 01/20/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several cups stored inside only hand washing sink at bar area. COS: Cups removed and PIC was informed that hand washing sinks are only to be used for hand washing, not storage.

Violation #2:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed raw chicken stored above raw shrimp inside prep cooler of main kitchen. Observed raw beef steak stored above broccoli inside reach inside cooler of main kitchen. Observed raw shelled eggs stored directly on top of vegetables. COS: Raw animal meat moved to the bottom to avoid cross contamination. PIC is informed that foods are to be stored by cook temperatures.

Violation #3:
5-2 – consumer advisory provided for raw and undercooked foods
511-6-1-.04(7)(e) – consumer advisory provided for raw/undercooked
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Consumer advisory is missing the disclosure for raw/undercooked sushi and steak. CA: Consumer advisory shall display the disclosure of items cooked to order before the reminder.

Violation #4:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cooked white rice and raw shelled eggs stored on counter cold holding above 41F. Per PIC, rice is taken out of walk in cooler and stored on counter and heated per order. COS: Foods discarded. TCS foods cold holding shall maintain at 41F or below.

Violation #5:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed shrimp tempura, vegetable tempura, fried rice hot holding below 135F on counter of main kitchen. CA: Foods discarded. TCS foods hot holding shall be maintained at 135F or above.

Violation #6:
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed wiping cloths stored on counter of bar area and not in sanitizing solution after use. COS: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution.

Violation #7:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several in-use utensils for TCS foods stored in still water below 135F throughout main kitchen. CA: All containers holding still water removed and utensils were washed and sanitized. PIC informed that if utensils are stored in water, water must be at 135F or above.

Violation #8:
15B – warewashing facilities: installed, maintained, used; test strips
511-6-1.05(3)(h),(i),(j) – temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Facility unable to locate test strips for ware washing machine and sanitizing solution. CA: test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

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