What is Ichiban On Elm Llc's health inspection score?

Ichiban On Elm Llc has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ichiban On Elm Llc last inspected?

Ichiban On Elm Llc was last inspected on January 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ichiban On Elm Llc have?

Ichiban On Elm Llc has 38 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ichiban On Elm Llc safe to eat at?

Ichiban On Elm Llc has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Ichiban On Elm Llc serve?

Ichiban On Elm Llc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ichiban On Elm Llc

Name: Ichiban On Elm Llc
Address: 1000 ELM ST, Cincinnati, 45202
Rating: 82

1000 ELM ST, Cincinnati

Last Inspected: 1/9/2026

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0Good

American•N/A

Ranked #641 of 680 in N/ABetter than 17% of american restaurants

Stable

4 inspections

Last: Jan 9, 2026

high confidence

Directions Order

Inspections

Clean Rate

9.5

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Inspection Timeline

+1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

1000 ELM ST, Cincinnati, FL 45202

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Violation Timeline

Sep 2024

1 inspections

14 basic

Sep

Feb 2025

1 inspections

11 basic

Apr 2025

1 inspections

5 basic

Apr

Jan 2026

1 inspections

8 basic

Inspection History

4 records on file

4 Routine

Jan 26

Routine InspectionLatest

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
6.4(F)6.4(F) - Drying Mops−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.1(LL)4.1(LL) - Food equipment - certification and classification−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2

Base deductions−16 pts

Apr 25

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
2.4(A)(1)2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2

Base deductions−10 pts

Feb 25

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

4.1(Y)4.1(Y) - Temperature Measuring Devices−2
6.2(J)6.2(J) - Facilities: Ventilation - mechanical−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
3.2(C)(5)3.2(C)(5) - VII. Protection from Contamination−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
2.2(D)2.2(D) - III. Preventing Contamination by Hands - Hands and arms−2
3.2(D)3.2(D) - Food Storage containers−2

Base deductions−22 pts

Sep 24

Routine Inspection

14 Basic

14 total

72/100inspection score

−28 pts

Basic (14)

−28 pts

6.4(F)6.4(F) - Facilities: Mops: Drying−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
6.1(M)(3)6.1(M)(3) - Facilities−2
3.2(D)3.2(D) - Food Storage containers−2
3.2(A)(2)3.2(A)(2) - III. Preventing Contamination by Hands - Bare Hand Contact RTE Food−2
2.1(A)2.1(A) - I. Employee Health - Management and personnel: employee health−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
2.4(C)(13)2.4(C)(13) - IV. Demonstration of Knowledge - Person in charge - duties−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - PIC Duties−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
3.2(C)(1)3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation−2
4.4(P)4.4(P) - Warewashing equipment−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
6.4(M)6.4(M) - Facilities: Storing maintenance tools−2

Base deductions−28 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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